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This cream cheese buttercream isn’t just good; it’s truly exceptional. Here’s why it will become your new favorite:

• Luxuriously Silky Smooth: I’m revealing all my professional bakery secrets to achieve a perfectly smooth, classic cream cheese frosting, absolutely free of lumps. The result is a velvety texture that melts in your mouth and applies flawlessly.
• Thick, Stable, and Perfectly Pipeable: Unlike many cream cheese frostings that can be too soft, this recipe yields a frosting that is incredibly stable. It’s super spreadable for covering cakes and also holds its shape beautifully for intricate piping designs on layer cakes, festive carrot cake donuts, or even a comforting browned butter banana bread.
• The Perfect Balance of Sweet and Tangy: We’ve mastered the ideal ratio of ingredients to ensure this frosting is never overwhelmingly sweet, a common complaint with traditional vanilla buttercreams. The distinct tangy note from the cream cheese perfectly balances the sweetness, creating a sophisticated flavor profile.
• Endless Versatility: The possibilities for this frosting are truly limitless! Use it to elegantly decorate a birthday cake, easily color it with food dye for themed parties, generously smother it on top of warm cinnamon rolls, or infuse it with various flavors to complement any dessert and occasion.

One of the most exciting aspects of this homemade cream cheese frosting is its incredible adaptability. It serves as a delicious blank slate, allowing you to easily infuse it with other complementary flavors to perfectly match any dessert or celebration. Here are some of my favorite variations:

• Decadent Chocolate Cream Cheese Frosting: For chocolate lovers, simply beat in 2 tablespoons of unsweetened cocoa powder along with the powdered sugar. This creates a rich, smooth chocolate cream cheese frosting that is divine on moist chocolate cake or brownies.
• Bright Orange or Lemon Cream Cheese Frosting: Add 1-2 teaspoons of freshly grated orange or lemon zest when you mix in the vanilla extract. The citrus zest provides a vibrant, refreshing lift that pairs beautifully with lighter cakes or muffins.
• Tropical Coconut Cream Cheese Frosting: Infuse a taste of the tropics by adding 1-2 teaspoons of coconut extract in place of, or in addition to, the vanilla extract. This variation is fantastic on carrot cake or anything with a tropical twist.
• Warm Pumpkin Cream Cheese Frosting: Perfect for autumn, incorporate ¼ cup of room-temperature pumpkin puree along with the heavy cream. Enhance the flavor further with a pinch of pumpkin spice! This frosting is a must-try for pumpkin bread, spice cakes, or even fall-themed cookies.
• Espresso Cream Cheese Frosting: Dissolve 1-2 teaspoons of instant espresso powder in the heavy cream before adding it to the frosting. This gives a subtle coffee kick that’s amazing with chocolate or plain vanilla desserts.
• Nutty Cream Cheese Frosting: Stir in 2-3 tablespoons of a smooth nut butter (like peanut butter or almond butter) after the powdered sugar has been incorporated. A delightful addition for chocolate or banana-based desserts.

Step 1: Cream the Butters and Add Cold Cream Cheese. In a stand mixer bowl fitted with a paddle attachment, or a large mixing bowl with a hand mixer, cream together the unsalted butter and cultured butter on medium-high speed until they are visibly lightened in color and fluffy. This usually takes about 1-2 minutes. Once fluffy, reduce speed to low and add the cold cream cheese, mixing only until it is just combined. Overmixing the cream cheese at this stage can make your frosting runny.

Step 2: Gradually Mix in the Powdered Sugar. With the mixer still on low speed (to prevent a sugar cloud!), gradually add half of the sifted powdered sugar. Once mostly incorporated, add the remaining half. Increase the speed to low-medium and continue beating until the buttercream transforms into a beautifully white, light, and fluffy consistency. This step is surprisingly quick and should only take about 1-2 minutes! Avoid over-beating after the sugar is mixed in.

Step 3: Introduce the Vanilla and Cream. Reduce the mixer speed to low once more. Mix in the vanilla bean paste (or extract) and the heavy cream just until they are fully combined. Then, using a rubber spatula, scrape down the sides and bottom of the bowl thoroughly to ensure all ingredients are incorporated. Give it one final brief mix on low to ensure a homogenous, smooth texture.

