Best Ever Cream Cheese Buttercream

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Best Ever Cream Cheese Buttercream by WickedGoodKitchen.com ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! #cake #dessert #filling #frosting #recipeBest Ever Cream Cheese Buttercream

Buttery-rich yet light and fluffy with a slight tang from the cream cheese and not overly sweet, this cream cheese buttercream frosting stands far above the rest and pipes beautifully. Quite simply the Best Ever Cream Cheese Buttercream!

Today, I am sharing with you my top cream cheese buttercream frosting recipe, Best Ever Cream Cheese Buttercream.

As I have shared previously here on the blog, this exceptional buttercream is rich and buttery, melts on the tongue and is truly divine. In fact, I have used this recipe since 1990 to frost my phenomenal Classic Carrot Cake recipe that was used to develop my Carrot Cake Cheesecake Cake Bakery-Style last spring. In that post, I explain which recipes influenced me and just how I arrived to develop the perfect Cream Cheese Buttercream to pipe beautifully.

Best Ever Cream Cheese Buttercream by WickedGoodKitchen.com ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! #cake #dessert #filling #frosting #recipe

The secret is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces each. This, of course, translates to two (2) sticks of butter and one (1) brick of cream cheese. Most cream cheese frosting recipes call for far too much cream cheese (read: too much moisture and not enough fat) and the frosting just does not want to pipe well. In addition, the frosting is so loosey-goosey that cake layers actually slide! No fun—especially if transporting the cake. Essentially, you would have to add an incredible amount of confectioners’ sugar to stiffen it up in order to pipe nicely. And, for most of us, this translates to a frosting that is just too cloyingly sweet.

Best Ever Cream Cheese Buttercream by WickedGoodKitchen.com ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! #cake #dessert #filling #frosting #recipe

This is what I wrote in my post last spring:

“Just as with my carrot cake recipe, my Cream Cheese Buttercream recipe was inspired by the one found in my New Better Homes and Gardens Cookbook. It is quite the opposite of Mrs. Fields’ recipe that calls for two 8-ounce packages (16 ounces) of cream cheese and only one stick (½ cup or 4 ounces) of salted butter. The BHG recipe calls for one 8-ounce package of cream cheese to one stick of butter (again, at 4 ounces). However, I increased the amount of butter from the BHG recipe to create a true “Cream Cheese Buttercream” in a 1:1 ratio (8 ounces to 8 ounces) of cream cheese to butter with enough confectioners’ sugar to thicken the consistency to pipe beautifully. Sometimes, I even use one stick of salted butter with one stick of unsalted for a nice salty-sweet balance.”

Best Ever Cream Cheese Buttercream by WickedGoodKitchen.com ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! #cake #dessert #filling #frosting #recipe

What makes our Best Ever Cream Cheese Buttercream wicked good? This exceptional buttercream literally melts on your tongue. It is buttery-rich, creamy and smooth with a slight tang from the cream cheese and not overly sweet. Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Best Ever Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts while proving to be absolutely indispensable in frosting carrot cakes and Red Velvet Cake. Quite simply the Best Ever Cream Cheese Buttercream! Wicked good, indeed.

Bon appétit!

xo,

stacysig

Best Ever Cream Cheese Buttercream by WickedGoodKitchen.com ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! | dessert filling frosting recipe

 

 

Best Ever Cream Cheese Buttercream by WickedGoodKitchen.com ~ Buttery-rich yet light and fluffy cream cheese buttercream that is perfectly sweet and pipes beautifully! #cake #dessert #filling #frosting #recipe

Best Ever Cream Cheese Buttercream

Prep Time: 25 minutes

Total Time: 25 minutes

Yield: Makes about 4½ cups; enough to fill and frost two 9-inch layer cakes or three 8-inch layer cakes.

Best Ever Cream Cheese Buttercream

What makes our Best Ever Cream Cheese Buttercream wicked good? This exceptional buttercream literally melts on your tongue. It is buttery-rich, creamy and smooth with a slight tang from the cream cheese and not overly sweet. Due to an adequate amount of fat from the butter, this special buttercream pipes beautifully. Our Best Ever Cream Cheese Buttercream is versatile and pairs extremely well with white cakes, yellow cakes and chocolate cakes alike as well as cupcakes, cheesecakes and other sweet treats like baked doughnuts while proving to be absolutely indispensable in frosting carrot cakes and Red Velvet Cake. Quite simply the Best Ever Cream Cheese Buttercream! Wicked good, indeed.

Ingredients

  • 1 cup (2 sticks or 226 grams) unsalted butter, slightly softened (or 1 stick salted & 1 stick unsalted)
  • 1 (8-ounce or 226 grams) package chilled cream cheese, such as Philadelphia®
  • 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
  • 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, preferably 100% pure cane, such as C&H® or Domino®, spooned in cup, leveled off & sifted

Preparation

Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.

Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes. Before frosting cake layers, rebeat buttercream to ensure smoothness.

Notes

Tips:

If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again.

If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream.

Original Recipe Source: WickedGoodKitchen.com

Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.

http://wickedgoodkitchen.com/best-ever-cream-cheese-buttercream/

About Stacy

Stacy Bryce is a recipe developer and member of the IACP (International Association of Culinary Professionals). Her passion is developing original conventional baking recipes as well as special diet recipes to include dairy-free, gluten-free and grain-free. You can follow Stacy at Pinterest.

Comments

  1. Please pass me a spoon because your cream cheese buttercream looks simply divine!
    Laura (Tutti Dolci) recently posted…roasted banana & dulce de leche cakeMy Profile

  2. Love your rationale behind the ingredient ratios – makes a lot of sense! My taste buds tend to turn away from anything cloyingly sweet, so sometimes I have a tough time with frostings. This one, however…I think it’ll be juuuust fine! 🙂

    • Thank you, Alyssa! I’m glad you can appreciate the ingredient ratio in this buttercream recipe. It truly does work like a charm and tastes just right. I hope you will try it soon! 🙂

  3. This looks amazing Stacy! Can’t wait to try it. Pinning it now!

    • Thank you, Chris! I appreciate your kind words. And, I appreciate the pin. 🙂 Have a fabulous week ahead, my friend!

  4. Stacy,
    You’ve nailed another one. Wow! This buttercream sounds too good to be true but once again your stellar photographs help to show that it is indded that good. I’ll be trying this!!

    • Thank you, Dan! You will love this buttercream recipe so much that you will be looking for all sorts of ways to use it. Have a fabulous week ahead, my friend!

  5. I would do nothing else but just eat this with a spoon. And enjoy every second of fit. 🙂
    Pamela @ Brooklyn Farm Girl recently posted…Blueberry Lemon Glazed Muffin Top DonutsMy Profile

  6. You’re making all these delicious frostings that I want to just lick! I would love to have a spoonful of this and probably never stop. This looks so so good!!
    Julie @ Table for Two recently posted…Parmesan and Spinach OrzoMy Profile

  7. I would love a piece of that carrot cake right now. And the buttercream looks so creamy and smooth, just how I like it. Love all of your amazing frosting and dessert recipes, Stacy! Pinned!
    Ashley | Spoonful of Flavor recently posted…Three Bean Vegetarian ChiliMy Profile

  8. Carrot cake is my favourite cake, and so naturally cream cheese buttercream! You’re so right; I had to change the cream cheese frosting recipe I was using for clients a long time ago because during experimenting it was just too loose! I love that it’s equal parts – great idea!
    Jessica @ Jessiker Bakes recently posted…50+ Great Super Bowl Sunday RecipesMy Profile

    • Thank you, Jessica! Yes, I could never understand why so many cream cheese frosting recipes seemed to prevail as they all contained too much cream cheese to butter in the ratio. I hope you will try this recipe soon. Thanks for stopping by and have a great week!

