The Best Cream Cheese Buttercream Frosting for Cake
The Best Cream Cheese Buttercream Frosting for Cake
Are you looking for the best cream cheese buttercream frosting for cake? I have it right here! I’ve used this recipe on lots of different cakes and it never disappoints. In this post, I’ll share my tips on how to make the cream cheese buttercream along with some of my cake recipes to go with it! Enjoy!
The Best Cream Cheese Buttercream Frosting Recipe
To make the cream cheese buttercream frosting, you’ll need:
- 1 ½ cups (339 g) unsalted butter slightly cold
- 6 oz. cream cheese, slightly cold
- 6 cups (750 g) powdered sugar, measured and then sifted
- 3 tbsp (45 g) heavy whipping cream
- 1 tsp. (4.2 g) vanilla extract
- pinch of salt
First, beat your butter and cream cheese with an electric mixer on medium-high speed. Scrape down the sides of the bowl to make sure all of it gets nicely incorporated. Once it’s all blended, turn your mixer to low speed and gradually add your powdered sugar, heavy cream, vanilla, and salt. Turn the mixer back up to medium-high speed and beat for another 3-5 minutes.
Top 3 Cream Cheese Buttercream Frosted Cakes
Some of the cream cheese frosting desserts I have tried have been absolute heaven! I knew I needed to put together at least a handful of cakes that use a cream cheese frosting, and I’m so happy with what I’ve made so far. I hope you enjoy these top 3 favorite cakes as much as I do!
Cream Cheese Buttercream Frosted Cake #1: Hummingbird Cake
My Hummingbird Cake is a traditional southern dessert known for being a coconut-oil-based cake rather than a butter-based cake. It also has tons of crushed pineapple and bananas which make up for the smaller amount of flour you use for the cake. This keeps the cake incredibly moist! You’ll also find toasted pecans, spices, and cream cheese frosting in a traditional hummingbird cake. I tried to stay true to the traditional recipe, but I hope you enjoy my take on the Hummingbird Cake!
Cream Cheese Buttercream Frosted Cake #2: Cream Cheese Danish Cake
This Cream Cheese Danish Cake is my version of a cheesecake and a cheese Danish pastry being infused into one heavenly masterpiece. The entire cake is a celebration of cream cheese–from its cake layers, filling, and frosting. And this buttercream recipe calls for vanilla bean paste. That’s a little addition I made just for this cake, so make sure to take note of that when baking!
Cream Cheese Buttercream Frosted Cake #3: Lemon Poppyseed Cake
My Lemon Poppyseed Cake is made up of light and fluffy lemon poppyseed cake layers, lemon cream cheese frosting, and fresh raspberries. To keep this cake nice and white, I use egg whites only. And to make sure it gets enough fat, I add in sour cream. Those two tricks are what will get you nice light and fluffy cake layers in color and texture! And make sure to take note of the added lemon to the cream cheese buttercream frosting. This added ingredient helps tie the cake all together!
The Best Cream Cheese Buttercream Frosting for Cake
OK, what will you be making first to use the best cream cheese buttercream frosting for cake? There are tons of different flavor cakes you can finish off with cream cheese frosting. I can’t wait to see what you make! Take a picture of it and tag me on your stories on Instagram! You can find me @cakebycourtney. And give me a follow so you can get the best tips and tricks on all things cake!
Cream Cheese Buttercream Frosting
Equipment
- electric mixer
Ingredients
- 1 1/2 cups (339 g) unsalted butter slightly cold
- 6 oz. cream cheese slightly cold
- 6 cups (750 g) powdered sugar measured and then sifted
- 3 tbsp (45 g) heavy whipping cream
- 1 tsp. (4.2 g) vanilla extract
- pinch of salt
Instructions
- In the bowl of an electric mixer, combine the butter and cream cheese. Beat on medium speed for about two minutes. Scrape down the sides and bottom of the bowl.
- With the mixer on low speed, gradually add the powdered sugar, followed by the cream, vanilla and pinch of salt.
- Turn the mixer up to medium-high speed and beat for about 3 to 5 minutes.
I was wondering how many cakes this will cover. Thanks!
1
Is this frosting stable enough for piping?
Yes
Hi! I’m making this ahead of time for this weekend. How long will cream cheese frosting last in the fridge & how long can I leave the frosted cake out for before serving? Thank you!
You should put the assembled cake in the freezer. Then move to the fridge the morning of serving. Take out of the fridge a couple hours before serving!
Super delicious frosting. But I have a question do you think a vanilla custard would taste good with this frosting ? I’m making your vanilla cupcake with this cream cheese buttercream and I can’t decide if I want to do a vanilla custard filling or a strawberry filling. (Strawberry’s and sugar)
I think strawberry might pair better!
Is this frosting shelf stable? And if so for how long?
No I would keep it in the fridge.
would i be able to make this frosting without the whipping cream
No you need it to make it fluffy and spreadable.
I’m wanting to use this for a tiered cake I’m making this weekend. Will this go hard enough to hold the cake while stacking the tiers after being just refrigerated, or will I need to freeze it to get it hard enough?
Needs the freezer.
How far in advance can this be made?
Hi Courtney!
Two questions – this recipe says 6oz cream cheese, but the recipe on your strawberry cake says 4 oz cream cheese- how much do you recommend? Also- will this icing be sturdy enough for an indoor 3 tier wedding cake?
Cream cheese is normally not sturdy enough.
I made this frosting and although it tasted great, it was watery. I tried cooling it before spreading and that didn’t work. After some research, I realizes that using cream cheese from the tub is not ideal for frosting! The block form is the one that should be used for cake frosting. I wish this recipe clarified that. I will try again using the block cream cheese and not the spread. Fingers crossed!
Sorry to hear that happened! That’s a great note to add into the recipe. Thanks.