Cream Cheese Buttercream

Cream cheese is a beautiful solution to mellow surgery American buttercream. It adds character and flavor beyond sugar and vanilla.

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Cream Cheese Buttercream

Planning

  • Prep Time:

    10 minutes

  • Bake/Cook Time:

    0

  • Chill/Set Time:

    0

  • Servings:

    24 Cupcakes, or One two-layer cake (8”), or One Sheet Cake 13”x9”

Preparation

  • Materials

    Stand mixer with Paddle & Whisk
    Hand mixer
    Hand whisk
    Spatula
    Mixing bowl

  • Prep

    Set out the butter and the cream cheese to soften to room temperature.
    The butter and the cream cheese must be room temp - and at the same temp. 68F is ideal.

  • Oven/Stove

  • Shopping List

    Butter
    Cream Cheese
    Confectioner’s Sugar
    Vanilla Extract
    Sea Salt

Ingredients & Steps

  • Ingredients

    Butter (170g (¾ cup)
    Cream Cheese (113g)(8 oz )
    Confectioner’s Sugar  480g (4 cups) 
    Sea Salt - a pinch
    Vanilla 5ml (1 tsp)Heavy Cream

  • Steps

    STEP 1: Cream the butter: Whip the butter in the stand mixer with a paddle on medium-low to medium speed. 

    STEP 2: Add the salt and the confectioner’s sugar on medium little by little until it is all mixed. 

    STEP 3:  Whip the cream cheese with a hand mixer or low-medium or by hand until it is creamy and workable.

    STEP 4: Change to a whisk attachment and add the whipped cream cheese to the creamed butter bit by bit until it is all incorporated.

    STEP 5: Continue whipping on medium speed in the stand mixer until it is light and fluffy. Only 1-2 minutes. Do not over-whip. 

    STEP 6: Add flavor and color.

Notes

FLAVORING
You can use extracts, pastes, fruit powders, or chocolate to flavor your buttercream. I always recommend high quality extracts. It makes all the difference. Irish cream is a nice flavoring if you want something other than just vanilla.

FLAVORING WITH FRUIT SYRUP
Make a fruity syrup with berries or citrus following the method below, then fold it into the cream cheese buttercream frosting.

Confectioner's Sugar 1/3 cup
Fruit Juice 2/3 cup
Fruit Flavor Extract ½ tsp
For citrus you can also add zest - it really makes the flavor.

Heat the sugar and fruit juice in a melting pot over medium high heat stirring just enough to melt the sugar. Bring it up just to a low boil then turn down the heat to medium or medium low to maintain a low simmer - just slightly bubbling and continue cooking without stirring.

When the mixture is thick and starts bubbling around 230F, remove the pot from the heat and set aside to cool completely.

Mix in the vanilla and any extracts or liqueurs as it approaches room temperature.

Fold the fruit syrup into the completed cream cheese buttercream frosting.

LIQUOR FLAVORING
Liquors: Use approx 5 tbsp
Ex: Bourbon, Rum, Cognac, Grand Marnier, Chambord, Irish, Cream and such.
Add about 5 tablespoons premium bourbon to the cream cheese when you are softening it up.

COLORING
You can use gel food coloring or oil-based food coloring, even powdered - just don’t use water-based colors. I like to use oil-based since this is a fatty-oil recipe, I think oil blends best.

DECORATING
The cream cheese makes this buttercream smoother, creamier, and it holds decorative designs well. Transfer to a piping bag fitted with a decorative tip or spread over your favorite cake. For more decor sprinkle glitter, funfetti, sprinkles on top, or decorate with pearls, crushed candy cane, drizzled chocolate or fruit sauces.

PAIRING
The cream cheese adds stability to the buttercream so it holds up better if it has to be setting out. You can frost your cake immediately. If you want it firmer for decorating, chill it in the refrigerator to firm it up a bit - about an hour.

STORING
Store the buttercream in an airtight container for up to one week or in the freezer in an airtight container for up to 3 months. Thaw frozen buttercream overnight in the refrigerator. When you are ready to use it just rewhip it a little to loosen it up.

TIPS

TEMPERATURE
Butter and cream cheese must both be the same room temperature - Shoot for 68F-70F (Ideal 68)

Butter melts at 75F and if too warm it can make the buttercream a grainy, oozy mess. 

Butter stiffens at 65F and the frosting will break and curdle.

SUGAR
You can add more confectioner’s sugar up to 720g (6 cups). This will make the frosting thicker and sweeter.

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