Cream Cheese Glaze

This tangy, glossy, and super easy cream cheese glaze is pure drizzly magic over baked goods made with just five ingredients in only five minutes.

Why This Glaze Works So Well…

• Flavor: Drizzle icing is rich and creamy with a lightly sweet, tangy finish. I love how glazing warm cinnamon rolls on Christmas morning fills the kitchen with the most irresistible, cozy fragrance.
• Difficulty: This recipe could not be easier. Simply add ingredients to a bowl and whisk!
• Technique: Use the ‘ribbon test’ to nail the perfect drizzle consistency. It should be thick enough to hold its shape briefly but thin enough to gently flow from a spoon within 5 to 7 seconds.
• Serving Suggestions: This glaze is an essential topping over pumpkin cinnamon rolls for a cozy fall treat, or even served a dip for fresh summer fruit. It is also delish drizzled over moist banana bread or cookies for a bake shop style finish. Use in place of vanilla glaze on monkey bread muffins.

What You’ll Need

• Cream Cheese: Use full-fat cream cheese for a thick and creamy glaze. Remember to bring to room temperature.
• Butter: Salted butter adds a little boost of flavor. This also needs to be brought to room temperature.
• Vanilla: Using pure vanilla extract deepens the flavor, and vanilla bean paste is a great option if you want those classic specks throughout the glaze.

Variations

• For a bright citrus twist, swap the milk for fresh lemon or orange juice, perfect for spring!
• Create a maple version by replacing part of the milk with maple syrup and adding a pinch of salt, or a spiced glaze by whisking in cinnamon or pumpkin spice for fall bakes.
• Almond extract adds a lovely note and the perfect finishing touch to coffee cakes.
• For a dairy-free option, simply use dairy-free cream cheese and plant-based milk.

How To Make Cream Cheese Glaze

1. Whisk all the ingredients together (full recipe below).
2. Drizzle over desserts.

Pro Tips for the Perfect Pour

• Warm cream cheese and butter before mixing to avoid lumps. Microwave at 15 second intervals until just softened.
• Sift the sugar and add milk gradually. A little goes a long way to keep the glaze smooth.
• The glaze can be prepared up to four days in advance and refrigerated. Thin just before using.
• Portion the glaze into small squeeze bottles for easy drizzling at brunch.
• Glaze rolls while warm, not hot, so the glaze clings and lightly melts for that perfect finish.
• If the glaze is too thin, add a little more powdered sugar, a tablespoon at a time. If it’s too thick, stir in milk a teaspoon at a time.

Stash, Save, and Savor!

• Keep for up to 4 days in an airtight container in the refrigerator. Let sit 10–15 minutes on the counter, stir, and thin if needed before using.
• This will keep for up to 2 months in a zip bag in the freezer. Thaw overnight in the fridge, knead the bag to re-emulsify, then whisk.

Easy Brunch Bakes to Glaze

Homemade Hot Cakes Recipe

Breakfast

Pumpkin Loaf

Breads

Carrot Cupcakes

Dessert

Strawberry Cinnamon Rolls

Recipes

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