Cream Cheese Buttercream
Servings: 12 servings (enough to cover a two layer, 8" cake)
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.
- 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.
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Calories: 370kcal | Carbohydrates: 59g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 40mg | Sodium: 5mg | Potassium: 4mg | Sugar: 58g | Vitamin A: 475IU | Calcium: 6mg