This single serving cream cheese frosting is creamy, fluffy and you don’t even need powdered sugar or butter to make it. You can even use cream cheese spread or whipped cream cheese so you aren’t stuck with a block of cream cheese left over after you make it.
By using whipping cream, you don’t have to worry about having runny cream cheese. The whipping cream helps make this a cream cheese frosting you can pipe with.
Small-Batch Cream Cheese Frosting
This small batch of cream cheese frosting is creamy, fluffy, and not too sweet with a cream cheese tang.
Ingredients
- 2 oz cream cheese, softened (can use cream cheese spread)
- 1/4 cup powdered sugar or granulated sugar
- Pinch salt
- 1/4 teaspoon vanilla
- 1/4 cup + 2 tablespoons heavy whipping cream, cold
Instructions
- Use a hand mixer to beat the 2 oz cream cheese until smooth.
- Then add the 1/4 cup sugar, pinch salt and 1/4 teaspoon vanilla. Beat until well combined. If you're using granulated sugar it will take a little longer as the sugar will take some time to dissolve into the cream cheese.
- Add the 1/4 cup + 2 tablespoons heavy whipping cream. Beat the frosting until it begins to get fluffy and has the texture of a thick whipped cream. It should hold its shape somewhat and definitely should not be runny.
Notes
You can add another 2 tablespoons of sugar if you'd like a sweeter frosting.
This recipe makes about one cup of frosting which is enough to frost 4 to 6 cupcakes.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 102Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 80mgCarbohydrates: 8gFiber: 0gSugar: 8gProtein: 1g
Nutrition information is an estimate only.
Now you have the recipe for the best small-batch cream cheese frosting and it’s time to explore all the delicious things you can eat it with!
-Cupcakes – vanilla, pumpkin, sweet potato (I recommend my sweet potato cupcakes)
-Cakes – chocolate (like these mini chocolate cakes), banana (like this banana sheet cake for two) as well as carrot, red velvet
-Cookies – can be a topping for sugar cookies or as a filling for a cookie sandwich. You can use pretty much any flavor cookie such as chocolate, chocolate chip, pumpkin, snickerdoodle etc.
-Sweet bread – cream cheese frosting can be put on top of quick breads like pumpkin bread, banana bread, zucchini bread etc
-Cinnamon rolls – an absolute classic use
-Pancakes, waffles, and French toast – either put between two pieces for a “stuffed” French toast or add additional milk until you can use it almost like syrup.
-Brownies or blondies
-Fruit dip
The possibilities are endless!
Can You Make Cream Cheese Frosting With Cream Cheese Spread?
My cream cheese frosting can absolutely be made with cream cheese spread! That is typically how I make it. I like that I can make the frosting then use the cream cheese spread on other foods, rather than being stuck with a big block of cream cheese.
While this frosting works with cream cheese spread, most cream cheese frostings do not work with cream cheese spread. It tends to make the frosting too runny and once you add enough powdered sugar to make it not runny, it is likely too sweet.
The main reason this frosting works with cream cheese spread while others don’t is that it doesn’t have butter and the whipped cream helps give the frosting its structure while still being able to pipe it onto cupcakes (though it won’t work well if you try to pipe small details with it).
If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!
