1. Cream the softened butter with the paddle attachment until
smooth. Add in your softened cream cheese and continue creaming
on low until fully incorporated and smooth.
2. Slowly add in powdered sugar one cup at a time, letting fully
incorporate before adding the next cup. Add in vanilla and salt. Mix at
low for 5-6 minutes until smooth.
3. For a whiter buttercream, add white food coloring. Store leftover
buttercream in the fridge for up to a week or freeze up to 6 months.
Originally Submitted
2/3/2019
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