Description
This Not So Sweet Buttercream is a perfectly balanced frosting, combining the richness of cream cheese with the stability of buttercream. With less sweetness than traditional American buttercream, this frosting is smooth, velvety, and easy to pipe. It’s ideal for cakes, cupcakes, macarons, and more!
Ingredients
Scale
- 1/2 cup unsalted butter, room temperature
- 4 oz full-fat cream cheese, softened
- 1 tsp vanilla extract (pure)
- 2 cups powdered sugar
- 1 tbsp meringue powder (Wilton brand recommended)
- 2 tbsp cornstarch
Instructions
- Sift the Dry Ingredients – In a bowl, sift together powdered sugar, meringue powder, and cornstarch. Set aside.
- Cream the Butter & Cream Cheese – In a stand mixer (or with a hand mixer), beat butter and cream cheese on medium speed for 3-5 minutes, until light and fluffy.
- Add Vanilla Extract – Mix in vanilla extract until well combined. (Add gel food coloring at this stage if desired.)
- Incorporate the Sugar Mixture – On low speed, gradually mix in the powdered sugar blend, one cup at a time, scraping the bowl in between.
- Whip to Perfection – Once fully mixed, turn the mixer to medium-high speed and beat for 30-45 seconds, until smooth and fluffy.
- Prep Time: 10 minutes
- Category: Dessert, Frosting
- Method: Mixing
- Cuisine: American
