This is 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 cream cheese 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.
- Simple 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.
Prep Time 5 minutes
Cook Time 5 minutes
This is 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.
Ingredients
- 1/4 cup butter
- 113 grams / 4 oz full-fat cream cheese
- 1/2 tsp vanilla
- 1/3 cup powdered sugar / icing sugar sifted, add more if preferred
Instructions
- 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.
Did you make this recipe?Tag @rivertenkitchen and hashtag it #rivertenkitchen
Last Updated on
