Favorite Cream Cheese Buttercream Recipe

When I first started baking, I rolled with whatever recipes were in front of me, and 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.

Problem was....I got fairly consistent complaints that "the frosting was just a little bit too sweet!" 

As someone with a chronic long-standing sweet tooth, 'too sweet' was never really in my vocabulary. 

Over time though, 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. 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 just enough that my 'too sweet' complaints have essentially vanished. In my book, it's a keeper! 

Favorite Cream Cheese Buttercream Frosting Recipe

(makes enough for a 3-layer 8-inch cake or generously frosts 24 cupcakes)

8 oz (one package) cream cheese, softened
16 Tablespoons (two sticks) butter, softened
6-7 c powdered sugar
2-4 Tablespoons milk or whipping cream 
1 T clear vanilla extract (or flavoring of your choice)
1/4 t. salt
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. 

 

Make this recipe? Let me know  how it went - or find me on Instagram and tag @IntensiveCakeUnit in your photo! 

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