Description
This is a modified version of my simple buttercream frosting recipe.
This is a bit softer than a traditional buttercream because of the cream cheese. If you are doing a multi layer cake, you may need to make the first two layers and let it setup in the fridge before adding more layers or the final coat.
Ingredients
5 cups powdered sugar (sifted)
1 cup unsalted butter at room temperature
8 oz cream cheese (can be cold since its softer than butter)
2 tsp vanilla extract
Directions
In a stand mixer with the whisk attachment, whisk the butter and cream cheese until creamy. Don’t skimp on this step. Often my frosting doesn't turn out as light because I don’t cream the butter enough. It’s color should visibly be lighter as it becomes creamed and have a very light and fluffy look.
Reduce speed to low and add the sugar one cup at a time until well blended. Once fully incorporated, increase the speed and beat for 3 additional minutes. Add vanilla and whip for another minute. It should have a light and fluffy texture.
1 Comments
Jason Bailey
For a delicious variant on this recipe, add 2-3 tbsp of dulce de leche after the sugar is mixed in and whip until fully incorporated. I also added 1/4 to 1/2 tsp of salt (depends on your brand so do it to taste) and excluded the vanilla.
Posted on May 22, 2020 | 3:12 PM
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