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Christmas Cake with Greenery

Cream Cheese Icing

Delicious icing for red velvet or carrot cake for two layere 8-9 inch cake or three layer cake
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine American Traditional

Equipment

  • mixer
  • medium size bowl
  • spatula
  • measuring spoons
  • mesh strainer
  • flat curved icing knife
  • parchment paper
  • cake stand
  • 1 baggie to put peppermint bark in
  • 1 Rolling Pin

Ingredients
  

  • 1 8oz cream cheese
  • 1 stick softened butter
  • 1 box powdered sugar
  • 1 teas vanilla
  • 2 tbsp milk

Decorative items

  • mini chocolate chips to put around the iced cake base
  • 1 bar Peppermint chocolate candy bar
  • cocoa powder for dusting cake

Instructions
 

  • Soften butter
  • Mix block of cream cheese that has been cut into chuncky pieces
  • Using mixer with regular beaters, beat cream cheese until whipped
  • Add softened butter. Mix together
  • Slowly a little at a time, mix powdered sugar before adding more. Alternate adding powdered sugar and milk and vanila while mixing until the icing is smooth and ready to spread on the cake.
  • Put peppermint bark in baggie and break into medium size pieces with a rolling pin
  • Place parchment paper under the cake edges before icing and decorating
  • Ice the cake lightly on the sides to resemble a naked cake making it look like a birch tree
  • Decorate. Use mesh strainer to dust the top and sides of the cake