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
- 2� teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey�
- 4 to 4� 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