      • Is it OK to use.food coloring in it as well

        • Hi there, Nikki! Thank you for writing. Please accept my sincere apologies for the tardy reply. I have been out sick for the past several months but hope to return to blogging soon. The only food coloring I recommend for this recipe is paste food coloring, all-natural preferred. Other food colorings have too much liquid in them and will break down this buttercream and make it too soft to work with. The brand of all-natural paste food coloring I use is by ChefMaster. It is difficult to find. I buy mine from The Baker’s Kitchen. Here is a link: Chefmaster Natural Food Colors. They come in 1-ounce jars. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking and… Happy Thanksgiving! 🙂

  9. Love how you’ve been perfecting your frostings Stacy – it looks tantalizing delicious!
    Jeanette | Jeanette’s Healthy Living recently posted…Announcing BlogHer Food 2014 in Miami, FloridaMy Profile

    • Thank you, Jeanette! You are so sweet. I know this recipe doesn’t pass your fat grams allowance, but it’s a wicked one. 😉 Thanks for stopping by and have a great week ahead, my friend!

  10. Cream cheese frosting has to be my favorite — it has such a lovely tang! That’s probably why I love carrot cake, red velvet, etc. so much…for the frosting! Pinning. 🙂
    marcie recently posted…Chocolate Dipped Coconut Macaroon ThumbprintsMy Profile

    • Thank you, Marcie! I hope you try this buttercream recipe soon and do let me know what you think. Thanks for the pin and have a wonderful week! 🙂

  11. I’m with Laura, I could just sit myself down and eat this with a spoon. I have had trouble finding a good cream cheese frosting, you are totally right about the sweetness, to saltiness and butteriness ratios. The last one I made gave me a sugar headache.. Not pretty. 🙂 I cannot wait to give this one a go.
    Maria | Pink Patisserie recently posted…Bacon, Apple, Cheddar QuicheMy Profile

    • Hahaha! Well, this buttercream recipe is the one for you…you’ll love sampling it straight from the spoon! And, yes…those sugar headaches are no fun. I hope you’ll try this buttercream recipe soon. Please let me know what you think!

  12. This cream cheese frosting looks amazingly creamy and smooth and makes me want to grab my spoon and scoop some up. I love that you came up with the proper ratios for a cream cheese buttercream that isn’t too sweet and has just the right consistency. Loving all your gorgeous cake and frosting recipes Stacy 🙂
    Kelly recently posted…A Tale of Two Fortunes – Green Tea and Red Velvet Fortune CookiesMy Profile

    • Thank you, Kelly! I’m sort of on a cake kick right now which should carry over into February with some cookie recipes that I have been dying to share for quite some time! Thank you for the sweet compliments and for stopping by! 🙂

  13. I adore carrot cake with a really good cream cheese frosting. This one looks perfect! Not too sweet!
    Amy (Savory Moments) recently posted…French onion macaroni and cheeseMy Profile

    • Thank you, Amy! You will love this version of cream cheese buttercream. I hope you will try it soon on your favorite carrot cake!

  14. Great recipe, I totally agree about the ratios. I also add a couple tablespoons of heavy cream and whip it for a couple minutes. It add some fluffy-ness that is to die for. I am making this cake this weekend, I cannot wait!

    Thanks!

    • Thank you, Kelly! I hope you enjoy this recipe as much as we do. And, yes…adding a few teaspoons or tablespoons can really give frostings a lift that otherwise they would not have. This recipe, you can whip it longer and you will get more lift as well. Thanks for stopping by and have fun baking your cake this weekend!

  15. looks amazing and bookmarked
    Alison @ ingredients inc. recently posted…Love and Chocolate At Viceroy ZihuatanejoMy Profile

    • Thank you, Alison! I’m glad you stopped by today as I had a chance to read your bio at your site. I admire your work in food via various media and hope you have a fabulous 2014!

  16. There is nothing I like more than a carrot cake with a cream cheese frosting. I am loving your ratios here Stacy! This frosting looks perfect!
    Trish – Mom On Timeout recently posted…Caramelized Onion DipMy Profile

    • Thanks, Trish! Oh, girl…I am with you. A really good carrot cake with cream cheese frosting sends me over the moon. Thanks for stopping by, my friend!

  17. Wow, this sounds and looks amazing! And that photo of the carrot cake…yum! 🙂
    What Jessica Baked Next… recently posted…Skinny Lemon & Raspberry Swirl Cheesecake BarsMy Profile

  18. Oh, Stacy, you and your buttercream recipes lately. 🙂 They all look so silky and smooth and delicious! And this buttercream frosting does pipe beautifully as evident in the photos! Well done! 🙂
    Julia | JuliasAlbum.com recently posted…Simple red wine mushroom sauce recipeMy Profile

    • Thank you, Julia! You will love this buttercream recipe. It has been my go-to recipe for many years. Thanks for stopping by, my friend! 🙂

  19. I might make this and not even put it on anything…just eat it straight up 😉
    Ashley @ Wishes & Dishes recently posted…Crock Pot Cheesy Bean DipMy Profile

  20. I just LOVE cream cheese frosting. I am going to try this recipe next time!
    Layla @ Brunch Time Baker recently posted…Red Velvet Poke Cake with Cream Cheese FrostingMy Profile

    • Thanks, Layla! You will LOVE this version of Cream Cheese Buttercream…so silky smooth and melts on the tongue without being too sweet. It is truly divine. Happy baking, my friend!

  21. I am always in search of a better cream cheese buttercream icing, but it seems I need look no further!!! Yours looks sensational! Now I have this urge to bake up your carrot cake just to try this out!
    Lindsey @ American Heritage Cooking recently posted…Silver Dollar Chocolate Chip CookiesMy Profile

    • Thank you, Lindsey! You will love this cream cheese buttercream frosting. I hope you will try it soon. Please come back and let me know what you think! 🙂

    • I read through the ingredients with hope, but saw the whopping 4 to 4 1/2(!) cups sugar and about lost it. As I’ve gotten older, I’ve really started appreciating cake. I don’t like cloyingly sweet cake nor cloyingly sweet frosting. Nor do I like a lot of frosting: it certainly doesn’t have to be 1/2″ thick or more, that’s for sure!

      For a two layer carrot cake, I usually just take my 8 oz. softened (but not too softened!) cream cheese, add about 1/4 c. powdered sugar, and about a capful of vanilla. But then, I don’t pipe anything, either. Takes too much time!!! I mean, what’s the use in using perfectly good cheese if it’s just gonna taste like sugar. (And why I normally don’t add butter or margarine. I want it to taste cheesy.)

      Anyway, I’m making a three layer cake (Italian cream cake) which had called for the 8 oz cream cheese and 1/4 c. butter – plus another 4 cups sugar. Blech! Looks like 4 oz more cream cheese, 1/4 c. more powdered sugar, and 1/4 cap full more vanilla to frost the extra layer…

      • Hi there, C.! Thank you for writing and sharing your strong opinions. Please accept my sincere apologies for the tardy reply. I have been away from blogging for several months due to illness. Well, let’s address your concerns. First, the amount of sugar in a recipe is personal preference. Secondly, there is a good amount of butter in this recipe which requires more sugar to make a true Cream Cheese Buttercream. Note the word “buttercream”. Interestingly, this recipe is NOT cloyingly sweet. In fact, I even write about this fact in the article portion of the post. It is also personal preference for frosting an entire cake versus only between the layers. Many people enjoy the extra buttercream to pipe decorations for special occasions such as birthday parties and weddings. What I think has you a bit confused is that you prefer a Cream Cheese Frosting. Note the word “frosting”. Butter is all-natural and cream cheese is processed, so to each his own. 🙂 Thanks again for writing and happy baking!

  22. Oh my gawd, Stacy… I found myself a little stalled when you mentioned the carrot cake. I have always had a hard time with certain icings. I’m definitely trying this one! Pinning!
    Gloria // Simply Gloria recently posted…Parmesan Cream SauceMy Profile

    • Aww…thank you, Gloria! After getting to know your blog and tastes a little bit better, I just know you will love this version of Cream Cheese Buttercream. Thanks for the pin. I truly appreciate it. Meanwhile, enjoy and I hope you bake that carrot cake soon!

  23. This looks so easy and simple but looks delicious!!

  24. Oh man, this buttercream looks so good! It’s been far too long since I’ve made a batch of it too 🙂

  25. Ahhh thanks for sharing this recipe! While I think no wrong can come out of cream cheese frosting, I’ve definitely made a few batches that were either too sweet, too thick, too runny, etc. This does look perfect and I will definitely keep it in mind!
    Bianca @ Confessions of a Chocoholic recently posted…Pictures of My Manila LifeMy Profile

    • Thanks, Bianca! I hope you will try this version soon. It will not disappoint, I promise! Thanks for stopping by and have a great weekend!

