Easy Cream Cheese Buttercream Frosting Recipe: Silky, Tangy, and Perfect for Piping
Learn how to make the best cream cheese buttercream frosting for cakes and cupcakes. Silky, tangy, and easy to pipe—this recipe is perfect for red velvet, carrot cake, cinnamon rolls, and more.
If you’re searching for a frosting that’s creamy, tangy, and just sweet enough to elevate your cakes and cupcakes, look no further than cream cheese buttercream frosting.
This delightful hybrid combines the rich, smooth texture of traditional buttercream with the irresistible tang of cream cheese, making it a versatile topping for everything from red velvet cake to cinnamon rolls.
What is Cream Cheese Buttercream Frosting?
Cream cheese buttercream frosting is a luxurious hybrid that marries the rich, smooth texture of traditional buttercream with the tangy, creamy depth of cream cheese, creating a versatile topping perfect for cakes, cupcakes, and more.
Made with a balanced blend of butter, full-fat cream cheese, powdered sugar, and vanilla extract, it offers a silky, pipeable consistency that’s less sweet than American buttercream yet sturdier than classic cream cheese frosting.
You’ll love this frosting for its delightful balance of flavors, where the tang of cream cheese cuts through the sweetness, complementing desserts like carrot cake, red velvet, or cinnamon rolls.
Its stability makes it ideal for intricate piping, while its versatility allows for flavor customizations like lemon or chocolate, ensuring bakery-quality results that elevate any homemade treat.
Easy Homemade Cream Cheese Buttercream Frosting Recipe
Ingredients
- 8 oz (226g) full-fat brick-style cream cheese, softened to room temperature (avoid tub-style or low-fat cream cheese for best results)
- 1 cup (2 sticks or 226g) unsalted butter, softened to room temperature (around 67°F for optimal consistency)
- 4–5 cups (500–625g) powdered sugar, sifted (use high-quality 10X powdered sugar like C&H for a smooth texture)
- 1–2 tbsp heavy cream, to adjust consistency
- 1 tsp pure vanilla extract (or vanilla bean paste for a speckled look and deeper flavor)
- Pinch of salt (about 1/8 tsp, to enhance flavors)
Yield: Approximately 4–5 cups, enough to generously frost a two-layer 8-inch or 9-inch cake or 12–18 standard-sized cupcakes with decorative piping. Double the recipe for larger cakes (e.g., 10-inch or tiered) or heavy piping designs.
Equipment
Step-by-Step Instructions
Step 1: Prep Your Ingredients
Ensure the cream cheese and butter are softened to room temperature (about 67°F for butter, slightly softer for cream cheese) to prevent lumps and achieve a smooth texture. Sift 4 cups powdered sugar to remove clumps (add up to 5 cups for a stiffer texture). High-quality powdered sugar like C&H ensures a silky finish.
Step 2: Cream the Butter
In a large mixing bowl, use a hand mixer on medium speed to beat the 1 cup unsalted butter for 1–2 minutes until light, creamy, and pale. Scrape down the sides of the bowl with a silicone spatula to ensure even mixing.
Step 3: Add the Cream Cheese
Add the 8 oz cream cheese and beat on medium speed for about 1 minute until fully combined and smooth. Avoid overmixing, as this can soften the frosting too much, reducing its piping stability. Scrape the bowl to incorporate any stray bits.
Step 4: Incorporate the Powdered Sugar
With the mixer on low speed, gradually add the sifted powdered sugar in 3–4 batches (starting with 4 cups), mixing until just incorporated after each addition to avoid a sugar cloud. Once all sugar is added, increase to medium-high speed and beat for 1–2 minutes until fluffy. For a stiffer texture (e.g., for intricate piping), add up to 1 additional cup of powdered sugar, 1/4 cup at a time.
Step 5: Add Flavorings
Add the 1 tsp vanilla extract and pinch of salt. Beat on medium speed for 30 seconds to combine. Add 1 tbsp heavy cream and mix on low speed. If the frosting is too thick, add an additional 1 tbsp heavy cream, 1 tsp at a time, until you achieve a smooth, pipeable consistency.
