Ingredients
- 113 grams unsalted butter, room temperature
- 227 grams cream cheese, room temperature
- 480 grams powdered sugar, spooned and leveled
- tiny pinch of fine sea salt
- 30-45 mL heavy whipping cream, room temperature
- 2 tsp vanilla bean paste, or vanilla extract
Method
- Place the room temperature butter in the bowl of a stand mixer. Using a whisk attachment, beat the butter on medium-high speed for 1-2 minutes, until the color turns to a pale yellow.113 grams unsalted butter room temperature
- Add in the cream cheese and beat at medium speed for a minute, just until they're combined.227 grams cream cheese room temperature
- Add the powdered sugar and salt and mix on low speed, just until it's combined. Turn the mixer to medium-high speed and beat the buttercream for 2-3 minutes, until all of the sugar is fully dissolved and the buttercream no longer feels gritty.480 grams powdered sugar spooned and leveled, tiny pinch of fine sea salt
- Pour in 3 tablespoons of heavy whipping cream and vanilla bean paste and beat for another 1-2 minutes on high speed. *skip heavy cream if your frosting is feeling soft enough!30-45 mL heavy whipping cream room temperature, 2 tsp vanilla bean paste or vanilla extract
Notes
This frosting is enough to:
- generously frost 12 cupcakes
- lightly frost 18 cupcakes
- a 9x13" sheet cake
- lightly frost a three layer 6-inch cake
Nutrition
Calories: 301kcalCarbohydrates: 42gProtein: 1gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 42mgSodium: 62mgPotassium: 30mgSugar: 40gVitamin A: 526IUVitamin C: 0.01mgCalcium: 23mgIron: 0.05mg