This cream cheese glaze comes together in under 3 minutes with just 4 ingredients, but the best part is how much control you have over it. Less heavy cream means a thicker glaze that holds more of it shape, which is exactly what I want when I’m drizzling it over bundt cakes. Add a little more liquid and it thins right out into something more drizzly, which is what I aim for on top of homemade muffins or cookies. One glaze, so many ways to use it! Definitely a keeper for your recipe book!

Cream cheese glaze drizzled over a red velvet bundt cake.
Add less liquid to keep this glaze thick for a bundt cake.

This super easy cream cheese glaze is sweet with just the right amount of tang, and it’s the kind of recipe I keep making on repeat because it makes everything it touches look and taste *fancy*.

The cream cheese brings the savory tangy flavor, the powdered sugar keeps it soft and sweet, and the heavy cream whisks it all together to create the drizzle. Together they balance out into something way more exciting than a plain vanilla sugar glaze.

As a professional baker, I’m a sucker for something so good yet so simple. It elevates practically anything it’s drizzled over. And as a bonus, it’s also a really great way to hide any cracks or imperfections if your cake happens to not come out of the pan perfectly.

I have used it on a red velvet bundt cake, this carrot cake cheesecake and these thumbprint cookies.

Ingredients you need

Ingredients for cream cheese glaze.
Only 4 ingredients needed!

You want to make sure that your cream cheese is softened at room temperature. If it’s too cold, it wont mix well or be able to turn into a smooth runny glaze. Instead it will clump up and leave you with a lumpy mess- nobody wants that!

Make sure to leave out your cream cheese 20 minutes or so before you make this recipe. You only need a little bit so it wont take long to get to the right temperature. You can use these tips on how to soften cream cheese if you forget to leave it out.

How to make the glaze

Cream cheese and butter creamed in a bowl.
To a small bowl, add the cream cheese and mix it around to make sure its softened a bit. Add the powdered sugar and mix. Add the vanilla extract, and milk or cream.
White cream cheese glaze in a glass bowl.
Use a whisk to combine all of the ingredients until the glaze is smooth and can be poured.

TIPS FOR RECIPE SUCCESS

  • Use softened cream cheese for this recipe to ensure a smooth and creamy glaze. If your cream cheese is still cold, it will not mix well with the other ingredients.
  • When adding the powdered sugar to the cream cheese, sift it first to prevent any lumps or clumps from forming in the glaze. This will ensure a smooth and even texture throughout.
  • After drizzling the glaze on your desserts, let it harden fully before consuming or storing it to ensure it doesn’t smear.If its too thick or thin learn how to thicken frosting. This post helps with both issues!
Cream cheese glaze drizzled over a red velvet bundt cake.
5 stars (4 ratings)

3 Minute Silky Cream Cheese Glaze

Prep: 3 minutes
Cook: 0 minutes
Total: 3 minutes
Servings: 12 cookies
This cream cheese glaze comes together in under 3 minutes with just 4 ingredients, but the best part is how much control you have over it. Less heavy cream means a thicker glaze that holds more of it shape, which is exactly what I want when I'm drizzling it over a bundt cake. Add a little more liquid and it thins right out into something more drizzly, which is what I aim for on top of muffins or cookies. One glaze, so many ways to use it! Definitely a keeper for your recipe book!
Print Pin Review Save

Ingredients

  • 2 tablespoons (2 tablespoons) cream cheese, softened at room temperature
  • 1 cup (120 g) powdered sugar
  • 1 teaspoon (1 teaspoon) vanilla extract
  • 1-2 tablespoon (1 tablespoon) heavy whipping cream, or milk (Use less or more to control the consistency of the glaze)

Instructions
 

  • In a medium bowl add the softened 2 tbsp cream cheese.
  • Give it a good stir with a spatula to spread it around.
  • Add the 1 cup powdered sugar, 1 tsp vanilla extract, and 1-2 tbsp cream milk.
  • Whisk until smooth.
  • Drizzle over your dessert.

Notes

If the frosting is too thin or thick, read how to thicken frosting, it helps with both issues!

STORAGE AND FREEZING

To store the cream cheese glaze, transfer it to an airtight container and store it in the refrigerator for up to one week. Before using, let it come to room temperature and give it a quick stir to ensure it’s smooth and spreadable.
Cream cheese glaze is not recommended for freezing, as it can separate and become grainy when thawed.
Serving: 1portion, Calories: 53kcal, Carbohydrates: 10g, Protein: 0.2g, Fat: 1g, Saturated Fat: 1g, Polyunsaturated Fat: 0.1g, Monounsaturated Fat: 0.3g, Cholesterol: 4mg, Sodium: 8mg, Potassium: 5mg, Sugar: 10g, Vitamin A: 51IU, Vitamin C: 0.01mg, Calcium: 3mg, Iron: 0.01mg
Course: Frosting
Author: Sam Adler
Cuisine: American
Did you make this recipe?Please leave a star rating and review in the form below. I read them all!

I love when you share my recipes!!