A glaze adds that certain je ne sais quoi to so many things: muffins and cupcakes, quickbreads, cookies, cakes, and even some salads and fruits. The old powdered sugar and milk glaze is effective to a degree, but it lacks depth of flavor, viscosity, and the translucent appearance often isn't as appetizing. But a cream cheese glaze will stay put on your baked goods, add a bit of complementary tang, and looks like it's straight out of a professional bakery.
Notes
- Adjust the Proportions: You can tinker with the amount of milk you need for your specific purpose. For example, if you want a glaze that will drip down the side of a cake, you make want one that is slightly runnier to achieve that effect. Just be careful when increasing or decreasing the amount of liquid, and do so in very small increments. I recommend no more than a ½ Tbl at a time.
Storage
You can store leftovers in an airtight container in the fridge for up to a week. Pop the container in the microwave for 5-10 second increments to soften it back up.
Related
Looking for other recipes like this? Try these:
Grace Says:
To ensure your glaze is extra smooth, pass the powdered sugar through a sieve first to remove any clumps.
📖 Recipe
Cream Cheese Glaze
Ingredients
- ¾ cup powdered sugar
- 4 oz cream cheese, warmed slightly
- 3 T milk
- ½ t vanilla extract
Instructions
- Pop the cream cheese into the microwave for 10-20 seconds just to soften and warm it. Then mix all your ingredients together with a whisk until smooth.
Did you make this recipe? Let me know!