When you’ve made this creamy icing, it’s best to refrigerate it for a while to let it firm up, before you you it to ice your cake.
If you’d like to save time on the day of serving the cake, you can make this ahead! Just store it in the refrigerator for up to three days, and whip it on high speed, briefly, before using. I usually make this the night before, and when I’ve iced the cake in the morning, I keep it in the fridge until it’s time to serve. This is, without a doubt, the prettiest and yummiest icing I’ve ever made. I highly recommend giving it a try!
Ingredients
16 ounces (2 bars) full-fat cream cheese, softened at room temperature for at least 1 hour
1/4 cup Gold Medal all-purpose flour
1 cup Domino white sugar
1/4 teaspoon salt
1 cup McArthur whole milk
1 teaspoon vanilla
Instructions:
Place the softened cream cheese in the bowl of a stand mixer (or simply use a large bowl and hand beaters). Whip the cream cheese on high speed for several minutes, until it is completely smooth and silky. Scrape the cream cheese out into a separate bowl and set aside.
Whisk the flour, sugar, and salt together in a small saucepan. Turn the heat on to medium and slowly add the milk, whisking constantly. It will look lumpy at first but whisk vigorously to create a smooth paste. Continue whisking as the mixture comes up to a simmer. It will thicken rapidly and dramatically as it comes to a boil (see photo below). Simmer for 1 full minute, then turn off the heat. Scrape the flour and milk paste into the mixer bowl. (If you want to be 100% sure there are no small lumps, pour it through a mesh sieve.)
Turn on the mixer or beaters and whip the flour-milk mixture for 10 minutes, or until it is lightened and no longer piping hot. It should be lukewarm or cooler. Slowly add the whipped, softened cream cheese, whipping constantly. Add the vanilla. Continue whipping until the the two are completely combined and smooth and silky.
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Quick tip: You can make this up to 3 days ahead.
So this is basically pastry cream with the addition of cream cheese. Good idea!
Friend of mine made something similar-but she didn’t use cream cheese, she used shortening. And beat it in the mixer along with the milk mixture for about 30 minutes-Used it for her mini-ladylocks-Have to say it was very good. But this sounds so much better. Thank you
Sounds crazy good. Would this icing freeze well?
It would be nice to see the rest of the recipe that your ad is covering up!!!
Hi, Brenda! Our ads don’t cover the recipe. They may sit between the lines of the recipe but everything is all there and visible 🙂
No it’s not visible, I agree with Brenda.
I was following along …then suddenly I I can find is the next recipe about ham.
I can see the whole recipe
Who cares about the readings before the recipes and going to second page all the time.
If it says to continue whipping until the two are combined and smooth and silky, that is the end of the recipe
White sugar is that powdered sugar what is macarther milk????
white sugar is granulated sugar. Mcarther is a brand name any brand whole milk will work.
Would love to have a creamy icing like this but I am lactose intolerant so cream cheese is out. I can use lactaid milk however so any replacement for cream cheese?
Terry, there are many dairy free cream cheeses out there. And use soy or almond milk as a substitute for the cow’s milk. Turns out great. I substitute with these ingredients often and they turn out great.
Looks great. I have a butter cream icing made like this. Just not the cheese.
I can’t see the whole recipe either…goes to the ham recipe!
If it says to continue whipping until the two are combined and smooth and silky…that IS the end of the recipe.
This is very good on a red velvet cake !!!
Hope I can find this
Is there somewhere a person can print this out? Without ads please!
Anyway to make this chocolate?
THANK YOU so much for sharing this recipe.i was able to view the whole thing. It sounds very nice.
I was thinking the same thing as CathyAnn. Can this be adapted to make a chocolate icing
I think you could do a number of things to incorporate chocolate into the frosting but I can’t say I’ve done it with this particular recipe. First I would purchase chocolate cream cheese (Philadelphia makes it) and I would use chocolate milk instead of white or I would blend cocoa powder into the cream cheese. They also have chocolate extracts.