This buttermilk cream cheese frosting is one step up from a traditional cream cheese frosting. It’s perfect on classic carrot cake, gluten free carrot cake cupcakes, or light and fluffy coconut cupcakes! This recipe is from Cook’s Illustrated, 2012 and is my go-to cream cheese frosting recipe.
Most cream cheese frosting is just a combination of cream cheese, vanilla and powdered sugar. The problem is that if you want a less sweet frosting, and cut back on the sugar, the consistency of the frosting is too thin. If you add more sugar, you’ll get a thicker frosting, but lose the cream cheese flavor. Adding buttermilk powder gives just the right amount of tang, without being overly sweet! You definitely don’t want to use liquid buttermilk as it will change the consistency. But what I love about this powdered buttermilk is that it’s great to have on hand for buttermilk pancakes or Buttermilk Chocolate Cupcakes.
Ingredients for buttermilk cream cheese frosting
Unsalted butter, confectioners sugar, buttermilk powder, vanilla, salt, cream cheese.
How to make buttermilk cream cheese frosting
Beat butter, sugar, buttermilk powder, salt and vanilla until smooth. Add cream cheese one piece at a time and beat until to smooth. Makes about 4 cups frosting.
Cream Cheese Frosting
- 16 Tablespoons unsalted butter softened
- 3 cups confectioners’ sugar (12 ounces)
- 1/3 cup buttermilk powder
- 2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
- 12 ounces cream cheese chilled and cut into 12 equal pieces.
- In an electric mixer fitted with a paddle, beat butter, powdered sugar, buttermilk powder, vanilla and salt, on low speed until smooth. Add cream cheese, one piece at a time and beat until well blended and smooth.
- Makes about 4 cups. Enough for one cake or 24 cupcakes.
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