This Incredible Icing Wins The Internet Today (And Tomorrow, And Forever After)


“Cover Your Next Cake With This Is Extra Creamy Icing And Your Life Will Never Be The Same Again”

“Have you been looking for a cream cheese icing recipe that would stand out from the crowd and wow everyone who had a taste? I assure you, you’ve come to the right place – this icing is so delicious, it’s going to make you want to slap your momma.”

“I’ve tried all kinds of frosting and icing recipes over the years, and yes, some of them have been great! I do have another recipe for a thick cream cheese frosting that works perfectly for certain cakes, but this one? This is the creamiest thing on the planet, and I always make this when I want the dessert cake to turn out extra special.”

“You will be surprised to see that there is no butter in this recipe, even though the icing looks almost buttery! I totally love this icing with spice cakes and super dark chocolate cakes, but I bet it will work with pretty much any cake you decide to make.”



When you’ve made this creamy icing, it’s best to refrigerate it for a while to let it firm up, before you you it to ice your cake.

If you’d like to save time on the day of serving the cake, you can make this ahead! Just store it in the refrigerator for up to three days, and whip it on high speed, briefly, before using. I usually make this the night before, and when I’ve iced the cake in the morning, I keep it in the fridge until it’s time to serve. This is, without a doubt, the prettiest and yummiest icing I’ve ever made. I highly recommend giving it a try!


16 ounces (2 bars) full-fat cream cheese, softened at room temperature for at least 1 hour

1/4 cup Gold Medal all-purpose flour

1 cup Domino white sugar

1/4 teaspoon salt

1 cup McArthur whole milk

1 teaspoon vanilla



Place the softened cream cheese in the bowl of a stand mixer (or simply use a large bowl and hand beaters). Whip the cream cheese on high speed for several minutes, until it is completely smooth and silky. Scrape the cream cheese out into a separate bowl and set aside.

Whisk the flour, sugar, and salt together in a small saucepan. Turn the heat on to medium and slowly add the milk, whisking constantly. It will look lumpy at first but whisk vigorously to create a smooth paste. Continue whisking as the mixture comes up to a simmer. It will thicken rapidly and dramatically as it comes to a boil (see photo below). Simmer for 1 full minute, then turn off the heat. Scrape the flour and milk paste into the mixer bowl. (If you want to be 100% sure there are no small lumps, pour it through a mesh sieve.)

Turn on the mixer or beaters and whip the flour-milk mixture for 10 minutes, or until it is lightened and no longer piping hot. It should be lukewarm or cooler. Slowly add the whipped, softened cream cheese, whipping constantly. Add the vanilla. Continue whipping until the the two are completely combined and smooth and silky.