No Butter Cream Cheese Frosting (4 Ingredients)
This no butter cream cheese frosting is smooth, tangy, and made with just four simple ingredients. If you’re wondering whether you can make cream cheese frosting without butter — the answer is yes. This version is softer and lighter than traditional butter-based frosting and perfect for spreading on cakes, cupcakes, and cinnamon rolls.
Sometimes you simply don’t want butter in your frosting — or you don’t have any on hand. This version relies entirely on full-fat cream cheese for structure, giving you a creamy, slightly softer frosting with a clean tangy flavor.
Why is this the best frosting recipe?
- Made completely without butter
- Only 4 ingredients
- Quick 10-minute recipe
- Lighter texture than traditional cream cheese frosting
- Perfect for spreading and filling cakes
Ingredients for Cream Cheese Frosting Without Butter
- Full-fat brick cream cheese – Do not use low-fat or spreadable tub versions. Full fat gives structure.
- Powdered sugar – Sifted to prevent lumps and ensure smooth texture.
- Vanilla extract – For flavor depth.
- Salt – Balances sweetness and enhances the tang.
That’s it. No butter. No heavy cream. No mascarpone.
Step-by-step: How to Make Cream Cheese Frosting Without Butter
- Beat softened full-fat cream cheese until completely smooth.
- Add sifted powdered sugar, vanilla, and salt.
- Mix on low until combined, then increase slightly until creamy and smooth.
- Use immediately or refrigerate for 20–30 minutes if you prefer a firmer consistency.
Flavor Variations
This frosting can be easily flavored. Keep additions minimal to maintain structure.
- Citrus – Add 1 teaspoon lemon or orange zest.
- Spiced – Mix in ½ teaspoon cinnamon or pumpkin spice.
- Chocolate – Add 2 tablespoons sifted cocoa powder.
- Berry – Stir in 1–2 tablespoons freeze-dried berry powder.
What’s the Difference Between Butter and No-Butter Cream Cheese Frosting?
- Butter Version – If you need a more stable frosting for decorating or fondant-covered cakes, try my stable cream cheese frosting here.
- Thicker and more stable
- Better for piping sharp designs
- Suitable under fondant
- No Butter Version (this recipe)
- Softer texture
- Lighter mouthfeel
- More tang-forward flavor
- Best for spreading and filling
Pro Tips for Cream cheese frosting without butter
- Use Full-Fat Cream Cheese – Low-fat versions contain more water and will make the frosting loose.
- Do Not Overmix – Whip just until smooth. Overmixing can break the structure and make it runny.
- Sift the Powdered Sugar – Prevents lumps and ensures a smooth finish.
- Chill When Needed – If the frosting feels soft, refrigerate for 20–30 minutes before using.
Troubleshooting No-butter cream cheese frosting
| Problem | Cause | Fix |
|---|---|---|
| Too runny | Overmixed or too warm | Chill 20–30 minutes |
| Too thick | Too much sugar | Add 1 tsp milk at a time |
| Grainy | Unsifted sugar | Sift sugar next time |
How to use this no-butter cream cheese frosting?
- Stuffed Cookies: Make cookie sandwiches by spreading cream cheese frosting between two cookies. Use oatmeal, chocolate chip, or sugar cookies for delicious combinations.
- Doughnuts: Fill doughnuts with cream cheese frosting for a delightful surprise. Dip the doughnuts in a glaze or roll them in cinnamon sugar for added flavor.
- Cinnamon Rolls: Spread cream cheese frosting over warm cinnamon rolls for a decadent twist on a classic treat. Add chopped nuts or raisins for extra texture.
- Pancakes or Waffles: Instead of traditional syrup, use cream cheese frosting to top pancakes or waffles. Add fresh berries or a drizzle of honey for extra sweetness.
- Desserts: Use cream cheese frosting as a layer in desserts like trifles or parfaits. Alternate layers of cake, fruit, and frosting for a stunning presentation. Can you imagine cinnamon rolls without cream cheese? The same goes for pastries such as cream puffs, profiteroles, Danish pastries, and puff pastry desserts like Mille Feuille.
- Layer cakes – Red velvet cake, carrot cake, or pumpkin cake are, of course, popular with cream cheese, and for a good reason. Perfect frosting for sheet cakes whether you use chocolate cake or vanilla sheet cake.
- Stuffed French Toast: Spread cream cheese frosting between two slices of French toast for a deliciously indulgent breakfast or brunch option.
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Frequently asked questions
You must use cream cheese with at least 38% fat or more. Cream cheese is not an extra ingredient here, so the powdered sugar must be mixed with the fat in the cream cheese to give us that light, fluffy texture.
Yes. Cream cheese and powdered sugar naturally create a smooth frosting without needing butter. The result is softer than traditional versions but perfect for spreading.
You can pipe simple swirls, but it won’t hold sharp decorative edges like butter-based frosting.
It may be overmixed, too warm, or made with low-fat cream cheese. Chill briefly to firm it up.
You can pipe simple swirls, but it won’t hold sharp decorative edges like butter-based frosting.
Always room temperature. This will give you a smooth texture. Cold ingredients will give you lumpy cream cheese and very sweet frosting because it has not been emulsified enough.
NO!! This frosting is not brand-sensitive but rather fat percentage-sensitive, meaning it must contain at least 38% fat. Of course, the cream cheese has to be unflavored so it does not influence the final flavor of the frosting.
Cream cheese is a perishable product like milk, yogurt, or whipped cream. Hence, it must be treated with the same courtesy.
Similarly, like whipped cream, cream cheese becomes fluffy and a lot of air is incorporated into the frosting. Yet, over time, it loses its volume when kept outside, especially in warmer climates.
No Butter Cream Cheese Frosting Recipe
This no butter cream cheese frosting is light, fluffy and melts in the mouth just like whipped cream. A simple, easy and effortless recipe that gets done in less than 10 minutes. Perfect for cupcakes or your favorite carrot cake recipe.
Ingredients
- 450 g (2 cups) Cream cheese
- 250 g (2 cups) Powdered sugar
- ½ tsp Kosher salt
- 1 tsp Vanilla extract
Method
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.450 g Cream cheese
- Add powdered sugar, salt, and vanilla extract, and beat until well combined and smooth.250 g Powdered sugar, ½ tsp Kosher salt, 1 tsp Vanilla extract
- Use immediately or refrigerate until ready to use. Allow the frosting to come to room temperature before frosting your cake or cupcakes.
Notes
Equipment you will need
Nutrition
Tried this recipe?
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Pastry Day 12: Dessert Sauces- Done.
Soooo yummy!!
Hi can I layer a cake with this recipe thank you x
Yes, you can use it on a cake but the frosting is much softer than one will butter. Even when chilled it won’t become firm like butter. But it is absolutely delicious.
My friend is allergic to dairy. Can I use water instead of cream?
You can use almond milk or coconut milk. I have not tried water but I think it might work.
Hey, I can’t wait to top my oreo cupcakes with this frosting! But, can we store it in the freezer? And what difference does it make with and without butter?
Naowara. You can store cream cheese frosting in the freezer too. Butter does make it more stable but cream cheese gives a more creamy rich cheesecake kinda taste. Those who love cream cheese appreciate it more. But, some prefer the butter and cream cheese combination.
Love cream cheese and love this frosting. It really holds well as long as you use full fat cream cheese. I used these along with chai cake recipe.
Thank you, Soni. yes, it works best with full-fat cream cheese. Chai latte and cream cheese sound like a wonderful combination.