  26. Oh man, I could just eat this buttercream with a spoon!
    Chung-Ah | Damn Delicious recently posted…Classic Pigs in a BlanketMy Profile

  27. Pass me a spoon please!! I love cream cheese frosting be it on carrot cake or red velvet! This looks so smooth and I can see it just melting away in my mouth. Delicious!!
    Zainab @ Blahink Baker recently posted…Molten Chocolate Mocha CakesMy Profile

    • Thank you, Z! I am with you…I just adore cream cheese buttercream frosting. Thanks for stopping by and have a great weekend!

  28. Sooooooo happy I just found this..leave it to you, Stacy. Sharing this with my sister immediately! Thanks!!

  29. Can you color cream cheese buttercream like regular buttercream?

    • Hi there, Cathy! Thank you for writing. To answer your question… Yes, you certainly may tint cream cheese buttercream. The best way is to use either paste or gel colors. It will work beautifully with no problems. I hope that I have answered your question thoroughly and completely. Meanwhile, happy cake baking and decorating!

  30. April Jones says:

    I actually tried making this tonight and it tastes amazing! I’ve never been a lover of icing; however, this recipe is a total winner! Love the smooth buttery taste and it pipes perfectly! Thank you!!

  31. Jessica says:

    Will this cream cheese buttercream crust over? I am asking bc I want to smooth it out with a paper towel and need it to crust.

    • Hi there, Jessica! Most buttercreams will crust over a bit. This one, with cream cheese in it, crusts over but only mildly. I’m not sure why you are needing it to crust over to smooth it with paper towel, but I would suggest that you use another recipe (one that you know crusts over enough) for what you are trying to accomplish. This one stays really soft under the mild crusting. Meanwhile, I hope that I have answered your question thoroughly and completely. Happy baking and best of luck to you with your cake and frosting project!

  32. Just made this frosting. Very easy and fast to make. And so delicious! It is truly the best cream cheese frosting ever. So glad I found this recipe!

    • Thank you, Krystin! I appreciate that you took the time to comment and share your experience with this recipe. I’m glad you agree it’s the “best ever” cream cheese buttercream. Happy baking!

  33. I have a go-to buttercream icing but I’m looking for another one that comes out WHITE, not yellowish. Judging by the photo I’d say it looks white, but what would you consider it? I’m thinking anything that uses a bunch of butter will have a yellow tinge… Thoughts?

    • Hi there, Amy! This Cream Cheese Buttercream is definitely light in color…perhaps a nice light ivory. Although there is butter in this recipe, the cream cheese being white balances the yellow in the butter. When you whip up the butter it turns much lighter. Plus, when you add the confectioners’ sugar, it turns the frosting even whiter. I hope that I have answered your question thoroughly and completely. Thanks for dropping by and happy cake making!

  34. I am making cupcakes for my son’s picnic birthday party. After I frost the cupcakes will they need to be refrigerated?

    • Hi there, Sia! Yes, due to the dairy (especially cream cheese) you will need to refrigerate the cupcakes for food safety reasons. A cupcake keeper inside a cooler would be ideal. Thank you for writing and I hope that I have answered your question thoroughly and completely. Have a fabulous picnic birthday bash!

  35. I just made your cream cheese frosting and it tastes amazing! Will deff be using this one again!

  36. Hi stacey – I’m making a 5 tier “naked” carrot cake – do you think this icing has enough butter in it to give it the stability and density needed for the layering? Also, the cake will be at room temp for quite a few hours….I need something that won’t melt on me!

    Jen

    • Hi there, Jen! Thank you for writing. Please accept my sincere apologies for the tardy reply. I have been away from blogging for several months due to illness. To answer your question, this recipe does have enough butter in it to give it both stability and density for layer cakes. The cake should be able to stand at room temperature with this buttercream without melting…so long as it doesn’t get too warm. However, the cake should not sit out at room temperature longer than 1 to 2 hours due to the dairy in it for food safety reasons. I hope that I have answered your question thoroughly and completely. Thanks again for writing and best wishes for a Happy New Year!

  37. I made this receipe for carrot cake cupcakes and its truly amazing!!! So light and fluffy..my boyfriend can’t stop eating them and is so amazed with the frosting 🙂 perfect receipe 🙂 thank u

    • Hi there, Lacy! Thank you for writing. Please accept my sincere apologies for the tardy reply. I have been away from blogging for several months due to illness. I am so glad you enjoyed this recipe. It has been a family favorite for years. 🙂 Thanks again for writing. Meanwhile, best wishes for a happy, healthy and prosperous New Year!

  38. Hi – I am making red velvet cupcakes for a wedding – I see from the comment above that they will need to be refridgerated until the wedding – but will the icing handle a little bit of warmth? I live in South Africa so the temperature should be around 25-28 degrees C, and obviously the cupcakes will need to be transported (a trip of about an hour) and then will be sitting on people’s tables as they will be used as the favours. Will this icing be alright for this purpose? Or should I use another – for example I was looking at your white chocolate cream cheese frosting as another option.

    Thank you!

    • Hi there, Melissa! Thank you for writing. Please accept my sincere apologies for the tardy reply. I have been away from blogging for several months due to illness. To answer your question… This recipe for Best Ever Cream Cheese Buttercream would hold up better than my White Chocolate Cream Cheese Buttercream recipe since it is so light and airy. However, the long trip, unrefrigerated, and then sitting out for a long time on tables before eaten, would most likely pose a problem, food safety issues as well due to the cream cheese as it is dairy, at those warm temperatures. When faced with situations like this, I like to remove up to 4 tablespoons of butter from a buttercream or frosting recipe and add the same amount of vegetable shortening for a more stable frosting. My top choice for vegetable shortening is actually palm shortening by Spectrum brand because the taste is phenomenal, it is organic, mechanically pressed (instead of processed with chemicals) and is non-hydrogenated. I hope that I have answered your question thoroughly and completely. Once again, thank you for writing. Happy baking!

  39. My kids love minty frosting, Will adding peppermint extract still work well with this recipe? Much thanks.

    • Hi there, Jewel! Thank you for writing. Please accept my sincere apologies for the tardy reply. I have been away from blogging for several months due to illness. It would seem that your kids would love this recipe for Mint Cream Cheese Buttercream here on the blog. 🙂 Thanks again for writing and happy baking! Also… best wishes for a happy, healthy and prosperous New Year!

  40. This makes the best frosting, I you won’t ever want to use canned frosting again. Who knew it was so simple to make & no chemicals or funky stuff. I always half the recipe and make it with 1 stick of butter, 1/2 bar of cream cheese, 1 1/2 c of powder sugar, and the vanilla. I don’t like the super sweet frosting’s, but this is absolutely PERFECT!

    • Thank you for writing and for the compliments, Chasity! Please accept my sincere apologies for the tardy reply. I have been away from blogging for several months due to illness. I am so glad you enjoyed the recipe. It has been a family favorite for many years! Thanks again for writing, my friend. And… Best wishes to you in the New Year!

  41. elaine911 says:

    help why does my butter cream cheese looks curdled and not smooth, is it true I should always use new confectioners sugar? advice please

    • Hi there, Elaine! Thank you for writing and please accept my apologies for the delayed reply. I have been out sick the past several months but hope to return to blogging soon. To answer your question, the absolute best confectioners’ sugar to use when making buttercreams (of any kind) is to use “pure cane sugar” (like Domino or C&H brands) rather than beet sugar. (If the label doesn’t state “pure cane sugar”, it is made with beet sugar.) By using pure cane sugar, your buttercreams will always be smoother as will your homemade caramel sauces. (Pure cane sugar caramelizes better than beet sugar.) Also, your Cream Cheese Buttercream could be curdling a little if it is a very warm day and your kitchen is warm. To ward against this, try using butter that is not overly soft (not at room temperature, but just slightly softened) and use your brick of cream cheese well chilled straight from the fridge. Beat your butter first and let your mixer work out the lumps. Then add your cold cream cheese and, again, let the mixer do the work by beating. Finally, refrain from using any artificial flavorings as they contain water and propylene glycol which can break down your buttercreams. I recommend pure extracts, fresh vanilla bean pulp and fresh citrus zest for exceptionally flavored buttercreams. You can also try placing your mixing bowl in the fridge and stirring your buttercream every 10 minutes or so with a rubber spatula until it reaches desired consistency. Thanks again for writing, Elaine. I hope that I have answered your question thoroughly and completely. I just know your next batch of Cream Cheese Buttercream will be a major success! Meanwhile, happy baking and… Happy Thanksgiving!

