Reviews (2)

Add Rating & Review

187 Ratings

5 star values:

                                  20

4 star values:

                                  32

3 star values:

                                  86

2 star values:

                                  38

1 star values:

                                  11

Martha Stewart Member

Rating: Unrated

01/03/2017

                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!

Martha Stewart Member

Rating: 5 stars

02/14/2015

                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.

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Recipe Summary

Yield: Makes enough for one 9-inch cake

Ingredients

Ingredient Checklist

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

Gallery

Recipe Summary

Yield: Makes enough for one 9-inch cake

Recipe Summary

Yield: Makes enough for one 9-inch cake

Recipe Summary

Yield: Makes enough for one 9-inch cake

Yield: Makes enough for one 9-inch cake

Makes enough for one 9-inch cake

Ingredients

Ingredients

  • 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

Directions

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 (2)

Add Rating & Review

187 Ratings

5 star values:

                                  20

4 star values:

                                  32

3 star values:

                                  86

2 star values:

                                  38

1 star values:

                                  11

Martha Stewart Member

Rating: Unrated

01/03/2017

                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!

Martha Stewart Member

Rating: 5 stars

02/14/2015

                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.

Reviews (2)

Add Rating & Review

187 Ratings

5 star values:

                                  20

4 star values:

                                  32

3 star values:

                                  86

2 star values:

                                  38

1 star values:

                                  11

Add Rating & Review

187 Ratings

5 star values:

                                  20

4 star values:

                                  32

3 star values:

                                  86

2 star values:

                                  38

1 star values:

                                  11

187 Ratings

5 star values:

                                  20

4 star values:

                                  32

3 star values:

                                  86

2 star values:

                                  38

1 star values:

                                  11

187 Ratings

5 star values:

                                  20

4 star values:

                                  32

3 star values:

                                  86

2 star values:

                                  38

1 star values:

                                  11
  • 5 star values:
  • 20
  • 4 star values:
  • 32
  • 3 star values:
  • 86
  • 2 star values:
  • 38
  • 1 star values:
  • 11

Martha Stewart Member

Rating: Unrated

01/03/2017

                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!

Martha Stewart Member

Rating: 5 stars

02/14/2015

                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.

Martha Stewart Member

Rating: Unrated

01/03/2017

                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!

Rating: Unrated

Rating: 5 stars

02/14/2015

                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.

Rating: 5 stars

All Reviews for Cream Cheese Glaze

  • of Reviews

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Newest

All Reviews for Cream Cheese Glaze

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest