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“CREAMCHEESE” in italiano


  • 150g butter, softened
  • 270g icing sugar
  • Vanilla extract
  • 150g of Creamcheese



  1. Beat the butter in a large bowl until soft, beat it for at least 5 minutes!
  2. Use the whisker attatchemnt of your standing mixer.
  3. Add half of the icing sugar and beat until smooth.
  4. Add the remaining icing sugar and beat the mixture until creamy and very smooth.
  5. It usually takes about 5-6 minutes.
  6. Until it resembles whipped cream!
  7. Add in the vanilla extract.
  8. Add the creamcheese little by little, do not mix for more than 2 minutes, if you do it, the creamcheese will “react” to the “overheated” cream and you’ll end up with a creamcheese buttercream that has a very “foamy” consistency. And we do not want that.


It can be stored at room temperature for an entire day.

(Even longer but I alway try to use whitin the day)


>> DOWNLOAD THE RECIPE in pdf format HERE <<