  42. How is this frosting to work with for decorating?

    • Hi there, Cathy! Thank you for writing and please accept my apologies for the delayed reply. I have been out sick the past several months but hope to return to blogging soon. To answer your question, it depends on what you mean “for decorating”. If you mean elaborate cakes, I would say you might want to use a crusting buttercream. This Cream Cheese Buttercream does not crust very much if at all. It does make a beautiful rose cake though! When tinting this particular buttercream, be sure to use paste food coloring. You may already know this, but liquid food coloring will add too much moisture making this buttercream too soft to pipe with. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking and cake decorating!

  43. I just made this recipe. I only used four cups of sugar and it is perfect for spreading. Oh, it is also very delicious!!! I’m using it on a red velvet cake. I love cake!

    • Thank you for the compliments, Nancy! I’m so glad you enjoyed the recipe. It has been a family favorite for over 20 years. 🙂

  44. At last I find frosting recipes that seem as tasty as they look! Thanks , I need to try! And, thank you for the weights in grams (lovely from you to think of non-american readers)

    • Thank you for the compliments, Caro! I’m so glad you enjoyed this recipe. It has been a favorite at our house for over 20 years. 🙂

  45. Hi! Cant wait to try your recipe, thanks for sharing. How would you incorporate chocolate to it? At whaf stage, after cream cheese? Thank you!

  46. This carrotcake looks amazing!! I can’t find the recipe of the cake on the site, so could you give the recipe? I love carrotcake and this cream chees frosting looks delicious and I really really really want to make this so please please please?

    • Hi, Miranda! Thank you for writing. The recipe link is in the third paragraph of the article section (at the top of the page) for the Best Ever Cream Cheese Buttercream recipe. To make it easy, here is the link: Carrot Cake Cheesecake Cake ~ Bakery Style. Thank you for your interest in my blog. I hope to be back soon after this terrible illness. (I have been out for months.) Meanwhile, you are going to love the cake and I just know it will be a success!

  47. Hi! I made this frosting for a pumpkin bread and my friend ate it all! She compared it to the nectar of the gods! Haha I will definitely be making this again. It was my first homemade frosting and the recipe was so easy to follow! Thanks again!

  48. I’m making a carrot cake for my husband’s potluck at work for tomorrow, and for some reason my go-to cream cheese frosting came out gloopy as all get-out last night. After a couple of tears (lol), I tried again this morning and discovered your recipe. I usually like using at least a little salted butter, so I tried using half salted/half unsalted, plus a bit of creme bouquet in place of some of the vanilla (i love that stuff..). The taste is great, I’d say at least as good as my go-to frosting if not a bit better (which is saying a LOT) — the only problem is the consistency. This one has turned out soft as well, though not as soft as my failed normal version which uses more cream cheese. Because of the slightly warmer temp today, I had a chilled bowl and chilled beaters (hand mixer), and the consistency was really great with the first cup or cup and a 1/2 of powdered sugar. Once I got to 2 1/2 cups (my normal amount), it got soft. I refrigerated it for a good while but it was still really really soft, and I’ve whipped it good. Real good lol. My butter and cream cheese were softened but not melted. Is there anything that can be done to firm up frosting once it has reached that soft point? Adding more powdered sugar NEVER works for me, only makes things worse (besides adding way too much sweetness — I like a gooey tangy cheesy cream cheese frosting). Basically, the mass of buttercream will slide slightly when the bowl is tilted whereas it should be nice and stiff.

    Thank you for this recipe though, it’s really delicious and I cannot wait to try your carrot cake version!

    • Hi there, Holly! Thank you for writing. I am so sorry you are having buttercream troubles. This happens on very warm days and in very warm kitchens or when using ingredients that can wreak havoc – like artificial flavorings with additives. Here is my professional advice the next time you make your Cream Cheese Buttercream (after having made this recipe nearly a hundred times, LOL!). Use only slightly softened butter (not room temperature as this will yield butter that is too soft to work with for this recipe) and let your mixer work out any lumps during beating before adding the cream cheese. Next, use your brick of cream cheese well chilled right from the fridge. No softening necessary. Just let your mixer do the work beating the cream cheese into the butter. Do not whip and whip and whip! Doing so in a very warm kitchen will only yield a buttercream that is too soft to work with. Beat the sifted confectioners’ sugar in well, but do not over-whip. If needed, place your mixing bowl in the fridge and stir the buttercream with a spatula every 10 minutes or so until desired consistency is reached. This will keep it from getting too soft and separating. If you ever plan on serving a cake using this Cream Cheese Buttercream recipe on a warm day, consider subtracting a few tablespoons of butter (perhaps up to 4 tablespoons) and using palm shortening in an even swap. (It’s so much better than regular vegetable shortening or Crisco! I use Spectrum brand as it is all-natural, organic and non-hydrogenated. It does not feel waxy on the tongue like Crisco and is even healthier for us. It’s my go-to shortening when I need to firm up a buttercream.) Also, consider only using pure vanilla extract for this recipe. I agree with you that Creme Bouquet has a nice flavor, but the additives in it can be breaking down your Cream Cheese Buttercream. (Water is the first ingredient listed and they also use propylene glycol! Not good.) It is much better to use all-natural flavorings that will not break down your buttercream, like pure extracts, especially when working with Cream Cheese Buttercream. Here is my tip: Make your own Creme Bouquet flavoring by using pure vanilla extract, pure almond extract and just a drop or two (or a combination of) pure lemon and pure orange extracts. Use your own taste buds as your guide, but use more vanilla and just hints (drops) of the others and then whip in, taste and adjust to your liking. Alternatively, use King Arthur Flour’s Fiori di Sicilia, literally, “the flowers of Sicily”. (I buy the larger bottle at 4 ounces, but it does come in a 1-ounce bottle.) You will love it if you love Creme Bouquet! Also, I leave you with a couple final baking tips that professionals use: Try using Lemon Juice Powder (also available at KAF) in your baking when you do not want to add liquid as with fresh lemon juice. In your buttercreams, you can also try using fresh lemon and orange zest (so pretty in buttercreams!) along with pure vanilla extract and a whisper of (drop or two or three) pure almond extract. Using fresh citrus zest will not add liquid to your buttercream, but will yield an extraordinary flavor profile. I hope that I have answered your question thoroughly and completely. Your next batch of Cream Cheese Buttercream will be fabulous! Thanks again for dropping by. Meanwhile, happy baking and…Happy Thanksgiving! 🙂

      • Danielle says:

        Not sure if this helped Holly, but it certainly helped me. Thanks!

        • Thank you for commenting, Danielle! My pleasure. I’m so glad this in-depth answer to Holly and her buttercream troubles was helpful to you as well. Thanks again for dropping by and happy baking and buttercream making!

  49. Hi Stacy!
    I am making a Praline Pumpkin Cake for Thanksgiving. It is a Betty Crocker recipe but my mom swears its good! I am going to make my own cream cheese frosting rather than the store bought. The cake is very sweet. Do you think this frosting would be a good match, or would it be too rich for an already rich cake? Thank you for your advice!!
    Jenna Adams
    Jenna recently posted…White Velvet Layer Cake with Strawberry-Raspberry Mascarpone ButtercreamMy Profile

    • Hi there, Jenna! Thank you for writing. Wow…your Praline Pumpkin Cake sounds divine! Always trust mom. They know best! 🙂 I am so glad to hear that you will be making your own Cream Cheese Buttercream for Thanksgiving. This recipe will complement your cake perfectly because it isn’t too sweet. It’s nice and buttery and melts on the tongue nicely. A real crowd pleaser. You will love it! Thanks again for writing, my friend. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking and best wishes to you and your family for a happy and meaningful Thanksgiving!

