Cream Cheese Icing

Name: Cream Cheese Icing
Yield: Varies by version
Ingredients: 1/2 stick butter, at room temperature; 8 oz cream cheese, at room temperature; 1 tsp vanilla; 1 box confectioners sugar, or more; 1 cup pecan pieces

5 ingredients•5 steps•Varies by version

Multiple (Ina Garten, Martha Stewart, Alton Brown)

Ingredients

- 1/2 stick butter, at room temperature
- 8 oz cream cheese, at room temperature
- 1 tsp vanilla
- 1 box confectioners sugar, or more
- 1 cup pecan pieces
Instructions

Instructions

1
Blend butter, cream cheese, and vanilla together well in food processor.
2
Add confectioners sugar and blend in the processor.
3
Remove to bowl and fold in pecans and/or coconut.
4
When icing the cake, use a turning wheel. Sprinkle coconut on top of cake, then holding clumps of coconut in one hand, press into the sides - the icing should hold it on.
5
Finish with a light dusting of confectioners sugar over the whole thing.

💡 Cook's Notes

Add 1 cup coconut flakes for extra texture and taste. Havarti cheese can substitute for some of the cream cheese for greater richness. For spreading, work with room temperature icing. For serving on cake or cupcakes, refrigerate slightly to create a more interesting mouthfeel.

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