Recipe information
Yield
makes enough for one 9-inch cake
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
Preparation
In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as needed. Add the sugar, and beat until combined, about 1 minute. Add the salt, lemon juice, and milk; mix on low speed until smooth. If the glaze is too thick to drizzle, add more milk, 1 tablespoon at a time.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
