Intensive Cake Unit

Last updated on August 20th, 2024 at 06:17 pm

Favorite Cream Cheese Buttercream Recipe

Unicorn Cake (purple, pink, orange, navy, yellow frosting)

Written by

Sarah H

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Put off by the over-sweet taste of plain buttercream frosting?

When I first started baking, I basically just used whatever recipes were in front of me. For the first few months, that meant making a lot of buttercream.

Buttercream frosting is basically whipped butter and powdered sugar, with enough liquid to make a workable consistency and a bit of flavoring.

There was just one problem I ran into. After several bakes decorated with plain buttercream, several rounds of feedback complained “the frosting was just a little too sweet!” 

Over time, as I experimented with different frostings (even facing down my intimidation to try out Swiss meringue buttercream) – I found a combo that combines the ease and speed of regular buttercream with the less-overpowering sweetness of meringue-based frostings.

This recipe combines amazing taste with the speed of buttercream! The tang of the cream cheese in the frosting – while not obviously detectable unless you know what you’re looking for – cuts the overpowering-sweet of the buttercream enough that my ‘too sweet’ complaints have vanished. In my book, it’s a keeper! 

Can I make this frosting ahead of time? 

Absolutely! If well-sealed and protected from drying out, frosting will keep about 24 hours at room temperature, 2-3 weeks refrigerated, or 2-3 months frozen (will likely require re-beating once thawed). 

(Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no extra cost to you!) 

Don’t forget to pin for later!

Cream Cheese Buttercream Frosting pinterest pin
Brownie Bites
Print Recipe

Favorite Cream Cheese Buttercream

Want a frosting that's delicious, not overly sweet, but is still great for decorating? Here's my Favorite Cream Cheese Buttercream frosting recipe!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Keyword: Cream Cheese Buttercream Frosting recipe, Cream Chese Buttercream Frosting
Servings: 1 8-inch cake or 24 cupcakes
Calories: 328kcal

Equipment

Ingredients

  • 8 ounces cream cheese (one package; softened)
  • 1 cup butter (two sticks, softened)
  • 6 cups powdered sugar
  • 1-2 Tablespoons milk
  • 1 Tablespoon clear vanilla extract
  • 1/4 teaspoon salt (if using unsalted butter)

Instructions

  • Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches a spreadable/pipeable consistency.
  • Add vanilla and salt if needed and beat until well combined.
  • (Add liquid or gel food colorings if desired!)

Notes

(Please note nutrition information is an estimate, and may not be exactly accurate. Calorie count for 1/24th recipe - amount for 1 cupcake - is 218; including 3og carbohydrate, 1g protein, and 11g fat.) 

Nutrition

Serving: 116th recipe (amount for 1 cake slice) | Calories: 328kcal | Carbohydrates: 45g | Protein: 1g | Fat: 16g

[print-me do_not_print=".noprint"]

Cream Cheese Buttercream Frosting  - 2x recipe 
(makes enough to frost and decorate a tiered 3-layer 8-inch + 6-inch cake or generously frosts 48 cupcakes)

  • 16 ounces cream cheese (2 packages, softened)
  • 2 cups butter (four sticks, softened)
  • 12 cups powdered sugar
  • 2-4 Tablespoons milk
  • 2 Tablespoons clear vanilla extract
  • ½ teaspoon salt (if using unsalted butter) 

(Follow instructions in recipe card above) 

 

Cream Cheese Buttercream Frosting  - 0.5 x recipe 
(makes enough to frost and decorate a 6-inch cake or generously frosts 12 cupcakes)

  • 4 ounces cream cheese (1/2 package; softened)
  • 1/2 cup butter (one stick, softened)
  • 3 cups powdered sugar
  • 1/2 - 1 Tablespoon milk
  • 1/2 Tablespoon clear vanilla extract
  • 1/8 teaspoon salt (if using unsalted butter)

(Follow instructions in recipe card above) 

 

Did you try this Cream Cheese Buttercream recipe?

Let me know how it went - or find me on Pinterest or on Instagram and tag @IntensiveCakeUnit in your photo!

