Cream Cheese Icing



This is a thick icing, ideal to use as a filling for cakes or to pipe on cupcakes, for an authentic cheesecake flavour add finely grated lemon rind to the mixture.


This recipe makes enough icing to fill and coat a 20cm (8 in.) cake or up to 24 cupcakes.



600 g (4½ cups/1 lb 5¼ oz) icing (confectioner’s) sugar, sifted

150 g (⅔ cup/ 5¼ oz) salted butter, softened or at room temperature

250 g (1 cup/ 9 oz) cream cheese, cold from the fridge

A few drops of vanilla essence, lemon extract or grated lemon rind



1)      Assemble your ingredients.

2)      Beat the sifted icing sugar and butter together on a slow speed with a standing mixer or hand-held electric beater until it resembles fine breadcrumbs.

3)      Add all the cream cheese and mix for about 2 minutes until light and fluffy. Do not overbeat since this could thin the icing.

4)      Add a few drops of vanilla essence, lemon extract or grated lemon rind.

5)      If you find the icing too sweet you could add 5 ml (1 tsp) of salt to the icing mixture.


Tip: This icing can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to two months. When used as a filling or piped on cupcakes serve within a few hours or keep the cake or cupcakes refrigerated in an airtight container for up to 4 days.


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