Best Cream Cheese Frosting
This cream cheese frosting has that delicious cream cheese tang, but the structure of a classic buttercream! It pipes like a dream, and is great for frosting layer cakes and cupcakes!!
Servings: 6 cups
Calories: 1103kcal
Equipment
- Paddle Attachment if using a stand mixer
Ingredients
Cream Cheese Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, room temperature 339g
- 1/2 cup (4 oz) full-fat cream cheese, room temperature 113g
- 1 Tbsp vanilla extract or vanilla bean paste 12ml
- 1 tsp fine salt 6g
- 7 cups powdered sugar 904g or a 2 lb bag
- 2 Tbsp heavy whipping cream, room temperature 30ml
Instructions
Cream Cheese Buttercream Frosting:
- Beat 1 1/2 cups of butter and 1/2 cup of cream cheese on a medium speed for 30 seconds with a stand mixer and paddle attachment or hand mixer until smooth.
- Add in 1 Tbsp vanilla extract and 1 tsp fine salt, and beat on low until the ingredients are combined.
- Gradually mix in 7 cups of powdered sugar on a low speed. Halfway through, add in 2 Tbsp of heavy cream to make the frosting easier to mix. Mix on the lowest setting for another minute to make sure the frosting is nice and smooth.
- If the frosting seems too thick at this stage, add additional cream (1 tablespoon at a time).
- If the frosting seems too thin, add more powdered sugar (1/4 cup at a time).
- Once it's reached the desired consistency, cover the cream cheese frosting with a piece of plastic wrap or place it in a piping bag. This will prevent a crust from forming until you're ready to use it.
Video
Notes
This recipe makes about 6 cups of frosting, which is enough to frost an 8-inch layer cake or about 3 dozen cupcakes.
Making This Cream Cheese Buttercream in Advance
Make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again. A frosted cake can last in the fridge for up to 2 weeks or in the freezer for up to 2 months. The buttercream locks in all the moisture, keeping the cake fresh and delicious! If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.Nutrition
Serving: 1 | Calories: 1103kcal | Carbohydrates: 153g | Protein: 2g | Fat: 56g | Saturated Fat: 35g | Polyunsaturated Fat: 18g | Cholesterol: 153mg | Sodium: 460mg | Sugar: 149g