Tag: cream cheese buttercream

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). 

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