Pipeable Cream Cheese Buttercream
Rich, tangy cream cheese buttercream with the perfect consistency for decorating. This stable buttercream pipes beautifully and holds its shape, making it ideal for roses, borders, and other detailed decorations.
Ingredients
- 115 g unsalted butter softened
- 40 g cream cheese block, not spread
- 300 g powdered sugar *
- 1/4 tsp cream cheese emulsion
- ½-1 tsp vanilla extract
- pinch of salt
Instructions
- Beat cream cheese in a large bowl or stand mixer for 2-3 minutes until completely smooth and no lumps remain.40 g cream cheese
- Add butter and beat until well combined and fluffy, about 2 minutes.115 g unsalted butter
- In a separate bowl, whisk together 4 cups powdered sugar and cornstarch (if using *see notes).300 g powdered sugar *
- Gradually add the powdered sugar mixture to the cream cheese mixture, mixing on low speed initially, then increasing to medium.
- Add cream cheese emulsion, vanilla extract and salt. Beat on medium-high speed for 3-4 minutes until light, fluffy, and able to hold stiff peaks.½-1 tsp vanilla extract, pinch of salt, 1/4 tsp cream cheese emulsion
- If too soft for piping, add remaining powdered sugar 1/4 cup at a time until desired consistency is reached.
- If too thick, add softened cream cheese or butter 1 tablespoon at a time.
Notes
- All ingredients must be at room temperature for best results
- Start with 1/4 tsp cream cheese emulsion and add more to taste
- If using powdered sugar that doesn't contain cornstarch (check ingredient list), add 1-2 tbsp to this recipe for extra stability.
- Adjust the powdered sugar to reach a medium consistency. The buttercream should hold its shape when piped but still be soft enough to pipe smoothly—too stiff and it will be hard to work with.
- Buttercream can be made 3 days ahead and refrigerated
- Re-whip before using if made ahead
- This hybrid method gives you maximum flavor with optimal piping stability
- Store decorated items in refrigerator due to cream cheese content