Updated: Mar 14
I have tried using traditional buttercream many times, as have my baker friends and we just don't like it!
For a recipe that only has three ingredients, American buttercream can be so finicky. Too much butter and your cake will slump. Too much powdered sugar and decorating becomes a crumby arm workout (pun intended). And what's worse? I think it tastes like sugar paste and frankly, so do a lot of my customers.
Some people love it and if that's you, by all means keep on scrolling. But something tells me, that if you've found this post, you have your own issues with buttercream. I feel you.
I'm here to tell you: You don't have to use traditional buttercream on your cakes! This is one of my recent cakes and guess what, I used CREAM CHEESE FROSTING. I use it on all my cakes and it works (and tastes) so much better for me and my customers! I made the switch years ago and I've never looked back.
Don't believe me? Try it out for yourself!
Here's my recipe and tips below:
Cream Cheese Frosting Recipe:
1 Pkg Cream Cheese (8 oz, Room Temp)
1 C Salted Butter (Room Temp)
1 Pkg Powdered Sugar (32 oz)
1 TBS Whipping Cream
1 Tsp Vanilla
A Dash of Salt
Add cream cheese to a mixing bowl and whip until smooth.
Add butter and mix until blended.
Scrape sides of bowl and mix again.
Add 1/2 bag of powdered sugar and incorporate slowly.
Add the rest of the powdered sugar along with whipping cream, vanilla and salt.
Whip until completely blended.
Do not warm up cream cheese in microwave. It creates clumps in your frosting. Let it sit out on the counter over night.
Use salted butter AND add salt to the frosting. This really balances out the loads of sugar that goes into the frosting.
Do not use a hand mixer. If you are wanting to use this frosting on a stacked cake, you'll need a whole bag of powdered sugar, which is hard (and messy) to mix by an electric mixer. I recommend investing in a KitchenAid or Bosch. I've used both for this recipe and they both work great.
Use Mexican vanilla. It just makes everything better.