Use this Cream Cheese Frosting Without Powdered Sugar and get ready to top your desserts with a velvety smooth cream cheese unlike anything you’ve tried before. Sufficiently sweet and tangy, it is the perfect accompaniment to your favorite pastries and cakes.
I know I sound like a kid when I say this but… The frosting is the best part of any dessert! Whether it’s a pastry, a cake, a cupcake, or any other baked good, the frosting makes or breaks it. That’s why I have more than a few frosting recipes on Baked Bree. If you nail the frosting, no one is going to care whether you fail the baked bit.
Maybe I’m exaggerating but not by much. After all, the frosting is the first thing you notice when you see a dessert. And it’s the first thing you bite down on. Its texture contributes to a better mouthfeel than the dough, which it literally smothers. And, if given a choice between just the frosting or just the cake, I would choose the frosting any day of the week and twice on Saturday AND Sunday.
That’s why this recipe is such a favorite of mine. It gets the texture just right, it gets the sweetness and tartness just right, it gets the appearance just right. It serves so many purposes, from cake toppings to fruit dips, and does so effortlessly. Is this the perfect cream-cheese frosting? You should make this recipe and decide for yourself, though I know what my answer would be!
How Do I Thicken My Frosting?
Ask yourself: Was my butter and cream cheese at room temperature, or were they a bit on the warm side? If the latter, this could be why your finished product is a bit thinner than expected. Regardless, what you should do first is refrigerate it then give it a quick whisk. Sometimes the fats just need time to chill out and firm up. This is my first suggestion as it doesn’t require you to add anything and consequently affect the taste. If you find your frosting is still a bit on the thin side, you can add more butter and/or cream cheese, just a tablespoon at a time though, you don’t want to overdo it. You can also add more sugar if you don’t mind sweetening your frosting in the process.
Ingredients
- 2 cups full-fat cream cheese (softened to room temperature)
- 1 cup unsalted butter (softened to room temperature)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
How To Make This Cream-Cheese Frosting
Step 1: Whip the cream cheese smooth using the paddle attachment of your stand mixer or an electric hand mixer.
Step 2: Introduce the butter to the cream cheese, one chunk at a time, while continuing to mix at LOW-MED speed.
Step 3: With the mixer still running, slowly add the granulated sugar to fully incorporate it without causing graininess.
Step 4: Add the salt and vanilla extract (don’t forget to scrape down the sides and bottom of the bowl so that all the cream cheese is well mixed.)
Step 5: Give the cream cheese a final high-speed mix for 30 seconds to a minute, until all the sugar has dissolved.
FAQs
Put the frosting in an airtight container and keep it in the fridge for up to 4 days. If you want it around longer, store it in the freezer for up to 6 months. Let it thaw at room temperature until it reacquires its old consistency.
This is crucial for a smooth, lump-free frosting. If they’re a tad chilly, a quick 10-second zap in the microwave will do the trick.
I admit that I sometimes catch myself using these words interchangeably. But there are in fact subtle differences. Icing is more like a glaze. It’s thinner and has a bit of a sheen to it. I use it predominantly as a decoration on cookies when I want it to harden and keep whichever pattern I put it in. Frosting is its own layer. You spread it out atop cakes and the like. It’s generally creamier and isn’t applied as intricately as you would icing.
You can, but just know that the two are different. Essence is synthetic and is made to taste like vanilla. It still usually contains vanilla but you would need to consult its ingredients to see just how much. Extract is more ‘real’ and as such, is stronger. So, yes, you can replace the extract with essence but you will more than likely have to use more of it, which could affect the thickness of your frosting.
If you find yourself with an overly thick frosting, you can thin it out by adding small amounts of cream or milk. More vanilla extract can also be added, though this will affect the taste. If you don’t like the idea of adding anything, just give your frosting another whipping to aerate it and grant it a lighter consistency.
Serving Suggestions
This frosting is lovely and creamy and can go with pretty much any baked good on the site. Plus, it doesn’t bear any flavor aside from the vanilla, which I consider subtle enough not to overpower the cake or pastry you add it to. So you can add it to this Delicious Jewish Apple Cake if you think it needs some creaminess. You can also forgo the icing on this Orange Sunshine Coffee Cake (see the FAQs for the difference between icing and frosting) and replace it with frosting. To show just how versatile this frosting is, top this Citrus Mint Fruit Salad with a dollop and see for yourself just how well the sweetness of the fruit works with the tang of the cream.
Cream Cheese Frosting Without Powdered Sugar
Ingredients
- 2 cups full-fat cream cheese (room temperature)
- 1 cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
Instructions
- Whip the cream cheese smooth using the paddle attachment of your stand mixer or an electric hand mixer.
- Introduce the butter to the cream cheese, one chunk at a time, while continuing to mix at LOW-MED speed.
- With the mixer still running, slowly add the granulated sugar to fully incorporate it without causing graininess.
- Add the salt and vanilla extract (don’t forget to scrape down the sides and bottom of the bowl so that all the cream cheese is well mixed.)
- Give the cream cheese a final high-speed mix for 30 seconds to a minute, until all the sugar has dissolved.
Nutrition
