My buttercream icing recipe is simple, not to0 sweet, and great for piping cupcakes.  The icing is creamy and keeps its shape at room temperature after being put on a cake or cupcake.  The cream cheese balances out the sweetness.  You can easily add food coloring to the icing or you can modify the flavor by adding lemon extract, cocoa powder, etc

After you gather your ingredients.  You will just need to mix them all together and have a delicious icing and less then 10 minutes (not including the time it takes butter to reach room temperature!)

 

 

Ingredients

• 1 cup (2 sticks) butter, room temperature
• 4 0z cream cheese
• 1½ teaspoons vanilla extract
• 1 teaspoon heavy cream (Add up to a tablespoon, if you’re not using it to pipe a cake or cupcake)
• 4 Cups powdered sugar
• sprinkles for garnish (optional)

Instructions

1.  In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the butter and cream cheese until light and creamy, about 1 minutes.
2. Add the vanilla and beat about 1 minute.
3. Add powdered sugar, 1 cup at a time, mixing between each cup.
4. Slowly pour in the heavy cream while the mixer runs. Gradually turn speed up to medium-high and beat for 2-3 minutes or until fluffy.
5. Add to cooled cake or cupcake.
6. Enjoy!