Red Velvet Cream Cheese Buttercream

• Vegetarian
• Gluten free

• Baking & Spices

  • 1/4 cup Cocoa, fine quality unsweetened
  • 4 1/2 cups Confectioners' sugar
  • 2 tsp Gel base red food coloring
  • 2 1/2 tsp Nielsen-massey vanilla extract, pure such as

• Dairy

  • 1 (8-ounce/226 grams package cream cheese
  • 1 cup Butter, unsalted

Found on wickedgoodkitchen.com

Description

Ingredients

• 1 cup (2 sticks/226 grams) unsalted butter, softened (or 1 stick salted & 1 stick unsalted)
• 1 (8-ounce/226 grams) package cream cheese, such as Philadelphia®, chilled from the fridge
• 2½ teaspoons (12.5 ml) pure vanilla extract, such as Nielsen-Massey®
• 2 teaspoons (10 ml) gel base red food coloring, kosher or natural, such as ChefMaster®
• 4½ cups (540 grams) confectioners’ sugar, spooned in cup, leveled off & sifted
• ¼ cup (28 grams) fine-quality unsweetened cocoa, such as Pernigotti, available at Williams-Sonoma, spooned in cup, leveled off & sifted

Directions

• Using an electric stand mixer fitted with paddle attachment, or handheld mixer and large bowl, beat butter on medium speed until creamy. Add cream cheese; beat until fully incorporated. Add vanilla and food coloring and mix until well blended. Gradually increase mixer speed to high and continue beating until light and fluffy, scraping down the sides of bowl as necessary with rubber spatula.
• In a large bowl, whisk together sifted confectioners’ sugar and cocoa. Gradually add confectioners’ sugar and cocoa mixture, beating on low speed (stir), until well combined. Beat on high speed until well combined and smooth while scraping down sides of bowl as necessary, about 2 minutes.
• Before filling, frosting, icing and piping cakes, rebeat buttercream to ensure smoothness.