Cream Cheese Glaze Recipe
Make Cream Cheese Glaze Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cream Cheese Glaze
Method
Cream Cheese Glaze
Prepare ingredients
Remove cream cheese and butter from the refrigerator at least 30 minutes before making the glaze so they reach room temperature. Sift the powdered sugar to remove lumps. If using lemon zest, zest a fresh lemon and set aside.
Beat cream cheese and butter
In a medium mixing bowl, combine the 4 oz softened cream cheese and 2 tbsp softened unsalted butter. Using a hand mixer or stand mixer on low-to-medium speed, beat until completely smooth and homogenous, about 1–2 minutes. Scrape down the bowl sides with a spatula to ensure even mixing.
Add flavorings
Add 1 tsp pure vanilla extract and a pinch of fine sea salt to the cream cheese mixture. If using, add 1 tsp lemon zest. Beat briefly to incorporate, about 15 seconds.
Incorporate powdered sugar
With the mixer running on low, gradually add the 1 cup sifted powdered sugar in two or three additions. After each addition, pause and scrape the bowl. Once all sugar is added, increase speed to medium and beat until the glaze is smooth and thick, about 30–45 seconds. Avoid overbeating to keep the texture creamy, not whipped.
Adjust consistency
If the glaze is too thick to spread or drizzle onto pizza, add up to 1 tbsp milk or heavy cream, one teaspoon at a time, beating briefly after each addition, until you reach a spreadable/drizzlable consistency. For a thicker spread, use less liquid; for a drizzle, add slightly more but no more than the full 1 tbsp recommended.
Taste and finish
Taste the glaze and adjust sweetness or brightness: add a small additional pinch of salt to balance sweetness or 1/4 tsp lemon juice if you want more tang. Mix briefly to incorporate.
Use or store
Use the glaze immediately to spread or drizzle over warm or cooled pizza (for dessert-style pizzas) or other baked goods. If not using right away, transfer to an airtight container and refrigerate for up to 3 days. Before using chilled glaze, let it sit at room temperature for 15–20 minutes and stir to restore spreadable consistency; you may briefly whisk to smooth.