How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.
I’m happy to say that after a lot of trial and error, I’ve finally mastered an easy carrot cake that I absolutely love. It started life as carrot cake cupcakes as recipe testing is far easier for little cakes but they’re delicious too.
In this post I’m sharing my recipe for the delicious, smooth cream cheese buttercream that I use in both recipes. It’s the perfect match for my fruity carrot cake as well as other recipes like red velvet cake.
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.
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.
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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Cream Cheese Buttercream
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
- Cut the butter (125g) into cubes and beat (either by hand or using a mixer on a slow speed ) until soft.
- Sift the icing sugar (125g) and beat it into the butter until fully combined and smooth.
- Add the cream cheese (250g) and vanilla extract (¼ tsp) and beat until thoroughly combined and smooth.
- 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.
- Your buttercream is now ready to use.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
Chloe says
Do you think mascarpone would work in place of cream cheese?
Charlotte Oates says
I’ve not tried it, but it should be fine.
Zahra says
Hey. Can I use this buttercream to crumb coat/ coat a cake?
Thanks 🙂
Charlotte Oates says
You could, but it’s not the best for that job as it doesn’t crust like some more classic buttercream.
Belinda says
We have “stork” baking marg which is yellow
Or we have white margarine unsalted.
Which would you suggest
Charlotte Oates says
If possible I’d suggest getting butter as it will give your buttercream a better consistency. However, ff I had to choose between the two, I’d probably opt for the unsalted white margarine.
Belinda Gillies says
Ah.
It seems like using good quality will give you the best result.
I’ve tried 3 recipes and I have runny icing
Becky says
Hi Charlotte
I’m a big fan of your frosting because it’s not too sweet. I wanted to use this recipe but afapt it to make a Chocolate Cream Cheese frosting. How would I do that please?
Charlotte Oates says
Unfortunately I’m not too sure without testing it – sorry.
Hama2 says
Recipe sounds delicious. I’ve had problems with cream cheese buttercream splitting. What is your recommendation for the temperature of the cream cheese?
Thank you
Charlotte Oates says
I normally add it straight from the fridge.
Helen says
Hi I’m wanting purple coloured frosting on the outside is it ok just to add food colouring to this recipe? I’m wanting normal cream cheese on the inside but the coloured for the outsides
Charlotte Oates says
It’ll be fine, just make sure you use the gel colours rather than the liquid ones as then it won’t affect the consistency of your buttercream.
Beatrice says
Is it ok to use cream cheese in a tub? As there is no brick cream cheese here in UK. Really having difficulty piping with cream cheese but I love it
Charlotte Oates says
I’m in the UK and use cream cheese from a tub (full-fat Philadelphia).
Deborah Lennard says
Hi there, how could I turn this into coconut cream cheese frosting please? Swap the vanilla for coconut essence?
Best, Deborah
Charlotte Oates says
Coconut essence isn’t something I’ve used before so I’m not too sure how well it would work. Sorry.
Debs says
Just FYI I used this recipe but 1.5 times amount recommended as needed more icing but for the extra .5 I used coconut cream and coconut essence instead of vanilla and it was delicious ❤️❤️ Woop!! Lovely for my pina colada cupcakes thank you
Charlotte Oates says
Thanks for the update. It’s always helpful to know what tweaks work in case others ask as sadly I don’t have time to test them all myself. Pina Colada cupcakes sound amazing!
Maz Rutte says
Im making a 5 layer cake would this be enough if not could you tell me by how much i should multiply the recipe?
Charlotte Oates says
What size of 5-layer cake? Are you planning to cover the sides, or just fill between the layers? How thick do you like your icing?
Maz Rutte says
In between and the outsides the cakes are quite thin but just a regular amount of frosting not to thin and not to thick but if I have extra left over thats also fine
caroline says
Hi Charlotte, would it taste as good on ordinary sponge cakes? Thanks
Charlotte Oates says
Depends on what you like really. It works perfectly well. Personally I prefer a plain vanilla sponge with either vanilla buttercream of fresh whipped cream, but if you’re a big fan of cream cheese buttercream then there’s no reason you couldn’t use that instead.
Kathy says
Absolutely the best ever. Had to stop my naughty self from eating it. Its going on Red Velvet cup cakes. They will be delish.
Paul Chard says
Hi the best cream cheese buttercream I have made in my 50 years of cooking but I used Buttery Flora spread instead of butter as this was a practise for a yule log
Michelle says
What brand of cream cheese do you use?
Charlotte Oates says
I usually use Philadelphia
Jill says
What icing nozzle did you use please Charlotte?
Charlotte Oates says
It’s a JEM 1B nozzle. I use it for most of my piping.
Susan says
Do you think the buttercream measurements posted here would be likely to cover a two tier 12″ cake?
Making one big cake rather than cupcakes
Charlotte Oates says
Depends how thick you’re coating the cake. I would use this quantity to cover and fill an 8″ cake. I would use just under double for a 12″ cake, but I am quite generous so you might need a bit less.
Colin Matthews says
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!
Charlotte Oates says
Glad to hear it 🙂
sheenam | thetwincookingproject.net says
Great recipe! I am making red velvet cupcakes this weekend, now I have found the perfect frosting recipe.
Coral George says
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
Charlotte Oates says
As the buttercream contains both butter and cream cheese I would store it in the fridge.
Simon Leigh says
Could you note whether it is salted or unsalted butter. This eternal question in recipes always leaves me scratching my head.
Charlotte Oates says
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 🙂
Corina Blum says
It looks to have a beautiful texture! I bet it’s perfect on carrot cake cupcakes.