Warby Blueberry Cream Cheese Icing

Instructions

1. 1

   Soften and start: Beat the room-temperature cream cheese and butter together on medium speed until very smooth and lump-free, about 2–3 minutes. Use a paddle or hand mixer — patience here gives a silky result.

2. 2

   Add flavor: Beat in vanilla, lemon juice (if using), and a pinch of salt until combined.

3. 3

   Sweeten gradually: With the mixer on low, add the sifted confectioners' sugar one cup at a time until you reach your desired sweetness and body. Scrape the bowl so everything is even.

4. 4

   Add the blueberry syrup: Warm the Warby blueberry syrup slightly so it pours easily (10–15 seconds in microwave). With mixer on low, slowly drizzle in 1/2 cup syrup and mix until marbled or fully incorporated depending on how bold you want the blueberry flavor. Taste — add up to 3/4 cup total if you want stronger blueberry notes, but add gradually to avoid thinning too much.

5. 5

   Finish consistency: If the icing is too thick, beat in 1 tbsp heavy cream or milk at a time until spreadable. If too thin, add a little more sifted confectioners' sugar.

6. 6

   Chill briefly if needed: For piping or a stiffer finish, chill the icing 20–30 minutes. Bring back to room temperature and whisk briefly before spreading.

7. 7

   Use and store: Spread or pipe on cooled cakes/cupcakes. Keeps covered in the fridge 3–4 days; bring to room temperature and briefly whip before using.