Vanilla Cream Cheese Buttercream Frosting

A beautifully plated slice of vanilla cake with buttercream frosting, with a blurred background of the remaining cake and delicate baby’s breath flowers.

No ratings yet

Vanilla Cream Cheese Buttercream Frosting

This vanilla cream cheese buttercream frosting is creamy, fluffy, and easy to whip up with just a few simple ingredients. It’s perfect for topping cakes, cupcakes, cinnamon rolls, and everything in between.

Prep Time10

Total Time10

Course: Desserts

Cuisine: American

Servings: x 9" Double Layered Cake

Calories: 2058kcal

Author: Emily Rider

Ingredients

1 cup Salted Butter(*use 1/4 tsp salt if using unsalted butter) softened
8 oz Full Fat Cream Cheese softened
4 cups Powdered Sugar sifted
1 tbsp Vanilla Extract
3 tbsp Heavy Whipping Cream

Instructions

Cream the Butter- In a stand mixer fitted with the paddle attachment, or a large mixing bowl with a hand mixer, beat the butter on medium-high speed for 2–3 minutes until pale and fluffy.
Add the Cream Cheese- Add the cream cheese in cubes, one piece at a time, beating well after each addition until fully incorporated and smooth
Sift and Add Sugar- Sift the confectioners’ sugar into a separate bowl to remove any clumps. With the mixer on low, slowly add the sugar to the butter and cream cheese mixture. Mix until mostly combined.
Add Vanilla and Cream- Pour in the vanilla extract and heavy cream*(dont .add heavy whipping cream if your going to be pipping this icing) Beat on medium-high speed for 2–3 more minutes until the frosting is fluffy and smooth. Add more cream, 1 teaspoon at a time, to adjust consistency as needed.
Use or Store-Use immediately for best texture, or store in an airtight container in the fridge for up to 5 days. Let come to room temperature and re-whip before using.

Notes

Salted vs. Unsalted Butter: I always use salted butter for this recipe. It balances the sweetness beautifully and saves you from needing to measure out extra salt. If using unsalted, add 1/4 teaspoon of fine sea salt.
Softened Ingredients Are Key: Be sure your butter and cream cheese are at room temperature before starting. Cold ingredients won’t blend smoothly and may leave lumps in the frosting.
Sift the Sugar: Sifting the confectioners’ sugar helps ensure a smooth, lump-free texture and makes the mixing process much easier.
Adjust Consistency: For a thicker frosting (ideal for piping), reduce the cream slightly. For a softer, more spreadable consistency, add an extra teaspoon or two of cream.
How Much This Makes: This recipe yields about 3 cups of frosting—enough for a 2-layer 8-inch cake, a 9x13 sheet cake, or 24 cupcakes with a light swirl.
Storage: Store any leftovers in an airtight container in the fridge for up to 5 days. Bring to room temperature and re-whip before using. You can also freeze it for up to 3 months.

Nutrition