Cream Cheese Buttercream Frosting. This frosting has all of the tangy flavor that you expect, but not with all of the sweetness found in traditional cream cheese frosting. It has a light and fluffy texture that is sturdy enough for piping. It’s a simple recipe that you’ll use again and again.
Last week one of my sons teachers asked if I could make some cupcakes for a class event, of course I said yes, sadly I’m one of the only parents that ever says yes. I don’t usually mind, I enjoy helping out, but this was a really bad week for me to be adding anything to my schedule.
So, to make things a little easier on my self, I decided to just buy the cupcakes from the bakery and be done with it. However, when I saw what they were charging that was no longer an option. I was back to square one, making them myself.
Usually when I bake, I do it from scratch, it’s how my grandma did it and it’s how I like to do it. However, there are occasions when baking from a box is all I have time for and this was one of those occasions.
To get started, I purchased enough cake mix and frosting for 60 cupcakes, enlisted the help of the kids and got to work. We baked them up and got them ready for frosting in record time, thank goodness. However, things kinda’ came to a halt when they were ready to be frosted. I had bought some pre-made frosting, thinking that it would be easiest, but after tasting it, I remembered why I don’t use it. It was way to sweet and it left a funny coating in your mouth. I just couldn’t use it.
Luckily I had everything that I needed to make my Cream Cheese Buttercream Frosting, I like to keep the ingredients on hand for spiced apple pancakes and carrot cake, two of my families favorites. I can’t believe I didn’t think to make this in the first place, it’s simple, and my kids are addicted to the stuff, I know it’ll to be a hit. Best part about it is that it’s not to sweet so there won’t be a bunch of kids bouncing off the walls, I know the teacher will appreciate that!
1 package (8 ounces) cream cheese
1/2 cup (1 stick) unsalted butter
1 teaspoon vanilla extract
3-3 1/2 cups confectioners sugar
- 1 package (8 ounces) cream cheese, softened
- ½ cup (1 stick) butter, softened
- 1 teaspoon vanilla extract
- 3-3½ cups confectioners sugar, sifted
- Using the whip attachment on your electric mixer, whip together the cream cheese, butter and vanilla until light & fluffy.
- With the mixer on low, slowly add the sugar, scraping the sides occasionally.
- Once the sugar is combined, increase the mixer speed to medium/high and continue whipping for 1-2 minutes.
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Just to let you know the cupcakes were a huge hit. I received a nice little note from the teacher and the students thanking me for the delicious cupcakes. There was also a P.S. from the teacher on the note asking me for the frosting recipe, I think she liked it, I kinda’ thought she would!
What kinda’ frosting person are you, sweet or not-to-sweet?