This is one of my all time favorite recipes. I love it on top of a fresh red velvet cupcake or just by the spoonful. It’s super rich, smooth, and creamy. Whether you’re going to use it to top off your favorite dessert or just eat it plain like me, I’m sure you’ll love this recipe just like I do!
This recipe truly pairs well with any kind of cake, but traditionally would be paired with red velvet cake or carrot cake. I also love to decorate my cakes, which can be done with this buttercream, but it might be a little trickier than with a traditional buttercream. If you do want to use this buttercream to decorate a cake I would recommened taking breaks in between decorating and letting the cake and buttercream chill in the fridge. This will prevent the cake and icing from getting too melty and sticky.
Cream Cheese Buttercream
Ingredients
- 1 stick butter
- 1 cup vegetable shortening
- 8 oz cream cheese
- 1 tsp vanilla flavoring
- 1 pinch salt
- 32 oz powdered sugar
- 2 tbsp water
- 2 tbsp heavy cream
Instructions
- Soften butter and place in bowl of mixer. Add shortening, cream cheese, vanilla, and salt. Beat all of these ingredients on high until well combined, scrapping down sides of bowl as needed.
- Turn the mixer to low speed and slowly add the powdered sugar until combined.
- Heat the water in the microwave or in a small saucepan until hot, then add to mixer. Mix ingredients again until combined.
- Add the heavy cream and continue mixing until well combined. Pause mixing to scrap down sides of bowl. Mix one more time on high for 2-3 minutes or until smooth and creamy.
Notes
- store in airtight container in fridge
- This recipe makes enough icing to generously top 2-3 dozen cupcakes, which is a lot! If you are making a small cake or just a few cupcakes I recommend making a half batch.