Description

This smooth and creamy Cream Cheese Buttercream Frosting is a classic topping perfect for cakes, cupcakes, and other baked treats. Made with softened butter, cream cheese, powdered sugar, and vanilla extract, it combines tangy cream cheese flavor with sweet buttercream richness, resulting in a fluffy and delicious frosting that spreads easily and holds its shape well. Optional heavy cream or milk helps achieve the perfect consistency.

Ingredients

Scale

Frosting Ingredients

1/2 cup (1 stick) unsalted butter, softened
8 ounces cream cheese, softened
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
1-2 tablespoons heavy cream or milk (optional, for desired consistency)

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Instructions

Beat butter and cream cheese: In a large bowl, use an electric mixer to beat the softened butter and cream cheese together until the mixture is smooth and creamy, ensuring there are no lumps.
Add powdered sugar gradually: Slowly incorporate the powdered sugar, adding it one cup at a time and mixing on low speed to prevent a messy sugar cloud and to ensure even blending.
Mix in vanilla extract: Once all the powdered sugar is fully combined, add the vanilla extract and beat on medium speed until the frosting is fluffy and well blended.
Adjust consistency: If needed, gradually add 1-2 tablespoons of heavy cream or milk, mixing a small amount at a time, to reach your desired frosting consistency—whether easier to spread or stiffer for piping.
Use or store: Use the frosting immediately to frost cakes or cupcakes, or store it covered in the refrigerator for later use. Bring back to room temperature and rewhip before using if chilled.

Notes

Ensure butter and cream cheese are softened to room temperature for the smoothest frosting.
Sift powdered sugar to avoid lumps in the frosting.
Use heavy cream for a richer flavor or milk for a lighter option when adjusting consistency.
Store leftover frosting in an airtight container in the refrigerator for up to 3 days.
Rewhip chilled frosting before use for best texture.
This frosting pairs exceptionally well with red velvet, carrot, and chocolate cakes.