Cream Cheese Buttercream Frosting Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add the flavors: Mix in the heavy cream and vanilla bean paste until the frosting is smooth and combined, enhancing both texture and flavor.
- 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.
- 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
