Recipe: Cream Cheese Buttercream

Use this delicious frosting on any cake you'd like, most people like to combine it with red velvet or carrot cake.

Remember you can make most of my recipes lactose free, which I always do, you'll just have to get the right ingredients.


What you'll need

  • 150 grams of Butter*
  • 150 grams of Cream Cheese
  • 300 grams of Powdered Sugar
  • 1 teaspoon of Vanilla Extract
  • Optional: Food Colouring, gel or powder

* Make sure this ingredient is at room temperature.

This recipe makes enough buttercream to cover 12 cupcakes or one small cake.


What you'll need

  • Whisk Attachment(s)
  • Electric Mixer
  • Big Mixing Bowl
  • Silicone Spatula
  • Piping Bag or Palette Knife*

*To spread or pipe the buttercream onto a cake or cupcake.



  1. Whip up the butter with your electric mixer, until it is lighter in colour and has increased in volume.
  2. Add in the cream cheese and vanilla extract and mix again until well incorporated. NOTE: If you're using chilled cream cheese the consistency might change into somewhat of a crumbly mess, don't worry: the powdered sugar will fix it.
  3. Add the powdered sugar in a little at a time, mixing well in between. NOTE: Scrape the bowl with a silicone spatula well in between.
  4. Add in any food colouring you'd like at this point.

Used in

Used in the Following Recipes:


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