Cream Cheese Buttercream - Mrs. Dessert Monster

Cream Cheese Buttercream

Baby Blue is 6 months old!

We’re finally past the bleary eyed newborn stage & getting more sleep. And more sleep means more time for baking so hopefully I’ll be able to share regularly again!

Last weekend was his baptism. We are so happy to have him be the newest member of our church, which we’ve really grown to love here in GA. Our family came to celebrate with us, so naturally there was a small party at our house after church. I wanted to make a cake & decided not to reinvent the wheel & use the same design I did for Cupcake’s baptism 3 years ago (howwwww has it been that long? 😭).

This time, I made my own buttercream & that’s the recipe I’m sharing today.

Cream Cheese Buttercream - Mrs. Dessert Monster

This cream cheese buttercream is THE BEST! After trying several recipes recently, I find that you get more of that tangy cream cheese flavor by using slightly less than a stick of butter. Also, I almost always use salted butter in my buttercreams & that’s exactly what I use in this recipe, too.

Blame the Great British Bake Off, or call it laziness, but lately I have been weighing out my ingredients. One cup of powdered sugar is 120 grams, so when I make this recipe I use 480 grams (or 17 oz). It’s so much easier to put your bowl on a scale & dump the sugar in. No messing around with a measuring cup!

I used 1.5x the recipe to frost 24 cupcakes. The buttercream holds its shape nicely and ‘crusts’ – which I really enjoy. Everyone at the party really enjoyed it, too!

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He’s getting so big! It feels fast and slow at the same time.

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Blue’s baptism fell near his 1/2 birthday, so we celebrated that with cupcakes as well!

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This has become my go-to buttercream. I don’t think there’s a cake out there that wouldn’t go great with it!


Cream Cheese Buttercream

Recipe will frost about 18 cupcakes, or 1 small cake
  • 8 oz. (one pack) cream cheese, softened
  • 7 tbsp salted butter, softened
  • 4 cups (480 grams) powdered sugar
  • 1 tsp vanilla extract
  • 1-2 tbsp milk or cream
  1. Beat butter & cream cheese using a stand or electric mixer on medium speed until fluffy, about 1 minute. Add vanilla extract & mix on low until just combined. Do not over mix the cream cheese.
  2. Slowly add powdered sugar, about 1 cup at a time, beating on low speed for a few seconds between each addition.
  3. Add 1-2 tbsp of milk or cream until desired consistency is reached. Increase mixer speed to medium/high & mix just until smooth.

 

Adapted from The Kitchen is My Playground

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