  50. Will this butter-cream get hard enough to decorate with fondant embellishments? Looks so yummy I want to try it with a lemon blueberry cake.

    • Hi there, Kim! Thank you for writing. To answer your question, no. This buttercream recipe does not crust as you would expect and I would not recommend it for piped fondant embellishments. Sorry about that! You will definitely want to use a good crusting buttercream for your purposes. You’ll just have to whip up a batch of lemony blueberry cupcakes or a lovely layer cake to use this fabulous buttercream recipe. (Oh, darn! ;)) Thank you for taking the time to write, my friend. Meanwhile, happy baking and…best wishes to you and yours for a happy and meaningful Thanksgiving!

  51. This sounds great. I”m making carrot cake cupcakes for thanksgiving. Can this frosting – if piped – hold its shape overnight? Will it get crusty?

    Thanks! Looking forward to making this…

    • Hi there, Christie! Thank you for writing. This Cream Cheese Buttercream will hold its shape if piped so long as your kitchen doesn’t get too warm. If it does, the buttercream will soften. Also, this buttercream doesn’t crust over like crusting buttercreams. I hope that I have answered your questions. Happy Thanksgiving!

  52. This is absolutely the most perfectly divine cream cheese frosting I’ve ever made! It is beyond anything I could have imagined for piping on cupcakes and every single time I’ve used this recipe it gets rave reviews! My sweet girl has even requested this for her birthday cupcakes this weekend! Thank you a million times over!!

    • Thank you, Tami! My pleasure. I appreciate the kind words on the recipe. It truly is the Best Ever Cream Cheese Buttercream. Much better than Cream Cheese Frosting (using far less butter). This is why I call it a “Buttercream” in the title. 🙂 Happy birthday wishes for your sweet pea. And, best wishes to you and yours for a holiday season that is both merry and bright!

  53. So I made this it was delish! Except as it warmed my butter was starting to separate. I don’t know what I did wrong.

    • Hi there, Vinnett!

      Thank you for writing. I am so sorry that you experienced buttercream troubles with this recipe. Warm weather and warm kitchens can definitely play havoc with buttercreams. Here are some tips to prevent separation:

      1. Use only slightly softened butter (not room temperature as this will yield butter that is too soft to work with for this recipe) and let your mixer work out any lumps during beating before adding the cream cheese.

      2. Next, use your brick of cream cheese well chilled right from the fridge. No softening necessary. Just let your mixer do the work beating the cream cheese into the butter.

      3. Do not over-whip buttercream in a warm kitchen, as this will yield a buttercream that is too soft to work with.

      4. If necessary, for instance on a very warm day, place your mixing bowl in the fridge and stir the buttercream with a spatula every 10 minutes or so until desired consistency is reached. This will keep the buttercream from getting too soft and separating.

      5. As for confectioners’ sugar, the absolute best to use when making buttercreams (of any kind) is to use “100% pure cane sugar”, such as C&H® or Domino® Sugar brands, rather than beet sugar. (If the label does not state “pure cane sugar”, it is made with beet sugar.) By using pure cane sugar, your buttercreams will always be smoother as will your homemade caramel sauces. Pure cane sugar caramelizes better than beet sugar.

      6. Use vegetable shortening to prevent buttercreams from separating. If planning on serving a cake using this Cream Cheese Buttercream recipe on a warm day, consider subtracting a few tablespoons of butter (perhaps up to 4 tablespoons) and use palm shortening in an even swap. It is so much better than regular vegetable shortening or Crisco®. I use Spectrum® brand as it is all-natural, organic and non-hydrogenated. It does not feel waxy on the tongue like Crisco® and is even healthier for us. It is my go-to shortening whenever I need to firm up a buttercream.

      7. Refrain from using any artificial flavorings as they contain water and additives like propylene glycol—which can break down buttercreams. Water often is the first ingredient listed and some contain propylene glycol. It is much better to use all-natural flavorings that will not break down buttercreams, like pure extracts—especially when working with Cream Cheese Buttercream.

      8. Use only pure extracts, fresh vanilla bean pulp and fresh citrus zest for exceptionally flavored buttercreams. Fresh citrus zest, such as lemon and orange, will not add liquid to your buttercream and look so pretty blended into buttercreams.

      9. When using pure almond extract along with pure vanilla extract, add a whisper (a drop or two or three) then adjust to taste for an extraordinary flavor profile.

      10. Finally, the only food coloring I recommend for this recipe is paste food coloring, all-natural preferred. Other food colorings have too much liquid in them and will break down this buttercream and make it too soft to work with. The brand of all-natural paste food coloring I use is by ChefMaster. It can be difficult to find. I buy mine from The Baker’s Kitchen. Here is a link: Chefmaster Natural Food Colors. They come in 1-ounce jars.

      Vinnett, I hope that I have answered your question thoroughly and completely. I just know that your next batch of Cream Cheese Buttercream will be fabulous! Thanks again for writing.

      Meanwhile, happy baking and… Happy Holidays!

      ~Stacy

  54. Hello Stacy, just bumped into your website whilst looking to find if it is possible to use cream cheese as a filling (not frosting) in a cake. If it will hold weight of cake it’s wedged in between. Also, if it goes with vanilla sponge cake (as opposed to buttercream). A colleague who bakes says it won’t really go, best to stick with buttercream, that buttercream goes more more with carrot or red velvet cakes. I love cream chese frosting and hope I can use your recipe for buttercream cream cheese. Thanks in advance

    • Hi Funmi,

      Thank you for writing. You pose an interesting question and I do have an idea for you to consider. For a light sponge cake (both in texture and weight), you could go with a light and fluffy Whipped Cream Cheese Frosting and use it as a filling in lieu of a heavier buttercream made with butter.

      To make it, simply use 1 pound of cream cheese (two 8-ounce bricks) and beat in 1½ cups sifted confectioners’ sugar and a teaspoon of pure vanilla extract until smooth and creamy with your mixer’s paddle attachment. (You could also use the pulp scraped from a split vanilla bean pod if you prefer the look of the natural tiny flecks in the filling. This would make a beautiful filling.) Then, in a chilled bowl with whisk attachment, whip 1 cup chilled heavy cream until just about stiff peak stage. Add the whipped cream to the sweetened and flavored cream cheese and beat until well combined without overbeating. Use immediately.

      This recipe will make enough to frost and fill an 8- or 9-inch double layer cake and should hold up well between the layers (weight) of your cake. Also, it should go extremely well with your sponge cake due to the fat in the heavy cream in lieu of butter…just enough to make it velvety smooth. It would also be an ideal filling and frosting for carrot, pumpkin or red velvet cakes.

      Thanks again for writing. If you don’t think this idea will work for the cream cheese filling concept you have in mind for your sponge cake, you can always go with my recipe for Best Ever Cream Cheese Buttercream. 🙂

      Best wishes to you and yours for a happy holiday season!

      ~Stacy

  55. Hi. Looks good!
    I have a quick question: Is there a place to access unsalted butter that doesn’t have the flavoring added? I find it stinky! 😉 I can access all natural, home-made butter but have to drive out into the country to get it, about an hour’s drive. Would love to just order it somewhere. Thanks!

    • Hello, Katharine!

      Thank you for writing, my friend. I just visited your blog and read your About page. You are my kind of lady! 🙂

      To answer your question, I think what you want is a wonderful, cultured butter or even a French cultured butter—both made from high quality grass-fed dairy cream with no additives and a higher fat content between 83% and 86%.

      It is my pleasure to provide you with two (2) links to online sources to purchase fine-quality unsalted butter and have it delivered conveniently to your front door:

      GourmetFoodstore.com – GourmetFoodstore.com is highly recommended by cookbook author David Lebovitz here. I believe they are located in Boca Raton, Florida.
      iGourmet.com – They are located in West Pittston, Pennsylvania.

      Meanwhile, if you would like to try your hand at making your own cultured butter, here is a helpful article (again recommended by David Lebovitz): Getting Some Culture

      And, here is a wonderful article on fabulous butters from Saveur.com that I thought you might enjoy: 30 Great Butters

      The quality butter I buy at my local Whole Foods Market comes packaged in a 1-pound roll and is by Hartzler Family Dairy in Wooster, Ohio. So, you may consider asking the helpful staff at your local Whole Foods Market for a good recommendation. 🙂

      Once again, thank you for writing. I hope that I have answered your question thoroughly and completely.

