Cream Cheese Icing is a less sweet alternative to the Vanilla Icing (page 136), but it’s not quite as fussy as the Swiss Buttercream (page 155), making it suitable for a Father’s Day dinner or for entertaining your boss. It is also the only icing that pairs well with all the cake flavors in this book, as well as being a great filling for sandwich cookies—particularly graham crackers (see Graham Cracker Dough, page 86). (Please note: It is important that the butter and cream cheese are both at room temperature when they are mixed, or they will not fully incorporate.)
Recipe information
Yield
makes enough for one 3-layer 8-inch cake, one 2-layer 9-inch cake, or about 3 dozen cupcakes
Ingredients
Preparation
Step 1
Beat the butter and cream cheese in the bowl of a standing mixer fitted with a paddle attachment on high speed until they are light and smooth, about 3 minutes.
Step 2
Add the confectioners’ sugar and mix on low speed until incorporated, about 1 minute.
Step 3
Add the vanilla and salt and mix on medium-high speed until smooth, about 1 minute.
Step 4
Use the icing immediately, or keep it in an airtight container in the refrigerator for up to 3 days. When ready to use, let the icing warm almost to room temperature.
Polish your look
Step 5
To make the Cinnamon variation on the Cream Cheese Icing, add 2 tablespoons of ground cinnamon and mix until combined. Serve with Vanilla Cake (page 115) and sprinkle with graham cracker crumbs. It tastes like coffee cake but is appropriate for any time of day. Atop any of the cakes in the Banana Cake chapter (page 125), you’ll have the perfect dessert for a New Year’s Day brunch.
