top of page
![](https://static.wixstatic.com/media/11c757_41bf6565f8ab49b3baee5352b5e4d3d4.jpg/v1/fill/w_288,h_256,al_c,q_80,usm_0.66_1.00_0.01,blur_2,enc_auto/11c757_41bf6565f8ab49b3baee5352b5e4d3d4.jpg)
Cream Cheese Filling
![Best Cream Cheese Buttercream Recipe](https://static.wixstatic.com/media/11c757_8489f7d138d44656bf1fbb801e068c8b~mv2.jpg/v1/fill/w_503,h_277,al_c,q_80,usm_0.66_1.00_0.01,enc_auto/11c757_8489f7d138d44656bf1fbb801e068c8b~mv2.jpg)
I usually cover my cakes with the Crusting Cream Cheese buttercream recipe. For the filling, I rather use this recipe as the cream cheese flavor is stronger. If you want it stiffer just add more sugar until you find the consistency you want.
Ingredients:
​
-
1 cup (2 sticks) butter
-
16 oz. cream cheese, softened
-
2 lb. (8 cups) confectioners' sugar
-
2 tablespoon milk
*NOTE: Do not use light cream cheese or butter substitute.
If margarine is used, icing will be softer.
Directions:
​
In a medium mixer bowl cream butter and cream cheese together until smooth. Add sugar and milk. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
YIELD: Makes 5-1/2 cups.
bottom of page