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Cupcakes topped with swirls of less-sweet vanilla buttercream

Less-Sweet Vanilla Buttercream

A small-batch vanilla buttercream with much less powdered sugar than a classic American buttercream and a little cream cheese for tang. Best for spreading and simple swirls.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Dessert, Frosting
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 170 g unsalted butter ¾ cup, softened but still cool
  • 180 g powdered sugar 1½ cups, sifted
  • 60 g full-fat block cream cheese ¼ cup, slightly softened
  • 1 tsp vanilla extract
  • ⅛ tsp fine salt plus a tiny pinch more to taste
  • 1 tbsp heavy cream optional, only if the frosting is too stiff

Equipment

  • Stand mixer with paddle attachment or hand mixer
  • Fine-mesh sieve
  • Flexible spatula
  • Kitchen scale

Method
 

  1. Beat the softened butter on medium speed for 2 to 3 minutes, scraping down the bowl once, until lighter in color and creamy.
  2. Add the sifted powdered sugar in three additions, mixing on low speed after each one, then beat until combined.
  3. Add the cream cheese, vanilla and salt. Beat on medium speed for about 1 minute, just until smooth. Do not overbeat, because cream cheese loosens with long mixing.
  4. Check the texture. If the frosting is too stiff to spread, add the cream 1 teaspoon at a time. If it is already soft, leave the cream out.
  5. Taste the frosting. For more balance, add a tiny extra pinch of salt or a few drops of vanilla, mixing and tasting between additions.
  6. If the frosting feels too soft, refrigerate it for 10 to 15 minutes, then stir or beat briefly until spreadable. Use on a completely cooled cake or cupcakes.

Notes

Makes about 2 cups (roughly 415 g), enough to frost 8 to 10 cupcakes or the top of a single-layer 8-inch (20 cm) cake.
Butter should be cool and soft, not greasy or melted. Around 65–68°F (18–20°C) is ideal.
This frosting is meant to taste balanced, not unsweetened. It is softer than a classic American buttercream, so it is not the best choice for very detailed piping.
Because it contains cream cheese, keep the frosting and anything frosted with it covered in the refrigerator for up to 5 days. Let it soften at cool room temperature for 10 to 15 minutes and beat briefly before using again.