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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