I have used several cream cheese icing recipes in the past, but the first time I used this specific recipe, I got an immense amount of positive feedback for it, so I have stuck with this recipe since.
I found the recipe in a book hiding between other used books, in the shelves of The Last Bookstore in Downtown Los Angeles. I want to give a big “thank you” to whoever dropped off this gem of a book.
“Perfect Cakes” by Nick Malgieri is one of those books that I lug around with me wherever I go. There are several others I carry with me, but when it comes to clarifying a cake recipe found on the internet, I open this book first. The author has a website where you can find more of his books listed, at www.nickmalgieri.com, but if you want to simply pick up a copy of Perfect Cakes from Amazon, I put a button below that will take you right to the book.
If you use this recipe and get positive feedback like I did, come back to this page and click the link to buy the book for yourself. There is way more in this book that will grant you positive feedback and a positive baking reputation among whoever you are baking for.
The Recipe:
- 12 oz Cream Cheese, softened
- 12 tblsp (1½ sticks) unsalted butter, softened
- 1 tblsp vanilla extract
- 6 Cups confectioners’ sugar
- In the bowl of a heavy duty mixer, fitted with the paddle, beat the Cream Cheese, butter, and vanilla on Medium speed until very soft and light (~5 minutes).
- Decrease the mixer speed to low and gradually add the confectioners’ sugar.
- Once all the sugar is incorporated, increase the speed to medium and beat for 5 more minutes.
This makes enough icing for a 9″ Round 3-layer cake.
So Simple, and so rewarding.
Enjoy the recipe, and let me know how it works out for you!
-Dany