SWEET DREAMS BASIC CREAM CHEESE BUTTERCREAM

Yield: approx. 10 cups

FULL RECIPE

FULL RECIPE

1 lb. softened, unsalted butter

½ cup heavy cream, very warm (can use whole milk if necessary)

1 lb. full fat cream cheese

1 tsp. sea salt

4 lbs. confectioner’s sugar

4 teaspoons lemon juice

NOTE: YOU WILL BE SCALING THE INGREDIENTS FOR THIS RECIPE

 

  1. Scale butter and cream cheese into bowl of 6 quart mixer fitted with paddle. 
  2. Whip together starting on 1 and increasing speed to 5 until well combined.  Scrape down.
  3. Scale 2 lbs. Of sugar into a separate bowl and add salt.
  4. Place cream/milk in a glass cup and warm in microwave until very warm; slowly add a little to butter mixture and start stirring on 1.  Add a little of the sugar and mix slowly on 1.  Add more liquid and sugar gradually until all is incorporated.  Add lemon juice. Scrape down.
  5. Gradually increase speed to medium and mix for about 3 minutes.  Stop and scrape down sides of bowl and paddle.  Increase speed to high medium (about 6) and beat until fluffy and much whiter (about 2 to 4 minutes).
  6. Icing should look almost airless and very smooth and creamy.  If not, mix for another 2 minutes.  Icing should be somewhat firm.  If not firm enough, add ½ cup confectioner’s sugar and re-beat.
  7. Scrape into covered bowl and keep covered at all times.