clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares icon
This is the BEST cream cheese buttercream recipe! All the familiar tang of cream cheese buttercream with one secret ingredient!

The Best Cream Cheese Buttercream

  • Author: Lindsey


  • 600g cream cheese, room temp, 21 ounces
  • 250g butter, room temp, ~18 Tablespoons
  • 220g (2 c) powdered sugar
  • 20g (2 T) lemon juice, ~ the juice of 1 lemon
  • 1 teaspoon vanilla extract


  1. Cream together cream cheese, butter, and sugar until smooth.
  2. Add lemon juice and extract. If it gets too warm, chill it. Just pop the whole bowl and attachments in the fridge and give it an hour.
  3. Beat with a paddle. πŸ™‚ Breathe. It’s just buttercream.


This is enough buttercream to frost a 6 inch, 4 layer cake or generously frost an 8-inch two-layer cake. I halved the recipe to frost this gingerbread cake