This is my go-to Cream Cheese Buttercream recipe for decorating cakes and cupcakes. It tastes like a dream and is the perfect consistency for piping, filling, and frosting layer cakes! Get the full recipe and all my tips for working with this frosting on my blog here: [ Ссылка ]

Yield: 3 Cups
Prep Time: 10 minutes

Ingredients:
4 Cups (480g) powdered sugar
¼ Cup (32g) cornstarch (optional)*
½ Cup (113g) unsalted butter, room temperature
8 Oz (226g) full-fat cream cheese**, room temperature
1 ½ tsp pure vanilla extract
1/4 tsp salt

Instructions:
1. Sift together the powdered sugar and cornstarch, if using, and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until light, fluffy, and uniform (no lumps), about 5 minutes.
2. Turn the mixer to low and add the powdered sugar and cornstarch mixture one cup at a time, mixing thoroughly after each addition. Add the vanilla and salt and mix on low for another minute, until fully combined and smooth.

*Cornstarch helps thicken the consistency of the cream cheese buttercream without adding any flavor. I highly recommend it if you’re using this frosting to pipe intricate details.
**You’ll want to use brick-style cream cheese in this recipe, not the spreadable kind. The latter has too much liquid content to make a stable frosting.

To Make Ahead:
You can store this Cream Cheese Buttercream in an airtight container and keep it in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-mix it with your stand mixer on low speed until it’s smooth and uniform.

Storage:
Decorated cakes and cupcakes with Cream Cheese Buttercream should be stored in the refrigerator until an hour before serving.

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