Cream Cheese Buttercream recipe is one of the basics that can be customized in many ways to change the flavor and sweetness. Add more sugar and use it for cakes. Add some fruit puree or jam and use it to fill macarons, cookies or cupcakes.
Take the butter out of the fridge and leave at room temperature for about 3 hours, to get it to room temperature.
Add the butter and cold cream cheese to a mixer bowl and whip, scraping the bowl several times throughout, for about 5-6 minutes or until the mixture is well whipped.
Add 1 teaspoon vanilla extract and 1/3 cup of powdered sugar, then whip for another minute to get the powdered sugar well incorporated and the buttercream smooth.
If adding food coloring, add it together with the powdered sugar and vanilla extract.
To Fill Macarons:
To Fill Cakes:
Conversions:
6 oz cream cheese = 3/4 cup
6 oz butter = 1 1/2 sticks butter
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