Introduction to Cream Cheese Buttercream
Cream cheese buttercream is a reliable frosting for home baking. It has the soft, creamy texture of classic buttercream with a gentle tang from cream cheese, which keeps the sweetness in check. The frosting spreads easily over layer cakes and holds simple piped decorations on cupcakes.
This recipe makes about 4 cups of frosting, enough to fill and frost a two-layer 8- or 9-inch cake, generously frost 24 cupcakes, or decorate a batch of cookies. The key to a smooth finish is using softened ingredients and adding the powdered sugar gradually.
Why You'll Love This Cream Cheese Buttercream
- It takes about 20 minutes to make and does not require cooking.
- The cream cheese adds a pleasant tang without needing extra flavoring.
- The frosting is soft enough to spread but sturdy enough for simple piping.
- It works well with chocolate, carrot, spice, red velvet, vanilla, and banana cakes.
- The finished buttercream can be made ahead and stored in the refrigerator.
Ingredients for Cream Cheese Buttercream
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- Pinch of salt
Use these ingredients exactly: 8 oz cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 2 tsp vanilla extract; Pinch of salt. Choose full-fat block cream cheese rather than a tub or whipped variety, since spreadable cream cheese contains more moisture and can make the frosting loose. Let the cream cheese and butter soften at room temperature until they yield easily when pressed, but do not warm them until melted.
How to Make Cream Cheese Buttercream
Step 1: Soften the Cream Cheese and Butter
Set the cream cheese and butter on the counter for about 30 to 45 minutes, depending on the temperature of your kitchen. They should be soft enough for a mixer to blend without leaving hard pieces, but they should still feel cool and hold their shape. Do not soften them in a hot place or melt them in the microwave.
Step 2: Beat the Cream Cheese
Place the softened cream cheese in a large mixing bowl. Beat it with an electric hand mixer or a stand mixer fitted with the paddle attachment on medium speed for about 1 minute, stopping once to scrape the bowl. This breaks up any lumps before the butter and sugar are added.
Step 3: Blend in the Butter
Add the softened butter and beat on medium speed for 2 to 3 minutes, until the mixture looks smooth and creamy. Scrape the sides and bottom of the bowl so the cream cheese and butter are evenly combined. Avoid beating for a long time at high speed, which can warm the mixture and make the frosting softer than you want.
Step 4: Add the Flavorings
Add the vanilla extract and pinch of salt. Beat for about 30 seconds, just until they are blended in. The salt is a small amount, but it helps balance the powdered sugar and brings the vanilla forward.
Step 5: Mix in the Powdered Sugar
Add the powdered sugar in three or four additions, mixing on low speed after each addition until the sugar is mostly incorporated. Once all the sugar is in the bowl, scrape the bowl and beat on medium speed for 1 to 2 minutes, until the buttercream is smooth. If you start at high speed, powdered sugar can scatter over your counter.
Step 6: Check the Texture and Use
Check the frosting with a spatula. It should be thick enough to hold a soft peak but easy to spread. If it feels too soft, refrigerate it for 15 to 20 minutes and stir it again. If it feels too firm, let it stand at room temperature for a few minutes. Spread or pipe the frosting onto completely cooled baked goods, then refrigerate the finished dessert if you are not serving it within 2 hours.
Tips for Success
- Measure the powdered sugar after loosening it with a spoon, then level the measuring cup for a more consistent result. Sifting is optional, but it helps remove stubborn lumps.
- Use block cream cheese for the best texture. Tub-style cream cheese is formulated to be spreadable and usually has more water, so it may produce a loose frosting.
- Scrape the mixing bowl several times while making the buttercream. Cream cheese can cling to the bottom or sides and leave small lumps in the finished frosting.
- For sharper piping, chill the finished frosting for 15 to 20 minutes before transferring it to a piping bag. If it becomes too firm, let it sit briefly and stir it by hand.
