This Small-batch Cream Cheese Frosting recipe is silky smooth, tangy, and very cream cheesy, basically everything you could can cream cheese frosting be frozen 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. Small-batch cream cheese frosting in a glass bowl. This Small-batch Cream Cheese Frosting recipe is silky smooth, tangy, and very cream cheesy! 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.
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. 3 cup more of powdered sugar. Small-batch cream cheese being piped onto a pumpkin cupcake. 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! 4 and 1 cup frosting depending on how much sugar you use and how much air you beat into it.
This is for the folks who don’t LOVE frosting. Double the frosting if you’re a big fan. Cream cheese frosting being scooped out of a glass bowl. FAQHow 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? 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? 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?
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. 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. If you’d like to use salted butter, simply omit the pinch of salt in the recipe.