Step 6: Final Adjustments
Taste the frosting and adjust as needed: add more powdered sugar (1 tbsp at a time) for sweetness or stiffness, or a few drops of lemon juice (optional) for extra tang. For piping, chill the frosting in the refrigerator for 15–20 minutes to firm it up slightly, ensuring it holds its shape without being overly stiff.
Expert Tips for Perfect Cream Cheese Buttercream Frosting
Key tips to ensure your frosting is a success:
- Use Full-Fat Brick-Style Cream Cheese: Tub-style or low-fat cream cheese contains more water, leading to a runny frosting. Stick to brands like Philadelphia for consistent results.
- Temperature Matters: Butter should be cool room temperature (67°F), and cream cheese should be slightly softer but not warm. If either is too warm, the frosting can become runny. Chill the mixing bowl for 10 minutes if your kitchen is warm (above 74°F).
- Don’t Overmix: Over-beating cream cheese can break down its structure, resulting in a soft or curdled texture. Mix just until smooth.
- Sift the Powdered Sugar: High-quality 10X powdered sugar (like C&H) reduces graininess. Sifting eliminates lumps for a silky finish.
- Stabilize for Piping: For intricate piping, refrigerate the frosting for 15-30 minutes before transferring to a piping bag. Use a basic round tip (like Wilton 12) for best results, as cream cheese buttercream is softer than traditional buttercream.
- Flavor Variations: Add 1 tsp lemon juice for extra tang, a pinch of cinnamon for warmth, or 1/4 cup sifted cocoa powder for a chocolate twist.
Storage and Make-Ahead Tips
- Refrigerate: Store cream cheese buttercream in an airtight container in the refrigerator for up to 5 days. Bring to room temperature and re-whip with a hand mixer for 30 seconds before using.
- Freeze: Freeze in a freezer-safe container or zip-top bag for up to 1 month. Thaw in the refrigerator overnight, then re-whip to restore texture.
- Frosted Desserts: Cakes or cupcakes frosted with cream cheese buttercream should be refrigerated if not consumed within 2-3 hours, especially in warm climates.
Best Desserts to Pair with Cream Cheese Buttercream
Cream cheese buttercream, with its silky texture and just-right balance of tang and sweetness, is a wonderfully adaptable frosting that brings out the best in many desserts. Its smooth, creamy consistency and gentle acidity make it an ideal partner for baked treats that need a flavorful frosting without being overpowered. Whether you’re layering it on cakes or piping it onto cupcakes, this frosting adds depth and character to both traditional and inventive confections. Here are some of the best desserts to enjoy with cream cheese buttercream—each one selected to highlight how beautifully it complements a range of flavors:
Carrot Cake: A beloved classic, carrot cake and cream cheese buttercream are a match made in dessert heaven. The frosting’s tangy richness enhances the cake’s warm spices—like cinnamon, nutmeg, and cloves—and adds contrast to the sweetness of the carrots and the crunch of walnuts or pecans. Every bite becomes a satisfying blend of earthy and creamy.
Red Velvet Cake: Cream cheese buttercream is the iconic pairing for red velvet cake. Its silky, slightly tangy flavor offsets the subtle cocoa notes and sweetness of the cake, while the smooth frosting contrasts beautifully with the soft crumb. The result is a balanced, visually stunning treat that never goes out of style.
Pumpkin Cake: With its bold, spiced flavors, pumpkin cake benefits from the gentle lift of cream cheese buttercream. The frosting’s tangy creaminess lightens the dense texture and earthy taste of the cake, making it an ideal choice for cozy autumn desserts and festive gatherings.
Hummingbird Cake: This Southern favorite—bursting with banana, pineapple, and toasted pecans—is wonderfully complemented by cream cheese buttercream. The frosting adds a subtle tartness that plays off the cake’s tropical sweetness, creating a vibrant and flavorful dessert perfect for celebrations.
