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Cream Cheese American Buttercream

Cream cheese American buttercream is a simple type of frosting made using cream cheese, and this recipe is adapted from Sugarologie. Cream cheese is a tricky ingredient to work with in frostings due to its high water content, which brings it closer to heavy cream than butter (cream cheese has around 50% water, while butter has only 18% water). While the stabilizers make cream cheese look more like butter, they are thixotropic, meaning the cream cheese becomes runnier as you stir. Combined with the highly hygroscopic powdered sugar, which pulls water from the cheese, the frosting turns runny. T

Source and licence

"Cream Cheese American Buttercream" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Cream_Cheese_American_Buttercream, revision 4517701), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Cream_Cheese_American_Buttercream&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4517701

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Put the cream cheese in a bowl and mix just enough to smooth out lumps. Do not overmix. Set aside.
  2. Cream the butter in another bowl until smooth and creamy.
  3. Beat in powdered sugar in 3–4 batches. It may look crumbly at first, but don't worry—it will come together into a ball, like a dough.
  4. Beat in salt and vanilla.
  5. Add all of cream cheese and mix in until smooth. Do not overmix, as it can make the frosting runny.