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Cream Cheese Buttercream (with Tub-Style Soft Cream Cheese)
This frosting was created for bakers who don’t have access to block-style cream cheese, which most cream cheese frosting recipes call for. Instead, it uses the softer cream cheese sometimes labeled as a “spread,” typically sold in a plastic tub. My recipe is creamy, light, and stable enough for frosting cakes, with a beautifully tangy flavor that reminds me of no-bake cheesecake. It’s not overly sweet, wonderfully smooth, and has just enough acidity to balance all that buttery richness.
Most frosting recipes call for “brick” or “block” style cream cheese, which comes wrapped in a foil-like wrapper and paper box. Tub-style cream cheese is softer and, in the US, is labeled “cream cheese spread.”
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In the left panel of the photos above, you can see the packaging for Cream Cheese spread in the tub (left, top) vs. the paper package (left, bottom). In the right panel, I took some of the cream cheese and spread it onto an acrylic surface. I know it’s hard to see the difference (these are still images from a video, which shows it more clearly), but the spread is incredibly soft and smears easily, whereas the block-style cream cheese was thick and offered a lot of resistance.
This is due to the composition. The spread has a lower fat and higher water content, whereas the block style has more fat and less water. The stabilizers used in each product also differ, which affects the cheese’s final texture.
To accommodate users who only have access to the higher water version, I’ve calibrated my Cream Cheese American Buttercream specifically for tub-style cream cheese. I increased the butter slightly and reduced the cream cheese, which gives the frosting enough structure while still preserving that unmistakable cream cheese flavor.
What ingredients will you need to make Cream Cheese American Buttercream?
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UNSALTED BUTTER is the primary source of fat and, therefore, stability for this frosting. Unsalted butter contains a bit of water, which will help dissolve the sugar.
I always use unsalted butter in all my frostings because it lets you adjust the saltiness at the end. Not all salted butter contains the same amount of salt, so using salted butter risks an overly salty frosting.
POWDERED SUGAR provides sweetness and stability. This sugar is finely ground into a powder to help it dissolve more easily. When ground so finely, the sugar can clump, so a small percentage of starch (usually corn or tapioca starch) is often added to powdered sugar, which can also be labeled as an “anti-caking” agent.
Use the highest-quality sugar you can find. Generic brands are usually cut with a slightly higher or coarser starch, which can make your finished frosting feel overly sandy; look for one labeled “10X” or higher. The higher the number, the smaller or finer the sugar crystals.
VANILLA EXTRACT: Vanilla adds aroma and rounds out the frosting's buttery, tangy flavors. It works primarily as a flavor enhancer, making the dairy notes taste fuller and more balanced.
A pinch of SALT enhances the flavor and balances the frosting's overall sweetness. Crispy salt bits aren't as appealing in frostings (compared to savory applications), so I use fine table salt whenever flavoring frosting, since it dissolves more easily.
LACTIC ACID POWDER is optional, but I love it because it adds a small amount of acidity, which boosts the characteristic tang of cream cheese without adding extra liquid. It is one of the primary acids lactic-acid bacteria produce during dairy fermentation. Hence, the powdered acid is an effective way to boost the characteristic tang without adding water or fat to the frosting. I got mine from Amazon, here.
FULL-FAT TUB-STYLE CREAM CHEESE is a soft, unripened cheese made using lactic acid cultures to form a smooth curd. Drain the curd and mix it with stabilizers, usually xanthan gum, locust bean gum, carob bean gum, and carrageenan. These stabilizers help the cream cheese maintain its solid shape and prevent water leakage.
For this buttercream, you will need the softer cream cheese that comes in a tub/plastic container. Cream cheese sold in a tub has less fat (~29% compared to around 36% in the block-style) and more water (59% rather than 50%). Per the FDA, these percentages fall out of the definition of “Cream Cheese” and are labeled “Cream Cheese Spread.”
Step by step:
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Before starting the recipe, please read this!
