Cream cheese icing is a creamy treat that is great on cupcakes, cinnamon rolls, and more!

Cream Cheese Icing

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Author: Catherine McCord
Total Time 2 minutes

Ingredients  

  • 1 8-ounce package cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 tablespoons agave nectar
  • 1 teaspoon vanilla extract

Instructions 

  • Place all the ingredients in a mixer and beat on medium to high speed until fluffy.

Nutrition

Sodium: 60mg | Sugar: 6g | Cholesterol: 40mg | Calories: 150kcal | Fat: 14g | Protein: 1g | Carbohydrates: 7g
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About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. I tried the Red Beet Cupcakes with Cream Cheese Icing. The cupcakes stuck to the papers a bit and the cream cheese icing though delicious at first became a bit bitter after 20/30 minutes and very hard over the next couple of days. Any tips or ideas on what might have happened?
    Thanks
    Honey

  2. My baking-expert sister maintains that real cream cheese icing will melt if frosted cupcakes are sat out on display during a party. Is she right? Also, can I make it a day or two in advance and store in the refrigerator?

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