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June 11, 2018

Small Batch Cream Cheese Frosting

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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.


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 half dozen cupcakes.

When I post a recipe for small batch frosting on its own, you know that means a new cake recipe is coming up soon. If you’ve been watching my stories on Instagram, then you know what it is. If not, it’s based on a certain fruit being in season. Stay tuned later this week for the answer!


Small Batch Cream Cheese Frosting

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.


Small Batch Cream Cheese Frosting for small cakes and cupcakes

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.

Other Small Batch Frosting Recipes:

  • Small Batch Chocolate Frosting
  • Small Batch Strawberry Cream Cheese Frosting
Small Batch Cream Cheese Frosting

Small Batch Cream Cheese Frosting

Yield: Enough to frost 6 piped cupcakes or a 6 inch cake
Prep Time: 10 minutes
Total Time: 10 minutes

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

  1. 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.
  2. Beat in the vanilla. If the frosting is too thin to pipe for cupcakes, add up to an additional 1/2 cup powdered sugar.
  3. 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

The yield for this frosting recipe will vary 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.

© Carla Cardello
Cuisine: American / Category: Frosting + Icing
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Filed Under: Frosting + Icing Tagged With: cream cheese, small batch

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Reader Interactions

Comments

  1. RossC says

    June 11, 2018 at 6:41 PM

    Thank you Carla… Looking forward to the new cake recipe.. It will be a surprise as I don’t do instagram.. :O)

    Reply
    • Carla says

      June 12, 2018 at 11:57 AM

      It’s going to be berry good! ;)

      Reply
  2. Kayle (The Cooking Actress) says

    June 26, 2018 at 9:29 PM

    ahhh yes-love cream cheese frosting!

    Reply
  3. Kellie says

    July 20, 2018 at 5:58 PM

    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!!

    Reply
    • Carla says

      July 23, 2018 at 1:46 PM

      Sounds perfect for zucchini bread. Glad you enjoyed the recipe!

      Reply
  4. Sybil says

    May 4, 2019 at 3:32 PM

    Finally a small portion cream cheese frosting! Perfect for cinnamon brown sugar glazed biscuits!

    Reply
    • Carla says

      May 6, 2019 at 12:20 PM

      Oh I love the idea of using it for cinnamon rolls!

      Reply
  5. Leah says

    April 23, 2020 at 7:48 PM

    Not going to lie. I ate this for dinner during quarantine. Regrets? No. Delicious? Yes.

    Reply
    • Carla says

      April 24, 2020 at 11:49 AM

      Ha no judgement here! Sounds like a great decision to me ;)

      Reply
  6. Shivani says

    May 20, 2020 at 12:51 AM

    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??

    Reply
    • Carla says

      May 20, 2020 at 10:45 AM

      Because there is no baking powder in red velvet cake. Baking soda reacts with the buttermilk and cocoa powder due to the acidity levels.

      Reply
  7. Kourt says

    June 8, 2020 at 11:14 PM

    Can I use cottage cheese instead of cream cheese for the icing?

    Reply
    • Carla says

      June 9, 2020 at 9:48 AM

      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.

      Reply

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I’m Carla, a 30-some childfree single woman from Pittsburgh, PA learning how to adult alone. I'm sharing recipes for two and small batch recipes made from scratch because not everybody cooks for a crowd.

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