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
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.