Cream Cheese Buttercream Frosting
This easy cream cheese buttercream frosting is both thick and fluffy and perfect for piping or frosting cakes or cupcakes. With just 5 ingredients, one bowl, and a few secret ingredients, it's ready to use in under 20 minutes!
Ingredients
- 1/2 cup unsalted butter room temperature
- 1/2 cup unsalted cultured butter room temperature
- 8 oz full-fat cream cheese cold
- 3 cups powdered sugar grams
- 2 tablespoons heavy cream
- 1 teaspoon vanilla bean paste
Instructions
- Cream the butter. In a stand mixing bowl, cream the butter until fluffy, 1-2 minutes.
- Mix in the cream cheese. Mix in the cream cheese on low until just combined.
- Add the powdered sugar. Mix in half of the powdered sugar on low speed, then mix in the other half. Beat the frosting on low-medium speed until white and fluffy, about 2 minutes.
- Add the flavors. Mix in the heavy cream and vanilla bean paste until combined.
- Use as desired. Use immediately, or store in an airtight container in the fridge for 2-3 weeks. Before use, let the frosting sit at room temperature for 30-60 minutes, then briefly whip it in a mixing bowl for 20 seconds until it’s just soft enough to work with but not wet and thin (a sign that it’s over-mixed).
- This recipe makes about 3 cups of frosting; enough to cover: 2-layer 8 or 9-inch cakes, 2-3-layer 6-inch cakes, or 12-18 cupcakes. Note that frosting preferences vary and you may want to double the recipe!
Video
