Cream Cheese Glaze

1 9-inch cake


  • 4 ounces cream cheese, room temperature

  • ½ 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.

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