You can also add a comment or a recipe rating at the bottom of the page! 🙂

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Comments

126 responses to “Favorite Cream Cheese Buttercream Recipe”

  1. 'April Showers' Striped Buttercream Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Large drop drop gray gel food color  (I used a dark Americolor gray gel color) Few drops green liquid food color (I used the green from a set similar to this one) […]

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  2. Frosted Brownies - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)(Save and add later! 1-2 large drops gel food color(s) of your choice! For the brownies in the photo, I used Americolor teal, Americolor Electric Pink, and add just a bit of Americolor Super Black. I’ve also used Americolor Regal purple with Americolor orange and Electric Green for Halloween! Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  3. Candy Corn Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) […]

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  4. PJ Masks Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract1/4 t. salt (if using unsalted butter)Red, green, and blue gel food colors (feel free to add later if you’d rather use less food color & fill the cake with white frosting!) I used Americolor Red, Americolor Leaf Green, and Americolor Royal BlueBeat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. When you’re ready, add gel food color until desired color is reached – if you have time, making your frosting a day or so ahead and letting it sit overnight to let the color deepen lets you get away with less gel color! Additional Supplies/Equipment:- 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles) or an 8” acrylic cake disc (I started using these so I wouldn’t waste so many cake circles!) – Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others! I used the large 1B tip from this set. – three small piping bags (or ziplock bags) and a sheet of plastic wrap – Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper – not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use) – PJ Masks figurines – I bought this set on Amazon Sprinkles (optional but fun!) I used ‘Silver Bells’ by Fancy Sprinkles.Once your cakes are cool, level them (if needed/desired). This can be done with a cake leveler or a large serrated knife and a ruler. Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle. Spread the layer with frosting, or pipe a border if you’d rather fill it with chocolate ganache (2 cups semisweet chocolate chips melted with 1 ½ cups whipping cream and cooled to a spreadable consistency). Repeat the process with your remaining cake layers. […]

    Reply
  5. Pumpkin Bourbon Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar3-6 Tablespoons whipping cream 1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. Save and add later – orange and red gel color for the outer frosting layers ((I used Americolor Orange and Americolor Super Red) […]

    Reply
  6. Chocolate Strawberry Martini Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 1-2 Tablespoons milk 3-4 Tablespoons Strawberry Vodka 1/4 t. salt (if using unsalted butter)3-4 drops red liquid food coloring Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk and vodka until frosting reaches desired consistency. Add salt if needed and food color and beat until well combined. […]

    Reply
  7. Christmas Light Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) Save and add later – 3-5 large drops black gel food color (I used Americolor Super Black, which isn’t available on Amazon anyore – but Chefmaster Black is!) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. I recommend making it thick enough to hold its shape. Add vanilla and salt if needed and beat until well combined.Remove about 1/3 cup frosting and stir in black gel color to make the Christmas light ‘wire.’ Additional Supplies/Equipment:- 1 recipe chocolate ganache (optional, for filling cupcakes. See below) – Squeeze bottle OR piping bag – whatever you’d prefer to add your ganache to the cupcakes – Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others! – Small piping bag & small round tip – this set includes the round tip I used and has been one of my favorites! – M&Ms – you could use regular M&Ms or the red/green Christmas M&Ms! […]

    Reply
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    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T mint extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add flavor and salt if needed and beat until well combined. […]

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    […] Whipped Cream: (Note: using my favorite Cream Cheese Buttercream Frosting – replacing the vanilla with Creme de Menthe – is also an option!) 2 cups heavy whipping cream […]

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    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 cups powdered sugar1 cup blackberry reduction (see above) 1-2 teaspoons milk (if needed) 1 teaspoon clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with blackberry reduction until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. Additional Supplies/Equipment:– 1 8- or 10 -inch cardboard cake circle (I prefer Wilton’s center-punched circles) or an 8” acrylic cake disc (I started using these so I wouldn’t waste so many cake circles!) – Large piping bag & tip – I use this set of reusable large bags & tips more than almost any of my others! A smaller bag with the Wilton 1M tip would work great as well. – Remaining blackberry reduction (see above) – Additional ¾ cup sliced almonds – Cake leveler, cake turntable, large offset spatula, and pastry cutter/bench scraper – not all 100% necessary but incredibly helpful! (Here’s a link to the cake turntable I use) – Textured cake comb (if you want to texture the frosting) – I used a comb from this set by Wilton! – 4 oz white candy melts (I use the Wilton brand Bright White) + 2 Tablespoons heavy whipping cream (the brand I usually use comes from Costco and is incredibly thick; you may need a bit less depending on the thickness of your heavy cream!) + ½ teaspoon almond extract (for cake drip) […]

    Reply
  16. Easy Brownie Bites - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2 teaspoons peppermint extract1-2 Tablespoons milk (to achieve a spreadable consistency) 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add flavor and salt if needed and beat until well combined. […]

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  18. Moscow Mule Cake - Intensive Cake Unit

    […] Mule Frosting (modified version of my favorite Cream Cheese Buttercream Frosting) 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c […]

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    […] Cream Cheese Buttercream Frosting: […]

