Buttercream with Cream Cheese Frosting
This Cream Cheese Buttercream Frosting is smooth, creamy, and just lightly tangy, making it a natural match for cinnamon rolls, hot cross buns, and frosted quick breads. It spreads easily and adds the perfect finishing touch to yeast risen breads that call for a rich, flavorful frosting.
Servings: 24 cupcakes or cinnamon rolls
Calories: 68kcal
Ingredients
- 8 ounces cream cheese softened to room temperature
- ½ cup unsalted butter softened to room temperature
- 4 cups powdered sugar sifted
- ½ teaspoon salt or to taste
- 2 teaspoons vanilla extract or vanilla bean paste
Instructions
- Beat the softened cream cheese, softened butter, sifted powdered sugar, vanilla extract, and salt with a stand or electric mixer on low speed until combined.8 ounces cream cheese, ½ cup unsalted butter, 4 cups powdered sugar, ½ teaspoon salt, 2 teaspoons vanilla extract
- Gradually turn speed up to high and beat for 5 minutes, or until smooth and creamy. Make sure to scrape the sides and bottom to make sure all the powdered sugar gets mixed in.
Notes
- Soften ingredients first: Make sure both the cream cheese and butter are at room temperature to ensure a smooth, lump-free frosting.
- Sift the powdered sugar: This prevents any clumps and helps the frosting stay silky.
- Mix carefully: Beat on medium speed to combine, then switch to low when adding sugar to avoid a powdered sugar cloud.
- Taste and adjust: Add a little more vanilla or a pinch of salt if needed to balance sweetness and tang.
- Store properly: Keep in an airtight container in the fridge if not using immediately, and bring back to room temperature before spreading for the best texture.
Nutrition
Calories: 68kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 79mg | Potassium: 14mg | Sugar: 0.4g | Vitamin A: 245IU | Calcium: 10mg | Iron: 0.01mg
