Ina Garten Cream Cheese Icing

Ina Garten cream cheese icing takes 10 minutes and just cream cheese, butter and confectioners' sugar to make a smooth, tangy frosting with vanilla and almond. This easy few-ingredient dessert topping fits birthday parties, Easter brunch and holiday cookie trays, and it frosts 18 to 20 large cupcakes.

Let the cream cheese and butter come fully to room temperature before you start, because cold bits never blend in. Skip that and the icing turns lumpy and greasy no matter how long you beat it.

Ina Garten pairs the usual vanilla with a half teaspoon of almond extract, which adds a deeper, almost bakery-style flavor than plain vanilla frosting. She makes it for her coconut cupcakes in The Barefoot Contessa Cookbook (1999), and it also works on carrot cake or red velvet.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Cream Cheese Icing

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Easy

Servings

18

servings

Prep time

10

minutes

Cooking timeminutes

Calories

330

kcal

Soft cream cheese and butter beat into a silky, spreadable frosting once the sifted sugar goes in. The paddle attachment keeps it dense and creamy instead of airy.

Ingredients

• 1 pound cream cheese at room temperature
  

• 3/4 pound unsalted butter at room temperature
  

• 1 teaspoon pure vanilla extract
  

• 1/2 teaspoon pure almond extract
  

• 1 1/2 pounds confectioners' sugar, sifted
  

Directions

• Soften the dairy: Set 1 pound cream cheese and 3/4 pound unsalted butter on the counter until they are fully at room temperature. Then sift 1 1/2 pounds confectioners' sugar so no lumps end up in the icing.
• Blend the base: Fit an electric mixer with the paddle attachment, then add the cream cheese, butter, 1 teaspoon pure vanilla extract and 1/2 teaspoon pure almond extract. Mix on medium speed until the mixture looks smooth and creamy.
• Add the sugar: Add the sifted confectioners' sugar to the bowl and mix on low at first so it doesn't puff everywhere. Then beat until the icing is completely smooth, with no streaks of butter or sugar.
• Frost the cupcakes: Spread or pipe the icing onto cooled cupcakes, since warm ones would melt it. The recipe makes enough for large cupcakes, so you can frost a whole batch generously.

Tools for this recipe

• KitchenAid Artisan 5-quart stand mixer, Cuisinart fine mesh strainer set, OXO silicone spatula set, Nielsen-Massey pure almond extract. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I make cream cheese icing ahead of time?

Yes, you can make it a day or two ahead and keep it covered in the fridge. Let it come back to room temperature and beat it briefly so it spreads smoothly again.

What if I don't have almond extract?

Leave it out and use 1 1/2 teaspoons of vanilla extract instead. You'll lose a little of the depth, but the icing will still taste great.

Why is my cream cheese icing lumpy?

Lumps almost always come from cold cream cheese or butter, or from sugar that wasn't sifted. Let both dairy ingredients soften fully and sift the sugar next time.

How should I store cupcakes frosted with this icing?

Because of the cream cheese, keep frosted cupcakes in the fridge in a covered container. Take them out about 30 minutes before serving so the icing softens.

Can I use a whisk attachment instead of a paddle?

I'd stick with the paddle, because a whisk whips in extra air and makes the icing fluffy and loose. A hand mixer on low speed works as a backup if you don't have a stand mixer.