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  20. Sunflower Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) 5 large drops yellow gel food coloring (I prefer Americolor) (Save and add later!) ¼ cup black cocoa powder (for the cupcake centers – you can also use black gel food color but I think the cocoa powder works better – and tastes better!) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. I recommend making it fairly thick for this recipe, so that the frosting petals will hold their shape. Add vanilla and salt if needed and beat until well combined. Mix in food coloring until frosting is a deep sunflower yellow. […]

    Reply
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    […] Cream Cheese Buttercream Frosting: 12 oz (one and a half packages) cream cheese, softened24 Tablespoons (three sticks) butter, softened10-12 cups powdered sugar4-6 Tablespoons milk1 T clear vanilla extract1/4 t. salt (if using unsalted butter) Save and add later – 6-7 large drops red gel food color (I used Americolor Super Red) and 3-4 drops green gel food color (I used Americolor Leaf Green) (liquid food coloring won’t give you deep bright colors!) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
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    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar3-6 Tablespoons whipping cream 1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) (Save and add later!) – several large drops of orange (or red + yellow) and brown gel food color, plus maple flavoring and bourbon (if desired). Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
  23. Ladybug Smash Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 4 oz (half packages) cream cheese, softened8 Tablespoons (one stick) butter, softened4 cups powdered sugar2 Tablespoons milk1 t clear vanilla extract1/8 t. salt (if using unsalted butter) Save and add later – 3-4 drops green gel food color (I used Americolor Leaf Green) (liquid food coloring won’t give you deep bright colors!) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. (I waited until my cake was stacked and frosted, then colored the remaining frosting for the green ‘grass’ border) […]

    Reply
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    […] while they’re still warm, they will crumble apart.This is a great time to make your frosting! Cream Cheese Buttercream Frosting:8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered […]

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    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T mint extract (I used McCormick’s Mint extract) 1/4 t. salt (if using unsalted butter)(Save and add later! 1-2 large drops Americolor Leaf Green – I used this to color about ½ cup of the frosting a deep green color that I loved! I added a tiny drop to another cup of frosting to make a mint green, and left the rest white.) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
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    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) Save and add later – 2-3 large drops green and 3-5 drops red gel food color (I used Americolor Leaf green and Americolor Super Red) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. I recommend making it thin enough to pipe, but thick enough to hold its shape. Add vanilla and salt if needed and beat until well combined.Divide frosting in half – leave half white; you’ll need the most white to cover the cupcakes. Divide the remaining half into thirds and color 2/3 green and 1/3 red. […]

    Reply
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    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk2 teaspoons peppermint extract 1/4 t. salt (if using unsalted butter)Stir in at the end – 6-8 crushed Oreos Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. You’ll see in the video my crumb-coat layers was much darker brown than the outer frosting layer – I over-stirred some frosting and turned the color too brown, so I had to make more for the outer layer. Stir as little as possible if you want your frosting to stay light in color! […]

    Reply
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    Reply
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    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)small drop red or pink gel food color – I used just a bit of Americolor Electric Pink Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
  55. Sprinkle Christmas Tree Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk2 teaspoons peppermint extract 1/4 t. salt (if using unsalted butter) (Save and add later!) 3-4 drops Americolor red gel food color + 3-4 drips Americolor leaf green gel food color Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add peppermint extract and salt if needed and beat until well combined. Remove about ¾ cup frosting from the bowl and mix in your red gel food color; you’ll use this to pipe the border around the top of the cake! Add green food color to about another 1/4-1/3 cup of frosting; you just need a bit to pipe the outline of your tree! […]

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  56. Candy Cane Cocktail Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk2 teaspoons peppermint extract 1/4 t. salt (if using unsalted butter)(Save and add later!) 3-4 drops Americolor red gel food color Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add peppermint extract and salt if needed and beat until well combined. Remove about 1 cup of frosting from the bowl and color with the red gel color – you’ll use this in a bit for decorating! […]

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  57. Mozart Pumpkin Liqueur Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar3-6 Tablespoons whipping cream 1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  58. Biscoff Cookie Butter Drip Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  59. Lavender Lemon Drop Cake - Intensive Cake Unit

    […] Lavender Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, […]

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  60. Dinosaur Birthday Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) (Save and add later: Americolor gel food colorings – I used blue, green, and added cocoa powder to make brown frosting! Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt and beat until well combined. […]

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  61. Mummy Cakesicles - Intensive Cake Unit

    […] from Wilton!), but it *does* taste better if you make your own! Here’s a link to my favorite Cream Cheese Buttercream Frosting recipe! […]

