This small-batch cream cheese frosting is a minimalist dream. It's creamy, smooth, and not too sweet. It’s my favorite cream cheese frosting recipe enough for moderately frosted cakes and cupcakes.
Why a small batch cream cheese frosting?
This frosting recipe is a perfect pair with my naturally red velvet cupcakes recipe. I don't know about you but I enjoy my cakes more when they're moderately frosted–the cake is the star and the frosting is just literally the "icing on the cake".
This frosting recipe is perfect for:
- Small batch (around 6-8 cupcakes) cupcake frosted with a pipe. This could vary depending on how tall you make the swirls.
- Cupcakes that are frosted with an offset spatula–you can frost 1 dozen cupcakes because you typically don’t use as much as you would piping.
- Small-size layer cakes that are designed to have minimal frosting.
- This is also perfect for cinnamon rolls! Instead of using the normal sugar icing, cream cheese frosting makes it extra special!
Where else can you use this frosting?
- Moist and Soft Banana Bread - make your banana bread extra special by adding this frosting on top!
- Carrot Banana Muffins - you can omit the cream cheese swirl and just top this cream cheese before serving
- Red Velvet Cupcakes with Beetroot powder
Small Batch Cream Cheese Frosting
- Sift powdered sugar in a sifter or a fine-mesh strainer.
- In a large mixing bowl, beat together the butter and cream cheese until combined. Add the powdered sugar. Beat until light and fluffy.
- Pour the vanilla then beat again. Taste and adjust icing sugar based on preference.
- Use immediately or store in the fridge for up to 1 week. If the frosting is too soft, place in the fridge in 15-minute increments you get the desired consistency.
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