This sweet and tangy Thermomix cream cheese icing is smooth, creamy, and thick enough to hold its shape when piping.
This cream cheese icing makes a lovely topping for carrot cake and banana bread.
I love a simple buttercream, but when I want something less sweet, this cream cheese icing hits the spot.
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Why You'll Love This Recipe
- Made with just 4 ingredients.
- Creamy with the perfect balance of sweetness and tang.
- Spreads nicely onto cakes and muffins.
Recipe Ingredients
Note: The recipe card below shows the full quantities.
- Cream cheese - use full-fat block cream cheese, 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 - to make your own icing sugar, see my blog post on how to make Thermomix icing sugar.
- Butter - use unsalted butter softened at room temperature.
- Vanilla extract - or vanilla essence.
Step-by-Step Directions
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 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.
Common Questions
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.
To make 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.
📖 Recipe
Thermomix Cream Cheese Icing
Ingredients
- 250 g full-fat cream cheese in a brick shape softened to room temperature (see notes)
- 50 g unsalted butter softened to room temperature
- 320 g icing sugar
- 1 teaspoon vanilla extract
Instructions
- Add all the ingredients to the Thermomix bowl and mix for 15 sec/speed 5. Scrape down the bowl, then mix again for 15 sec/speed 5 until thick and creamy. If you want your icing a little thicker, add an extra tablespoon or two of icing sugar.
Laetitia THEUS says
Best carrot cake and frosting 🤤 !! Thanks 🫶🏻
Vicki says
So glad you enjoyed it Laetitia! Vickix