Cream Cheese Glaze

Three ingredients. That’s all it takes to make a cream cheese glaze that adds a tangy, sweet drizzle to cakes, cinnamon rolls, or quick breads.

Room-temperature cream cheese beaten with powdered sugar until smooth, then thinned with a tablespoon of water to a pourable consistency. The cream cheese brings a subtle tang that regular powdered sugar glazes completely lack, and it sets up slightly as it cools, giving your baked goods a glossy, professional-looking finish.

The key is starting with truly soft cream cheese. If it’s cold, it clumps and won’t beat smooth no matter how long you mix. Let it sit out for at least 30 minutes before starting.

Pro Tips

• Beat at high speed until completely smooth before adding the water. Any lumps at this stage will stay lumps.
• Add the water gradually. You may not need the full tablespoon depending on how thick you want the drizzle.
• Glaze while the cake is slightly warm for a thinner, more absorbed finish, or wait until fully cooled for a thicker drizzle that sits on top.

Variations

• Replace water with fresh lemon juice for a citrus cream cheese glaze.
• Add a splash of vanilla extract for extra warmth and depth.
• Use milk instead of water for a slightly richer, creamier consistency.