      Meanwhile, good luck in your search for your favorite butter. And, please let me know if you make my Cream Cheese Buttercream recipe!

      Warmest regards,

      Stacy

  56. Awesome! I am not fond of frosting but made this for my daughters’ birthday and it was divine! Thank you!

    • Thank you for writing, Sandra! So happy you enjoyed this recipe. It has been a favorite in our family for many years now. Thanks again and have a great weekend!

  57. I know I’m a little weird, but I love sweet and salty combinations. Any frosting/icing/filling with salted butter is something I would love, so I’m really excited to try this with half salted butter. I was never much of a sweets person until recently, so I get seriously icked out by a lot of buttercream recipes. I love, love, LOVE cream cheese, too.

    Thanks! 🙂

    • Thank you, Jenny! You will love this recipe for Cream Cheese Buttercream. In fact, you may want to experiment and try it both ways…once with part salted and unsalted butter and once with all salted butter…to see which you prefer if you really like salty notes in buttercreams. You may also want to try my recipe for Caramel Cream Cheese Buttercream and use Salted Caramel Sauce. It’s truly divine! Thanks for stopping by and happy baking and buttercream making!

  58. Simply the best ever buttercream icing I’ve tasted. I linked to your recipe in my blog post this morning because I had to tell the world! Thank you. Lucy

    • Thank you, Lucy! I’m so glad you enjoyed my Cream Cheese Buttercream frosting. It has been a family favorite for years. Thanks for stopping by and have a great weekend!

  59. This is awesome frosting…the taste is amazing and the texture perfect. It was easy to make and it made enough to cover my chocolate cake! Thank you!

    • Thank you for writing, Cheryl! My pleasure. I’m so glad you enjoyed this cream cheese buttercream recipe. It has been a family favorite for years and compliments nearly any kind of cake. I love that you used it for your favorite chocolate cake! Mmmm.

  60. Do you sift the powdered sugar before measuring it or after measuring it?

    • Hi there, Shellie! Thank you for writing. To answer your question, the recipe states the following in the ingredients list, “spooned in cup, leveled off & sifted”. Just to clarify, measure the confectioners’ sugar by spooning into the measuring cup, level it off and then sift. I hope this clarification helps! Meanwhile, thank you for writing and happy baking! 🙂

  61. Hi Stacy this Cream Cheese Buttercream Frosting looks amazing!
    I have a couple questions. Firstly, I’m making vanilla cupcakes for my sister’s birthday tomorrow and I was wondering which frosting would be better for piping roses?
    Secondly, how much would you think is enough for decorating 4 dozen cupcakes? Should I double the recipe?
    I would really really appreciate your opinion!!
    Thanks in advance!!

    • Thank you for writing, Alejandra!

      To answer your questions…

      Generally a buttercream recipe that will frost a two-layer 9-inch cake or three-layer 8-inch cake, as with this one, will frost up to 24 cupcakes. But, that is frosting them as with an icing spatula…not piping details.

      Once you get into piping details, it really depends on how much buttercream you wish to generously pipe onto each cupcake. This recipe for Cream Cheese Buttercream provides a little extra for piping a border around a cake. So, for 48 cupcakes, you would at least need to make a recipe and a half to be on the safe side. That should do the trick if you plan on piping a simple rose swirl on top and not getting all “high hat” about it. 😉

      As for the best buttercream to use, I have several here on the blog that you may like. Since you came to my Cream Cheese Buttercream recipe page, I can suggest that you also consider using one of my latest cream cheese buttercream recipes for Best Ever Decorator’s Cream Cheese Buttercream. That particular cream cheese buttercream forms a light crust and alabaster sheen. It is used to decorate cakes to make them look as if they are covered in fondant. It is very thick and very sweet, however. If you prefer a creamy, lighter buttercream that isn’t too sweet, with a cream cheese “tang” to the frosting, and a white frosting, I would go with this one, Best Ever Cream Cheese Buttercream.

      Meanwhile, below are some links to the other flavorful cream cheese buttercreams on the blog with the most popular being the Lemon, Caramel and Strawberry (Cherry), in that order.

      Lemon Cream Cheese Buttercream
      Caramel Cream Cheese Buttercream
      Strawberry (Cherry) Cream Cheese Buttercream
      Strawberry-Raspberry Mascarpone Buttercream
      Dark Chocolate Cream Cheese Buttercream

      However, if you would like to venture into American Buttercream, and want a billowy, soft buttercream, consider my recipes for Best Ever American Buttercream, Pink Champagne Buttercream or my very latest buttercream just posted today, Best Ever Baileys Irish Cream Buttercream.

      Finally, if you want something chocolate and decadent, try my recipe for buttercream using a ganache base, Chocolate Mousse Buttercream Frosting {3 ways}.

      Thanks again for writing, Alejandra. I hope that I have answered your question thoroughly and completely.

      Meanwhile, have fun at the birthday bash and…happy baking and buttercream making!

      ~Stacy

  62. Just made this frosting to use on my twin girls’ first birthday cakes. I actually only used 1 cup of powdered sugar and it still came out great and whipped well and stayed stiff for decorating. 🙂 I used it on this whole grain-ish carrot-ish cake: http://chocolateandcarrots.com/crackersandcarrots/2013/06/cake-smash-recipe

    It was really good and everyone loved it and even my diabetic aunt who is usually very disciplined about not eating sugar couldn’t keep her fingers out of the icing!!! 🙂 Thanks for the recipe!

    • Thank you for writing, Sarah! My pleasure. I’m so glad you and the birthday party guests enjoyed the recipe with equal parts butter and cream cheese, and with less sugar. Thanks again for writing!

  63. This buttercram is extremely sweet!!!!

    • Thanks for writing, Petra! Actually, this buttercream is less sweet than Cream Cheese Frosting due to the high butter content. Did you try it? If not, you should!

  64. Anita Barker says:

    This recipe looks amazing. I’m going to make it today for a red velvet cake. It look so yummy!!!! Thanks for the recipe.

    • Thank you for writing, Anita! My pleasure. I hope you enjoy the recipe. Let me know how your Red Velvet Cake turns out. Happy baking and buttercream making! 🙂

  65. Hi. I love the thought of using this recipe to apply some piping designs (the usual recipes you find for buttercream are not very tasty). Will the consistency work well making roses and stars, etc. Love the blog. Thanks.

    • Hi there, Shannon! Thank you for writing. To answer your question… Yes, this particular Cream Cheese Buttercream recipe is ideal for piping decorations due to the high butter (fat) content. If you take a close look at this blog post, you will see that I included a photo of my Carrot Cake Cheesecake Cake using this recipe to frost it. On this cake, I piped a border. It may only be a border, but it shows how lovely the piping looks and that it holds up well. I hope that I have answered your question thoroughly and completely. Thanks again for writing, Shannon. Happy baking, buttercream making and cake decorating!

  66. Hi – I will be making approx. 9 dozen cupcakes for an upcoming event. Can the cupcakes be frosted with the cream chees buttercream (any variation) and then frozen???

    • Hi there, Cindi!

      Thank you for writing. To answer your important question, Cream Cheese Buttercream frostings with a nice, high fat content such as this recipe freeze well. No variation to the buttercream recipe is necessary.

      Meanwhile, here are some tips for freezing and thawing your frosted cupcakes so they will be as good as freshly made:

      1) Plan on plenty of freezer space and a safe location for thawing (i.e., no children running around or catering/kitchen interference) at the event.

      2) When Freezing: Give the frosted cupcakes a “flash freeze” by placing them in the freezer on a baking sheet uncovered. Freeze until the buttercream has hardened. (This will happen relatively quickly.) Carefully transfer cupcakes to an airtight container, like Rubbermaid or Tupperware, or individual cupcake containers to prevent freezer burn during longer term storage.

