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 of 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) cupcakes 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 cream cheese frosting?
Frost your favorite cakes and cupcakes with this frosting, including:
- 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
- Mocha Cupcakes with Cream Cheese Whipped Cream Frosting (the best!)
More frosting recipes
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.