Step 4: Use as Desired and Enjoy! Your flawless cream cheese buttercream frosting is now ready! Transfer it to a piping bag for decorating, spread it onto cakes with an offset spatula, or use it as a delicious filling. It’s perfect for cupcakes, layer cakes, wedding cakes, or any sweet treat your heart desires. Dive in and enjoy your homemade masterpiece!

This versatile recipe consistently makes approximately 3 cups of frosting. This yield is typically sufficient for a variety of standard baking projects, whether you’re topping cupcakes, filling a cake, or frosting the exterior of a multi-layered dessert. Here are the most common batch sizes this recipe will cover:

• A standard two-layer 9-inch cake (for both filling and outer coating).
• A two-layer 8-inch cake (with ample frosting for generous coverage).
• A 2-3 layer 6-inch cake (providing a beautiful, tall frosted finish).
• Decorating 12-18 cupcakes (allowing for generous swirls or elaborate piping).
• As a delicious topping for a single batch of brownies, cinnamon rolls, or quick bread.

Please note that personal preferences for frosting thickness can vary greatly. If you love a very thick layer of frosting or are tackling a particularly large or intricate decorating project, you may wish to double the recipe to ensure you have plenty!

Achieving bakery-quality cream cheese buttercream at home is entirely possible with these essential tips:

• Avoid Over-mixing: This is perhaps the most crucial tip! Over-beating the frosting, especially at high speeds, can quickly break down the delicate structure of the cream cheese, leading to a runny, curdled, or soupy texture. Mix only until ingredients are just combined and fluffy.
• Always Sift the Powdered Sugar: To guarantee a truly silky-smooth cream cheese frosting with absolutely no grainy bits or lumps, sifting your powdered sugar is a non-negotiable step. Even if your sugar appears smooth, sifting aerates it and removes any hidden clumps.
• Use Cold Cream Cheese: While butter should be at room temperature, using cold, straight-from-the-fridge cream cheese is key for stability. Through extensive testing, I’ve found that warm or room-temperature cream cheese tends to make the buttercream look wet and less pipeable. The cold temperature helps maintain its firmness.
• Adjust Sweetness with Lemon Juice: If you find traditional frostings too sweet, consider adding 1 teaspoon of fresh lemon juice with the heavy cream and vanilla. The acidity brightens the flavor and subtly reduces the perception of sweetness without altering the texture significantly.
• Ensure Proper Butter Temperature: Your unsalted and cultured butter should be at a perfect room temperature – soft enough to indent with a finger but not greasy or melted. This allows for proper creaming and aeration, which builds the foundation for fluffy frosting.
• Scrape the Bowl Frequently: During mixing, ingredients often cling to the sides and bottom of the bowl. Stop your mixer periodically and use a rubber spatula to scrape everything down, ensuring uniform mixing and a consistent texture throughout the batch.
• Easily Double the Recipe: If you’re hosting a larger event or simply love a generous amount of frosting, doubling this recipe is effortless. Just click the ‘2x’ button on the recipe card below, and all ingredient quantities will automatically adjust for you!

Even with the best intentions, frosting can sometimes present challenges. Here’s how to tackle the most common problems:

• Runny or Thin Frosting:
  • Cause: Most often due to over-mixing the cream cheese, using low-fat cream cheese, or cream cheese that was too warm. It can also be caused by adding too much liquid (heavy cream).
  • Fix: If it’s only slightly thin, try adding 1-2 tablespoons more sifted powdered sugar. If it’s very runny, chill the frosting in the refrigerator for 20-30 minutes, then re-whip it on low speed for just a few seconds. If it’s still too soft, add more powdered sugar. Ensure your cream cheese is always cold when added.
• Lumpy or Grainy Frosting:
  • Cause: Un-sifted powdered sugar, or butter/cream cheese not properly creamed.
  • Fix: If lumps are from powdered sugar, try mixing longer on low speed. If it’s butter/cream cheese lumps, unfortunately, this is harder to fix once sugar is added. Ensure your butter is properly softened and you sift your powdered sugar next time.
• Too Stiff or Crumbly Frosting:
  • Cause: Too much powdered sugar or not enough liquid.
  • Fix: Add heavy cream (1 teaspoon at a time) and mix on low speed until it reaches your desired consistency. Be careful not to add too much at once.

