Looking for the best cream cheese frosting recipe without leftovers? Your search ends here with this Small Batch Cream Cheese Frosting! Makes enough to frost 6 cupcakes or one 6 inch cake.
If you’ve been baking for as long as I have, then you know cream cheese frosting is a classic for most cakes.
I’ve been making this recipe for years and have used it on carrot cake, strawberry cake, pumpkin cake, and more.
Because I do small batch baking, usually I don’t use as much frosting. Most of the time I end up throwing half of it away. Who wants to waste all of that butter and sugar?
That’s why I’m sharing my Small Batch Cream Cheese Frosting recipe. It makes enough to cover a small 6 inch cake or pipe onto 6 cupcakes.
The yield for this frosting recipe will range depending on what you’re making:
- If you’re piping cupcakes, you can frost between 6-8 cupcakes, depending on how tall you make the swirls.
- If you’re frosting cupcakes with an offset spatula, you can frost 1 dozen cupcakes because you typically don’t use as much as you would piping.
- If you’re frosting a 6 inch cake, you can frost the top and edges with about a spoonful or two left over, depending on how thick you like it.
- If you’re frosting an 8 inch cake, you can still frost the top and edges. Depending on how thick you like your frosting, you may or may not have some leftover.
- If you’re frosting a small two layer cake, you can frost the middle and top. Frosting the edges will depend on how much you’ve used so far. You can always leave it as a naked cake with the edges showing.
What you’re making will also determine how much powdered sugar you should use. I found 1/2 cup sufficient enough to spread onto a cake.
However, if you’re piping onto cupcakes, you may want to add a little more to stiffen it up.
Sometimes if the frosting gets too warm especially during the summer, you can refrigerate it for about 15 minutes or until it starts to firm up again.
If I’m piping cupcakes, I find transferring the frosting to the piping bag then refrigerating the bag to be the easiest method.
Cake Recipes For Your Small Batch Frosting
As much fun as it is to eat frosting with a spoon, chances are you need small cake recipes. That’s why I wrote my 6 Inch Cake Recipes and Small Batch Cupcake Recipes guides.
Cream cheese frosting pairs perfectly with small red velvet cake and red velvet cupcakes.
Other Small Batch Frosting Recipes
Don’t want to make cream cheese frosting? Here are more small batch frosting recipes you can make:
Small Batch Cream Cheese Frosting
Looking for the best cream cheese frosting recipe without leftovers? Your search ends here with this Small Batch Cream Cheese Frosting!
Ingredients
- 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
- 4 ounces full-fat cream cheese, softened
- 1/2 - 1 cup powdered sugar, sifted
- Pinch of salt
- 1/4 teaspoon vanilla extract
Instructions
- In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined then add 1/2 cup powdered sugar and salt. Beat until light and fluffy, 3-5 minutes.
- Beat in the vanilla. If the frosting is too thin to pipe for cupcakes, add up to an additional 1/2 cup powdered sugar.
- Use immediately or store in the refrigerator for up to 1 week. If the frosting is too soft to pipe right away, refrigerate in 15 minute increments until piping consistency.
Notes
- Want more like this? Check out my Strawberry Cream Cheese Frosting.
- Enjoyed this recipe? Check out my full list of Small Batch Frosting Recipes, including chocolate, strawberry, and more.
- Need cake ideas? Check out my full list of Small Cake Recipes and Small Batch Cupcake Recipes.
RossC says
Thank you Carla… Looking forward to the new cake recipe.. It will be a surprise as I don’t do instagram.. :O)
Carla says
It’s going to be berry good! ;)
Kayle (The Cooking Actress) says
ahhh yes-love cream cheese frosting!
Kellie says
This was my first time making cream cheese frosting and only my 2nd or 3rd time making any kind of frosting. It was so easy and so good! I put it on some homemade zucchini bread I had made. I like thicker frosting so a half cup of powdered sugar made the perfect consistency. Thank you for this recipe!!
Carla says
Sounds perfect for zucchini bread. Glad you enjoyed the recipe!
Sybil says
Finally a small portion cream cheese frosting! Perfect for cinnamon brown sugar glazed biscuits!
Carla says
Oh I love the idea of using it for cinnamon rolls!
Leah says
Not going to lie. I ate this for dinner during quarantine. Regrets? No. Delicious? Yes.
Carla says
Ha no judgement here! Sounds like a great decision to me ;)
Shivani says
Hi..i need to ask u why u did not add baking powder in red velvet cake recipe..only baking soda is there…any specific reason??
Carla says
Because there is no baking powder in red velvet cake. Baking soda reacts with the buttermilk and cocoa powder due to the acidity levels.
Kourt says
Can I use cottage cheese instead of cream cheese for the icing?
Carla says
Never tried it, but I would say no. Cottage cheese is a bit wetter plus I’m not sure about the texture for a frosting.
Kristina says
Will using a less fat cream cheese change the taste of the icing instead of using full fat cream cheese?
Carla says
A lot of the lower fat cream cheese have a higher water content to make up for the lack of fat. There’s a chance the frosting could be a bit watery/runny (I know with cheeseballs, they don’t firm up as much), but I personally haven’t tried it. I know people can be successful with Neufchatel, which has less fat than cream cheese. If you try it, let me know how it turns out. If it’s too thin, you can probably add more powdered sugar.
Dee says
I used your recipe. Even though I used cream Cheese portions, it turned out great and I was able to easily pipe the frosting.
Never buying frosting from the store. This recipe is perfect. Thank you!
Carla says
Wonderful! Glad it worked out for you.