I can’t think of a better way to add jazz hands to your baked goods than adding some cream cheese glaze. It’s the perfect combination of creamy and tangy. *And* when spread across the tops of sweet treats, it’s the perfect balance to that sweetness. And bonus, it looks beautiful!
This cream cheese glaze recipe is ready in minutes and uses six easy-to-find ingredients. I use both cream cheese and butter in this glaze for the ideal taste and texture (you will love it!).
This quick and easy recipe is perfect as a glaze or icing for:
- Covering cinnamon rolls
- Gracing the top of loaf cakes
- Smeared over scones
- Spread across muffins and donuts
- And on cookies (it would be delicious on these sugar cookies!)
For more details on using this recipe as icing vs a glaze, see the Notes section below the recipe on adapting the consistency for your needs.
Have fun with this delicious glaze!
Delicious Recipes That Use Cream Cheese Glaze
This glaze works perfectly with this Cinnamon Apple Pull-Apart Bread (that tastes like a cinnamon roll!). It would also be delicious over these pumpkin muffins.
You can find all of the glaze and buttercream recipes here!
Have fun with this tangy glaze recipe!
How to Make the Best Cream Cheese Glaze (Recipe!)
Equipment
Ingredients
- 3 1/2 ounces (103 g) cream cheese room temperature
- 3 tablespoons (42 g) unsalted butter room temperature
- 1/2 vanilla bean (split & scraped) or 2 teaspoons vanilla bean paste or real vanilla extract
- 2 cup (240 g) confectioners' sugar sifted
- 5 tablespoons (55 g) heavy whipping cream room temperature
- 1 tablespoon (15 g) whole milk room temperature
Instructions
- In a medium mixing bowl, use a silicone spatula to cream together the cream cheese, butter and vanilla until very smooth and no lumps remain.
- Add in the confectioners' sugar, stirring until a thick paste forms. Again, make sure there aren't any remaining lumps.
- Slowly mix in the cream and milk, stirring really well to combine. Use immediately. See note below on adjusting the consistency.
Notes
My Favorite Cream Cheese
I recommend Philadelphia cream cheese for the best flavor and texture!Room Temperature Ingredients
It is imperative, for the creaminess and smoothness of this glaze, that the butter, cream cheese, cream and milk are at room temperature. The cream cheese and butter will be lumpy and resist combining if they are cold. You can give them a short blitz in the microwave to soften them up. Just don’t let them get hot or turn liquid as that will affect the consistency of the cream cheese glaze.Adjusting the Glaze Consistency & Quantity
The recipe as written is perfect for cinnamon rolls and is the glaze I’ve been using on my cinnamon rolls for YEARS! If using this recipe for a loaf cake, you’ll want to halve the recipe. For best results, use the weight measurements. If you want to use as a thick icing, for say cookies, then start with half of the cream and milk, whisking until you get the desired consistency. If you want a thinner, pourable glaze, make the recipe as noted above and then add milk in 1 tablespoon increments. Whisking well with each addition until you reach the desired consistency.Glaze Variations
For Spiced Cream Cheese Glaze… You could add all kinds of spices into this…I’m specifically thinking of cinnamon, nutmeg and perhaps some cardamom and/or allspice. I would start with a small amount (1/4 to 1/2 teaspoon), taste and adjust. For Vanilla Cream Cheese Glaze… Real vanilla bean makes my heart sing. The combination of taste and appearance (those flecks of vanilla get me) completely elevates a treat. I would use 1/2 of a vanilla bean, split with a paring knife and seeds scraped. As noted in the recipe, you can use vanilla bean paste and real vanilla extract in place of the vanilla bean. The photos above show it with and without vanilla bean flecks. For Boozy Cream Cheese Glaze… You can never go wrong with adding booze to glazes and buttercream. For this, I would do something in the bourbon, rum or cognac realm. Replace the milk with booze 1:1. Using Just Milk or Just Cream For the Recipe… Heavy whipping cream yields a thicker glaze, period. In a pinch, however, you can substitute milk for the cream, you’ll just get a thinner glaze…which is fine. Start with 1 tablespoon of milk and add more as needed. Conversely, if you use all whipped cream, you will need to add more liquid to the glaze.Make Ahead
The glaze can be made ahead of time and stored in an air-tight container in the fridge until ready to use. I wouldn’t make it more than a day or two ahead of time. Bring it closer to room temperature before using. You may need to add additional cream or milk to get it back to the proper consistency.The post How To Make The Best Cream Cheese Glaze (Recipe!) appeared first on DisplacedHousewife.
