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.
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!