No-Butter Cream-Cheese Frosting

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Want a simple way to add creaminess to your desserts without having to rely on butter? Spread on this No-Butter Cream-Cheese Frosting for an irresistible texture for all your treats.

Cream Cheese Frosting No Butter featured image

Before I introduce this recipe, I want you to take a quick peek at the Ingredients list then come back up here. Don’t worry; I’ll wait.

Now then… what did you notice? That’s right—there are only THREE ingredients! How many frostings can you say that about? So many frostings I know require a long list. What’s more, they demand a delicate touch and such care that anyone not having studied culinary arts in Paris is doomed to fail. Without butter, this recipe is lighter and fluffier. What’s more, the tanginess of the cream cheese can shine through now that it doesn’t have the butter hogging the flavor spotlight.

That’s what I love about this recipe. It is so quick and easy to make. It won’t distract you from whatever it is you’re actually baking. Actually, that is just one thing I love about this recipe. There’s also the exquisite creamy texture, the subtle sweetness that won’t overpower your taste buds, and its versatility, so you can add it to cupcakes as a topping, between layers of cake, and through a piping bag for decoration!

What Else Can I Add To This Frosting?

I know I’ve been beating the “Only 3 Ingredients!” drum—I think it’s a huge selling feature of this frosting—but this doesn’t mean you have to limit yourself to just the cream cheese, sugar, and vanilla. There are numerous ingredients you can add so that it works even better with the cake or dessert you’re working with. I mention below that maple syrup or honey can be added if you find the frosting not sweet enough, but you can also use fruit puree, cocoa powder, or melted chocolate. You can also add crushed nuts like pecans or walnuts for a texture change. Like coffee? Dissolve instant espresso or coffee in a teaspoon of hot water and add it to the mix. And for those adults in the audience, you should add your favorite liqueur. I find amaretto, Chambord, or Grand Marnier taste especially good.

Ingredients

8 oz. cream cheese (softened to room temperature)
3 cups powdered sugar, sifted
1 tbsp pure vanilla extract

How to Make No-Butter Cream-Cheese Frosting

Step 1: Make sure your cream cheese is at room temperature. This will ensure a smooth and creamy texture without any lumps.

Step 2: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it’s creamy and smooth, about 2 minutes. If you don’t have an electric mixer, a sturdy whisk and some elbow grease will do the trick!

Step 3: Gradually add the powdered sugar to the cream cheese, beating on LOW after each addition. Once all the sugar has been added, increase the speed to MEDIUM and beat until fluffy. Scrape down the sides of the bowl occasionally.

Step 4: Add the vanilla extract. Beat on MEDIUM for an additional minute to distribute the vanilla evenly throughout the frosting.

Step 5: Your cream cheese frosting is now ready to adorn your favorite cakes, cupcakes, or cookies. Enjoy!

FAQs & Tips

How do I prep and store the frosting?

This frosting can be made and stored for up to three days in the fridge. Just store it in an airtight container to keep it fresh. You also have the option of freezing the frosting for up to three months. Let it thaw in the fridge overnight before you use it again. In both cases, let the frosting sit out until it reaches room temperature; this will make it easier to apply to your dessert.

Is cream-cheese frosting and cream-cheese icing the same thing?

No, the key difference is consistency. Frosting is generally thicker and used as a layer in desserts. Icing, being so thin, can be compared to a glaze you apply to give your desserts a sweet sheen.

What if my frosting is too thick/thin?

If your frosting is too thick, add a small amount of heavy/whipping cream; you may find this helps if you plan on using a piping bag to apply the frosting to your dessert. If it’s too thin, add more cream cheese. If it isn’t firm enough, refrigerate it for 15–20 minutes or until the desired consistency has been achieved.

What if my frosting is too sweet?

If it’s too sweet, add more cream cheese. You can also balance out the sweetness with a few drops of lemon juice or lemon zest (the tanginess will cancel out the sweetness). If you don’t have lemon or more cream cheese, sprinkle a small amount of salt to the mix. Do this slowly and taste after every addition though; you don’t want to go overboard.

What if my frosting isn’t sweet enough?

The simple answer is to add more powdered sugar. But if you don’t have any, or want to try something different, look to honey or maple syrup. The consistency may change slightly but it will also introduce a depth of flavor you will undoubtedly appreciate. To complement the vanilla extract, you could also use vanilla sugar.

Can I use vanilla bean paste instead of the extract?

Sure. Keep in mind that bean paste is more concentrated in taste than extract so instead of using the tablespoon of extract, you can just use 1 to 2 teaspoons of the paste. Also, the paste contains those little flecks, which will alter the visual appeal (for the better, in my opinion) and the texture. Not a big deal but one you should be aware of.

Serving Suggestions

Sky’s the limit with what you can add this frosting to. These Almond Cafe Cookies, for example, as delicious as they are, could use a dollop of cream as a luxurious topping. Same goes for this Tropical Fruit Tart. What better complement for its crisp tart shell and pineapple, kiwi, berries, and mango? And my Berry Almond Tarts are bite-sized wonders that are just begging for some of this cream spread upon them.