Cream Cheese Buttercream
- Anthology of Crumbs
- Oct 4
- 1 min read
1
Searing the Beef
Swap whole milk for heavy cream if you prefer extra richness.
This frosting spreads beautifully on cakes and pipes smoothly for cupcakes.
Notes
1
In a stand mixer fitted with a paddle attachment, beat the butter and cream cheese on high speed until very pale in colour. Scrape down the sides of the bowl at least twice to ensure even mixing.
2
Reduce mixer speed to low and gradually add the icing sugar. Mix until combined, then slowly add the milk and vanilla. Scrape down the bowl again.
3
Increase mixer speed to high and beat for 10 to 12 minutes, until the buttercream is light, fluffy, and smooth.
Instructions
1 ½ cups (340 g) unsalted butter (room temperature)
4 ounces (115 g) cream cheese (room temperature)
4 cups (480 g) icing sugar (sifted)
⅓ cup (80 ml) whole milk
2 tablespoons (30 ml) pure vanilla extract
Cream Cheese Buttercream
Anthology of Crumbs
A sweet, creamy frosting that combines butter and cream cheese into something lighter than either alone. Whipped for more than ten minutes, this buttercream turns fluffy and smooth, making it perfect for cupcakes, celebration cakes, or even a simple spoonful straight from the bowl.
Servings :
About 4 cups
Calories:
Prep Time
15 min
Cooking Time
0
Rest Time
0
Total Time
15 min
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