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Cream Cheese Buttercream

Cream Cheese Buttercream

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 servings (enough to cover a two layer, 8" cake)
Calories: 370kcal
Author: Kara Jane @ I Scream for 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.
Print Recipe


  • 1 cup room temperature unsalted butter (2 sticks)
  • 2 8 oz. pkgs cream cheese
  • 1 tbsp milk can add another tablespoon if needed
  • 6 cups powdered sugar can add another cup if needed to thicken it up
  • 1 tsp vanilla extract can add an extra teaspoon for even more flavor


  • 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.


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.


Calories: 370kcal | Carbohydrates: 59g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 5mg | Potassium: 4mg | Sugar: 58g | Vitamin A: 475IU | Calcium: 6mg