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Perfect buttercream



90 grams butter (room temperature)

200 grams icing sugar (sifted)

1 tablespoon vanilla bean extract

125 grams cream cheese

Sour cream





  • Cream butter until pale and fluffy.

  • Add icing sugar and vanilla and beat until well combined.

  • Add cream cheese all at once and mix only until combined (if you over beat at this stage the mixture will separate)

  • Add sour cream one tablespoon at a time until you reach the desired consistency.


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