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  62. Pumpkin Spice Bailey's Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) (Save and add later – few drops each orange, yellow, brown, and purple gel colors) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  63. Pumpkin Maple Bourbon Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   […]

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  64. Oreo Birthday Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) 1 small drop blue gel food color (I used Americolor royal blue) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add gel color, vanilla, and salt if needed and beat until well combined. […]

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  65. Dragon Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  66. Galaxy Geode Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   12 oz (one and a half packages) cream cheese, softened24 Tablespoons (three sticks) butter, softened10 c powdered sugar 1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)3-5 T whipping/heavy cream 2-3 drops black gel food color Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla, gel color, and salt if needed and beat until well combined. […]

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  67. Fault Line Cake Tutorial - Intensive Cake Unit

    […] waffle cone to the filling, as well as some sprinkles for a bit of color. I used my favorite Cream Cheese Buttercream Frosting for decorating, but you can use whatever type you […]

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  68. Dutch Bros Shark Attack Cake - Intensive Cake Unit

    […] Attack frosting (Adapted from my favorite Cream Cheese Buttercream Frosting) 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c […]

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  69. Strawberry Prosecco Cake - Intensive Cake Unit

    […] Frosting (adapted from my favorite Cream Cheese Buttercream Frosting):   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, […]

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  70. Unicorn Smash Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   […]

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  71. Chocolate Birthday Drip Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  (or my favorite white vanilla frosting recipe is here!) 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened5 ½ -6 […]

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  72. TP Cake & Poop Emoji Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: (for cake) 4 oz (1/2 package) cream cheese, softened8 Tablespoons (one stick) butter, softened3-4 cups powdered sugar 1-2 Tablespoons milk½ Tablespoon clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  73. Vanilla Lavender Wedding Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   12 oz (one and a half packages) cream cheese, softened24 Tablespoons (three sticks) butter, softened10-12 cups powdered sugar4-6 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  74. 4th of July Upside Down Drip Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  75. Banana Caramel Drip Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  76. Birch Tree Cake Tutorial - Intensive Cake Unit

    […] layer of frosting after your crumb coat has set in the fridge for about 10 minutes. My favorite vanilla cream cheese buttercream recipe is a great option if you’re looking for a frosting recipe! Don’t stress too much getting it […]

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  77. Bumblebee Ice Cream Cake (no ice cream maker required!) - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) Few drops liquid yellow or 1 large drop gel food colorBeat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla, salt if needed, and food coloring and beat until well combined. […]

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  78. Ice Cream Cone Cake (no ice cream maker required!) - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar 2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.When your cake layers have cooled, you’re ready to layer and freeze your ice cream layers Place a layer of plastic wrap in the base of all 3 cake pans, and place your cake layers into two of the pans. […]

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  79. Batman Birthday Cake - Intensive Cake Unit

    […] Previous Favorite Chocolate Cake RecipeNext Favorite Cream Cheese Buttercream Recipe […]

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  80. Grasshopper Martini Cake - Intensive Cake Unit

    […] from my favorite cream cheese buttercream recipe) 12 oz (one and a half packages) cream cheese, softened16 Tablespoons (two sticks) butter, […]

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  81. Unicorn Cupcakes (3 ways!) - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  […]

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  82. Superheroes Birthday Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) (Save and add later: Americolor gel food colorings – I used red, blue, purple, green, and black, but you could change up the colors if you want to theme the cake with different superheroes!) Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  83. Hawaiian Sunrise Cake - Intensive Cake Unit

    […] Hawaiian Sunrise Frosting: […]

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  84. Chocolate Chip Cookie Butter Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
  85. Jack & Coke Cupcakes - Intensive Cake Unit

    […] Jack Daniels Buttercream Frosting:  […]

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  86. Woodland Deer 1st Birthday Smash Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

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  87. Sorting Hat Cupcakes - Intensive Cake Unit

    […] Sorting Hat Frosting:   […]

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  88. Pumpkin Caramel Cheesecake Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened5 ½ -6 cups powdered sugar4-6 Tablespoons milk1 T vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

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  89. Dutch Bros Kahlua Kicker Cake - Intensive Cake Unit

    […] Kahlua Kicker Cream Cheese Frosting: […]

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  90. Peach Bellini Cake - Intensive Cake Unit

    […] Peach Bellini Cream Cheese Buttercream Frosting: […]

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  91. Snickers Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:8 oz (one package, about 225 g) cream cheese, softened16 Tablespoons (two sticks/1 c/227g) butter, […]

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  92. Pumpkin Spice Latte Cake - Intensive Cake Unit

    […] Cream/Cream Cheese Buttercream Frosting:  8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, […]

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  93. Grasshopper Ombré Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c […]