- Keep cream cheese buttercream refrigerated. It may sit at room temperature for up to 2 hours, or up to 1 hour when the room is above 90°F. Store leftovers in a covered container in the refrigerator for up to 5 days.
Equipment Needed
- Large mixing bowl
- Electric hand mixer or stand mixer
- Spatula
Variations
- For a softer, more spreadable frosting, beat the finished buttercream briefly and use it at cool room temperature. Do not add extra liquid, since the cream cheese already provides moisture.
- For a chocolate version, replace part of the powdered sugar with unsweetened cocoa powder, but expect the texture and sweetness to change. Add the cocoa gradually and adjust only if needed.
- For a citrus variation, add finely grated lemon or orange zest with the vanilla. Use zest rather than juice so the frosting does not become too loose.
- For a cinnamon version, add ground cinnamon to taste when adding the powdered sugar. It pairs especially well with carrot, apple, pumpkin, and spice cakes.
- For a less sweet finish, use a thin layer of buttercream, often called a crumb coat, and chill the cake before adding the final layer. The ingredient amounts should not be reduced without changing the frosting's texture.
Serving Suggestions
Use this buttercream on fully cooled cakes, cupcakes, sandwich cookies, and cinnamon rolls. It is especially good with carrot cake, red velvet cake, chocolate cake, vanilla cupcakes, banana bread, and spice cake. For a layer cake, spread some frosting between the layers, apply a thin crumb coat, chill the cake for about 20 minutes, and then add the final coating. Keep the decorated dessert refrigerated until shortly before serving, and return leftovers to the refrigerator within the safe time limits.
FAQs about Cream Cheese Buttercream
Can I make cream cheese buttercream ahead of time? Yes. Make it up to 5 days ahead and store it in a covered container in the refrigerator. Let it sit at room temperature for 20 to 30 minutes, then stir it until smooth before using. Do not leave it unrefrigerated for more than 2 hours, or more than 1 hour in temperatures above 90°F.
Why is my cream cheese buttercream runny? The cream cheese may have been too warm, or tub-style cream cheese may have added extra moisture. Refrigerate the frosting for 15 to 20 minutes, then stir it. If it is still loose, add powdered sugar a tablespoon at a time, though adding a large amount can make the frosting overly sweet.
Can I freeze cream cheese buttercream? Yes. Place it in an airtight freezer-safe container and freeze it for up to 1 month for the best quality. Thaw it overnight in the refrigerator, then let it stand briefly at room temperature and stir until smooth. Never thaw it on the counter for several hours.
How much cake does this recipe frost? This recipe makes about 4 cups of frosting. That is enough for a two-layer 8- or 9-inch cake, about 24 cupcakes with a moderate swirl, or a generous batch of cookies. The amount needed will vary with the thickness of the filling and decoration.
Can I pipe this cream cheese buttercream? Yes. It works well for rosettes, stars, shells, and simple borders. Chill the frosting briefly if it feels soft, and use a clean piping bag and tip. Very intricate decorations may soften more quickly than those made with a firmer buttercream, so keep the finished dessert cold until serving.
Final Thoughts
Cream cheese buttercream is a simple, dependable choice when you want a frosting that is creamy and sweet with a little tang. Soften the cream cheese and butter evenly, add the sugar gradually, and keep the finished dessert chilled. With those few details in place, the frosting is ready for everything from a casual batch of cupcakes to a finished layer cake.
Looking for more? This recipe is part of our roundup of 6 Delicious Frostings & Buttercreams For Every Cake Worth Sharing.
Cream Cheese Buttercream
Ingredients
Equipment
Method
- Beat the softened cream cheese until smooth, then beat in the softened butter until creamy.
- Add the vanilla and salt, then gradually beat in the powdered sugar until the frosting is smooth and spreadable.
Nutrition
Notes
- Use full-fat block cream cheese rather than tub-style cream cheese.
- Chill the frosting for 15 to 20 minutes if it feels too soft for piping.
- Refrigerate finished frosting and use it within 5 days.
