Let’s talk about cupcakes. I like to call them Personal Cakes because that’s what they are–little, personal cakes.
What could be better?
Spring finally spring sprang sprung around here so I made these to celebrate.
I understand buying frosting because it’s quick and easy, but Boo! Once you understand how simple it really is to make and how good it tastes, my guess is that you’ll only buy it if you’re in a serious pinch for time. Maybe not even then.
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I like a good buttercream or cream cheese frosting and this one is a nice combination of both–Buttercream Cream Cheese Frosting.
When I started, I thought I was going to make white frosting with colored sprinkles. If I want white frosting, I want WHITE–not off-white frosting. Some people use shortening instead of butter when they want perfectly white frosting but sometimes I don’t like how that tastes.
When I know I’m going to use butter, which is most of the time, then I have three options. 1) I have to be sure to whip the butter until it starts to turn white, or 2) be satisfied with a possibly off-white colored frosting, OR 3) use white food coloring and clear vanilla extract.
Though there are many brands to choose from, the food coloring I use is White-White Icing Color from Wilton. It is kind of the weirdest thing, but I’ve used it for years and I love it. It really works to lighten up your frosting to a true, white color.
The other product I use to keep my frosting white is Clear Vanilla Extract. It tastes pretty much the same as any other vanilla but you won’t be adding color to your frosting.
Back to the recipe story. The frosting was very white but I changed my mind and decided I wanted it to be bright, sunshiny yellow. At least I had a bright white base to start with! Now you know how to make your frosting white too.
The frosting is easy to make, is really easy to work with, and it tastes great.
- 1 cup (2 sticks) unsalted butter
- 4-6 oz (1/2 block) cream cheese
- 4 cups powdered sugar
- ½ tsp salt
- 1 Tbsp vanilla extract
- 3-4 Tbsp milk or cream (I use cream)
- Beat butter and cream cheese until the mixture is as smooth as you can get it.
- Gently add the powdered sugar to the butter mixture. I only say gently so it doesn't go flying out of your mixing bowl.
- Add vanilla extract and cream.
- Add remaining sugar.
- If you want softer frosting, add more cream. If you want or need stiffer frosting, add a little more sugar. Be careful of the ratio--too much sugar just doesn't taste good.
What’s your favorite frosting recipe? Maybe I need to give it a try. 🙂
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Amy Hollis says
I’m making my son’s wedding cake and the only cake he likes is red velvet with cream cheese frosting. Is this a good recipe that will sit out for a wedding reception? Thanks for sharing this and God bless!
Shannon says
That’s such a good question and I honestly don’t know the answer because I’m not an expert and sometimes wedding cakes sit out for such a long time! I understand your son likes the cream cheese flavor but I hesitate to give you a definitive answer about my recipe because I would hate if you made this recipe and it didn’t last long enough! Can you imagine?! I’ve been the mother of the groom so I can imagine–lol! I poked around a little bit and see a suggestion to crumb coat the cake in cream cheese but do the decorative frosting as buttercream. That’s an idea!
John says
About how much yield would the recipe make? like how any cupcakes would this frosting cover?
Shannon says
Hi John,
I’m so sorry that point was left out of the recipe :/ I am able to frost twelve cupcakes with the amount of frosting this recipe makes.
Donna Harbaugh says
I just got the buttercream cream cheese icing recipe, I am going to try it on some banana cupcakes I made. Thank You for the recipe.
Shannon says
You’re welcome. I hope it tastes great on the banana cupcakes, which sound very yummy!
SHaron B ROBERTS says
If I want to do food color when do I add or does it matter? And how do I not make it to thin.
Shannon says
Hi Sharon,
I always add food coloring very last when I like the consistency of the frosting and know I’m not likely to add any more ingredients. Food coloring doesn’t tend to make the frosting thin. Is that what you meant?
Nessa says
This recipe sounds wonderful. A dear friend and I were just discussing buttercream icing as she was working on a huge cake project. I admitted never making it, but after seeing this cream cheese buttercream recipe I feel like I need to try.
Stopping by from SITS.
Shannon Chastaine says
Hey Nessa,
Thanks for stopping by. I think it’s yummy and it was great for piping. A “huge cake project” sounds downright scary. 🙂
katherines corner says
these are wonderful. Perfect little treat with a tall glass of milk or a cup of tea too. Hugs
Shannon Chastaine says
Thanks, Katherine. So happy you stopped by!