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.

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!

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

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

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

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Cream Cheese Buttercream