5-Ingredient Cream Cheese Frosting Recipe
This post teaches you how to make a super smooth small batch cream cheese frosting with this easy recipe. This easy cream cheese frosting holds its shape when piped and tastes incredible on all sorts of cakes, cookies, and cinnamon rolls. It only requires 5 ingredients!
Servings: 1.5 cups
Calories: 909kcal
Ingredients
- 113 g full-fat block cream cheese softened
- 57 g unsalted butter softened
- 210 g powdered sugar
- 1 teaspoon vanilla bean paste
- pinch of fine sea salt
Instructions
- In a large bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium-high speed until smooth, about 2 minutes.
- Add the powdered sugar, vanilla bean paste, and a pinch of salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 3 minutes until completely combined and creamy. If you want the frosting a little thicker, add up to ¼ cup (30 grams) of additional powdered sugar.
Notes
Yield: This recipe yields approximately 1½ cups (360 grams) which is enough to frost 6-8 cupcakes (depending on the swirl size) or one 8x8-inch snack cake. If you need to frost 12-18 cupcakes or a two-layer 8 or 9-inch cake, double the recipe!
Storage: Cover and store leftover frosting in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator, then beat the frosting for a minute or two so it’s creamy again.
Nutrition
Calories: 909kcal | Carbohydrates: 148g | Protein: 12g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 536mg | Potassium: 221mg | Sugar: 143g | Vitamin A: 990IU | Calcium: 275mg | Iron: 0.2mg
