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Professional Cream Cheese Buttercream Frosting

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

This is the best recipe for taste and presentation and it’s easy for decorating, borders, cupcakes, cakes and such! This yields A LOT – so it’s great for sheet cakes with layers!! This works best with a Kitchen Aid mixer – it really makes a difference in outcome of the frosting! If needed, add a little milk or water to thin out but with Kitchen Aid’s help, you really don’t need it. Very stable and can withstand room temp!!

Ingredients

  • 1 cup Salted Butter, Softened
  • ½ cups Shortening
  • 16 ounces, weight Cream Cheese (softened, Cut-up)
  • 1-½ Tablespoon Clear Vanilla Extract
  • 4 pounds Confectioners Sugar
  • ½ teaspoons Salt* *see Note*

Preparation

In a large bowl, using your Kitchen Aid mixer, cream together shortening and butter. Stop and scrape down sides, and keep mixing till creamy.

Then add cut-up cream cheese and mix again (on high speed), scraping down sides till fluffy. Add vanilla extract and blend again.

Then, a little at a time add confectioner’s sugar, starting on low speed as to not spray sugar all over. Make sure to scrape down sides of the bowl after each addition. Once it’s all incorporated and mostly blended, increase speed and continue blending. You may add salt if you need to (but only if you used unsalted butter).

Turn on high speed for 15 minutes to make frosting blended, smooth and fluffy. If it’s not thick enough for frosting, you may have to chill frosting after completed.

*If you don’t have salted butter and are using unsalted, you may add salt to recipe, otherwise if you add more salt, the recipe will taste salty.

8 Comments

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Irene on 6.26.2021

I used this recipe Professional Cream Cheese Buttercream Frosting for a wedding cake and it was a big hit at the wedding. I was amazed my cake looked professional!

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Mychael on 6.9.2019

I halved this recipe and it turned out perfectly! My go-to recipe now. Thank you!

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janice on 8.18.2017

Was wondering how this golds holds up in hear and humidity. I need to make a wedding cake and it’s extremely humid and we are teaching temperatures of 103 degrees it’s an indoor wedding however I’m concerned about transporting. My veichle isn’t cooling properly.

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Donna on 9.22.2016

I have to do a quilting technique and was hoping this recipe would be good for it.

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Stephanie on 9.14.2016

By far the BEST I have tried. I love this recipe. I do tweek it a hair to make it a little of my own but it’s so good as is.

5 Reviews

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Diana on 5.29.2013

This recipe has got to be THE BEST buttercream frosting I have tried! It was absolutely delicious AND it spreads wonderfully. I used this recipe to frost a 3 layer 8-inch red velvet cake, froze it for a couple of weeks, then thawed it out and used it to frost another 8-inch cake with 2 layers this time. It makes a good sized batch and it STILL tasted amazing after freezing. Don’t use another recipe. This one is IT!

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beccann.h on 3.24.2012

I am baking my sister’s wedding cake and this is the first recipe I’ve come across that makes enough for a big cake! The method was very easy to follow, and it tasted great–perfectly between a cream cheese icing and a buttercream icing. :)

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lesley on 7.25.2011

The frosting tasted great and made plenty for a layered cake and cupcakes for my daughter’s birthday party. The only reason I didn’t give it a 5 was it didn’t get as fluffy as your picture showed but that’s probably maker-error! Thanks for sharing such a delicious treat!

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1tiredmama on 6.27.2011

I was a little skeptical because every other frosting recipe I have seen had either milk or some other liquid. This came together beautifully. I quartered the recipe because I didn’t need a ton. Thanks for subitting!

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Gail on 6.20.2011

I just made this cream cheese buttercream frosting, and it is absolutely delicious. I frosted some red velvet cupcakes and they came out great. Thank you for the wonderful recipe.

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