Crusting Cream Cheese Buttercream
A delicious cream cheese buttercream that is sturdy enough to pipe or frost and fill your cakes.
- 8 oz cream cheese room temp
- 8 oz butter room temp
- 2 lb powdered sugar
- 1 tbsp clear vanilla
- 1 tsp creme bouquet extract optional
Cream the butter and cream cheese in stand mixer with paddle attachment on low until smooth.
Slowly add in powdered sugar, vanilla and creme bouquet. Mix at low for 5-6 minutes until smooth.
For a whiter buttercream, add white food coloring.
This buttercream cannot be left out for more than 4 hours.