Cream Cheese Buttercream

How to make delicious cream cheese buttercream perfect for decorating carrot cakes and red velvet cakes.
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 186kcal


  • 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


  • 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.


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.


Calories: 186kcal | Carbohydrates: 11g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Sodium: 141mg | Sugar: 10g