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Jan 25, 2007 08:49 AM

Need Recipe for a good Buttercream Vanilla /Cream Cheese/Chocolate FROSTING for cupcakes

HI...i was wondering if anyone out there has a to die for Buttercream Vanilla Frosting or even a Cream Cheese one. I made the Magnolia Vanilla Cupcakes and frosting and it is way to sweet for me. I think I prefer can stuff over it! And it just didn't taste like frosting. I am making 5 dozen cupcakes this weekend for a birthday party and want to make sure I get a good frosting recipe versus using something out of the can.

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  1. The Barefoot Contessa chocolate buttercream recipe is great.

    2 Replies
    1. re: Chocolatechipkt

      do you have the recipe that you can either post or email me directly?

      1. re: vanity021

        Yup, sure do. Email me at this ID at Yahoo. :)

    2. I always love this cream cheese frosting recipe:

      1 (8-ounce) package cream cheese
      1 stick unsalted butter, softened
      1 cup melted marshmallows (I use a whole jar of marshmallow fluff)
      1 (1-pound) box confectioners' sugar (you can definitely reduce this)
      1 tsp vanilla

      Might be tasty on a chocolate cupcake.

      2 Replies
      1. re: MaryMo

        Marymo, I have a cream cheese frosting recipe that I love, but I think it is always great to try new recipes and see if perhaps they'll become your new "go to" recipe. That being said, can you lend any insight into what the marshmallows/marshmallow cream do for the recipe you posted above? My concern would be that this additional sugar would make the frosting too sweet, but perhaps the marshmallow/marshmallow cream just adds a nice texture without overly affecting the taste. Also, when you say you use a huge jar of fluff, are we talking the really big jars, or the smaller ones?

        My classic recipe uses 9 ounces of cream cheese, 1 stick of butter, 6 sifted cups of powdered sugar, 2 teaspoons lemon juice, and 1 teaspoon vanilla. Like I said, it's great, but I'd be open to trying something new, and am making a cake next weekend that requires cream cheese frosting. Thanks in advance!

        1. re: MaryMo

          I'm interested in knowing more about this too. I'm a huge fan of buttercream, but not so much with the marshmallow or whipped cream frostings. Does the cream cheese lend itself to a more buttercream-like texture with the marshmallow? I too am interested in how sweet it is because just thinking about marshmallow with the confectioners' sugar makes my teeth ache - does the butter and cream cheese cut that a lot?

          Tell us more!!

        2. You're in luck - there was several threads on this a few years back:

          You have to read a bit to get it all but it's a thread with a lot of tips.

          Good luck! (I'm sort of a frosting freak - i'd rather the frosting then the cake!!)

          4 Replies
          1. re: krissywats

            That's a fantastic recipe, a little different from what I was told is called "gravy frosting." (I think your name is much more appealing!) You can also make it with some cream cheese in place of some of the butter, which is so much better than most cream cheese frostings. Less sweet, and the flavor comes through better.

            1. re: amyzan

              great idea! I'll have to give that a go next time. Most cream cheese frostings tend to be a bit heavy for me but that sounds like a great plan.

              1. re: krissywats

                I'm going to try your custard frosting tomorrow . . . anybody try it with a mix of cream cheese and butter? I was reading the entry below for red velvet frosting.....1 stick butter and 8ox cream cheese.
                I'm making the chocolate cake out of Gift of Southern Cooking, by Edna Lewis and Scott Peacock. It's a b'day cake, so I've only got one shot . . .

                1. re: pitu

                  This seems like the standard combination for red velvet cream cheese frosting. I used the one from the Food Network for a recent party, and it was great.

          2. I made "Sprinkles" red velvet cupcakes today and the cream cheese frosting was delicious. The frosting recipe (from memory, I threw out the package) was to combine 1 stick Butter (room temp but not soft) and 8 OZ cream cheese and 1/8 tsp salt in an electric mixer on low. Add 375 grams of confectioners sugar gradually on low until combined. Add 1/2 teaspoon of vanilla and mix until combined. The texture should be like ice cream so don't overmix. It made enough for a dozen very generously frosted cupcakes.

            2 Replies
            1. re: roxhills

              How does this frosting hold up at room temperature?

              1. re: macrogal

                it was fine. I left the cupcakes out for 2 days until we had eaten all of them. It got a bit hard on the outside like I expected but it was still good.

            2. Vanilla Buttercream
              (based on the recipe from Fine Cooking)

              5 egg whites
              1 1/4 c sugar
              1/2 c plus 2 Tbs light corn syrup
              1 lb + 4 oz (2 1/2 c) unsalted butter, room temp.
              1 Tbs pure vanilla

              In a large bowl, beat the egg whites on med-high til foamy. Lightly add 6 Tbs of the sugar and beat on high til medium peaks form.

              Mix the rest of the sugar (3/4 c plus 2 Tbs) and the corn syrup in a saucepan over med-high heat, stirring to dissolve the sugar. Cook until the mixture comes to a full boil. Remove the syrup from the heat, turn the mixer on med-high, and slowly pour the syrup down the inside of the bowl. Lower the speed to medium and beat til the egg whites are lukewarm.

              Then add the butter, a Tbs at a time. Add the vanilla and beat til the buttercream is smooth.