The butter should be close to room temperature, but the cream cheese is to remain COLD. The trick to making cream cheese icing is to use the cream cheese right out of the refrigerator. Otherwise you end up with a gooey mess; having to add copious amounts of icing sugar and the cake will still slip slide every which way as you try to frost it. To salvage the mess you can serve it scooped into desert cups...  

1/4 cup low fat cream cheese, chilled
1/4 cup butter, softened
1/2 tsp pure vanilla
1-1/2 cups icing sugar, sifted

• Quickly beat the cold cream cheese with the softened butter.
• Stir in the vanilla.
• Gradually beat in the icing sugar and beat just until smooth.
• Yields one layer of icing. To frost an entire cake, double the recipe.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!