Cinnamon Rolls: Take your breakfast or brunch to the next level by spreading cream cheese buttercream over freshly baked cinnamon rolls. Its soft, luscious texture melts into the warm rolls, enhancing the gooey cinnamon-sugar filling with just the right amount of tang for a truly indulgent experience.
Chocolate Cupcakes: Chocolate and cream cheese make a delicious duo. The deep, rich notes of chocolate cupcakes are beautifully offset by the light tang of the frosting. Whether piped in elegant swirls or spread generously, this pairing creates a sophisticated balance that makes every bite memorable.
Lemon Pound Cake: Bright and zesty lemon pound cake is perfectly paired with cream cheese buttercream. The frosting’s tang amplifies the citrus flavor, while its smooth texture brings softness to the dense, buttery crumb. It’s a refreshing and elegant option, especially for spring and summer events.
Troubleshooting Common Issues
- Frosting Too Runny? Chill for 15-20 minutes and re-whip, or add 1-2 tbsp sifted powdered sugar. For extra stability without sweetness, add 1 tsp cornstarch or meringue powder.
- Frosting Too Sweet? Add a pinch of salt or 1/2 tsp lemon juice to balance the sweetness.
- Lumpy Frosting? Ensure ingredients are at room temperature and sift the powdered sugar. If lumps persist, beat longer on low speed or use a spatula to smooth out.
Frequently Asked Questions (FAQs)
What is the difference between cream cheese buttercream and cream cheese frosting?
Cream cheese buttercream has a higher butter-to-cream-cheese ratio, making it sturdier and more pipeable than traditional cream cheese frosting, which relies primarily on cream cheese and is softer. Cream cheese buttercream is ideal for decorating, while cream cheese frosting is better for spreading.
Can I make cream cheese buttercream frosting with a hand mixer?
Yes! This recipe is specifically designed for a hand mixer, ensuring a smooth, fluffy texture without needing a stand mixer. Just follow the steps and avoid overmixing to maintain the right consistency.
Why is my cream cheese buttercream runny?
Runny frosting can result from warm ingredients, overmixing, or using low-fat/tub-style cream cheese. Ensure butter and cream cheese are at room temperature (not melted), use full-fat brick-style cream cheese, and chill the frosting for 15-20 minutes if needed. Adding 1-2 tbsp powdered sugar or 1 tsp cornstarch can also help.
How do I store cream cheese buttercream frosting?
Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month. Re-whip with a hand mixer after thawing or bringing to room temperature to restore texture. Frosted desserts should be refrigerated if not eaten within 2-3 hours.
Can I pipe cream cheese buttercream frosting?
Absolutely! This recipe is formulated to be pipeable. For best results, chill the frosting for 15-30 minutes before piping and use a round or star tip (e.g., Wilton 12 or 1M). Avoid overmixing to maintain structure.
Can I make this frosting ahead of time?
Yes, you can make it up to 5 days in advance and store it in the refrigerator. Re-whip briefly before using to restore its fluffy texture. It can also be frozen for up to 1 month.
What cakes pair best with cream cheese buttercream?
This frosting is perfect for carrot cake, red velvet cake, pumpkin cake, hummingbird cake, chocolate cupcakes, or cinnamon rolls. Its tangy flavor complements rich, spiced, or sweet desserts.
Can I adjust the sweetness of this frosting?
Yes! To reduce sweetness, add a pinch of salt or 1/2 tsp lemon juice. For a sweeter frosting, add powdered sugar 1 tbsp at a time, tasting as you go to avoid overpowering the tang.
A Frosting to Treasure
I hope this cream cheese buttercream frosting becomes your go-to recipe for elevating cakes, cupcakes, and beyond. With its silky texture, perfect balance of tangy and sweet, and effortless pipeability, it’s designed to transform your desserts into bakery-worthy masterpieces.
Whip up a batch, savor the creamy delight, and make every bite a moment to cherish.
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