Cream Cheese Glaze
- 4 ounces cream cheese, room temperature
- 1/2 cup confectioners' sugar, sifted
- Pinch of salt
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons milk, plus more if needed
In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down sides of bowl as needed. Add sugar and beat until combined, about 1 minute. Add salt, lemon juice, and milk; mix on low speed until smooth. If glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
SourceMartha Stewart's Baking Handbook