Small Batch Cream Cheese Frosting

By srumbel

Ingredients

• 1/4 cup (2 ounces or 4 tablespoons) unsalted butter, softened
• 4 ounces full-fat cream cheese, softened
• 1/2 - 1 cup powdered sugar, sifted
• Pinch of salt
• 1/4 teaspoon vanilla extract

Preparation

Step 1

In a large mixing bowl, beat together the butter and cream cheese for 30 seconds or until combined then add 1/2 cup powdered sugar and salt. Beat until light and fluffy, 3-5 minutes. 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.

The yield for this frosting recipe 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, 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.