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Home » Blog » Recipes

Cream Cheese Buttercream

Updated: Mar 24, 2021 · Published: Oct 3, 2017 by Kara · This post may contain affiliate links · This blog generates income via ads

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This cream cheese buttercream is smooth and creamy with a good healthy dose of cream cheese. It’s wonderful on cakes with fruit, spice cakes and red velvet cake. It’s sure to be on your favorite list. 

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cream cheese buttercream title image

Besides cake, cream cheese is my favorite food and when you put it on top of cake, well, I just don’t know a better combination. This buttercream is smooth and creamy with a good, healthy dose of cream cheese. Cream Cheese Buttercream is definitely on my favorite list.

Cream Cheese Buttercream on top of red velvet cake bars

My obsession with cream cheese started early on. I would get a prize if I got the honor roll in school and do you know what I asked for? Cheesecake. No, I’m really serious. My Mom made the best no-bake cheesecake. It certainly wasn’t gourmet, but it was my favorite. (By the way, if you’re interested in that recipe, comment below and I’ll be happy to write a recipe post.)

Cream Cheese Buttercream on top of red velvet cake bars on a blue plate

So as you can see, I’ve always loved cream cheese. It’s wonderful on a cake with fruit in the ingredients and it’s also terrific on red velvet cakes and spice cakes.

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Cream Cheese Buttercream on red velvet cake bars on blue plate

Enough of my talking…on to the recipe: (And if you keep scrolling, you can download a cute printable recipe card.)

Recipe

Cream Cheese Buttercream

Cream Cheese Buttercream

This cream cheese buttercream is smooth and creamy with a good healthy dose of cream cheese. It’s wonderful on cakes with fruit, spice cakes and red velvet cake. It’s sure to be on your favorite list.
5 from 4 votes
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Course: Dessert
Cuisine: American
Keyword: cream cheese buttercream
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 12 servings (enough to cover a two layer, 8″ cake)
Calories: 370kcal
Author: Kara @I Scream for Buttercream

Ingredients

  • 1 cup room temperature unsalted butter (2 sticks)
  • 2 8 oz. pkgs cream cheese
  • 1 tablespoon milk can add another tablespoon if needed
  • 6 cups powdered sugar can add another cup if needed to thicken it up
  • 1 teaspoon vanilla extract can add an extra teaspoon for even more flavor
US Customary – Metric
Have questions?Check out the Tips & FAQ section or the video in the post!
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Instructions

  • Mix your butter and cream cheese together in a mixing bowl.
  • Add three cups of powdered sugar and 1 – 2 tablespoons of milk and mix well.
  • Add in the next three cups of powdered sugar plus the vanilla extract and mix well. Check your consistency. If the buttercream feels too thin, add another cup of powdered sugar. If it’s feels too thick, just add in another teaspoon to tablespoon of milk and mix again.

Notes

This recipe makes enough buttercream to cover an 8 inch, two layer cake.
Be sure to refrigerate icing as the cream cheese is perishable. 
If you want a whiter icing, use clear vanilla extract and whip the icing for several minutes longer.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 370kcal | Carbohydrates: 59g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 5mg | Potassium: 4mg | Sugar: 58g | Vitamin A: 475IU | Calcium: 6mg
Some recipes have difficulty levels.Check out what they mean here: Difficulty Levels Explained
Baking at higher elevation?Adjustments will need to be made for that. This website does not specialize in higher elevation baking. Please take time to do your research on what adjustments should be made.
DisclaimersTo see food safety, allergy & nutrition disclaimers, go here: Disclaimers

How to Share

I’d love for you to share this recipe link or tag it, but please do not share screenshots or copy/paste the recipe to social media as the content and photographs are copyright protected and we (bloggers) work really hard on our content. Sharing the link, tagging us on socials and pinning it is super appreciated though!

By the way, I won’t judge you if you don’t even put this on a cake and just eat it straight out of the bowl. If you know me at all…you know I have a habit of doing that 😉

Ok, let me know how you like it and if you’d like me to post my Mom’s easy no-bake cheesecake recipe.

‘Til next time!

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    Filed Under: Frostings/Fillings, Recipes Tagged With: buttercream, cream cheese

    Reader Interactions

    Comments

    1. Kim Kerr

      October 06, 2017 at 9:18 am

      Ok this looks deadly to my hips. But I have to try it….lol….

      Reply
      • Kara Jane

        October 06, 2017 at 9:56 am

        Haha! Oh yeah it’s definitely deadly to the hips…and thighs…and tummy! But it’s SO worth it! LOL!

