I get asked a lot about my cream cheese frosting recipe, and I’m finally sharing it!
A lot of cream cheese frosting recipes taste great, but don’t hold their shape.
This can be super frustrating when you’re trying to get super smooth sides on a cake, or pipe some fun designs onto a cupcake!!
That’s what makes this frosting recipe so fantastic; it has the tang of a cream cheese frosting, but is sturdy like my classic american buttercream.
It’s great for piping on cupcakes, and smoothing on cakes. The recipe and tutorial are included below:
When using this recipe to frost my favorite vanilla layer cake recipe (which is amazing and bakes flat!!), which can be used to make four 7 inch or 8 inch cake layers, I usually make 1.5 – 2 batches, depending on how I’m decorating the cake.
Cream Cheese Buttercream Ingredients:
- 3 sticks or 1.5 cups (325 grams) unsalted butter, room temperature
- 4 oz cream cheese frosting (115g), room temperature
- 8 cups (907 grams) powdered sugar
- 1/2 tsp (3 grams) salt
- 1 Tbsp. (15 grams) heavy cream
- 1 tsp (4 grams) vanilla
Beat the butter and cream cheese on a medium speed for 30 seconds with a paddle attachment, until smooth.
Slowly add in the powdered sugar, 1 cup at a time. Alternate with small splashes of cream.
Once fully mixed, add in the vanilla and salt, and beat on low until the ingredients are fully incorporated, and the desired consistency is reached.
If the frosting is too thick, add in cream (1 teaspoon at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).
NOTE: If you are making frosting for a cake, it is important to mix the buttercream on low at the end of the process for a couple minutes, to get out any extra air that might have be incorporated during the mixing process.
This will make it easier to get super smooth sides on your cake!