Sweet and tangy Thermomix Cream Cheese Icing, which is smooth, creamy, and thick enough to hold its shape when piping.
Our Thermomix Cream Cheese Icing pairs perfectly with our classic Thermomix Carrot Cake and Thermomix Banana Bread. You only need 4 ingredients and one Thermomix bowl to make it.
We love our Simple Buttercream, but when we want something less sweet, our Thermomix Buttercream hits the spot.
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Why We Love This Recipe
- Super easy, with only 4 ingredients.
- Creamy with the perfect balance of sweetness and tang.
- Spreads nicely onto cakes and muffins.
Ingredients
Note: The recipe card below shows the full quantities.
Cream cheese - use full-fat block cream cheese and not spreadable cream cheese. We love to use Philadelphia cream cheese. Let it sit on the benchtop to soften for 30-60 minutes, so it's easier to mix.
Icing sugar - use store-bought icing sugar instead of making it in the Thermomix as it's finer.
Butter - use unsalted butter softened at room temperature. Unsalted butter gives you complete control of the overall flavour of your recipe, as the salt content in different butter brands can vary a lot.
Vanilla extract - or vanilla essence.
Step-by-Step Instructions
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Take the cream cheese and butter out of the fridge to soften.
- Add all the ingredients to the Thermomix bowl and mix for 15 seconds on speed 5. Scrape down the bowl, then mix again for 15 seconds on speed 5 until thick and creamy. If you want your icing a little thicker, add an extra tablespoon or two of icing sugar.
Tips for the perfect Cream Cheese Icing
- Ensure that you use cream cheese which comes in a brick shape. Spreadable cream cheese will not work with this recipe and will result in runny icing.
- Let the cream cheese and butter soften at room temperature before mixing.
- Sift the icing sugar before mixing for the smoothest consistency.
FAQs
Cover and store leftover icing in the fridge for up to 5 days or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then mix the icing in the Thermomix for a few seconds so it's creamy again.
For lemon cream cheese icing, add 1 teaspoon of lemon extract. Add half a teaspoon of pumpkin spice mix for pumpkin-inspired cream cheese icing.
This recipe makes enough to ice our Thermomix Carrot Cake, with a little left over, which can be stored in the fridge.
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📖 Recipe
Thermomix Cream Cheese Icing
Sweet and tangy Thermomix Cream Cheese Icing, which is smooth, creamy, and thick enough to hold its shape when piping.
Ingredients
- 250g full-fat cream cheese in a brick shape, softened to room temperature, note 1
- 50g unsalted butter, softened to room temperature
- 320g icing sugar, sifted, note 2
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to the Thermomix bowl and mix for 15 seconds on speed 5. Scrape down the bowl, then mix again for 15 seconds on speed 5 until thick and creamy. If you want your icing a little thicker, add an extra tablespoon or two of icing sugar.
Notes
Note 1: Cream cheese - don't use spreadable cream cheese; otherwise, it will result in runny icing.
Note 2: Icing sugar - use pure icing sugar for the smoothest result. You can make your own icing in the Thermomix; however, it's a little gritty.
Quantity
This recipe makes enough to ice our Thermomix Carrot Cake, with a little left over, which can be stored in the fridge.
Storage
Cover and store leftover icing in the fridge for up to 5 days or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then mix the icing in the Thermomix for a few seconds so it's creamy again.
Other Flavour Ideas
Lemon: add 1 teaspoon of lemon extract.
Pumpkin Spice: add ½ a teaspoon of pumpkin spice mix.
Chia Spice: add ½ a teaspoon of chai spice mix.
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