Description

This is a modified version of my simple buttercream frosting recipe.

This is a bit softer than a traditional buttercream because of the cream cheese. If you are doing a multi layer cake, you may need to make the first two layers and let it setup in the fridge before adding more layers or the final coat.

Ingredients

5 cups powdered sugar (sifted)
1 cup unsalted butter at room temperature
8 oz cream cheese (can be cold since its softer than butter)
2 tsp vanilla extract

Directions

In a stand mixer with the whisk attachment, whisk the butter and cream cheese until creamy. Don’t skimp on this step. Often my frosting doesn't turn out as light because I don’t cream the butter enough. It’s color should visibly be lighter as it becomes creamed and have a very light and fluffy look.

Reduce speed to low and add the sugar one cup at a time until well blended. Once fully incorporated, increase the speed and beat for 3 additional minutes. Add vanilla and whip for another minute. It should have a light and fluffy texture.