This cream cheese buttercream is the perfect amount of sweet and tangy, and the best part is you only need four ingredients and a few minutes. This is such a flavorful and creamy filling and perfect for macarons!
Cream cheese buttercream recipe
- Cream cheese – full fat, softened
- Salted butter – at room temperature
- Powdered sugar – you don’t have to sift it, but make sure there are no clumps
- Vanilla extract
How to make cream cheese buttercream
- Use softened cream cheese and room temperature butter, otherwise they will not mix well and the buttercream will get clumpy
- Whisk the cream cheese and butter until smooth
- Add the powdered sugar, one cup at a time, whisking in between to get rid of any clumps
- Add the vanilla extract and mix until creamy and smooth
Does cream cheese buttercream need to be refrigerated?
Cream cheese buttercream can sit out at room temperature for a couple of hours, but because it has dairy, it should be refrigerated.
Whisk or paddle for buttercream?
You can use either the whisk or the paddle attachment for buttercream. Whisking the buttercream will make it fluffier, especially if you whisk it at medium or higher speed. The paddle will produce a creamier, less airy, buttercream.
When making buttercream, I prefer using a paddle attachment, however, I’ve noticed that the whisk helps to dissolve the powdered sugar better than the paddle, which can leave the buttercream a bit grainy depending on the amount of sugar used.
I’ll sometimes whisk the buttercream until fully combined and will switch to the paddle for a creamier texture.
How do you fix runny cream cheese frosting?
If your cream cheese buttercream has become too soft and is runny, you can either refrigerate it for a while until it firms up or you can add a bit more powdered sugar. Be careful about adding too much sugar though, because this can make the buttercream grainy and way too sweet.
Can you use unsalted butter?
Yes, but you will need to add a bit of salt. I would add about 1/8 of a tsp for this recipe if you choose to use unsalted butter.
Best cream cheese to use for buttercream
Use a good quality, full-fat cream cheese in block form. I wouldn’t use low-fat cream cheese, because the high fat content is what will give you the smooth and creamy buttercream you’re looking for.
Can you freeze cream cheese buttercream?
Yes, cream cheese buttercream can be frozen for up to 3 months. Remove from the freezer and thaw in the refrigerator about 24 hours before using. Once thawed, whisk again for the best texture.
More cream cheese fillings to try
Cream Cheese Buttercream
- Stand mixer
- One 16 inch pastry bag
- 2 oz salted butter (Half a stick)
- 4 oz cream cheese (full fat)
- 2 cups powdered sugar
- ½ tsp vanilla extract
- In a medium bowl, whisk the cream cheese and butter on medium speed until fully combined.
- Stop the mixer, scrape the sides of the bowl, add 1 cup of powdered sugar, and mix on low until the powdered sugar is combined.
- Stop the mixer again, scrape the sides of the bowl, add the remaining powdered sugar and mix on low until sugar is combined.
- Once powdered sugar is fully combined, increase speed to medium.
- Add the vanilla extract, and continue mixing until creamy and smooth.