Small Batch Cream Cheese Frosting

By srumbel

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 6 cupcakes or one 6 inch cake.
from homemadeinthekitchen.com

Ingredients

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