Small Batch Cream Cheese Frosting Recipe

Tangy and sweet cream cheese frosting pairs beautifully with your favorite cakes, cupcakes, brownies, or cookies.

Course Dessert

Cuisine American

Prep Time 5

Mix time 3

Total Time 8

Servings serving

Calories 1487kcal

Author Whitney Wright

Ingredients

4 tablespoons unsalted butter softened to room temperature
1 1/4 cups powdered sugar can add more, up to about 1 3/4 cups depend on how sweet you like it
1/2 teaspoon vanilla extract
pinch salt
5 oz cream cheese chilled and cut into 1 oz pieces

Instructions

In the bowl of a stand mixer fitted with the paddle attachment mix the butter, powdered sugar, vanilla, and salt on low speed until combined. Use a rubber spatula to scrape down the sides of the bowl if needed.
With the mixer on low, add the cream cheese, 1 oz at a time.
Once all cream cheese has been added continue mixing for 2-3 minutes.

Notes

If powdered sugar is clumpy, sift it before adding to the frosting.

This recipe makes enough to frost 12 cupcakes, but not piped super high.

Store frosting in the fridge, covered, in an airtight container for 4-5 days. Before using, remove from fridge and allow it to come to room temperature.

This recipe can easily be doubled if you want more frosting for your cookies, cakes, brownies, or cupcakes.

Nutrition