Cream Cheese Buttercream

How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

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How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

One of Jon’s favourite cakes is carrot cake and he’s been nagging me for ages to make a carrot cake to share on here.I’m happy to say that I’ve finally mastered a carrot cake that we absolutely love (well it’s actually cupcakes as recipe testing is far easier for little cakes). Before I get to the recipe for the cake (I promise I’ll share it very soon), I thought I’d share my recipe for delicious, smooth cream cheese buttercream. It’s the perfect match for my fruity carrot cake or a red velvet cake.

How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

This cream cheese buttercream is perfect for piping as it has a lovely smooth texture. In the recipe, I’ve mentioned using a splash of milk if the buttercream is a little firm, but generally, I find this isn’t needed.One thing to note is that this is a soft buttercream and it doesn’t crust like some other buttercream recipes. That means it’s better for popping on cupcakes or decorating a simple layer cake, rather than for elaborate decorations or putting under fondant.

This also means that it freezes brilliantly and it just as perfect for piping after it’s defrosted than on the day it was made. I’ve also tried freezing the cupcakes after they’ve been decorated and this also works well.

How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

5 from 2 votes
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Cream Cheese Buttercream

How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

Cuisine American
Active Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 186 kcal

Ingredients

  • 125 g butter soft at room temperature
  • 125 g icing sugar
  • 250 g cream cheese
  • ¼ tsp vanilla extract
  • A little milk This may be needed to ensure the buttercream is the right consistency

Instructions

  1. Cut the butter (125g) into cubes and beat (either by hand or using a mixer on a slow speed ) until soft.

  2. Sift the icing sugar (125g) and beat it into the butter until fully combined and smooth.

  3. Add the cream cheese (250g) and vanilla extract (¼ tsp) and beat until thoroughly combined and smooth.

  4. Check the consistency of your buttercream. It should be firm, but soft enough to pipe. If it is too firm, then beat in a little milk (no more than a teaspoon at a time) until you have the right consistency.

  5. Your buttercream is now ready to use.

Recipe Notes

This recipe makes enough buttercream to decorate 12 cupcakes in the way shown in the pictures.

If you would like to pipe a buttercream rose (like these) then this recipe will be enough to pipe 14 cupcakes.

If you would like to pipe a taller swirl (like these) then this recipe will be enough for 9 cupcakes.

You may find you have a small amount of buttercream leftover after piping as it's easier to pipe neatly if you have a little more than you need.

For best results, I recommend using the metric measurements rather than US cups as measurement will be more accurate. For more information about the US cups conversions please take a look at my interactive calculator.

Have you tried this recipe? Please leave a comment and rating at the bottom of the page to let others know what you thought.

Nutrition Facts
Cream Cheese Buttercream
Amount Per Serving
Calories 186 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Sodium 141mg 6%
Total Carbohydrates 11g 4%
Sugars 10g
Protein 1g 2%
* Percent Daily Values are based on a 2000 calorie diet.

Can you freeze cream cheese buttercream?

❄️ Suitable for freezing

Absolutely yes! This buttercream freezes extremely well and once defrosted is as smooth and perfect for piping as when it was first made.

To freeze the buttercream, simply put it into an airtight bag and pop it into the freezer. Allow it to defrost thoroughly in the fridge before using.

It should be fine in the freezer for up to three months.

How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

Free From/Suitable For…

The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary and product recipes can change over time.

  • Suitable for Vegetarians
  • Gluten-Free
  • Egg-Free
  • Tree Nut-Free
  • Peanut-Free
  • Sesame-Free
  • Soya-Free
  • Sulphur Dioxide & Sulphite-Free
  • Lupin-Free

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How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.

8 Comments:

  1. I just used this on the cupcakes I made for my son’s birthday. Best frosting I’ve ever tasted. I’m never buying the premade stuff from the store ever again!

  2. sheenam | thetwincookingproject.net

    Great recipe! I am making red velvet cupcakes this weekend, now I have found the perfect frosting recipe.

  3. Does the cupcakes need to be kept in the fridge or can they be kept at room temperature?
    Thank you so much for your brilliant recipes, I can’t wait for the carrot cupcakes recipe

  4. Could you note whether it is salted or unsalted butter. This eternal question in recipes always leaves me scratching my head.

    • I always use unsalted for baking unless I specifically say otherwise, but I’ll make sure to make it clear in the ingredients list in future. Thanks for the feedback, it;s so helpful to know what extra information people need on my recipes to make them better 🙂

  5. It looks to have a beautiful texture! I bet it’s perfect on carrot cake cupcakes.

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