Classic Italian Buttercream & Cream Cheese Frosting
I have always liked the taste of cream cheese frosting, particularly with certain cakes, like those with lots of spice or banana, carrot or pumpkin. The main objection I have is the amount of powdered sugar that goes into the traditional recipe. This recipe is a bit more involved than traditional cream cheese frosting, but it does result in a fluffier icing with less sugar and more butter. A trade off between sweet from the powdered sugar and richness and creaminess from the butter. To make this you must first make the classic Italian Buttercream, then whip the cream cheese and then slowly mix in the buttercream. It is a longer process, but very much worth the time and effort. Fortunately, it can be made several days ahead of use and may be frozen for up to one month. After combining you may also add different extracts or concentrates. This is enough frosting for one 9" double layer cake.
Equipment
- 1 candy thermometer
- 1 electric or hand mixer
Ingredients
FOR THE CLASSIC ITALIAN BUTTERCREAM
- 1 1/8 cups granulated sugar(227g)
- 1/2 cup water (120g)
- 1/8 tsp salt (2g)
- 4 grade A large egg whites
- 1 1/2 cups unsalted butter (342g)
- 1 tsp Nielsen & Massey vanilla extract (4.3g)
THE CREAM CHEESE
- 8 oz Cream cheese (114g) classic NOT whipped
Instructions
INSTRUCTIONS FOR THE CLASSIC ITALIAN BUTTERCREAM
- Pour the sugar and water into a sauce pan. Cover with a lid and bring to a boil. When the sugar has dissolved, remove the lid, lower the heat to medium and place a candy thermometer in the pan. Continue to cook until the mixture has risen to 240° F or 115° C or Soft Ball Stage.
- While the sugar/water mixture is heating , place the egg whites , along with the salt in the bowl of your mixer. Fit the mixer with the whisk attachment and beat the whites until soft peaks are formed.
- When the sugar solution has reached 240° or Soft Ball stage on your candy thermometer remove from the stove. Now, set the speed on your mixer to low and very carefully and very slowly pour the sugar syrup into the egg whites. Keep the mixer on low speed until all the syrup has been added, then turn the speed up to medium.
- Continue to beat until the whites form a very stiff meringue, as shown in the photo. This generally takes about 4 to 5 minutes. Next, scoop out into a bowl to cool before adding the butter. At this point, I recommend washing the mixing bowl and whisk as some of the sugar syrup always clings to the sides. If left in place these hard little lumps of sugar tend to break off when the butter is added and mix into your frosting.
- Once the meringue has cooled to room temperature, scoop it back into your clean and dry mixer bowl. Again, use your whisk attachment. Cut your room temperature butter into tablespoon size pieces and with your mixer on medium speed, add one piece at a time, incorporating each before adding the next. When all the butter has been mixed into the meringue add the Vanilla Extract. SEE NOTES The temperature of the butter is important. A good way to test is if your pieces of butter will retain your thumb imprint when pressed.
ADDING IN THE CREAM CHEESE
- Add the cream cheese to your mixer. Use the whisk attachment to beat until it is smooth and creamy. This is much easier if your cream cheese is at room temperature.
- When it reaches this stage have the speed on medium and start adding your Classic Italian Buttercream. Add about 1/4 cup at a time and blend completely before adding the next. Take your time as going too quickly between each buttercream addition may cause the frosting to break.
- When all has been combined it may be a bit soft and it is best to chill prior to frosting you cake. This icing will last up to a week in the refrigerator or you may seal in an airtight container and freeze up to one month.
Notes
If during the process of adding the butter to the meringue the mixture “breaks” (by this we mean separates a bit, looks a bit like cottage cheese) place the mixing bowl in a pot of very warm water or heat from a gas burner to warm just a bit. You don’t want to get it hot, just a bit warm. Return to the mixer and turn the speed up to high. It should all come together again.