Small Batch Cream Cheese Buttercream Frosting

This small batch cream cheese buttercream is the frosting you reach for when you want something smooth, creamy, and not-too-sweet. Made with equal parts butter and full-fat cream cheese, it’s ready in 10 minutes with a tangy, vanilla-forward flavor. The frosting is stable enough to pipe or spread, and perfectly sized for up to six cupcakes or a 6-inch cake.

This frosting has been part of Butter and Bliss longer than it’s had its own post. I developed it to top my small carrot cake, and the humble little frosting has sat in the background, waiting for me to dedicate a post to it.

What I love about this frosting is that it’s not cloyingly sweet. Which is great when you’re looking for a reliable alternative to American buttercream (I still love you vanilla buttercream frosting).

The equal-parts ratio of butter and cream cheese is what makes it work. Butter gives it structure and body, and cream cheese makes it easy to achieve volume without loading up on powdered sugar. Plus, it gives the frosting the expected tangy flavor.

It’s sturdy, easy to pipe, holds its shape well, and gives you that velvety finish you expect in a frosting. And even though the primary flavor is tang, you’ll want to consider using vanilla bean paste to layer in a depth of flavor that extract doesn’t quite deliver.

If you’re looking for a cream cheese frosting without butter, my maple whipped cream cheese frosting is a lighter, no-butter option with a touch of maple flavor.

How To Make A Small Batch Of Cream Cheese Frosting

This frosting comes together easily with a hand or stand mixer. I use my 3-quart bowl on my KitchenAid — even with small batch recipes, proper mixing matters, and the smaller bowl keeps everything moving efficiently.

Add the cream cheese and butter to your mixing bowl. I like to cut them into cubes because it helps them reach room temperature faster and blend more evenly.

Add sifted powdered sugar to the creamed mix. Sifting the sugar removes lumps and incorporates a little air, giving the frosting a noticeably smoother, lighter texture.

The vanilla bean paste and salt go in with the powdered sugar — the salt balances the sweetness in a way that makes a quiet but real difference. If you’re looking for a good value on vanilla bean paste, Sam’s Club and Costco both carry a generously sized bottle at a great price.

After about three minutes of mixing, you’ll have a thick, creamy frosting ready to go. Use it immediately on your favorite small batch of cupcakes — the snickerdoodle cupcakes for two are a delicious pairing — or store it in the fridge. Just bring it back to room temperature and give it a quick mix before using; it will firm up in the fridge.

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.

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by Erin Cernich

Yield1.5 Cups (approx.)

Prep10 minutes minutes

Total Time10 minutes minutes

Equipment

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  Stand Mixer
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  3-Quart Mixing Bowl
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  Fine Mesh Strainer

Ingredients

• ▢ 3 ounces full-fat cream cheese, room temperature (brick-style, not tubs)
• ▢ 3 tablespoons (42 g) unsalted butter, room temperature
• ▢ 1 ½ cups powdered sugar
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon vanilla bean paste, or vanilla extract

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Instructions

 

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  Sift the powdered sugar over a small bowl. This will remove clumps and make the frosting smooth. Optional, but recommended.
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  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.
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  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
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  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.
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  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 Estimates

Calories: 218kcal | Carbohydrates: 31g | Protein: 1g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 22mg | Sugar: 30g | Vitamin A: 365IU | Calcium: 16mg | Iron: 0.03mg

Nutrition information is calculated by a third-party and should only be considered an estimate and not a guarantee.