Name: Fluffy Small Batch Cream Cheese Frosting
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 cups
Cuisine: American
Ingredients: 0.25 cup unsalted butter; 4 ounces full-fat cream cheese; 2 cups powdered sugar; 0.5 tsp pure vanilla extract; 1 pinch Kosher salt

Fluffy Small Batch Cream Cheese Frosting

Fluffy Small Batch Cream Cheese Frosting cover

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Fluffy Small Batch Cream Cheese Frosting

Midnight Bake Club Verified

Ingredients

Warning0 allergens identified

Fluffy Small Batch Cream Cheese Frosting

Instructions

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Instructions

Add the unsalted butter and cream cheese to a medium mixing bowl. Using a hand mixer or stand mixer with a whip attachment, beat the butter and cream cheese until the mixture is smooth.

Using a fine mesh sieve, sift the powdered sugar into the cream cheese mixture and beat until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Mix in the vanilla extract and salt.

Turn the mixer to medium-high and beat the frosting for another 2-3 minutes, until it's very fluffy. Store in an airtight container and refrigerate, or use it right away on cupcakes, cookies, cake, etc.

Nutrition

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Tips & Tricks (5)

Room Temperature is Essential 🌡️
Allow cream cheese and butter to sit at room temperature for 30 minutes before mixing to ensure smooth, lump-free frosting with perfect fluffy texture.
Whip in Stages for Maximum Fluff ☁️
Beat the cream cheese and butter together first until pale and fluffy (2-3 minutes), then gradually add powdered sugar while continuing to whip for an airy, cloud-like consistency.
Balance Tanginess with Sugar Control 🎯
Add powdered sugar gradually while tasting, as varying cream cheese brands have different moisture levels—this prevents over-sweetening and keeps the signature tangy flavor front and center.
Vanilla Extract Timing Matters 🥶
Add pure vanilla extract in the final 30 seconds of mixing to preserve its delicate aromatics and prevent the alcohol from being whipped away.
Kosher Salt Enhances Without Detection 🧂
A pinch of kosher salt amplifies the cream cheese's tang and balances sweetness—start with just 1/8 teaspoon for a small batch, as it goes a long way.