Ingredients
- 1 cup (2 sticks or 226 grams) unsalted butter, slightly softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce or 226 grams) package chilled cream cheese, such as Philadelphia®
- 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
- 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, preferably 100% pure cane, such as C&H® or Domino®, spooned in cup, leveled off & sifted
Preparation
- Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese and vanilla; beat until fully incorporated. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
- Gradually add 4 cups confectioners’ sugar, beating on low speed (stir), until well combined. Add additional confectioners’ sugar until desired consistency for spreading and level of sweetness is reached. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 1 to 2 minutes. Before frosting cake layers, rebeat buttercream to ensure smoothness.
Notes
- Tips: If not using immediately, the buttercream can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature before beating smooth again. If using the buttercream to pipe details, be sure to use chilled hands when handling pastry bag as warm hands can melt the buttercream. Original Recipe Source: WickedGoodKitchen.com Copyright © Wicked Good Kitchen. All content and images are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words. Alternatively, link back to this post for the recipe.
