Add this cream cheese glaze to all of your baking for a simply delicious way to create an elegant drip down your cakes, a smooth creamy frosting for your cookies, or an extra special topping on your pancakes!
With only 5 ingredients, this fool-proof recipe allows you to play around with the consistency. It’s totally customizable to whatever your needs are, whether it’s a drip, dunk, dip, or spread. Use it to smother your cinnamon rolls, drizzle over elf on the shelf pancakes or frost your carrot cake.
This quick and easy glaze is something you’re going to want to have on hand, especially during the holidays! Elevate your cookies, donuts, and pumpkin cakes with this beautiful finishing touch! It tastes similar to my cream cheese frosting, but with a drippier consistency. The delicate balance of sweetness from the sugar and slight tang from the cream cheese is complemented by the smooth creamy texture. It is an essential topping to any baked treat!
5 simple ingredients
- Cream cheese: Softened. Take it out about half an hour prior to get it to room temperature. It will help with the creamy consistency.
- Unsalted butter: Softened. Also something you want to have at room temperature prior to starting.
- Powdered sugar: Depending on how thick or thin you want your glaze, will determine how much you use in the end.
- Milk: Another component that will determine the final consistency. You can also use heavy cream or half and half.
- Vanilla extract: I use pure vanilla extract. It adds a lovely flavor but also adds a bit of color which turns it from stark white to a more mellow white. For flavor variations, swap out vanilla for citrus extract, almond extract, or even cinnamon!
- Optional salt: If you are using unsalted butter and would like to add more salt, just a pinch will do. I like to be able to add the desired amount myself.
How to make this cream cheese glaze
- Beat: In a large bowl, beat cream cheese and butter until smooth. Can you imagine trying to mix cold cream cheese with a cold stick of butter?!
- Add: To the bowl, add powdered sugar, some of the milk, and vanilla. Beat until combined. Do not overmix.
- Taste: Add a pinch of salt and more vanilla if desired. Add a Tablespoon of milk at a time to reach the desired consistency. The thinner you want it, the more milk you’ll add. If you want it thicker, use less milk and a tablespoon more of powdered sugar.
Pro Tip: If you are still finding the consistency is not as thin as you’d like and you find yourself going back and forth between milk and powdered sugar, try warming it up a bit. This should help get it to where you need it.
Store in the refrigerator for up to 5 days. Because of the milk and cream cheese, it will not keep at room temperature for long.
More recipes to use it on:
- Cinnamon roll pancakes
- Raspberry bundt cake
- Pumpkin streusel coffee cake
- Raspberry lemon cookies
- Orange sweet rolls
Cream Cheese Glaze
- 4 ounces cream cheese (softened)
- 1/4 cup unsalted butter (softened)
- 3/4 cup powdered sugar (more or less as needed)
- 2-3 Tablespoons milk (more as needed)
- 1 teaspoon pure vanilla extract
Optional: pinch of salt
- In a large bowl, beat the cream cheese and butter until smooth. Then add the powdered sugar, 2 Tablespoons of milk and vanilla. Beat just until combined. Do not over mix.
- Taste and add a pinch of salt and more vanilla if desired. Add a Tablespoon more of milk at a time until reach desired consistency. If you want it to drip down a dessert, you'll need a little more. If you want it thicker, use less or add a Tablespoon more of powdered sugar.
- Store in the refrigerator for 3-5 days.