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Cream Cheese Glaze

  • Yield: Makes enough for one 9-inch cake

Source: Martha Stewart's Baking Handbook


  • 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


  1. 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.

Reviews Add a comment

  • ALR7874754DW
    3 JAN, 2017
    I made this glaze to drizzle over my banana bread, and then topped with crushed walnuts. I did have to slightly tweek the recipe as it came out WAY too thin, and the flavor, with so much lemon juice, was way too 'buttermilky' rather than icing glaze. Both problems were cured by adding more powdered sugar until reaching the desired consistency. One thing to remember with this recipe is that it will remain tacky and not form a dry crust, so do not try to package your glazed pastry if using this!
  • dolanb
    14 FEB, 2015
    I made this glaze to put on top of red velvet waffles I was making. It turned out extremely tasty. It was pretty easy to make, and I hardly ever cook. The recipe says to use an electric mixer with a paddle attachment, but I just used an electric hand mixer with regular beaters and it worked fine.