Cream Cheese Buttercream

I know it looks like I dropped off the face of the earth for half a second there but I just got so caught up with the holidays. I did manage to post for the full 30 days on my Instagram, if you’re on insta look me up @pixiescakes for the rest of the cookies I posted. I’ve started posting cupcakes and cakes because who doesn’t love cake. I did a bit of an outline for 30 days of cupcakes but I don’t know if I can have that much cake in my house.

The weather outside has been gloomy lately, I wouldn’t say frightful, but I have been so warm and happy in my kitchen. I’m very excited about this recipe I’m going to share with you today for pipe-able cream cheese buttercream. If you work with cream cheese buttercream you probably know how hit or miss it can be. I’ve done Italian buttercream and just added cream cheese before but that gets soft quick. On to the recipe!


-1# cream cheese ( almost room temp but still a bit cold)

-1/2 cup butter (soft)

-2 ½ cup powdered sugar

-1 Tablespoon Vanilla extract


  1. Cream the butter to soften it up, scrape down and add the cream cheese. Beat until just mixed.
  2. Add the powdered sugar and vanilla extract. Beat until combined, scrape down and just finish mixing with your spatula.

Note: This cream cheese butter is more stable that other cream cheese buttercream recipes I’ve made before but I want to say that it is still cream cheese  it can go soft if you over mix it. I placed my cupcakes in the fridge after piping and that seems to give them a longer life…well longer until I ate all of them.

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