      3) When Thawing: Keep the frosted cupcakes in the airtight container to thaw at room temperature for about 1 hour. This way, the condensation (moisture beads) will form on the container and not on the cupcakes, which would interfere with the frosting and/or make the cupcakes a bit soggy. Then, open the container to allow any excess moisture out, about 1 hour additional. This will prevent your cupcake liners from separating from your cupcakes due to excess moisture. (Using grease proof cupcake liners and removing the cupcakes out of the pans as soon as they are finished baking helps prevent added moisture from forming due to trapped steam helps prevent cupcake liners from separating as well.) Display the cupcakes as planned for serving.

      Thanks again for writing, Cindi. I hope that I have answered your question thoroughly and completely.

      Happy baking!

      ~Stacy

  67. I want to incorporate some white chocolate or caramel sauce, how can I do that? Is there a ratio I can add of either that won’t ruin consistency? This is going on my Easter Sunday carrot cake!

  68. How do you get it so white? and would it be suitable for a wedding cake with rustic finish. Thankyou!

    • Hi there Lee-Anne, To tell you the truth, I think the whiter color of my Cream Cheese Buttercream is because I used Land O’ Lakes Butter for this photo shoot. It is a very blonde butter compared to European-style butter that is more yellow. To answer your question about using this frosting for a wedding cake, I think it would be a fabulous choice. Many brides and grooms make special requests for it and guests always rave. For the rustic finish, do you mean with “naked” sides around the cake but with embellishments, like berries or flowers, on the top? If so, this buttercream is ideal. It is still all the rage in cake decorating, with tiered cakes, for special occasions and weddings. Good luck and have fun!

  69. Hello, I want to make an orange pumpkin vanilla cake for a birthday. Would this recipe do well as a decorating buttercream. I would make it orange and smooth it over a pumpkin shaped cake

    • Hi there, Constance! Please accept my sincere apologies for the delay in answering your question. I recently returned to blogging after an illness and I’m just now getting caught up with questions on the blog. To answer your question, this buttercream is a good decorating buttercream if you like a soft and billowy buttercream. However, if you would like a crusting buttercream, I highly recommend my recipe for Best Ever Decorator’s Cream Cheese Buttercream. For both recipes, if you will be tinting it orange, I only recommend paste food colorings. I like to use all-natural paste food colors by MasterChef® and purchase mine from The Baker’s Kitchen. Thanks again for writing with such a good question. Meanwhile, I hope that I have answered your question thoroughly and completely. Happy baking! 🙂

  70. Hi,
    The recipe looks great, I am baking red-velvet cake tomorrow, for my little sisterz 20th birthday. I am gona use this butter cream cheese recipe. I have already made some fondant accents (tiny flowers and wafer butterflies), since the frosting is soft, I am thinking of frosting the cake a day before and leave it in the fridge for a day. Will decorate the cake just few hours before the birthday party. Do you think this would work????

    • Hi there, Shifra! I’m so glad you are making this recipe for Cream Cheese Buttercream for your Red Velvet Cake to celebrate your sister’s 20th birthday. This buttercream is so ideal and buttery-rich for Red Velvet Cake. She will love it! 🙂 Yes, you can certainly refrigerate the cake after making it in advance to firm up the buttercream for decorating with small fondant embellishments. However, be sure to bring the cake to room temperature (or near room temperature) before slicing and serving. This is important so the flavors come through and the frosting isn’t too hard. Cold cake doesn’t taste nearly as good as room temperature cake. Before guests arrive, the cake out of the fridge and take any photos you want of it. Then keep it out at room temperature perhaps on display on a table. Then slice and serve about an hour or so later. Thanks for writing with such a good question. Your cake will be beautiful. 🙂 Happy baking and have fun at the birthday bash!

      • Oh thanks a ton Stacy, you are such a sweet saviour 🙂
        sorry, one last question, hope this recipe would give the cake a smooth finish, I am a bit perfectionist, I’m hoping to get a smooth finish (dat looks like fondant with out bumps and creased look)
        Thanks a ton will share the picz of the cake (if i can). Thankz again Im gona follow your blog regularly, you have some great recipes with great tips 🙂
        hope to get your reply soon 🙂

  71. I wanted an awesome cream cheese frosting to go with my best chocolate cake recipe I use from http://addapinch.com/cooking/?s=Chocolate+cake.. The two recipes made the best cake I’ve ever had! Thank you!

    • Thank you, Louise! My pleasure. That Robyn over at Add A Pinch… she has some wicked Southern recipes, doesn’t she? I’m so glad you enjoyed your cake. Everyone I know loves this recipe for Best Ever Cream Cheese Buttercream. It’s so smooth, not-too-sweet and buttery-good! Thanks again for writing, my friend. Best wishes to you and yours for a wonderful upcoming holiday season!

  72. I saw the post about using a paste food coloring. If I can’t find the paste then could I just add some food coloring to a couple ounces of cream cheese (2 extra ounces of cream cheese)? If that wouldn’t work is there another alternative?

    • Hi there, Stacy! Thank you for writing with such a good question. For my buttercream recipes, including my recipe for Best Ever Cream Cheese Buttercream, I only recommend paste food coloring and an all-natural one at that, by ChefMaster®. The reason is because liquid food colorings (many with additives) can break buttercream frostings down and cause them to separate and not pipe nicely. You can certainly try a gel food coloring and see how it goes. However, I would test the brand you select, first, and do a trial run before making buttercream for a special occasion cake or cupcakes for a special event. Good luck! Thanks again for writing and happy baking and buttercream making!

  73. I LOVE THIS. I’ve used the lemon cream cheese buttercream as filling in lavender macarons 🙂 I used this and added a bit of cinnamon, nutmeg, and cloves to frost pumpkin spice cupcakes 😍 it was amazing!

    • Thank you, Kennedy! You are like me with the spices. I cannot get enough of cinnamon, nutmeg and cloves this time of year. Next time, try the spices in our Caramel Cream Cheese Buttercream recipe. To die for, for caramel lovers! Thanks for dropping by and have a wonderful upcoming holiday season!

  74. This looks amazing! Can’t wait to try it. Pinning it now!
    naleśniki recently posted…Naleśniki bezglutenoweMy Profile

  75. I have used this for 2 months now, I wanted to thank you for this post. This is by far the best frosting I have tasted. I have used it to frost your carrot cake, my cinnamon rolls, cookies..etc. You Rock, Stacy! With Hanukkah almost over, Christmas is around the corner, I am a baking machine.
    David recently posted…Peppermint Cream Cheese Buttercream {best ever}My Profile

    • Thank you, David! I am so glad you enjoy this recipe for Best Ever Cream Cheese Buttercream. It truly is a buttercream versus a Cream Cheese Frosting. It’s a family favorite. If you enjoy cream cheese in baking and buttercream making, I hope you will try my recipe for Honey-Nut Rugelach. It’s the best! So perfect for Hanukkah and Christmas both. But, I am warning you…make a double batch. They go fast and are everyone’s favorites! Thanks again for dropping by and have fun in the kitchen with your holiday baking, David. 🙂 Warmest wishes to you and yours for a happy holiday season and New Year!

  76. Just used this recipe for the first time to frost home-made pumpkin spice bars. Delicious, light and fluffy – exactly what I was looking for. Definitely a *KEEPER*!!

    Thanks!
    Michelle

    • Thank you, Michelle! My pleasure. Thank you for taking the time to drop by and comment. I appreciate it so much and am so glad you enjoy this recipe as much as we do at our house. 🙂 Warmest wishes to you and yours for a happy holiday season and New Year!

  77. i’ll be making a “Elsa” Frozen cake this coming weekend for my grand-daughter’s 4th birthday. I have to transport the cake already made and decorated about 200 kms, would this cream cheese frosting hold up to so much travelling?? I want to decoarate “Elsa’s” hair using this icing.

    • Hi there, Janice! Thank you for writing with such a great question. As I understand, the duration of your trip will be between 1 to 2 hours or so. This particular recipe for Cream Cheese Buttercream will hold up well depending on the temperature of its surroundings (your car or other means of travel) and the temperature outdoors. If not too warm, your cake will be fine. However, just before leaving on your trip, I suggest that you give the cake a slight chill in the refrigerator for 20 to 30 minutes only. This short trip in the fridge will help set or firm up your buttercream for the trip without changing the texture of your cake if making a butter cake. (Butter cakes will firm up when chilled.) Your grand-daughter’s “Elsa” birthday cake sounds lovely and I just know that you will create fond birthday memories for her. 🙂 Thanks again for writing. I hope that I have answered your question thoroughly. Happy baking and buttercream making, and have fun at the birthday party!

