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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.

3 Comments

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Donna Spronk on 8.11.2014

Hi
I have experimented and had several cream cheese failures.The Swiss meringue icing variation was a total failure although the poster said it was perfect.Experimenting with butter and cream cheese is too expensive to make mistakes.
I need to make 300 cupcakes for a wedding in September —-it will be warm. Will this icing hold up or go soft like every one I have tried.
Please let me know if you have held this at room temperature for a few hours and did it hold up or did it loose it’s integrity and go soft and limp.
Thanks so much

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Beenish on 12.4.2011

Hi I wanted to ask you which brand did u use for the cream cheese as I have tried so many recipes to make this but my consistency of the cheese is always the type that I can’t pipe it :( PLZ advice me

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briny melugin on 7.22.2011

they look so yummy!

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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