Cream Cheese and Buttercream Frosting

WARNING: there is nothing healthy about this post. It was little C’s birthday party this past weekend, which meant lots of baking and frosting. In the past I have made gluten-free and vegan cupcakes, but since not everyone eats like we do I decided to bake traditional sweets (full of gluten and white sugar); the closest thing I got to being healthy was using coconut oil in the cake batter.  I don’t know about you, but I think frosting can make or break a cake.  Last year, thanks to Pinterest and my good friend Kate, I discovered this classic vanilla buttercream frosting recipe from savorysweetlife.com and now I use it for all of my frosting endeavors. It is AMAZING (think Sprinkles cupcakes amazing), easily frosts cakes and can be stiffened up with a little extra powdered sugar to deck your cupcakes. I have modified it for cream cheese frosting as well!

Ingredients:

  • 1 cup unsalted butter (2 sticks or ½ pound), softened (but not melted!) Ideal texture should be like ice cream. For creamcheese frosting sub one stick butter for 8 oz. creamcheese
  • 3-4 cups confectioners (powdered) sugar, SIFTED
  • ¼ teaspoon table salt
  • 1 tablespoon vanilla extract
  • up to 4 tablespoons milk or heavy cream

How to do it: 

  1. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed. 
  2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. 
  3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk/cream and beat for 3 minutes. 
  4. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.
I made both chocolate and vanilla cupcakes, and put an oreo in the bottom of the vanilla cupcakes before pouring in the batter. I also did a two-layer chocolate cake, with cream cheese frosting as the center and then iced it in buttercream. Talk about sugar overload!
Little C is obsessed with Minnie Mouse so I decorated her cupcakes as Minnie by using Oreos (thanks again to Pinterest), but I couldn’t find fondant for bows.  I ended up using these adorable pink chocolate sixlets to make the bows which was totally easy and a hit with little C and her friends (they worked great on her cake as well). 
Needless to say it was a very sweet birthday party.  Tomorrow I will be posting pics from her party. We had some special guests come in honor of Little C….here is a sneak peek!
Thanks for reading! Muah! <3



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