Vanilla Bean Cream Cheese Buttercream
Print RecipeIngredients
- 16 oz cream cheese, room temperature
- 2 oz unsalted butter, softened
- 1 TBSP vanilla extract
- 1/2 ea vanilla bean, scraped
- 2 cups powdered sugar
- 1 tsp salt
Instructions
- In the bowl of stand mixer, fitted with the paddle attachment mix the cream cheese on low speed until smooth, about 2 minutes.
- Scrape down the sides and bottom of the bowl, add the butter, powdered sugar, vanilla bean, salt, and vanilla extract mix on lowest speed to combine.
Notes
Recipe adapted from Bouchon Bakery
This buttercream can be used when it's made fresh or it may be made and kept in the refrigerator for 3 days. If it has been in the refrigerator, let it sit at room temperature until just cool to the touch, then transfer to a stand mixer fitted with the paddle attachment and beat until smooth.
This buttercream can be used when it's made fresh or it may be made and kept in the refrigerator for 3 days. If it has been in the refrigerator, let it sit at room temperature until just cool to the touch, then transfer to a stand mixer fitted with the paddle attachment and beat until smooth.
Servings: 2 cups