Cream Cheese Buttercream

Name: Cream Cheese Buttercream
Yield: Makes • 2 or 3 cups [480 or 720 g], for an 8 or 9 in [20 or 23 cm] cake
Ingredients: 4 oz [113 g] cream cheese, at room temperature; 4 tablespoons [56 g] unsalted butter, at room temperature; ⅛ teaspoon salt; 2 cups [240 g] confectioners’ sugar; 1 teaspoon pure vanilla extract

Preparation info

Makes •
2 or 3
cups cake

Difficulty
Easy

Appears in

100 Afternoon Sweets

By Sarah Kieffer

Published 2024

About

This icing, with its subtle tang and balanced sweetness, is used in a variety of combinations throughout this book: with pumpkin spice, banana, sugar cookie, and of course red velvet. To make twice as much for a larger cake or pan of bars, simply double the recipe.

Ingredients

4 oz [113 g] cream cheese, at room temperature
4 tablespoons [56

Cake
Vegetarian

Method

In the bowl of a stand mixer fitted with a paddle, beat the cream cheese, butter, and salt on low speed for 2 to 3 minutes, until smooth, creamy, and combined. Gradually add the confectioners’ sugar and mix on low speed until combined and smooth, stopping to scrape down the sides of the bowl as necessary. Use immediately or cover and refrigerate for up to 2 days. When ready to use, let the butt