Cream Cheese Buttercream

This Cream Cheese Buttercream is the perfect balance of cream cheese and butter. It's rich and creamy without being overly sweet.

📝 Ingredients

• 16 ounces (454 grams) cream cheese, at room temperature
• 16 ounces (454 grams) unsalted butter, at room temperature
• 3 tablespoon (43 grams) sour cream
• 1 tablespoon (14 grams) pure vanilla extract
• 1 tsp salt
• 9-10 cups (1021 - 1135 grams) powdered sugar (*Or more - See note.)

👨‍🍳 Instructions

1. 1Beat the cream cheese, butter, sour cream, vanilla,...: Beat the cream cheese, butter, sour cream, vanilla, and salt with an electric mixer until very creamy and almost fluffy, 3-5 minutes.
2. 2Add 9 cups of powdered sugar and beat...: Add 9 cups of powdered sugar and beat on low speed just to incorporate the sugar without it flying all over your kitchen. Slowly increase the speed of the mixer and beat on medium-high for another 3 minutes, stopping to scrape down the sides of the bowl two or three times.
3. 3If the buttercream isn't thick enough to ice...: If the buttercream isn't thick enough to ice your cake, add more powdered sugar, 1/2 cup at a time, until you get the consistency you're looking for. (See note below about temperature.)
4. 4Taste and add more vanilla if you like....: Taste and add more vanilla if you like. This buttercream can also be flavored with almond or coconut extract.