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!
Improving a Classic:
Best Ever Cream Cheese Buttercream
My sweet friends, 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. In that post, I explain which recipes influenced me and just how I arrived to develop the perfect Cream Cheese Buttercream to pipe beautifully.
The secret is to use equal amounts, by weight, of butter to cream cheese—that is, 8 ounces (226 g) 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.
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 (226 g) packages (16 ounces or 452 g) of cream cheese and only one stick (½ cup or 4 ounces or 113 g) of salted butter. The BHG recipe calls for one 8-ounce (226 g) package of cream cheese to one stick of butter (again, at 4 ounces or 113 g). 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 or 226 g to 226 g) 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.”
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, spice 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.
NOTE: This recipe for Best Ever Cream Cheese Buttercream first appeared on Wicked Good Kitchen on January 25, 2014. The article, recipe (metrics added) and images have been updated.
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This exceptional buttercream literally melts on the tongue. Creamy and smooth with a slight tang from the cream cheese and not overly sweet. The butter ratio makes this special buttercream pipe beautifully. Simply the Best Ever Cream Cheese Buttercream!
- 1/2 cup (1 stick or 113 g) unsalted butter, slightly softened
- 1/2 cup (1 stick or 113 g) salted butter, slightly softened
- 1 (8 oz or 226 g) package chilled cream cheese
- 2½ teaspoons (12.5 ml) pure vanilla extract
- 4 to 4½ cups (480 to 540 g) confectioners’ sugar, spooned in cup, leveled off & sifted
- 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 (480 g) 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.
- Yield: Makes about 4½ cups (1080 ml); enough to fill and frost a 9-inch (23 cm) two layer cake, or 8-inch (20 cm) three layer cake, or 18 to 24 cupcakes—depending on amount used to simply ice cupcakes with a knife or icing spatula (in the traditional manner) or pipe elaborate swirls, or decorate with other piping details.
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
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