Cream Cheese Frosting / Icing for Cookies
photo by MrsMasterChief
- Ready In:
- 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.).
- 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.)
- 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.)
- 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.
- 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.
Questions & Replies
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Found this recipe when I was adamant about having an icing that would "set" enough for my Christmas cookies so I could stack them. This is a gem! I used additional cream cheese to get the icing the consistency I wanted for piping swirls on my cookies. And - viola - 2 hours later I was able to stack them all up and they lasted perfectly for 2 weeks without smashing the swirls on the cookies at the bottom!
this was perfect for cookies! I made a sugar cookie and needed some frosting to go with them. I don't care for the "hard" frostings, so I decided to try this one... perfect! The only difference is I used 1/2 and 1/2 instead of full cream. DH LOVED this frosting, and that says a lot, as he's not a big sweets person. I will be using this frosting from now on for cookies! thanks for a great recipe!