Monday, December 1, 2008

Buttercream Cream Cheese Frosting

A basic buttercream cream cheese icing for cakes and cupcakes.

Buttercream Cream Cheese Frosting

This 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.

If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!


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


Bookmark and Share
Related Posts with Thumbnails