Cream Cheese Buttercream Frosting
Homemade cream cheese buttercream frosting is ultra-rich, creamy, and just the right amount of sweet. It's made with just 4 ingredients, perfectly pipeable, and holds a shape beautifully when used to decorate cupcakes, cakes, cookies, and more.
Servings: 3 cups
Ingredients
- 8 oz. cream cheese room temperature
- 1/2 cup unsalted butter room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Place the cream cheese and butter into the bowl of a stand mixer (or a large bowl if using a hand mixer).
- Use the paddle attachment (or hand mixer beaters) to cream the cream cheese and butter together until smooth and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Add the powdered sugar and vanilla.
- With the hand or stand mixer set to low speed, begin mixing (so the powdered sugar doesn't go everywhere!).*
- Once most of the sugar has been incorporated, increase the speed. Continue mixing until the frosting is smooth, creamy, and no lumps remain. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Use immediately or transfer to an airtight container and refrigerate until ready to use. Allow 20-30 minutes for the frosting to come to room temperature and be a pipeable consistency.
Notes
- Storage Instructions: Transfer the frosting to an airtight bag or container and refrigerate for up to 1 week. When ready to use, let the frosting come to room temperature for about 30-60 minutes. Once it's a pipeable consistency, mix before using. If you notice the frosting has thickened too much, mix in 1 teaspoon of milk at a time until the desired consistency is reached.
- Tip: When incorporating powdered sugar into frosting, always start with the mixer on low speed to eliminate a powdered sugar cloud.
Nutrition
Calories: 1162kcal | Carbohydrates: 164g | Protein: 5g | Fat: 57g | Sugar: 160g