Cream Cheese Icing (Mrs. Echard Icing)

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 16
  • About This Recipe

    “This icing is good on any cake, but it is to die for on chocolate! The reason it is called “Mrs. Echard” icing is that it is a Must at every dinner at my mom’s church, and it’s made by a Wonderful lady there named Virginia Echard.”

    Ingredients

  • 8ouncescream cheese, softened
  • 3cupspowdered sugar
  • 1teaspoonvanilla
  • 12ouncesCool Whip
  • Directions

  • Mix cream cheese and sugar well with mixer.
  • Add vanilla and Cool Whip; mix well.
  • MUST be refrigerated, except when serving.
  • Ices 1 triple layer cake or 2 other cakes.
  • When using on layers just ice top of layers and let icing ooze over sides.
  • It’s easy and attractive to take somewhere.
  • Hi Tankers, Thanks so much for your honest review, what went wrong for you on making this? A comment about what didn’t work would help. Maybe this recipe needs some tweaking.
  • Thanks,.
  • Teresa M.
  • Reviews

  • “This icing is special.It’s not overly sweet, yet it really makes a cake pop.I used this icing on cream cheese caramel almond pound cake.I topped the cake off with some fresh strawberries.All of the ingredients blended well.The icing is a good transition between the fruit and the cake.”

  • “I wanted to update my review. This frosting is EXCELLENT. It tastes light and refreshing BUT it is STURDY!! I’ve made several cakes (uploaded my castle and luau cake) with this frosting and it holds up great. It has a nice shiny appearance as well. I can’t get over how excellent it is.*Just added my Pinkalicious cake made with this icing….I love, love, love this icing and I make it exactly as stated.This frosting does even better after you’ve decorated if you stick the structure (cake) back in the fridge….it “stiffens” up enough to hold and retain its appearance without tasting stiff or hard.THE BEST EVER!!!”

  • “One of the easiest recipes I’ve used for cream cheese icing. I put in onto mini carrot cakes that are in my freezer for OAMC.The leftover I added some extra cool whip and used to dip apple slices in.”

  • “I love this recipe, it is very versatile. if you want a very sweet icing, use more sugar, if you want a less sweet icing use less sugar. Also, the more sugar you use, the stiffer the icing becomes.”

  • “Absolutlety wonderful, over a carrot cake. I give a well deserved 5 stars to this recipe.”

  • “Thanks for a wonderful and tasty icing recipe. I agree with all of the other 5 star comments this is a keeper.”

  • “This is a great icing!Made it for a birthday cake at the office and EVERYONE thought it was great and so so easy to make.Thanks!”

  • “WOW! I was shocked at how good it was when I first made it! I used it on on red velvet cupcakes and now my friends are calling me cupcakes -.-;; Very pleased with the results.”

  • “This icing is awesome!I used it on a devils chocolate cake.Everyone LOVED it.I had problems using it to decorating the cake though.I was using a pastry bag with a star tip.”

  • “This is a WONDERFUL recipe except I use just regular sugar to make it instead of powdered. It gives it a little texture. That is the way that my granny-whom I first got this recipe from- makes it. I always buy a box of devils chocolate cake mix and I make it a double layer cake and use this icing. Its just to die for.”

  • “I made this with reduced fat cream cheese, 2 cups of powdered sugar, and 8 ounces of cool whip (and the vanilla).Not too sweet…but, really good – my room mates ate all the leftovers out of the bowl.”

  • “This was the perfect compliment to my two layer white cakes which was topped with fresh strawberries.I did however have quite a bit leftover.”

  • “Great icing. I used fat free cream cheese and fat free coolwhip. Used it to ice Recipe#164551 (obviously they are no longer vegan with the addition of this icing) and it was fluffy and light tasting with a hint of cream cheese. A great combination.Also, this makes a wonderful fruit dip!”

  • “It taste like whipped cream frosting with a hint of cream cheese. It’s nice and fluffy and can be easily piped.I used 8 ozs. of Extra Creamy CoolWhip & 1&1/2 cups of pdr.sugar.I used it on a pumpkin spice cake w/white chocolate chips. It was great. The whole family loved it. I will definitely use it again!”

  • “Excellent!!! I used 1/2 of the sugar and had strawberry cool whip on hand, soooo yummy!!”

  • “This icing was so wonderfully nice and fluffy and not too rich. I do not care for really sugary icing so this one was great! I used it on a banana cake. Thank you so much. I will use this recipe again. :-)”

  • “This is soooo easy to make. I used a 1 ltr tub of reduced fat coolwhip and i used 1/2 the sugar, as i don’t like my icing very sweet. It turned out delicious. After icing my cake i added cocoa powder, and a little nestle Quick to the remainder to write “Happy BDay” on the cake! Worked wonderfuly!”

  • “so yummmmmy!!!!!”

  • “This was so tasty and easy to make. The cool whip made a big difference. I as well have made cream cheese icing but never with cool whip. It was a hit! Thank You!”

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