Best Ever Cream Cheese Buttercream
- 1 cup (2 sticks or 226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
- 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, softened
- 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
- 4 to 4½ cups (480 to 540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
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.
Source: Wickedgoodktichen.com - Best ever cream cheese buttercream