Italian Cream Cheese Buttercream

This is a smooth Italian Cream Cheese Icing. Can be piped and used for decorating.


Amount Ingredient 8 oz (227 g) unsalted butter 4 oz (114 g) white vegetable or hi-ratio shortening 10 oz (283 g) cream cheese (regular or mascarpone) 1½ lb (680 g) confectioners’ sugar 1 Tbsp (8 g) meringue powder 2 Tbsp (30 ml or 28 g) heavy cream 1 tsp (5 ml) vanilla extract 1 Tbsp (15 ml) fresh lemon juice


Cream the butter, shortening, and cream cheese together for 3 minutes. Stop and scrape the
bowl. Cream for another minute.
Slowly add the sugar to the cream mixture. Add the meringue powder, heavy cream, vanilla, and
lemon juice. Beat for 1 minute on low speed to incorporate the ingredients and then beat on
medium-high speed for 3 minutes.
Stop and scrape the bowl and then beat for 2 more minutes. Don’t overbeat as the buttercream
will become too soft for icing and piping.
Store the buttercream in an airtight container for 1 week in the fridge or freeze for up to 2
NOTE: This recipe may be multiplied several times.

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