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That said, substitutions aren’t impossible but can be the toughest part of recipe development. Small swaps, like reduced-fat milk (2% fat) for whole milk (3.5% fat), usually work fine. However, bigger changes—such as replacing oil with applesauce or sour cream with Greek yogurt—can significantly impact texture and density.
Be wary of general, all-purpose substitutions in baking; I find that usually there is never a one size-fits-all solution. I carefully select ingredients for my recipes, so for the best results, start with the original recipe and modify with caution.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Cream Cheese Buttercream (with Tub-Style Soft Cream Cheese)
- 339 g (1 ½ cups) unsalted butter, cold from fridge
- 255 g (2 ⅛ cups) powdered (confectioner's) sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- Small pinch fine sea salt
- 0.3 g (⅛ teaspoon) lactic acid powder, food-grade (optional)*
- 113 g (½ cup) full-fat tub-style cream cheese (soft/spreadable cream cheese)**, cold from fridge
- 339 g (1 ½ cups) unsalted butter, cold from fridge
- 255 g (2 ⅛ cups) powdered (confectioner's) sugar, sifted if lumpy
- 1 teaspoon vanilla extract
- Small pinch fine sea salt
- 0.3 g (⅛ teaspoon) lactic acid powder, food-grade (optional)*
- 113 g (½ cup) full-fat tub-style cream cheese (soft/spreadable cream cheese)**, cold from fridge
- 509 g (2 ¼ cups) unsalted butter, cold from fridge
- 383 g (3 cups + 3 tablespoons) powdered (confectioner's) sugar, sifted if lumpy
- 1 ½ teaspoons vanilla extract
- Small pinch fine sea salt
- 0.45 g (⅛ + 1/16 teaspoon) lactic acid powder, food-grade (optional)*
- 170 g (¾ cup) full-fat tub-style cream cheese (soft/spreadable cream cheese)**, cold from fridge
Note: You can use either a stand or hand mixer, although I prefer the hand mixer. This gives you greater control and reduces the risk of overmixing the buttercream. This frosting also relies less on aeration than many buttercreams; the cream cheese naturally lightens the texture, so the extra aeration a stand mixer can provide isn’t necessary. Also, to prevent overmixing, fold the cream cheese in by hand with a spatula in step 3.
- Smooth out the butter.
Cut the cold butter into chunks and put it into a large mixing bowl. Cream until smooth and no lumps remain. - Add the powdered sugar in increments.
Add about a third of the powdered sugar (no need to be exact) and mix on low. Once combined, add the next third and repeat. With the final addition, mix in the vanilla, pinch of salt, and lactic acid powder (optional); cream cheese is already salted, so adjust to taste at the end. If using a hand mixer, this part takes the longest; I use a scraping motion to help it come together faster. - Add cream cheese and smooth out the buttercream.
Cream cheese spread that comes in a tub is usually soft, but if yours is a bit clumpy, stir it in another clean bowl. I usually add the cream cheese straight from the fridge into the butter mixture because it’s pretty soft, even when chilled.Add the smooth, cold cream cheese to the butter-sugar mixture. Use a spatula to stir the cream cheese in carefully. Avoid overmixing to prevent the frosting from becoming too thin.
Use immediately.
Recipe Card - Adriana's Notes
*Lactic acid powder is a great way to add acidity without adding any extra water/fats/etc. Lactic acid is one of the primary acids produced by lactic-acid bacteria during dairy fermentation, so the powdered acid is an effective way to boost the characteristic tang without adding water or fat to the frosting. Just ensure the one you buy is “food-grade.” I got mine from Amazon, here.
**Cream Cheese Spread (I use Philadelphia brand) comes in a tub. Compared to the solid brick version, the tub spread has a softer, more spreadable texture, likely due to a higher water-to-fat ratio and different gums. If you’re using the brick-style cream cheese, you’ll need a different recipe, located here.
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