• Storage (Finished Frosting): Due to the cream cheese, this buttercream frosting absolutely needs to be stored in the refrigerator when not in immediate use. Transfer any leftover frosting to an airtight container and refrigerate for up to 2-3 weeks.
• Storage (Frosted Desserts): Cakes or cupcakes that have been frosted with this buttercream can be kept at room temperature for a maximum of 2-3 days, especially if your kitchen is cool. For longer freshness, or if your environment is warm, it’s best to store them in the fridge.
• Freezing: This cream cheese buttercream freezes beautifully! Store it in an airtight, freezer-safe container for up to 3 months. When ready to use, allow it to defrost completely in the refrigerator for at least 24 hours (or longer for larger quantities).
• Make-Ahead: If you’re planning ahead, you can prepare the buttercream up to 2-3 weeks in advance and store it in an airtight container in the fridge. Before using, let the icing sit out at room temperature for 30-60 minutes to allow it to soften slightly. Then, give it a quick whip with your paddle attachment on low speed for just about 20 seconds to loosen it back up and restore its fluffy texture. Be cautious not to over-whip at this stage, as it can make it wet and thin again.

The most common culprits for runny or thin cream cheese frosting are over-beating the mixture, using low-fat cream cheese (which has more water), or adding cream cheese that isn’t cold enough. Always use full-fat, brick-style cream cheese straight from the fridge and mix minimally once the cream cheese is added.

To thicken your cream cheese frosting, you can gradually add more sifted powdered sugar, 1 tablespoon at a time, mixing on low until desired consistency is reached. Alternatively, chilling the frosting in the fridge for 20-30 minutes will help firm it up. After chilling, re-whip it briefly to restore fluffiness.

Absolutely! This recipe is specifically formulated to be thick, stable, and perfectly pipeable. It holds intricate designs beautifully, making it ideal for decorating cupcakes, cakes, and other desserts with professional-looking swirls and flourishes.

Yes, due to the dairy content of cream cheese, this frosting must be kept refrigerated when not in use. Store it in an airtight container in the fridge to maintain freshness and food safety.

While some recipes suggest cornstarch for thickening, I’ve found this recipe doesn’t typically require it when made correctly. Adding too much cornstarch can sometimes give the frosting a grainy or powdery taste and texture. If you need to thicken it, extra sifted powdered sugar or chilling is usually more effective.

Always use full-fat cream cheese in block (brick) form. Avoid whipped, spreadable, or low-fat cream cheese varieties, as their consistency and higher water content will result in a less stable and often runny frosting.

Curdled frosting is usually a sign of over-mixing the cream cheese, especially if the cream cheese was too warm, or if your butter and cream cheese temperatures were drastically different when combined. Ensure butter is room temperature and cream cheese is cold, and mix only until just combined.

Delicious Desserts for Your Cream Cheese Frosting

This versatile cream cheese buttercream is the perfect accompaniment to a wide range of desserts. Here are some highly recommended pairings that truly shine with its tangy sweetness:

• Cherry Cheesecake Cupcakes: The rich tang of the frosting complements the sweet and tart cherry perfectly.
• Red Velvet Cake: A timeless classic, the cream cheese frosting is absolutely essential for a truly authentic red velvet experience.
• Lemon Bar Cake: The zesty lemon flavors are wonderfully enhanced by the creamy, tangy frosting.
• Fresh Strawberry Cake: A light and fruity cake that becomes even more irresistible with a layer of this delectable frosting.
• Carrot Cake: The warm spices and moist texture of carrot cake are a match made in heaven for cream cheese frosting.
• Pumpkin Spice Muffins or Bread: Elevate your fall bakes with a generous dollop of this tangy, sweet topping.
• Cinnamon Rolls: A thick layer of cream cheese frosting takes warm, gooey cinnamon rolls from great to absolutely divine.
• Banana Bread: Transform a simple banana bread into a dessert masterpiece with a swirl of this frosting.