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:
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 (4 tablespoons) full-fat cream cheese, softened
- 1/2 cup - 1 cup powdered sugar, sifted
- Pinch of salt
- 1/4 teaspoon vanilla extract
Instructions
- In a large mixing bowl (using paddle attachment if using a stand mixer), beat together the butter and cream cheese for 30 seconds until combined. Scrape down the bowl then add 1/2 cup powdered sugar and salt. Beat until light and fluffy, about 3-5 minutes.
- Scrape down the bowl then 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 Chocolate Cream Cheese Frosting, Peanut Butter Cream Cheese Frosting, Strawberry Cream Cheese Frosting, Raspberry 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.
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Thank you Carla… Looking forward to the new cake recipe.. It will be a surprise as I don’t do instagram.. :O)
It’s going to be berry good! ;)
ahhh yes-love cream cheese frosting!
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!!
Sounds perfect for zucchini bread. Glad you enjoyed the recipe!
Finally a small portion cream cheese frosting! Perfect for cinnamon brown sugar glazed biscuits!
Oh I love the idea of using it for cinnamon rolls!
Not going to lie. I ate this for dinner during quarantine. Regrets? No. Delicious? Yes.
Ha no judgement here! Sounds like a great decision to me ;)
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??
Because there is no baking powder in red velvet cake. Baking soda reacts with the buttermilk and cocoa powder due to the acidity levels.
Can I use cottage cheese instead of cream cheese for the icing?
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.
Will using a less fat cream cheese change the taste of the icing instead of using full fat cream cheese?
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.
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!
Wonderful! Glad it worked out for you.
Loved the small batch cream cheese frosting put in on a lemon Bundt cake pit some lemon juice on top of cake it paired very good a little sweet n tart thanks
Sounds delicious! Glad you enjoyed the recipe.
Has anyone tried freezing this? My kids birthdays are 4 weeks apart and would like to only make it once if possible. Thanks!
Yes, you should be able to freeze it. You might need to beat it for a minute or so after it thaws to smooth it out.
Cream cheese buttercream is one of my favorite frostings. Even though I forgot to sift the powdered sugar, it was easy to make. I appreciate you sharing your recipe. ☺️
If your powdered sugar isn’t too clumpy, then you can get away with not sifting. I like to sift so the frosting is extra smooth. Regardless, I’m glad you enjoyed the recipe!
This is a great, super easy recipe that I always come back to! I used 1/2 cup powdered sugar since I like the tanginess of cream cheese frosting.
Wonderful! Glad you enjoyed the frosting.
I can’t wait to get my 6″ cake pan
will glass be ok too? hopefully we’ll see. thank you
Glass tends to bake unevenly, so you’d have to play around and see how it works out.