Cream cheese icing is something everyone should have in their arsenal. It elevates any old cake to something really special. I’m almost not interested in a cake without it. I like my icing fluffy and pillowy, not so stiff and dense. The amount of powdered sugar determines the stiffness, so, I use less of it than the typical cream cheese icing recipe. I like the tang of the cream cheese to come through, so this is not overly sweet. I also like to add honey as some additional depth of flavor.
- 1 8 oz package of cream cheese, softened
- 1 stick of butter, softened
- 1 tsp of vanilla
- 1 tsp of honey
- 1/2 cup Sifted powdered sugar
I don’t make fussy shit, ok. But do me a favor and sift the sugar to make sure you don’t get lumpy icing. I mean, it’s the least you can do after you take all the time to make the rest of this delicious concoction.
I use this icing on all of my cupcakes. (Pictured above – Sweet Potato Cupcake with candied Pecan. I’ll share the cupcake recipe soon!)