Cream Cheese Buttercream

A delicious, borderline addicting cream cheese frosting that's the perfect consistency for piping, filling and stacking layer cakes, and decorating cakes and cupcakes.

Prep Time 15

Servings 3 Cups

Ingredients

4 Cups (480g) powdered sugar
1/4 Cup (32g) cornstarch optional*
1/2 Cup (113g) unsalted butter, room temperature
8 Oz (226g) full-fat cream cheese, room temperature brick-style, not the spread
1 1/2 tsp pure vanilla extract
1/4 tsp salt

Instructions

Sift together the powdered sugar and cornstarch (if using) and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on medium-high until light, fluffy, and uniform (no lumps), about 5 minutes.
Turn the mixer to low speed and add the powdered sugar and cornstarch mixture a few cups at a time, mixing thoroughly after each addition and scraping down the bowl and paddle as needed. Add the vanilla and salt and mix on low for another minute, until fully combined and smooth.

Notes

*Cornstarch helps thicken the consistency of the cream cheese buttercream without adding any flavor. I highly recommend it if you’re using this frosting to pipe intricate details.

Yield: This buttercream makes enough to:

Frost 12-15 cupcakes with a piping bag
Fill and crumb coat a three-layer 6-inch cake or two-layer 8-inch cake. To have enough for frosting and decorating as well, double the recipe.

To Make Ahead: You can store this Cream Cheese Buttercream in an airtight container and keep it in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix it with your stand mixer on low speed until it’s smooth and uniform.

Storage: Decorated cakes and cupcakes with Cream Cheese Buttercream should be stored in the refrigerator until an hour before serving.