Cream cheese butter cream is a tasty and easy way to add a little extra flavour to your carrot cake or chocolate cake. You can find my carrot cake recipe here. Actually it would be a nice addition to any kind of cake, cupcakes or cookies.


Yield: 6-8 cups

  1. Place the cream cheese and butter into a large bowl. Blend with an electric mixer until creamy.
  2. Add the vanilla and blend until fully mixed.
  3. Add the icing sugar, a couple of cups at a time, and blend well after each addition. Continue until all of the sugar is mixed.
  4. The milk is optional. I try not to use milk in my cream cheese buttercream because it can get runny. If you are sure to soften the butter and cream cheese to room temperature, you shouldn’t need the milk, but you can add as much as needed to reach your desired consistency.


  • 1 cup of Butter, softened to room temperature
  • 250 g of Cream Cheese, softened to room temperature
  • 1-2 tsps of Vanilla
  • 8 cups of Icing Sugar
  • 1 tbsp of Milk (optional)


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