This Small-batch Cream Cheese Frosting recipe is silky smooth, tangy, and very cream cheesy, basically everything you could possibly want from cream cheese frosting!
I have another small-batch frosting recipe to share with you today, Small-batch Cream Cheese Frosting.
This frosting is smooth, tangy, and intensely cream cheesy, which I think is an absolute must for cream cheese frosting.
I hate it when I bite into something with a “cream cheese frosting” and the cream cheese is barely a whisper of a flavor.
*This* cream cheese frosting, you take a bite and you know immediately what you’re eating. It has a 1:1 ratio of cream cheese to butter, so you still get all the richness of a buttercream, but also the smooth tang of cream cheese, which is exactly what you want from a cream cheese frosting.
Ingredient Notes
- Cream cheese: Philadelphia cream cheese is my go-to cream cheese for desserts.
- Room temperature butter: Make sure you’re starting with room-temperature butter (and cream cheese) or you’ll struggle to get a smooth and creamy frosting. You’ll know your butter is at the right temperature when you can smoosh an indentation into it with your finger, but the butter around it should still hold its shape.
- Powdered sugar: I prefer my cream cheese frosting a little softer than traditional American buttercream, so this recipe uses only 2/3 cup powdered sugar. For a stiffer frosting that will pipe really cleanly, add up to 1/3 cup more of powdered sugar.
How to Make Cream Cheese Frosting
- In a medium bowl, combine cream cheese, butter, and vanilla extract. Beat until well-mixed and fluffy.
- Add powdered sugar and salt and continue to beat until sugar is completely incorporated and frosting is smooth and creamy.
- Pipe or spread over something delicious and enjoy!
Recipe Yield
This recipe makes between 3/4 and 1 cup frosting depending on how much sugar you use and how much air you beat into it. That will cover:
- 4 to 6 cupcakes with a piping bag
- 8 cookies
- 1 single-layer 6-inch or 7×5-inch cake or brownies (top and sides)
- 1 8-inch cake (a thin layer over top only) – This is for the folks who don’t LOVE frosting. Double the frosting if you’re a big fan.
Where to Use Cream Cheese Frosting
- Mini Carrot Cake
- Small-batch Vanilla Cupcakes
- Small-batch Chocolate Cupcakes
- Small-batch Pumpkin Cupcakes
- Mini Pumpkin Cake
- Small Banana Cake (double the frosting)
- Red Velvet Cake (double the frosting)
FAQ
How do I avoid lumps in my cream cheese frosting?
To avoid lumps, starting with softened cream cheese and butter is essential. If they are too cold, they will not mix well.
When you start beating your cream cheese and butter together, if they are not mixing nicely, don’t add the sugar yet. Let everything sit for 5 to 10 minutes at room temperature and try again. This isn’t usually much of a problem in summer, but can be an issue in cold kitchens during the winter.
Can I freeze cream cheese frosting?
Yes. Cream cheese frosting freezes quite well. Store in a freezer bag in the freezer for up to 2 months. When you’re ready to use it, allow it to defrost in the fridge and then set it out on the counter until it comes up to room temperature for easy spreading.
Does cream cheese frosting need to be refrigerated?
Yes. Cream cheese frostings and desserts topped with them should be stored in the refrigerator in an airtight container.
Can you make this frosting in advance and store it in the refrigerator?
Yes. You can store this frosting covered in the refrigerator for about 48 hours, but the frosting is extremely firm cold, so you’ll need to let it come to room temperature on the counter before using.
Can I double this recipe?
Absolutely! You can scale up this recipe with no preparation changes needed. To change the recipe yield, hover over the serving size in the recipe card below or click if you’re on mobile, and slide the slider.
More Cream Cheese Desserts
- Easy Cheesecake
- Cheesecake Bites
- Oreo Cheesecake Bites
- Kahlua Cream Cheese Cup Pies
- Small-batch Cinnamon Rolls with Cream Cheese Frosting
More Small-batch Frosting Recipes
- Vanilla Frosting
- Chocolate Frosting
- Chocolate Cream Cheese Frosting
- Cookie Dough Frosting
- Strawberry Frosting
- Oreo Frosting
Small-batch Cream Cheese Frosting
Ingredients
- 2 ounces cream cheese softened
- 4 tablespoons (2oz) unsalted butter softened*
- 1/4 teaspoon vanilla extract
- 2/3 cup (80g) powdered sugar sifted, plus up to 1/3 cup more for stiffer frosting
- Pinch of salt
Instructions
- In a medium bowl, combine cream cheese, butter, and vanilla extract. Beat until well-mixed and fluffy.
- Add powdered sugar and salt and continue to beat until sugar is completely incorporated and frosting is smooth and creamy. For a stiffer frosting, add up to 1/3 cup more of powdered sugar. Enjoy!
Notes
This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
Monica says
This frosting was SO good!!!
I tried it on apple. Delicious
Tracy says
Lol the best way to eat an apple!
Candy says
I made a banana Bundt cake……the icing was excellent. Thanks so much for sharing your recipe.
Cassidy says
This icing was PERFECT!!!
Laura says
Just found this recipe and it turned out fabulous! Will def make it again. I doubled it and used 1 3/4 c powdered sugar. It was perfect!
Laura Korb says
This recipe was excellent and just what I needed! I’ll come back to it for sure time and again. I actually halved the recipe because I only had 6 carrot muffins to ice. Thanks for sharing!
Zarreen says
Thanks for the recipe! Just what we needed to take our box cake carrot cake to the next level on a cold night in!
Juli says
I BOUGHT 2 but brownies from the grocery store. Used this frosting, then added Christmas sprinkles. Turned out so cute and delicious. I cheated a little bit I was in a time crunch!
Bob Granger says
I doubled the recipe and it was just right for a box mix carrot cake.
Carol Rossi says
I made this frosting to go with a small batch Spice cake and it was delicious! It was also easy to make. Thank you.
Tracy says
So glad it worked out for you! Cream cheese frosting on spice cake sounds amazing!
Rachel says
This was very tasty but I added some more cream cheese to make it a little tangier. The perfect amount to frost a 1 layer 9” cake.
Tracy says
So happy to hear this worked out for you!!
Nelushi says
Thanks, this really helped ♥️
Tracy says
So glad to hear it, Nelushi!
Kim says
Perfect. I doubled the recipe for cupcakes.
Tracy says
Glad you enjoyed it, Kim!
Angela says
If I double this will it be enough to frost a double layer 6 inch cake with a layer of frosting in the middle?
Tracy says
Hi, Angela, double should be the perfect amount, unless you want to go really heavy on the frosting or are adding decorations, then 2 1/2 it.
Angela says
Wonderful. I thinking of making the layer icing in between the cakes strawberry flavored so I think I’ll start wil double and see how it goes. I made sure to get enough stuff incase I need to make more.
Julie says
Will these frosting taste ok overnight? As i’m planning to bake the cupcakes the night before my son’s bday party?
Tracy says
This frosting holds up just fine overnight. Just make sure to store the frosted cupcakes in the refrigerator. Hope everyone enjoys it!
RossC says
Thank you for small batch frostings… Exactly what I need for my 6″ cakes..
I’ve been making full batch frostings and having to freeze what I don’t use.. While this isn’t a huge problem, its nice to know I’m putting together what I need, fresh every time… :O)
Tracy says
Happy to help, Ross! 🙂 Hope you enjoy it!