The butterfat is the critical ingredient for structure and smooth-ability when building that layer of buttercream on the outside of our layer cakes. Unsalted butter - contains the majority of the fat for this buttercream.Ingredients to make my Butter Cream Cheese Frosting But if you're looking for a frosting that tastes predominantly of very sweet cream cheese, you can try this recipe here. Some bakers love that it's not overly cream cheese flavored to balance it with other flavors in your cake. This is a good idea to get the method down.Īlso, the tradeoff for this frosting's stability is a slightly reduced cream cheese flavor. I’ve also included a 1 cup recipe in the card below if you want to try the frosting out before attempting a large quantity. If this is your first time making my style of frostings, be sure to read everything first before getting started. The payoff is worth the effort because if you need a frosting that is smooth, creamy, and has the stability of a Swiss meringue buttercream this cream cheese frosting is for you. It's the most difficult of all the cream cheese frostings I have on my site but I will teach you everything I know. This buttercream uses my Sugarologie Method for frostings, which means we need to make a syrup that is then emulsified into butter. Raspberry red velvet cake (4 layers!) filled and frosted with cream cheese buttercream.
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