This delectable cream cheese glaze is great for anything from cakes to buns. It’s so good, you’ll want to eat it with a spoon!
Whether you’re glazing a Red Velvet Bundt Cake or Homemade Cinnamon Rolls, nothing compares to a smooth, creamy cream cheese glaze to finish it off. This is the ideal topping for any sweet treat, and it’s easily made with just a handful of ingredients!
Why This Recipe Works
- The cream cheese adds a tangy, rich flavor.
- Butter adds richness and gives it a silky smooth consistency.
- Vanilla adds an extra depth of flavor.
- A little salt cuts the sweetness and seasons the icing.
This glaze is perfect for when you want to add a sweet and tangy topping to your baked goods without overwhelming it with frosting. It’s the perfect accompaniment for buns and sweet rolls, donuts, muffins, quick breads and more!
What Cream Cheese Is Best
For this recipe, it’s essential you use full-fat cream cheese as low fat and fat-free cream cheese will not set properly and could leave you with a glaze that stays wet.
How To Quickly Soften Cream Cheese
Cut the cold cream cheese block into small chunks and microwave it in a microwavable bowl for 30 seconds at a time until soft enough to run a whisk through it.
Ingredient Notes
- Cream Cheese: Use full-fat cream cheese. Be sure it’s well softened. Take it out about an hour before using it to get it to room temperature (or follow the instructions above to soften it quickly).
- Butter: I use salted butter in all of my baking, but that’s a personal choice, and unslated works just as well. If you do use salted butter, you can omit the salt.
- Powdered Sugar: I suggest sifting your sugar to avoid clumps in your glaze.
- Milk: Any milk will work here from skimmed to full fat. How much you need will depend on the consistency you’re looking for.
- Vanilla Extract: Use anything from imitation vanilla flavor to pure vanilla extract or vanilla bean paste. Just keep in mind vanilla bean paste may change the color of the glaze offering a tinge of brown.
- Salt: I always add a pinch of salt to my glaze as I think every dish can use a little seasoning, but this can be left out if you’re not a fan.
How To Make Cream Cheese Glaze
- Mix the softened cream cheese with melted butter in a bowl until smooth.
- Add sugar, milk vanilla, and salt and beat until smooth.
Step By Step Instructions
Add the softened cream cheese to a bowl with warm, melted butter.
Add sugar, vanilla, milk and a pinch of salt.
Mix together until smooth.
Use to top cakes or glaze a wide range of desserts.
Erren’s Top Tips
- Use the melted butter while hot. It helps to easily mix the glaze together.
- Sift the sugar to avoid a lumpy glaze.
- To thicken let stand for 15 minutes or add more sugar as needed.
- To thin out the glaze, add milk until it reaches the desired consistency or microwave for 10 seconds at a time and mix in between until it reaches the desired thickness.
- Use heavy cream, whipping cream, or half and half for a richer flavor.
Quantites, Storing & Freezing ❄
This recipe makes enough icing to top a large bundt cake or 8-inch pan of cinnamon rolls, but can easily be doubled to glaze a batch of donuts.
Store at room temperature for up to eight hours. Anything longer, refrigerate in an airtight container for three to four days.
Freeze in a freezer bag for up to three months.
Did you make this?
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make Cream Cheese Glaze
Ingredients
- ¼ cup butter melted
- ½ cup cream cheese softened
- ¾ cup confectioners sugar sifted
- 1 tsp vanilla extract
- 3 to 5 tablespoons milk
- 1 pinch salt
Instructions
- In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
- Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
- Once the cake has cooled, drizzle with the icing and serve.
Kathy says
I made this with a lemon cake. It was amazing. Thank you!
Erren Hart says
I’m so glad you enjoyed it, Kathy!
Susan says
I used this for your orange cake. It was outragous!
Erren Hart says
Music to my ears, Susan! 🙂
Emma says
I used this to glaze my cinnamon buns today, absolutely delicious!
Erren's Kitchen says
Thank you, I’m glad you like it 🙂