How to Make Cream Cheese Icing
Posted on November 24th, 2011

People often tell me they could never be a baker because you have to be so precise when measuring ingredients. Though I agree the end result may turn out slightly different if your measurements aren't exact, I tend to bake like I cook. I add a little of this or a dash of that, tasting the batter as I go (always with a clean spoon and not my finger!). I'm looking for the right consistency, the right distribution of ingredients, and of course the right flavor.

I would say that the more difficult part about baking, rather than measuring, are the details in how you mix the ingredients together. Joe found out the hard way a couple of weeks ago how important those little details are.

Joe was helping in the kitchen when I asked if he could make cream cheese icing for me. I gave him very specific, step-by-step instructions for making the icing. He thought, well I'm sure she's exaggerating, I can just throw all the ingredients in the bowl and turn on the beater. A few minutes later he was saying to me "why is this icing so lumpy?" The problem was determined when he admitted he hadn't followed my exact instructions.

Though the amount of each ingredient in a recipe doesn't always have to be incredibly precise, you've gotta pay attention to the details in the method! Below is my recipe for cream cheese icing.

Cream Cheese Icing:
1 cup butter, softened
3 (8 oz. each) blocks cream cheese, softened
2 cups powdered sugar, sifted
1 tsp vanilla
1 tsp lemon juice (fresh, if possible)

Place the softened butter in a large mixing bowl. Beat the butter until light and very smooth. Let it coat the sides of the bowl.
Without scraping the sides of the bowl, add the softened cream cheese. Beat for approximately 1 minute, or until smooth. Be careful not to overwhip. We're making a rich, creamy icing here, not whipped topping! :)
Gradually add the powdered sugar. When the sugar is well blended, mix in the vanilla and lemon juice.

Enjoy with carrot cake, cinnamon rolls, chocolate cupcakes, or just about anything!

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Gwendolyn - November 24th, 2011 at 8:13 PM
Wow! Who knew the method really made such a big difference (I guess you did!) Thank you for sharing your secret recipe. Even if I try it at home, I bet it's still better when you make it!
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