Cream Cheese Buttercream Frosting Recipe

Introduction

This cream cheese buttercream frosting combines the rich tang of cream cheese with the silky smoothness of butter for a perfectly balanced, fluffy topping. Ideal for cakes and cupcakes, it’s easy to make and deliciously versatile.

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup unsalted cultured butter (room temperature)
• 8 oz full-fat cream cheese (cold)
• 3 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste

Instructions

1. Step 1: Cream the butter. In a stand mixing bowl, beat both types of butter until fluffy, about 1 to 2 minutes.
2. Step 2: Mix in the cream cheese on low speed until just combined, taking care not to overmix.
3. Step 3: Add the powdered sugar in two parts, mixing on low speed after each addition. Then beat the frosting on low to medium speed until it turns white and fluffy, about 2 minutes.
4. Step 4: Mix in the heavy cream and vanilla bean paste until fully incorporated.
5. Step 5: Use immediately or store in an airtight container in the refrigerator for 2 to 3 weeks. Before using chilled frosting, let it warm for 30 to 60 minutes at room temperature, then whip briefly for about 20 seconds until soft but not runny.
6. Step 6: This recipe yields about 3 cups of frosting, enough for 2-layer 8 or 9-inch cakes, 2 to 3-layer 6-inch cakes, or 12 to 18 cupcakes. Adjust quantities as needed based on your frosting preference.

Tips & Variations

• For an extra tangy flavor, substitute half the cream cheese with mascarpone.
• If you prefer a firmer frosting, chill it slightly before using to help it hold shape.
• Vanilla bean paste can be replaced with 1 teaspoon vanilla extract if unavailable.
• Be sure to keep cream cheese cold until ready to mix to avoid a runny frosting.

Storage

Store this frosting in an airtight container in the refrigerator for up to 2 to 3 weeks. When ready to use, allow it to come to room temperature for 30 to 60 minutes, then whip briefly to restore its fluffy texture. Avoid overmixing as it can cause the frosting to become too thin.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese in this frosting?

Low-fat cream cheese is not recommended as it contains more moisture, which can make the frosting runny and affect its texture.

Why did my frosting turn out too thin?

Overmixing after adding the cream cheese or letting the frosting become too warm can cause it to thin. Make sure ingredients are the right temperature and whip just until combined and fluffy.

Cream Cheese Buttercream Frosting Recipe

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★★★★★

4.7 from 56 reviews

A rich and creamy cream cheese buttercream frosting made with a blend of unsalted butter, cultured butter, full-fat cream cheese, powdered sugar, heavy cream, and vanilla bean paste. Perfect for frosting cakes and cupcakes, this frosting is fluffy, smooth, and has a balanced sweetness with a hint of tang from the cream cheese.

• Author: Nora
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: About 3 cups frosting 1x
• Category: Dessert
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttercream Base

• 1/2 cup unsalted butter (room temperature)
• 1/2 cup unsalted cultured butter (room temperature)
• 8 oz full-fat cream cheese (cold)

Sweeteners and Flavorings

• 3 cups powdered sugar (approximately 360 grams)
• 2 tablespoons heavy cream
• 1 teaspoon vanilla bean paste

Instructions

1. Cream the butter: In a stand mixing bowl, use a mixer to cream the unsalted butter and cultured butter together until fluffy, about 1-2 minutes, to create a smooth and airy base for the frosting.
2. Mix in the cream cheese: Add the cold full-fat cream cheese and mix on low speed just until it is combined with the butter. Avoid overmixing to keep the texture smooth and creamy.
3. Add the powdered sugar: Gradually add half of the powdered sugar on low speed to prevent a sugar cloud, then add the remaining half, continuing to mix. Beat the frosting at a low-medium speed for about 2 minutes until it becomes white, fluffy, and well incorporated.
4. Add the flavors: Mix in the heavy cream and vanilla bean paste until the frosting is smooth and combined, enhancing both texture and flavor.
5. Use as desired: Use the frosting immediately to decorate cakes or cupcakes, or store it in an airtight container in the refrigerator for 2-3 weeks. Before use after storage, let it come to room temperature for 30-60 minutes and briefly whip it for about 20 seconds to soften and restore its fluffy consistency without overmixing.
6. Frosting yield: This recipe yields about 3 cups of frosting, which is enough to cover a 2-layer 8 or 9-inch cake, 2-3 layer 6-inch cakes, or 12-18 cupcakes. Adjust quantities as needed for your frosting preferences.

Notes

• Ensure butter is at room temperature but cream cheese is cold for best texture.
• Do not overmix once cream cheese is added to avoid too much air incorporation which can affect texture.
• If stored in the fridge, allow frosting to soften and then gently whip before use to restore consistency.
• You can double the recipe if you need more frosting for larger cakes or extra coverage.
• Vanilla bean paste provides a more intense flavor than vanilla extract, but extract can be a substitute.

Keywords: cream cheese buttercream frosting, frosting recipe, buttercream, cream cheese frosting, cake frosting, cupcake frosting, vanilla bean buttercream