Buttercream Cream Cheese
This cream cheese buttercream is smooth and creamy, with a generous helping of cream cheese. It’s delicious on fruitcakes, spice cakes, and red velvet cakes. It will undoubtedly become a favorite of yours.
Apart from cake, cream cheese is my favorite meal, and when combined with cake, I can’t think of a greater combo. This buttercream is smooth and creamy, thanks to a generous helping of cream cheese. Cream Cheese Buttercream is unquestionably one of my favorites.
My passion with cream cheese began at a young age. If I made the honor roll at school, I’d receive a trophy, and do you know what I asked for? Cheesecake. No, I’m dead serious. My mother made the most delicious no-bake cheesecake. That wasn’t gourmet, but it was my favorite. (By the way, if you’re interested in that dish, leave a comment below and I’ll gladly make a recipe article for you.)
As you can see, I’ve always been a fan of cream cheese. It’s delicious on fruit-filled cakes, but it’s also delicious on red velvet and spice cakes.
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Enough of my rambling; now for the recipe: (And if you keep scrolling, you can download a cute printable recipe card.)
Contents
- Cream Cheese Buttercream
- FAQs
- What is the difference between cream cheese frosting and cream cheese buttercream?
- Is cream cheese frosting the same as buttercream?
- What is the most difficult buttercream to make?
- What does cream cheese buttercream taste like?
- How do you stiffen cream cheese frosting?
- Does cream cheese buttercream frosting need to be refrigerated?
- What are the three types of buttercream?
- Is cream cheese frosting more stable than buttercream?
- How long does cream cheese buttercream last?
- What buttercream do professional bakers use?
Cream Cheese Buttercream
Enough of my rambling; here’s the recipe: (And if you keep scrolling, you can download a cute printable recipe card.)
Enough of my rambling; on to the recipe: (And if you keep scrolling, you can download a cute printable recipe card.)
Ingredients
- 1 cup unsalted butter, room temperature (2 sticks)
- Cream cheese, 28 oz.
- 1 tbsp milkAdd additional tablespoon if necessary
- 6 cup sugar (add another cup if necessary to thicken)
- 1 teaspoon vanilla extractAdd an additional teaspoon for more taste
Instructions
- In a mixing dish, combine the butter and cream cheese.
- Mix in three cups powdered sugar and twelve tablespoons milk.
- Mix in the next three cups of powdered sugar, as well as the vanilla essence. Examine your consistency. Add another cup of powdered sugar if the buttercream is too thin. If it’s too thick, add another teaspoon to tablespoon of milk and combine well.
Notes
Nutrition
By the way, I won’t criticize you if you eat this directly from the bowl instead of on a cake. If you know anything about me, you know I have a propensity of doing that.
Well, let me know how you like it and if you want me to provide my Mom’s simple no-bake cheesecake recipe.
Until the next time!
Remember to Pin it for Later!
FAQs
What is the difference between cream cheese frosting and cream cheese buttercream?
What is the difference between cream cheese frosting and buttercream frosting? Cream cheese frosting and buttercream frosting are made using distinct components. Butter and confectioner’s sugar are combined to make traditional buttercream. Cream cheese frosting, on the other hand, substitutes cream cheese for part of the butter.
Is cream cheese frosting the same as buttercream?
The major distinction between buttercream and cream cheese frosting is obvious: buttercream contains butter, and cream cheese frosting contains half cream cheese. Other basic components are some form of sugar, flavoring, and sometimes a teaspoon of salt or a splash of heavy cream.
What is the most difficult buttercream to make?
Personally, I believe that French buttercream is the most difficult to perfect since it needs delicately dripping boiling sugar syrup into beaten eggs while the mixer is running to avoid the yolks from scrambling. But it’s well worth it!
What does cream cheese buttercream taste like?
Is cream cheese frosting supposed to taste like cream cheese? Yes and no; you get a little of the acidic flavor of cream cheese, but it’s tempered by the flavors of sugar and butter.
How do you stiffen cream cheese frosting?
Refrigerating cream cheese frosting is the simplest technique to thicken it. The frosting will change consistency and become considerably thicker as the fats from the cream cheese and butter cool. There’s no need for more powdered sugar!
Does cream cheese buttercream frosting need to be refrigerated?
Absolutely, cream cheese frosting must be refrigerated since it is perishable. Nevertheless, cream cheese frosting may keep at room temperature for up to two hours, so you don’t have to worry about eating cold cake.
What are the three types of buttercream?
The three most common buttercreams are American Buttercream, Swiss Meringue Buttercream, and Italian Meringue Buttercream.
Is cream cheese frosting more stable than buttercream?
Although cream cheese frosting is not as stable as Swiss meringue buttercream or American-style buttercream, it may be utilized for cake decoration if prepared properly.
How long does cream cheese buttercream last?
Cream cheese frosting may rest at room temperature for up to 8 hours before being refrigerated, whether alone or on cake or cupcakes. The frosting may be prepared, put to an airtight container, and refrigerated for up to 3 days or frozen for up to 1 month.
What buttercream do professional bakers use?
Swiss meringue buttercream is arguably the most common buttercream among pastry chefs. It is exceedingly smooth, making it a favorite option for frosting cakes. It has a much richer butter taste than American buttercream but is much less sweet.