Drizzle, dip or dunk all of your favorite baked goods with Cream Cheese Glaze! It’s made with just 4 ingredients in minutes and perfect for pound cakes, bundt cakes, cinnamon rolls, cookies, muffins, breads and more!
A creamy version of my must have glaze recipe to drizzle on your favorite cakes and baked goods. Top Carrot Cake Bread, Cinnamon Rolls, Pumpkin Pound Cake, Pumpkin Cheesecake Bread, Pumpkin Cinnamon Rolls, Pumpkin Muffins, Banana Bread, Sweet Bread and so much more!
Ingredients
- Cream Cheese – For the creamiest texture, use full fat cream cheese and bring to room temperature. If you’re in a hurry, you can use these tips to soften cream cheese quickly.
- Butter – Use salted or unsalted butter. If you use unsalted butter, taste and add optional pinch of salt to balance. Bring to room temperature or soften butter for a silky smooth consistency.
- Extract – I use Homemade Vanilla Extract for maximum flavor and minimal color. You can also use store-bought pure vanilla extract. Note that it will alter the color of your cream cheese glaze. If that is a concern, use clear vanilla. You can substitute any of your favorite extracts including almond, cinnamon, orange, and lemon.
- Powdered Sugar – Powdered sugar, also known as confectioner’s sugar is super fine, resulting in a silky smooth texture. If you don’t have powdered sugar, pulse white granulated sugar in a food processor until fine.
How to Make Cream Cheese Glaze
- Combine – Using softened ingredients, combine ingredients until smooth.
- Warm – Warm on the stovetop on low or in the microwave until pourable.
How to Store
Store in an airtight container in the refrigerator up to one week. Note, cream cheese does not freeze well.
Serving Suggestions
Cream Cheese Glaze
Take your favorite cakes, cookies, breads, rolls and more to the next level with luxuriously creamy cream cheese glaze! It is simple and sweet, made with just 4 staple ingredients and sets for the perfect slice with an amazing bite!
Ingredients
- 4 ounces cream cheese room temperature
- ¼ cup butter room temperature
- 1 cup powdered sugar sifted if clumpy
- 1 teaspoon pure vanilla extract
Instructions
- In a large mixing bowl or stand mixer fitted with the whisk attachment, add cream cheese, butter, powdered sugar and vanilla extract. Beat on low, gradually increasing speed until smooth and free of clumps.
To Pour
- Transfer to a microwave safe carafe, jar or large measuring cup, warm 20 seconds in the microwave or over low on the stovetop, stir and pour on top of your favorite desserts and breakfast pastries.
Julie’s Tips
Do not use organic powdered sugar. Sift if clumpy to ensure a smooth consistency.
This foolproof recipe is easily adaptable. Add powdered sugar one half cup at a time until you achieve the desired sweetness and consistency.
Substitute your favorite extract to mix up the flavor.
Video
[adthrive-in-post-video-player video-id=”cFX9pQFp” upload-date=”2021-01-29T00:00:00.000Z” name=”How to Make Cream Cheese Glaze” description=”A luxuriously creamy cream cheese glaze recipe made with just a few ingredients in less than 5 minutes! It’s perfect for topping breads, cakes, muffins, scones, cinnamon rolls and so much more!”]
Calories: 127kcal | Carbohydrates: 12g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 77mg | Potassium: 16mg | Sugar: 12g | Vitamin A: 294IU | Calcium: 12mg | Iron: 1mg
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Thank you! I added almond extract and poured it over a cream cheese pound cake (also with almond extract…can you sense a pattern here?)
😉
Never a bad idea! I love almond extract!
i’m going to be using this to glaze mini red velvet skull cakes for a halloween party!
LOVE it!! Enjoy!
Is it possible to add a little pumpkin to this for a pumpkin glaze?? If so, how much do you recommend?! can’t wait to put this over pumpkin bread!
I recommend using pumpkin pie spice. You wouldn’t be able to use enough pumpkin to have the flavor come through and it would alter the consistency.
How long will the glaze keep if refrigerated?
Great question! I would recommend storing it for up to one week in a sealed container in your fridge. I updated the post with that info- thanks so much for reaching out!
Julie
Delicious and easy to make! I poured it over a beautiful chocolate Bundt cake. 😋
Hi Jenn! I’m so glad to hear you loved it! Thanks so much for your comment.
Julie