Cream Cheese Glaze Recipes

CREAM CHEESE GLAZE

Steps:

• In a bowl with a hand mixer, beat together cream cheese and butter until light and fluffy. Beat in vanilla extract and confectioner's sugar until smooth.
• Add enough milk or half and half to thin to desired spreading, drizzling, or pouring consistency. If you need your glaze thinner than 4 tablespoons of liquid will allow, very gently warm the glaze (10-second increments in the microwave, stirring in between) until your desired consistency is reached. Adding additional liquid beyond 4 tablespoons will make it more difficult for the glaze to set. Glaze that is slightly warm (not hot) will pour easily and then set up, particularly when it's refrigerated.
• Pour or drizzle over your favorite baked goods. Glaze can be made ahead and stored in the refrigerator for up to 3 days. Gently warm to room temperature before using for a pourable consistency. Baked goods finished with cream cheese glaze should be refrigerated for storage.

CREAM CHEESE GLAZE

Steps:

• Mix ingredients until smooth.
• Warm until pourable and allow to set before serving.

CREAM CHEESE GLAZE

Steps:

• Beat together the cream cheese and butter in a medium bowl until completely combined and smooth.
• Beat in the vanilla, then add in the powdered sugar, slowly beating it in,
• Add in the cream,, 1 tablespoon at a time, until the mixture reaches your desired consistency. You can make it pourable, but still thick, or make it more like an icing, it all depends how much cream you add to thin it out.
• Use the icing to glaze cinnamon buns (it's best to use when they are still warm in the pan) or make it slightly thinner and glaze cakes with it by pouring over the top.

MINI CARROT CAKES WITH CREAM CHEESE GLAZE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray twelve 4-ounce mini loaf pans or a 12-cup regular muffin pan with pan release spray.
• Spread the pecans out on a rimmed baking sheet and bake until toasted, 10 to 12 minutes. Allow to cool and then pulse in a food processor until very finely chopped but not ground.
• Combine the chopped pecans, flour, baking powder, cinnamon, ginger, baking soda and salt in a large bowl. Whisk together the brown sugar, yogurt, oil, vanilla extract, lemon zest and eggs in another bowl. Stir the carrots into the egg mixture. Fold the carrot-egg mixture into the flour mixture until just combined. Divide evenly among the prepared pans. (Don't be alarmed if the batter seems skimpy; the cakes will rise once baked.)
• Bake until the center of the cakes bounce back when pressed and a toothpick inserted in the middle comes out clean, 20 to 22 minutes. Let the cakes cool in the pans for a few minutes, and then transfer to a rack to cool completely.
• For the glaze: Mix together the confectioners' sugar, cream cheese, lemon juice, vanilla extract and salt in a medium bowl. Spoon about 1 teaspoon of the glaze onto each cake and use the back of the spoon to spread. Garnish as desired.

CREAM CHEESE DRIZZLE OR GLAZE

Steps:

• 1. Whisk these ingredients together with a wire whisk. No need to dirty your mixer for this. Just make sure they are all incorporated. Set aside.
• 2. When your bundt cake or whatever you are frosting has cooled, put this glaze into the microwave and gently heat it until it is of pourable consistency, stir it now and then to keep it smooth. Then, using a large spoon or ladle, pour it over your target! I use a large spoon and let it flow down both sides because I am ...well, I won't use the word here, you know, perfectionist?

15-MINUTE CREAM CHEESE GLAZE

Steps:

• Try on your favorite cake or on another recipe. Enjoy.

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

CREAM CHEESE GLAZE

Steps:

• With an electric mixer, beat cream cheese, butter, and milk.
• Gradually add the powdered sugar.
• Beat in vanilla.

CREAM CHEESE GLAZE

Steps:

• Beat cream cheese and butter in medium bowl with mixer until blended.
• Add vanilla; mix well. Gradually beat in sugar until well blended.
• Blend in milk.

CREAM CHEESE GLAZE

Steps:

• In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.

THE PERFECT CINNAMON ROLL ICING

Steps:

• Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.