Cream Cheese Icing

Cream Cheese Icing on a Coconut Cake

This cream cheese icing is very smooth and creamy and spreads very nicely on a cake. Its similar to a traditional American buttercream and colours and pipes well too.

You will need:

  • 1 3/4 cup of unsalted butter
  • 8 oz. of good quality, full fat cream cheese
  • 6 cups of powdered sugar
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk


Begin with all ingredients at room temperature.

  1. Using the paddle attachment on your mixer, cream the cream cheese and butter together for 2 minutes on medium speed.
  2. Add the powdered sugar one cup at a time on low speed until creamy.
  3. Add in the vanilla and half the milk.
  4. Mix on medium speed for 2 minutes until creamy and smooth. Scape the sides of the bowl as needed.
  5. Add the remaining milk and mix.

This icing can be refrigerated for 1 week or frozen for up to 6 months. When used on a cake, the cake should not be unrefrigerated longer than 3 hours.