Cream Cheese vs Butter in Buttercream - I Made the Switch and Regret Waiting So Long

I've ALWAYS used American buttercream with real butter because I thought cream cheese would make it too soft or weird. Last month I had a birthday cake order for a neighbor and ran out of butter at 10 pm. Used cream cheese for half the batch as a desperate move. The texture was SO much smoother and less greasy. My neighbor LITERALLY said "this is the best frosting I've ever had" without knowing I switched it up. Now I'm doing a 50/50 mix of butter and cream cheese for all my cakes. Has anyone else tried this combo or is it just me?

2 comments

2 Comments

dixon.ryan11d ago

Nope, you're not alone on this. That creamy smooth texture is a game changer for sure. The cream cheese cuts the greasy feel that straight buttercream can have, especially if it gets warm. Your neighbor might've just picked up on that lighter mouthfeel without knowing why. Once you go half and half it's hard to go back.

sageburns11d ago

Hold up, is cream cheese in buttercream really that life changing? I tried a half and half mix once and it just tasted like... slightly tangy buttercream. Not bad, but my people didn't notice anything different and the texture was a little softer than I like. I think the hype is way overblown.