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  94. Deconstructed S'mores Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
  95. Coffee & Bailey's Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered […]

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  96. York Mint Snowflake Cupcakes - Intensive Cake Unit

    […] Peppermint Cream Cheese Buttercream Frosting:  […]

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  97. Dark Chocolate Salted Caramel Cupcakes - Intensive Cake Unit

    […] Caramel Cream Cheese Buttercream Frosting: […]

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  98. Snickerdoodle Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

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  99. Tropical Margarita Cupcakes - Intensive Cake Unit

    […] Tequila Cream Cheese Buttercream Frosting: […]

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  100. Easy Kid's Birthday Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

    Reply
  101. American Flag Cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt(Reserve & add later!) Red and blue gel food coloring (I used Americolor Super Red and a bit of cocoa powder and Americolor Royal Blue)2 T cocoa powder (if desired, for coloring) […]

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  102. Dropped Ice Cream Cake - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

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  103. Tiramisu Layer Cake - Intensive Cake Unit

    […] Cream Cheese Frosting: […]

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  104. Kahlua Coffee cupcakes - Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

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  105. Caramel Corn Drip Cake - Intensive Cake Unit

    […] Caramel Cream Cheese Buttercream Frosting: […]

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  106. Kit Kat Cake ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting […]

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  107. Skittles Cake ~ Intensive Cake Unit

    […] Favorite Cream Cheese Buttercream Recipe […]

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  108. Easy Anniversary Cake ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

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  109. Chocolate Ice Cream Cone Cake ~ Intensive Cake Unit

    […] Favorite Vanilla Cake Layer recipeFavorite Cream Cheese Buttercream recipe […]

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  110. Easter Basket Cupcakes ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting: […]

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  111. Breast Cancer Awareness Cake ~ Intensive Cake Unit

    […] still warm, they will crumble apart. This is a great time to make your frosting and/or decorations! Cream Cheese Buttercream Frosting: 8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c […]

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  112. Black & Gold Graduation Cake ~ Intensive Cake Unit

    […] Bourbon Vanilla Cream Cheese Frosting: […]

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  113. Dipped Sugar Cookies ~ Intensive Cake Unit

    […] (If you'd rather pipe them with frosting, this is my favorite Cream Cheese Buttercream Frosting.) […]

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  114. Malibu Sunset Cake ~ Intensive Cake Unit

    […] can use your favorite frosting recipe or my favorite Cream Cheese Buttercream recipe for the […]

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  115. Mint Milano Cake ~ Intensive Cake Unit

    […] Mentioned in post Cream Cheese Buttercream Frosting […]

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  116. Mocha Frappuccino Cupcakes ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:  […]

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  117. Fondant Draped Wedding Cake ~ Intensive Cake Unit

    […] Frosted/stacked cake (cake in the photos/video is an 8"/6" tiered cake frosted with cream cheese buttercream) […]

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  118. Unicorn Cake ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting – […]

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  119. Hawaiian Island Smash Cake ~ Intensive Cake Unit

    […] Mentioned in post – Cream Cheese Buttercream Frosting […]

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  120. Geode Cake ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   […]

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  121. Going-Away Cake ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter)Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. […]

    Reply
  122. Rainbow Birthday Cake ~ Intensive Cake Unit

    […] Mentioned in post: Vanilla Cake Recipe, Cream Cheese Buttercream Frosting […]

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  123. Milk and Cookies Cake ~ Intensive Cake Unit

    […] Cookies-n-Cream-Cheese Frosting: […]

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  124. Pretzel Heart Cake ~ Intensive Cake Unit

    […] Cream Cheese Buttercream Frosting:   8 oz (one package) cream cheese, softened16 Tablespoons (two sticks) butter, softened6-7 c powdered sugar  2-4 Tablespoons milk1 T clear vanilla extract 1/4 t. salt (if using unsalted butter) Note – I saved about ¼ cup of frosting out to marble to frosting on top of the cake – to the rest of the frosting, add 3-4 large drops of red gel food color! I used Americolor Super Red Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined. Add in red gel color until you reach your desired shade – you can let the frosting sit for a few hours to let the color deepen if you’d like a deeper color with less food color! […]

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  125. Tiered Unicorn Cake ~ Intensive Cake Unit

    […] Granted; I'm a little heavy-handed with my use of frosting. :/ I've included a double recipe, but here's a link to a single recipe should you need a little bit […]

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  126. Black Marshmallow Spiderweb Cake ~ Intensive Cake Unit

    […] cake (size / color of your choice) – here's my favorite vanilla cake recipe and my favorite frosting recipe if you need […]

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