Cream Cheese Frosting / Icing for Cookies

READY IN: 15mins
Recipe by Random Rachel

This frosting dries (although it takes a few hours) so that you can easily stack the frosted cookies for transport. It is perfect for carrot cake cookies! I frosted about 3 dozen cookies, and had some leftover.

Top Review by tora_lynn

This recipe is fabulous! I was looking for a recipe for frosting that I could use on my much loved molasses cookies. This recipe was perfect. As others have said, it sets up perfectly for cookies that you wish to stack--it doesn't get hard, stays slightly soft but firm enough to stack.

Ingredients Nutrition

Directions

  1. Soften cream cheese for a few seconds in microwave if necessary. Heat cream, butter, and cream cheese in a small pot, just until the butter and cream cheese melt into the cream. (Stir frequently to avoid burning.).
  2. Remove the pot from the stove, and stir in the 3 cups of powdered sugar. You will have a goopy mess. Beat it with your electric mixer, until it changes color slightly (3-4 minutes.)
  3. Spoon, paint, or spread it on your cooled cookies. It will still be pretty thin and goopy, but it should spread in a nice, even coat. (I used the back of my spoon to spread it.)
  4. Let the icing 'set' for 1 1/2 - 2 hours, until it hardens. It won't harden completely, but it will form a nice soft frosting layer that squishes only slightly when pressed, similar to a slice of cheese.
  5. I modified a regular icing recipe to make this, and was very disappointed with the results at first, but after I left the cookies on the counter for two hours, I was glad I saved them. The icing is perfect for transporting, and has a very good flavor, just right for carrot cake cookies.

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