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! Makes enough to frost small cakes and small batch cupcakes.

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 my Small Carrot Cake recipe, Small Red Velvet Cake recipe, and other 6 Inch Cake Recipes.

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, an 8 inch cake, an 8×8 cake, or pipe onto 6 cupcakes.

It’s like a buttercream frosting with cream cheese. All you do is swap out some of the butter in my Small Batch Buttercream Frosting for cream cheese.

Same amount of fat, just a bit tangier to balance sweet desserts like my Homemade Red Velvet Cupcakes.

How much does Small Batch Cream Cheese Frosting make?

The yield for the best homemade cream cheese frosting 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 such as my Small Banana 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.
• If you’re frosting an 8×8 cake, you can frost the top since you serve it directly from the pan and don’t need to frost the sides.

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 Cream Cheese Frosting

As much fun as it is to eat homemade cream cheese frosting with a spoon, chances are you need small cake recipes.

Cream cheese frosting pairs perfectly with Small Strawberry Cake and Homemade Strawberry Cupcakes.

It also pairs well with Small Pumpkin Cake and Pumpkin Pie Cupcakes for your Thanksgiving Dinner For Two.

You can also pipe it onto Carrot Cake Cupcakes with pineapple for Easter Dinner For Two.

Looking for more? Check out my other Small Batch Cupcake Recipes.

You can also use small batch cream cheese frosting for 8×8 cakes, such as my Strawberry Snack Cake.

Other Small Batch Frosting Recipes

Don’t want to make homemade cream cheese frosting? Here are more small batch frosting recipes you can make:

• Strawberry Cream Cheese Frosting
• Raspberry Cream Cheese Frosting
• Chocolate Cream Cheese Frosting
• Peanut Butter Cream Cheese Frosting
• Small Batch Chocolate Frosting
• Strawberry Buttercream

First published June 11, 2018