Small Batch Cream Cheese Buttercream Frosting

Fluffy cream cheese buttercream frosting on a mixing whisk.

Small Batch Cream Cheese Buttercream Frosting

Thick, creamy, and not-too-sweet — this small batch cream cheese buttercream is made with equal parts butter and full-fat cream cheese for a tangy, vanilla-forward frosting that's ready in 10 minutes. Pipes or spreads beautifully on six cupcakes or a 6-inch cake.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings: Cups (approx.)

Calories: 218kcal

Author: Erin Cernich

Equipment

Ingredients

3 ounces full-fat cream cheese, room temperature brick-style, not tubs
3 tablespoons unsalted butter, room temperature
1 ½ cups powdered sugar
¼ teaspoon salt
1 teaspoon vanilla bean paste, or vanilla extract

US Customary - Metric

Instructions

Sift the powdered sugar over a small bowl. This will remove clumps and make the frosting smooth. Optional, but recommended.
Add the butter and cream cheese to a medium mixing bowl (or the mixing bowl for the stand mixer). Beat on medium-high speed until smooth and creamy — this will take about 1 to 2 minutes. Scrape the sides of the bowl as needed.
3 ounces full-fat cream cheese, room temperature, 3 tablespoons unsalted butter, room temperature

The cream cheese and butter need to be at the same room temperature to mix properly.

Turn the mixer on low and add the powdered sugar, salt, and vanilla. Mix on low to incorporate, then turn up to medium-high speed and mix for at least 3 minutes. Scrape the sides of the bowl as needed. The frosting will start light and creamy and will get soft and fluffy as you mix it. Do not overmix, or it can separate.
1 1/2 cups powdered sugar, 1/4 teaspoon salt, 1 teaspoon vanilla bean paste, or vanilla extract
If you prefer thicker frosting, add more powdered sugar 1 tablespoon at a time, not to exceed 3 tablespoons. Careful not to add too much, or the frosting will get too stiff and sweet.
The frosting is ready to use immediately, or it can be transferred to a covered container and refrigerated for up to a week. If refrigerating, bring to room temperature and give it another mix to soften it.

Notes

Serving Size - This is a small batch recipe that can be doubled. It will yield enough frosting for 6 cupcakes or a small, 6-inch cake.
Cream Cheese - Must be the full-fat brick-style cream cheese. Spreadable cream cheese will yield loose and runny frosting.
Stand Mixer – You can use your stand mixer with a standard bowl and attachments. However, because this is a small batch recipe, the frosting will mix more evenly when you use a 3-quart mixing bowl.
Storage - Cover leftover frosting and refrigerate for up to 1 week. Bring to room temperature and give it another mix to fluff it before using.

Nutrition