        Reply
      • Ashley

        September 01, 2021 at 8:19 pm

        Can you pipe this?

        Reply
        • Kara Jane

          September 03, 2021 at 7:25 pm

          Hey Ashley, well it depends on what you want to pipe. Its a little softer than regular buttercream. It’s generally ok to pipe rosettes and non-intricate borders with, but not anything too complicated like actual roses etc. If you really want to use it to pipe with and want it a little more stable, you might try replacing some of the butter with vegetable shortening as that will add some stability. I don’t think it tastes quite as good, but it’s a trade off.

          Reply
    2. Lauren

      October 07, 2017 at 11:35 pm

      5 stars
      Thanks for the recipe. I love this recipe. Sometimes I substitute the vanilla for fresh lemon juice.

      Reply
      • Kara Jane

        October 08, 2017 at 3:12 pm

        Yes! Good suggestion. I love with lemon…it really gives it a kick of tartness.

        Reply
    3. teresa anderson

      April 20, 2018 at 11:21 am

      5 stars
      i would love for you to print your mom’s no bake cheesecake recipe

      Reply
      • Kara Jane

        April 20, 2018 at 6:57 pm

        Hi Teresa, Oh my goodness, I totally forgot I even referenced my Mom’s cheesecake in this post! I actually used her recipe as a basis for my lemon cake bottom cheesecake. You can see that here: https://iscreamforbuttercream.com/cake-bottom-lemon-cheesecake/ The cheesecake layer is very similar to what she made. And thanks for asking! 🙂

        Reply
    4. teresa anderson

      November 30, 2018 at 7:42 am

      I would love to have your moms recipe for the no bake cheese cake

      Reply
      • Kara Jane

        November 30, 2018 at 10:36 am

        Hi Teresa! I have been meaning to put that recipe up on the blog. I’m thinking I’ll get to it in the spring some time since it’s really a no-bake kind of cheesecake. In the meantime, I do have a recipe on the blog that is very similar. It’s the cake bottom lemon cheesecake and the top layer is based off my Mom’s cheesecake. You can check that out here: https://iscreamforbuttercream.com/cake-bottom-lemon-cheesecake/

        Reply
    5. Rosemary

      September 24, 2020 at 8:20 pm

      5 stars
      Sooooo good. I made cupcakes frosted with this for a party at work and can’t believe how fast they went. Had some left over which I am keeping in my fridge and eating with a spoon

      Reply
      • Kara Jane

        September 25, 2020 at 9:05 am

        Oh that’s great! Thanks for the wonderful review and I’m so glad you loved it. (I also eat this buttercream with a spoon. lol!)

        Reply
    6. Sabrina

      December 31, 2020 at 1:23 pm

      Is this stiff enough to use under fondant?

      Reply
      • Kara Jane

        December 31, 2020 at 3:29 pm

        No I personally wouldn’t use cream cheese buttercream under fondant.

        Reply
    7. Valery

      August 12, 2021 at 1:08 pm

      Hi!
      This looks delicious! I want to make it for my boy’s birthday cake, I just have one question though: does it hold decoration made of fondant? Or will it just slide on the sides?

      Thanks! 🙂

      Reply
      • Kara Jane

        August 12, 2021 at 4:22 pm

        Hi Valery, I wouldn’t use cream cheese buttercream under fondant. It’s a softer buttercream. For fondant cakes, I always use ganache (whether it’s chocolate or white chocolate). Ganache firms up really well and it’s much easier to work with if you’re going to cover a cake in fondant. The other option would be to use a different buttercream…one that uses actual butter and not shortening. The reason is that butter can firm up well in the fridge, but a frosting made with shortening just won’t firm up as well. If the buttercream won’t firm up well, when you go to add fondant on it, it’ll just become a disaster. Hope this helps.

        Reply
    8. Marilyn

      August 19, 2022 at 11:07 pm

      Can I use this recipe for a carrot cake for an August event? I’m worried about it melting?…the room should have AC, but not that cool I’m thinking. Maybe keep it in the cooler for as long as possible?

      Reply
      • Kara

        August 20, 2022 at 12:19 pm

        It would go great on carrot cake, but because it’s made with cream cheese, it is a softer buttercream. I’d probably keep it in the fridge, well covered, until about 20-25 minutes before it’s served though.

        Reply
    9. Vivian

      May 10, 2024 at 7:03 pm

      Can I use coconut flavoring instead of vanilla flavoring in this cream cheese frosting?

      Reply
      • Kara

        May 10, 2024 at 8:00 pm

        Hi Vivian, yes you can use any flavoring you like.

        Reply
    5 from 4 votes (1 rating without comment)

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