Finally a cream cheese buttercream recipe that tastes amazing AND is stable for piping decorations, icings cakes, icing cupcakes!
As I mention in the video below this may seem like “the long way around” and I will admit~ it is.
But where you end up is in Happy Town because this cream cheese buttercream is just unmatched!
Combining the two together rather than just adding cream cheese to the end of the mixing of a Swiss Buttercream Recipe is way better.
But don’t take my word for it, just trust me on this one!
I can wage a bet that you will adopt this method too once you try it!
So….what are you waiting for !?
Go ahead! Try it!
- Combine both recipes together, mix well
Can be stored refrigerated for up to 10 days
You can leave out at room temperature before serving for up to 4 hours
You can also flavor this icing very easily with the same techniques as you would add to regular buttercream.
The #1 requested is “How to make this chocolate”
Well, just add 6 – 8ounces of melted Couverture Chocolate White or Dark to this recipe ~ HOWEVER I prefer to add it to the Buttercream portion FIRST (since it mixes in much nicer to buttercream versus cream cheese icing for some reason) and then fold the two recipes together.