Small Batch Cream Cheese Frosting
This silky smooth and creamy small batch cream cheese frosting is perfect to make for a mini cake or small batch of cupcakes! It's sweet, slightly tangy, and totally delicious.
Equipment
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Ingredients
- ¼ cup unsalted butter softened
- 4 oz cream cheese softened
- 2 cups powdered sugar
- ½ teaspoon vanilla bean paste
- ⅛ teaspoon sea salt
Instructions
- In a large bowl, beat the softened butter and cream cheese together with an electric mixer on medium-high speed until smooth and fluffy.
- Gradually add the powdered sugar to the mixture, one cup at a time, beating well on low after each addition.
- Add the vanilla bean paste and salt and mix on low until well combined.
- Use to frost a cooled cake or cupcakes.
Notes
This recipe makes a sturdy, pipeable frosting for 6 cupcakes or 1 6-inch cake.
Add a tablespoon of milk or heavy cream to make the frosting thinner. Add 4+ tablespoons of milk to turn it into an icing.
To make the frosting thicker, add a tablespoon of cornstarch.
Storage: Leftover frosting can be stored in an airtight container in the refrigerator for up to 1 week. Give it a mix when you're ready to use it.
Freezing: Cream cheese frosting can be frozen in an airtight, freezer-safe container for up to 3 months. When you're ready to use it, let it thaw in the refrigerator overnight before giving it a good stir to make it smooth and creamy.
Nutrition
Calories: 291kcalCarbohydrates: 41.2gProtein: 1.2gFat: 14.2gSaturated Fat: 8.6gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 3.9gTrans Fat: 0gCholesterol: 39.4mgSodium: 109.6mgPotassium: 28mgFiber: 0gSugar: 40.1gVitamin A: 122.9IUVitamin C: 0mgCalcium: 21mgIron: 0mg
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