Cream Cheese Icing

Simple, smooth and creamy; Cream Cheese Icing


(1) 8 oz. package of cream cheese

1/4 cup butter (if you use margarine instead of butter, your icing will not be a stiff)

1 lb powder sugar

2 teaspoons vanilla extract


mix cream cheese and butter until smooth

add powder sugar 1 cup at a time to prevent clumps

add vanilla flavoring

Note: Because you are dealing with a dairy product, I recommend refrigerating any cake or cupcake with cream cheese icing. That is unless you will be eating them all in one sitting 🙂 If you plan on making your cream cheese icing ahead of time, simply put it in an air tight container and pop it in the fridge until use. You will need to let it soften before being able to ice your cupcakes with it.

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