Looking for more? Check out my other Small Batch Cupcake Recipes. You can also pipe it onto Carrot Cake Cupcakes with pineapple for Easter Dinner For Two. It also pairs well with Small Pumpkin Cake and Pumpkin Pie Cupcakes for your Thanksgiving Dinner For Two. If I’m piping cupcakes, I find transferring the frosting to the piping bag then refrigerating the bag to be the easiest method.Īs much fun as it is to eat homemade cream cheese frosting with a spoon, chances are you need small cake recipes.Ĭream cheese frosting pairs perfectly with Small Strawberry Cake and Homemade Strawberry Cupcakes. Sometimes if the frosting gets too warm especially during the summer, you can refrigerate it for about 15 minutes or until it starts to firm up again. However, if you’re piping onto cupcakes, you may want to add a little more to stiffen it up. I found 1/2 cup sufficient enough to spread onto a cake. What you’re making will also determine how much powdered sugar you should use. If you’re frosting an 8×8 cake, you can frost the top since you serve it directly from the pan and don’t need to frost the sides.You can always leave it as a naked cake with the edges showing. Frosting the edges will depend on how much you’ve used so far. If you’re frosting a small two layer cake, you can frost the middle and top.Depending on how thick you like your frosting, you may or may not have some leftover. If you’re frosting an 8 inch cake, you can still frost the top and edges.If you’re frosting a 6 inch cake such as my Small Banana 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 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 piping cupcakes, you can frost between 6-8 cupcakes, depending on how tall you make the swirls.The yield for the best homemade cream cheese frosting will vary, depending on what you’re making: How much does Small Batch Cream Cheese Frosting make? Same amount of fat, just a bit tangier to balance sweet desserts like my Homemade Red Velvet Cupcakes. All you do is swap out some of the butter in my Small Batch Buttercream Frosting for cream cheese. It’s like a buttercream frosting with cream cheese. It makes enough to cover a small 6 inch cake, an 8 inch cake, an 8×8 cake, or pipe onto 6 cupcakes. That’s why I’m sharing my Small Batch Cream Cheese Frosting recipe. Who wants to waste all of that butter and sugar? Most of the time I end up throwing half of it away. I’ve been making this recipe for years and have used it on my Small Carrot Cake recipe, Small Red Velvet Cake recipe, and other 6 Inch Cake Recipes.īecause I do small batch baking, usually I don’t use as much frosting. If you’ve been baking for as long as I have, then you know cream cheese frosting is a classic for most cakes. Mix on high for 1-2 minutes until the frosting is smooth.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 small cakes and small batch cupcakes. Mix on low speed adding the rest of the powdered sugar slowly until it is all added. Next, add all of the ingredients and only 1 C powdered sugar in a mixing bowl. Makes enough for 1 large cake or 24 cupcakesįirst, soften the butter and unwrapped-cream cheese in the microwave. Ingredientsġ 8oz Cream cheese or Neufchatel cream cheeseġ tsp Vanilla extract (I use Mexican extract because it is better) OR just make this frosting found here as it holds its shape better. put the dessert(s) in the fridge and make sure they are cool and/or omit the milk. Beat with the paddle attachment, starting on low speed for 30 seconds then increasing speed to medium-high, until well-combined, smooth, and fluffy, about 3 minutes. Add 1 pound powdered sugar (about 4 cups), 1 teaspoon vanilla extract, and 1/4 teaspoon kosher salt. Also, this frosting stays pretty soft so if you need it to hold shape after you’ve frosted the cake, cupcakes, etc. Let sit at room temperature until softened, about 45 minutes. Before frosting, make sure the cake/cookies are completely cooled. I love to use this frosting recipe for cakes, cupcakes, graham crackers, and as filling for sandwich cookies. It only takes 5 minutes to make! And the ingredients are usually those that people have on hand. Although these recipes are both crazy good, this is the BEST Cream Cheese Frosting I’ve ever tasted. She gave me the recipe and said I could add it, so I added her Vanilla Bean Frosting here. I was about to call this, ‘The Best Frosting’… until I tasted some frosting my neighbor made. We’ve made it for hundreds of people and they always remark on how amazing it is. It’s super creamy, lightly rich, and has a great balance of flavors. This Best Cream Cheese Frosting recipe has been in my family for over 50 years.
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