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!" 

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. 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! 

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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
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. 

Frosting will keep 2-3 days at room temperature, 2-3 weeks refrigerated, or 2-3 months frozen (will likely require re-beating once thawed). 

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

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