Cream Cheese Buttercream Frosting

  • Serves: Makes enough to generously fill and frost 2, 9- x 2-inch cake layers
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Variations: Coconut Cream Cheese Buttercream Frosting; Honey Cream Cheese Buttercream Frosting

Photo by odetteganda © Sarah Phillips
We used this recipe with my luscious Lemon, Lime or Orange Cream Cheese Pound Cake Recipe that we made into cupcakes.

This is a basic, all purpose frosting, that is especially great with my Italian Cream CakeClassic Carrot Layer Cake and Cupcakes, Classic Coconut Layer Cake, or the Frosted Fresh Cherry Layer Cake Recipes. It is very soft and it must be kept it in the refrigerator, even after frosting the cake because it does not contain a lot of powdered sugar to help make sure it is not overly sweet. Use lemon juice instead of vanilla extract to flavor the frosting if you don't want it overly sweet. 
If you would like to pipe a border with this frosting, refrigerate for several hours and beat it cold before piping. 

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