Cream Cheese Royal Icing Recipe
How to make cream cheese flavored royal icing that dries firm to the touch. Cream cheese royal icing is a great addition to Red Velvet Sugar Cookies (recipe) or Pumpkin Spice Sugar Cookies. Remember - if you're incorporating extra fat, such as real cream cheese, into a recipe, it will affect the hardness. This icing will dry firm to the touch but will not be as hard as a traditional royal icing.
Tips for cream cheese royal icing:
The technique and order in which you add the ingredients matters. Read through the recipe first and follow step-by-step.
It's not as firm as classic royal icing, but will work great for flooding, lines, and decoration. It will be hard to get a star tip to keep its shape with this icing, but with the right approach you can decorate a full cookie.
To soften your cream cheese. Use a brick of full-fat cream cheese, not whipped cream cheese. To soften, unwrap the cheese and place on a microwave safe plate. Microwave on medium for 10 seconds. The cheese should be soft but not melted. Repeat once more if necessary. Do not cook the cheese!
Cream Cheese Royal Icing for Cookies
5 ½ tbsp Meringue Powder
½ tsp Cream Cheese Baking Emulsion
2 lb Confectioners Sugar
1 tbsp Light Corn Syrup
3.5 oz Warm Water (about 7 tablespoons)
1 oz Softened Cream Cheese (2 tbsp)
Sift your powdered sugar. Yes, it’s a chore but it will make this icing smoother.
In a stand mixer bowl with the whisk attachment, add the meringue and the warm water. Beat them together until the meringue is completely dissolved and foamy.
Add 1 pound of the confectioners’ sugar. Mix on low speed with the paddle attachment until incorporated.
Add the corn syrup and the cream cheese emulsion and beat on low speed for 30 second - 1 minute.
Add the rest of the confectioners’ sugar and beat with the paddle until incorporated.
Increase the speed to high and mix until it turns bright white and fluffy, about 3 minutes
Add the softened cream cheese and mix with the paddle for about 20 seconds, until just incorporated.
Remove the bowl from the mixer, and using a silicone spatula, scrape the sides of the bowl and fold. This will incorporate the softened cream cheese without over-beating your icing.
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