Cream Cheese Glaze
Ingredients
1
servings
- 2 tablespoons butter, softened
- 1 1/2 ounces cream cheese, room temperature
- 3/4 cup powdered sugar
- 1 tablespoon half-and-half or evaporated milk
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
- Beat cream cheese and butter until very creamy, about 2 minutes.
- Add in the powdered sugar to mixture and continue beating. Once combined, mix and stir in the vanilla extract.
- Gradually add the milk one tablespoon at a time and combine well until desired consistency is reached.
- Add more milk for a thinner glaze or more powdered sugar for a thicker consistency if needed.
- Spread over your favorite cinnamon rolls, bundt cake, cookies, or anything else that needs a sweet finish.
Common Problems and Solutions
Q: Why is my glaze too thick?
A: Add more half-and-half or milk one teaspoon at a time until it reaches the consistency you want. The glaze should be smooth and spreadable but not runny.
Q: Can I make this ahead?
A: Yes, you can make it up to 3 days ahead. Store covered in the refrigerator, then let it come to room temperature and re-whip before using to restore the smooth texture.
Tips and Techniques
Make sure both the butter and cream cheese are at room temperature before you start—this ensures the glaze will be smooth without lumps. If you need to thin it out after it sits, just add a tiny bit more milk and beat again.
Ingredient Substitutions
- half-and-half: whole milk or evaporated milk
- vanilla extract: almond extract or maple extract
Equipment Needed
- Electric mixer or hand mixer
- Mixing bowl
