Cream Cheese Buttercream Frosting
This recipe for fluffy cream cheese buttercream frosting is perfect for all your cake and cupcake decorating needs.
Servings: 4 cups
Calories: 936kcal
Ingredients
- 8 ounces Cream Cheese softened
- ½ cup Butter softened
- 4-4 ½ cups Powdered Sugar
- 1 ½ teaspoons Pure Vanilla Extract
- 2-3 tablespoons Milk of choice
Instructions
- In the bowl of a stand mixer fitted with the paddle or whisk attachment, beat the cream cheese and butter. Starting on low, gradually increasing the speed until at high, beat for 2-3 minutes until the cream cheese and butter are smooth and creamy.
- Add 3 cups of powdered sugar to the bowl and beat on medium speed until just combined.
- Add the vanilla and the remaining 1 cup of powdered sugar to the bowl and return the mixer to high speed for 1 minute. Add the milk, 1 tablespoon at a time until the desired consistency is reached.
- To thicken the frosting: Add additional powdered sugar, ½ cup at a time. For ultra-stable cream cheese buttercream frosting add 1-2 tablespoons of cornstarch.
Video
Notes
See the above post for instructions on additional flavour options, including almond, lemon, chocolate, or pumpkin spice cream cheese buttercream.
This is a stiff cream cheese buttercream frosting for decorating cakes and cupcakes. It will become firm once refrigerated.
Store extra frosting in an airtight container for up to 4 days in the refrigerator. For freezing instructions, refer to the notes above.
This cream cheese buttercream frosting is excellent used on moist carrot cake, dalgona coffee cake, or pumpkin spice cupcakes.
Nutrition
Serving: 1cup | Calories: 936kcal | Carbohydrates: 138g | Protein: 4g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 366mg | Potassium: 98mg | Sugar: 135g | Vitamin A: 1483IU | Calcium: 73mg | Iron: 0.2mg
