Cream Cheese Frosting Without Butter (3 Ingredients!)

Made without butter, and using just 3 simple ingredients this easy recipe for homemade cream cheese frosting is the perfect topping for many of your favorite recipes such as red velvet cake, carrot cupcakes and more.

Jump to:

• The Ingredients
• The Method
• Leftovers and Storage
• Make it Your Own
• Ways to Use It
• Frosting Tips and Tricks
• And if you liked this recipe...
• 3 Ingredient Cream Cheese Frosting (without Butter)
• Comments

Before I tell you about the best cream cheese frosting recipe, I have to warn you.

Finish frosting the outside of your cakes before you taste it.

Because if you try just a taste from the sides of the bowl, you might find yourself going back for another.

And another...

And soon you may find that you don't actually have enough fluffy frosting left at all.

So be on the safe side and make sure you have enough. Or plan to make a double batch!

A tangy alternative to buttercream frosting, this cream cheese icing tastes like cheesecake you can spread.

From carrot cake to cinnamon rolls to Chocolate Muffins, it elevates anything it touches.

The Ingredients

• Cream Cheese- Ensure you are using block-style full fat cream cheese (not the spreadable stuff in the tub!) for best results. Use a high quality cream cheese for best results- I always have good luck with Philadelphia Cream Cheese.
• Powdered Sugar- AKA Confectioner's sugar or icing sugar. Or use this tutorial to make your own using whatever sugar you have on hand.
• Vanilla Extract

The Method

1. Beat cream cheese. In a large mixing bowl using a hand mixer or a stand mixer with a whisk attachment, beat the cream cheese on medium speed until very smooth.

*It is key to beat the cream cheese well to ensure that you don't end up with a lumpy frosting as butter typically helps with the creamy consistency in classic cream cheese frosting.

2. Add sugar. Add the vanilla and ¼ cup of icing sugar. Beat with your electric mixer on low until incorporated. Add an additional ¼ cup sugar, beat slowly and repeat, adding ¼ cup each time until it has all been added. Once fully incorporated, beat on high for about 1 minute until lightly fluffy.

3. Use. Spread onto cakes, cupcakes, cinnamon rolls and more.

Leftovers and Storage

Make Ahead: This frosting is a great thing to make ahead as it firms up the longer that it sits in the refrigerator. Make up to 2 days in advance and store in an airtight container in the refrigerator. Then, when ready to decorate your cake or cupcakes, set out at room temperature for 30 minutes before to help it to be more spreadable.

To Store: Since it contains cream cheese, leftover frosting (and anything that you have decorated it with) will need to be stored in the refrigerator for up to 4 days or can be frozen for up to 3 months.

Make it Your Own

Make it Sweeter- As written, this frosting is only a bit sweet as I like to taste the tang of the cream cheese (it's like spreadable cheesecake!) and therefore, I use less sugar. But, if you would like a sweeter frosting, you can increase the amount of sugar to up to 2 and ½ cups, to taste.

Add Your Favorite Flavors- After beating in the sugar, mix in one of the following:

• Cinnamon- Add ½ teaspoon cinnamon
• Chocolate- Add ½ cup cocoa powder for a chocolate cream cheese frosting
• Berry- Pulse 1 cup of freeze dried berries in a food processor or blender until a fine powder and then add the powder to the mix (about 4 tbsp)
• Coconut- Add 1 teaspoon of coconut extract
• Lemon- Add 1 teaspoon of lemon extract
• Maple- Add 1 teaspoon of maple extract

Add a Pinch of Salt- Counter the sweetness with a pinch of salt.

Ways to Use It

This cream cheese icing is the perfect complement on the top of cupcakes or your favorite cake. Try it on:

• Carrot Cake or Cupcakes
• Honey Spice Zucchini Muffins
• Red Velvet Cupcakes or Cake
• Cinnamon Rolls
• Fruit Pizza
• Pumpkin Bars

Frosting Tips and Tricks

• If you would like to pipe it onto cupcakes, refrigerate for 30 minutes and then use immediately (without bringing to room temperature) to help it to hold it's shape
• This frosting makes enough to decorate about:
  • a nine inch round or square cake
  • 12 cupcakes (spread on)
  • 8 cupcakes (piped)
  • a six inch round layer cake

LET ME PLAN YOUR DINNERS! Get My FREE Meal Plan (Including Grocery List!)>>>

And if you liked this recipe...

...you might also like:

• Chocolate Hummus
• Cranberry Sauce