Cream Cheese Icing is my favorite on cake. It is smooth, creamy, and not overly sweet. This icing is easy to make when you need a quick dessert for a birthday party at school or a slumber party is happening. It goes great with chocolate, red velvet, or lemon cake. You can find my lemon version with the Subtle Southern Lemon Cake. I made a quick batch today for Red Velvet Cupcakes.
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Tools:
- Stand or Hand Mixer
- Mix N Scraper, or Rubber Spatula
- Measuring Cup Set
- Adjustable Measuring Spoons
- Piping Bag or Sandwich Bag with corner cut off.
Ingredients:
- 8 oz Cream Cheese at room temperature
- 8 TBSP Unsalted Butter at room temperature
- 1 tsp Vanilla
- Pinch of Salt (less than a 1/4 tsp)
- 3 cups of Powdered Sugar, add sugar in tablespoons if you need to thicken slightly.
Scrape down the sides of the mixing bowl Icing is smooth and creamy 
Sitting on the stackable cooling rack 
Displayed on the Lazy Susan
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Instructions:
- Mix the cream cheese and butter in the stand mixer fit with paddle attachment until smooth. Everything should be room temperature. If the butter is too cold, it will not mix smoothly.
- Add the vanilla and salt.
- Then, add the sugar one cup at a time until mixed completely, scraping down the sides as needed between sugar additions. If the icing is too thin, add sugar a tablespoon at a time until the desired consistency. You likely will not need more than about a 1/4 cup.
