|A basic buttercream cream cheese icing for cakes and cupcakes.|
Buttercream Cream Cheese FrostingThis is a very basic buttercream with cream cheese icing that will work on many different types of cakes and cupcakes. For a thinner icing use the lesser amount of powdered sugar, for a stiffer icing you'll want to use 4 cups or more.
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Recipe: Buttercream Cream Cheese Frosting©From the Kitchen of Deep South Dish
Prep time: 10 min | Yield: About 4 to 6 servings
- 1/4 cup of unsalted butter, softened
- 3/4 cup cream cheese, softened
- 4 cups or more of powdered sugar
- 1-1/2 teaspoons of vanilla extract
- 1 teaspoon fresh lemon juice
- 2 tablespoons of milk, or more or less, as needed
Cream the butter and cream cheese together until smooth. Add 3 cups of the powdered sugar, along with the vanilla, lemon juice and only as much milk as is required to make it workable. Whip on medium speed for about 3 minutes, adjusting the powdered sugar and milk to reach the desired consistency.
Variation: For plain buttercream, omit the cream cheese and increase butter to 1 cup. To make it a white buttercream, use 1/2 cup of pure vegetable shortening and 1/2 cup of butter and substitute a clear vanilla extract.
Peanut Butter Buttercream
©Deep South Dish