Print

Gingerbread Cream Cheese Icing Recipe

4.6 from 65 reviews

This creamy Gingerbread Icing recipe combines smooth cream cheese with sweet confectioners’ sugar and a hint of festive eggnog, creating the perfect topping to decorate your holiday gingerbread cookies with ease and a rich flavor.

Ingredients

Scale

Gingerbread Icing Ingredients

  • 1 cup confectioners powdered sugar
  • 8 oz block of Philadelphia cream cheese, room temperature
  • 24 Tbsp eggnog

Instructions

  1. Combine Sugar and Cream Cheese: In the bowl of a stand mixer with the paddle attachment or an electric mixer in a medium bowl, combine the confectioners powdered sugar and room temperature cream cheese until smooth and well blended.
  2. Add Eggnog and Whip: Add 2 tablespoons of eggnog to the mixture and whip on low speed for one to two minutes until light and creamy.
  3. Adjust Consistency: Test the icing mixture for firmness by piping onto a scrap piece of parchment paper using an icing tip. If the icing is too firm, add more eggnog, one tablespoon at a time; if too runny, add more confectioners’ sugar to reach the desired thickness.
  4. Prepare for Decorating: Pour the finished icing into an icing bottle for easy and precise application.
  5. Decorate Cookies: Use the icing to decorate cooled gingerbread cookies as desired, allowing your creativity to shine with festive designs.

Notes

  • Ensure cream cheese is at room temperature for easier mixing and smoother icing.
  • Adjust eggnog quantity gradually to control icing consistency for piping or spreading.
  • This icing is best used immediately or stored in the refrigerator for up to 3 days.
  • Bring refrigerated icing back to room temperature and re-whip before use for best texture.
  • For a dairy-free version, substitute cream cheese with a vegan alternative and use nondairy eggnog.

Keywords: gingerbread icing, cream cheese icing, holiday cookie decoration, eggnog icing, festive cookie frosting