Stable Cream Cheese Frosting

Stable Cream Cheese Frosting Recipe

(Makes approximately 5 cups)


2 lbs. (907 g) Powdered sugar

8 oz. (226 g) cream cheese brick, softened

2 sticks (226 g) unsalted butter, softened

1 TBSP pure vanilla extract*

2 tsp lemon juice

pinch of salt

gel coloring of choice (optional)

*use clear vanilla for extra white buttercream


1. Place softened cream cheese and butter into the bowl of a stand mixer, and beat on high for 5 minutes (or until pale and increased in volume).

2. Turn mixer to the lowest setting. Add salt, lemon juice and vanilla. Begin adding powdered sugar- 1 cup at a time, until all has been added.

3. Beat at a medium speed until buttercream is smooth and creamy. Gel color can be added at this point.

Buttercream can be stored for up to 2 weeks in the refrigerator, or two months in the freezer.

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