No-Grit Buttercream Cream Cheese

My No-Grit Buttercream recipe is a game-changer in the world of baking! This recipe was born out of my desire to create a buttercream that rivals the silkiness of Swiss meringue buttercream, without the complexity of using eggs. This is my Cream Cheese version.

Prep Time 30

Total Time 30

Servings Cups

Calories 1673kcal

Author Fay

EQUIPMENT

INGREDIENTS

80 ml (⅓ cups) water or milk or heavy cream (HOT)
250 g (2 cups) powdered sugar up to 500g
2 teaspoon (2 teaspoon) vanilla extract or other flavor
500 g (2 ⅕ cups) butter unsalted and softened
125 g (4 ⅖ oz) cream cheese

INSTRUCTIONS

In a bowl, combine the powdered sugar with the boiling water (or milk/heavy cream) and vanilla extract. Stir thoroughly until the sugar is completely dissolved. This step is crucial for achieving a smooth texture, so take your time.
Strain the mixture through a fine mesh strainer into another bowl to remove any remaining lumps, ensuring a smooth consistency. Allow the mixture to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter on low speed (setting 3) until light and fluffy, about 5 minutes. A hand mixer can also be used if preferred.
With the mixer still on low, gradually drizzle the cooled powdered sugar mixture down the side of the bowl. Continue mixing at a low to medium speed (setting 2-3) for about 10 minutes, until well incorporated.
Add the softened cream cheese to the bowl and mix for an additional minute. Be careful not to overmix at this stage to prevent the buttercream from becoming too loose or splitting.
Your buttercream is now ready to use, boasting a silky smooth, grit-free texture perfect for any confectionary application.

NOTES

For a richer flavor, opt for milk or heavy cream instead of water.

Adjust the amount of powdered sugar based on your preferred sweetness level. More sugar will yield a stiffer buttercream.

Ensure the powdered sugar mixture is completely cool before adding to the butter to prevent melting.

Perfect for piping buttercream flowers, frosting cakes, filling macarons, or topping cupcakes. Its stability and smoothness make it incredibly versatile for various decorating techniques.

Store leftover buttercream in the refrigerator for up to one week or freeze for up to two months. Thaw to room temperature and re-whip before using to restore its creamy texture.

NUTRITION