|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||7%|
|Saturated Fat 3g||15%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 0g||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Whether you're glazing a red velvet cupcake or a pumpkin bundt cake, there's nothing like a smooth, rich cream cheese glaze as the finishing touch. It's the perfect, essential topping to any moist or sweet dessert. While cream cheese frosting can be too rich and thick for your particular dessert, a glaze is an excellent compromise, adding sweetness and the tanginess of the cream cheese without overwhelming your cake. It also pairs nicely with cinnamon rolls. Try this recipe that will sure to tempt your taste buds and melt in your mouth.
There are many schools of thought as to when cream cheese, which is a soft, mild cheese made from milk and cream (just as its name suggests), was invented. The most prevalent story is that it was created accidentally in 1872 by William Lawrence of New York. Other sources say cream cheese recipes were discovered in a Pennsylvania newspaper and early cookbooks that date back to 1769. Lawrence, however, is credited for being the first to produce this creamy cheese in mass quantities.
Gather the ingredients.
Beat cream cheese until very smooth.
Beat in powdered sugar.
Stir in vanilla and add 3 tablespoons milk.
Add more milk to get the desired consistency for drizzling this cream cheese glaze onto a cake.
Try on your favorite cake or on another recipe. Enjoy!
- To soften the cream cheese quickly, simply put an unwrapped slab of cream cheese into a microwavable plate. Then microwave it on high for 15 seconds. If it is not soft, you can microwave it in 15-second increments until it gets to the right texture. Mix it through; it may be a little cooler in the middle but the warmer sides may help it soften evenly and completely in just a few minutes. You may want to flip the cream cheese halfway through microwaving for more even softening.
- Use a plate when softening the cream cheese instead of a bowl. It'll be easier to scrape the cheese into your mixing bowl.
- Alternatively, you can chop the cold cream cheese slab into a few chunks and then microwave it. This ensures that your microwave can more quickly heat the individual chunks instead of the whole slab at once.
- The cream cheese glaze can sit out at room temperature for about 8 hours. After that, it should be refrigerated for 3 to 4 days or it can be frozen for up to one month.