  78. Can you use this as frosting for sugar cookies? Thanks!

    • You sure can, Jessica! Just keep in mind that the buttercream will be soft and will not harden like Royal Icing. Happy baking and buttercream making!

  79. I don’t know if you still read the comments on this recipe, but I just made this frosting for a valentines cake (late, I know, but it for work tomorrow) and it is OUT OF THIS WORLD. Nice and fluffy and like you said, not sickening sweet with just the right about of cream cheese tartness. I will be using this from now on when needing a cream cheese frosting. Thank you so much!!!!

    • I just read somewhere about chilling it if driving for some time in warm weather. While it’s cold here (very), I figured I would put the frosted cake in the frig until tomorrow (so about 12 hours). Will that ruin the frosting?

      • Never mind, I just read up and saw you already answered this question and that I should take the cake out at least an hour before serving. It will actually be out for a couple of hours before serving so I should be good!!!!!!!

        • No problem, Lynda! You are correct…you will be just fine taking the cake out of the fridge 2 hours before cutting and serving. Just be sure to keep the cake covered so the condensation (any moisture beads) forms on the cake cover and not on your buttercream. Thanks again for dropping by and have fun tomorrow at work celebrating Valentine’s Day with your co-workers! 🙂

      • Hi again, Lynda! No, chilling the cake will not ruin the recipe for this buttercream. Just be sure to bring the cake closer to room temperature for the optimal flavor and texture experience for the frosting. Thanks for writing in with your question and I hope that I have answered it to your satisfaction. 🙂

    • Hi there, Lynda! My pleasure. Thank you for your positive comments on this recipe for Best Ever Cream Cheese Buttercream. Yes, I still read comments here on the blog and for this recipe…even though I often fall behind in responding to questions. I am thrilled that you enjoyed this recipe. It has been a favorite in our family since I was first married. Everyone loves it! Your cake sounds divine and I hope everyone enjoys it when you share it with your co-workers tomorrow. Thanks again for dropping by. I greatly appreciate your readership and hope you will stop by for my Layer Cake Series and ongoing Buttercream Series. 🙂 Happy Valentine’s Day!

  80. Brandi Crisp says:

    Just made this recipe. Best cream cheese buttercream I’ve ever had. I love that it’s not so sweet that it’s overpowering. Just the perfect amount of buttery cream cheese goodness.

    • Thank you, Brandi! “Buttery cream cheese goodness” really sums it up. I’m so glad you enjoyed this recipe for Best Ever Cream Cheese Buttercream. It is truly divine and all about the proper ratio of butter to cream cheese without too much sugar. Thanks for stopping by and happy baking!

  81. Kathy Eiden says:

    THIS IS BY FAR, THE BEST CREAM CHEESE FROSTING I’VE EVER MADE!! I decorated cupcakes with the Pampered Chef Easy Accent Decorator and they turned out so pretty and were scrumptious! Thanks for a wonderful recipe. I’ll use no other.

    • Thank you for writing, Kathy! My pleasure. I am thrilled that you enjoy this recipe for Cream Cheese Buttercream as much as we do at our house. Thanks again for writing. Happy baking and buttercream making! 🙂

  82. Sandra Young says:

    If I am making cupcakes to deliver to a birthday party would the best ever cream cheese frosting be ok at room temperature for a while? I know you said the best ever buttercream frosted cake can stay at room temp for up to 3 days if covered. How do bakeries make a stable cream cheese frosting?

    • Hi there, Sandra! Thank you for writing with such great questions. 🙂 Please accept my sincere apologies for the tardy reply as I get many and try my best to keep up. To answer your question… Yes, our recipe for Best Ever Cream Cheese Buttercream will be okay at room temperature for a short while. If you wish to stabilize a cream cheese buttercream, the best way to accomplish that is to add shortening (I highly recommend palm shortening) and more confectioners’ sugar to offset it sweetening wise, to taste. As for how bakeries stabilize their buttercreams, there are many different ways and vary with each buttercream recipe as well as the preferences from baker to baker. In my tutorial for Best Ever American Buttercream, I present several ingredients that help emulsify and stabilize. Give it a read thru to understand a bit more about the emulsification and stabilization of buttercream frostings. In addition, you might like my recipe for Best Ever Decorator’s Cream Cheese Buttercream. Meanwhile, I hope that I have been helpful in answering your questions, Sandra. Good luck with your buttercream and happy baking! ~Stacy

  83. About to make this recipe, cupcakes are cooling. I noticed you didn’t bring the cream cheese to room temp. Is that correct?

    • Thank you for writing, Joyce! Yes, that is correct. I have found that softening the cream cheese leads to a too soft buttercream. This is especially true in the summertime when high temperatures create warm kitchen atmospheres. Using the cream cheese chilled straight from the fridge works best – especially if you wish to do some piping details. Just let your mixer to do the job of incorporating the chilled cream cheese into the butter until free of lumps. Thanks again for writing, Joyce. Happy baking and buttercream making!

  84. Stacy, you’re my hero. I was asked to make a First Communion red velvet cake for next weekend, and I’ve been in a panic looking for a good cream cheese frosting. I truly love how you explain why a recipe works. You’re the best, lady! I’ll let you know how it comes out 🙂

    • Thanks for writing, Liz! Aww, you make me blush. 🙂 Girl, you are going to LOVE this recipe for Best Ever Cream Cheese Buttercream. Seriously. Everyone will rave! It’s buttery with the classic tang of Cream Cheese Buttercream without being overly sweet. Definitely let me know how your Red Velvet Cake turns out. There’s no doubt in my mind it will be the hit of the party!

  85. Jessica says:

    Can I use this recipe to pipe 1M flowers on a cake? Or would this be strictly for a smooth application? Thank you. =)

    • Hi there, Jessica! Thank you for writing with such a great question. If I am understanding correctly, you are asking if our recipe for Best Ever Cream Cheese Buttercream will pipe beautifully for the ‘Rose Swirl’ technique using the 1M Wilton Open Star decorating tip. If so, the answer is YES. The reason why this recipe for Cream Cheese Buttercream works using this piping application is due to the higher butter (fat) content compared to other Cream Cheese Frosting recipes. Do not add more confectioners’ sugar than called for, however, as sugar is hygroscopic and will break your buttercream down due to the added ‘water’ and, thus, make it too soft for piping. It is important to keep the fat ratio in check. If you will be working in a warm kitchen and your Cream Cheese Buttercream becomes too soft, place your work bowl with buttercream in the fridge for a quick chill and stir with a rubber spatula every few minutes until the desired consistency is reached for piping. I hope that I have answered your question thoroughly and completely. Meanwhile, happy baking, buttercream making and cake decorating! 🙂

  86. Crystal says:

    Hi!
    I have wedding cake to do this weekend and they want red velvet with cream cheese buttercream. How will this buttercream hold up on display for a few hours? The other recipe I have used seems to run but that maybe to the fact it’s more cream cheese then butter. Looking forward to your reply!

    • Hi there, Crystal! Thank you for writing with such a good question. This recipe for Best Ever Cream Cheese Buttercream is excellent to work with and will hold up to decorative piping. And, you guessed correctly…the reason for this is because there is a higher butter (fat) content when compared to other recipes for cream cheese with a higher moisture (water) content. Just be careful to not add more powdered sugar in an attempt to make the buttercream thicker. This will NOT happen because sugar is hygroscopic…which means that your buttercream will lose its firmness, become weak and break down. If you are wanting a crusting buttercream, that is sweeter and holds up well, and has the appearance of fondant, also consider my recipe for Best Ever Decorator’s Cream Cheese Buttercream. As for how long these cakes can stand at room temperature when made with a cream cheese buttercream, the answer is for a few hours if covered. This is, of course, for food safety reasons due to the added dairy. Thanks again for writing, Crystal. I hope that I have answered your question thoroughly and completely. Good luck with your baking, buttercream making and wedding cake decorating! 🙂

Trackbacks

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