Cream Cheese Buttercream Frosting

 

Traditional buttercreams call for cooking the sugar to the soft ball stage before incorporating it into the egg whites. Cream cheese does not lend itself to this method without breaking. By blending the cream cheese with butter and confectioners' sugar before adding it to the meringue, you get the silky smooth texture of buttercream with all of the tangy flavor of a cream cheese frosting.

What you will need

12 ounces cream cheese, slightly chilled

7 ounces unsalted butter at cool room temperature

1 cup confectioners' sugar, sifted after measuring

2 teaspoons vanilla extract

1 cup granulated sugar

1/4 cup water

3 large egg whites

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