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.
Have you ever wanted to make a cream cheese frosting with just cream cheese? NO butter?
The best part it’s rich, delicious, creamy and melts in the mouth. While I should not favor one of my recipes over another, I will say that this is my favorite cream cheese frosting. Don’t get me wrong both my recipes are good and I love them both. And yet this one – I cannot resist eating it with a spoon. The truth is I love cheese and I can eat cheese by the block.
While both recipes are the BEST, there are advantages and disadvantages to both
This no butter cream cheese frosting is really light and has a whipped cream kinda consistency. Because there is no butter. You can pipe swirls and also use it to frost a cake. And yet, it’s a soft icing so there are limitations to what you can do with this. If I make cream cheese frosting for the family – this is it. Light and fluffy just like whipped cream.
On the other hand, my classic cream cheese frosting has butter which adds stability. Also, butter can be whipped to make a more light and fluffy buttercream kinda frosting. So you can use it in a cake covered with fondant too. It does make some nice firm cream cheese swirls on cupcakes. In addition, you can pipe borders around a cake. For my business, the classic is usually my go-to recipe. Customers love it and I love working with it.
Let’s talk ingredients and substitutes for this recipe (Save/Pin)
- Cream Cheese – No low fat – please use full-fat cream cheese such as Philadelphia or Mascarpone. There is no butter in this recipe so a cream cheese fat is all the stability you get in this recipe. Also, always use cream cheese at room temperature.
- Lemon – Just a tiny amount to cut the sugar. And it makes a huge difference. It does not affect the taste. So if you want the lemon flavor you will need to add more.
- Salt – Sounds like a lot but it does help cut the sugar a lot!!
- Powdered sugar – Use good powdered sugar made from cane sugar, not beet sugar. And you will never have a grainy buttercream or frosting recipe.
Useful Tips and Tools
- For buttercream and frosting mixing always use a paddle attachment so you do not incorporate too much air into the buttercream. Some recipes, however, such as meringue buttercreams, require the use of the whisk attachments.
- Having said that, a simple Bowl, whisk and Spatula with a little extra elbow grease will do too.
- Personally, I believe in measuring ingredients by weight, which makes my kitchen scale one of the most valuable items when baking. The same goes for mymeasuring cups and measuring spoons. It’s always a good idea to have these handy and use them when baking rather than trying to guess measurements.
- After the cream cheese frosting is prepared always keep it sealed well in the fridge. This will prevent any odor from the other foods to attach itself to the buttercream. Therefore, I place my buttercream in a stainless steel storage (we try to avoid using plastic in our home). And I also cover the top surface of the buttercream with cling wrap.
Flavors – cream cheese frosting
- Chocolate Cream Cheese Frosting – Replace 2 tbsp powdered sugar with cocoa powder – mix together before you add into the mixer.
- Lemon cream cheese frosting – Replace the fresh cream with 1 tbsp of lemon juice – more if you like a tart buttercream.
- Peppermint cream cheese frosting – Replace 1 tsp of vanilla in the recipe with 1 tsp peppermint extract to the above frosting.
- Maple cream cheese frosting – Replace the cream in this recipe with Maple syrup – the syrup will lighten the frosting so you may not be able to pipe firm swirls but it will still be absolutely delicious.
- Caramel cream cheese frosting – Omit the fresh cream in the recipe – Add 1/4 cup thick caramel sauce (see my homemade caramel sauce recipe here) – and add the caramel sauce at the last stage and you have whipped the cream cheese frosting.
The consistency will be softer so you won’t be able to pipe firm swirls.
Since caramel is added sugar the resulting frosting is rather sweet. You can add salt flakes to cut some of that and get a salted caramel effect.
Personally, I prefer to make the classic cream cheese frosting recipe and then drizzle the caramel over the finished cupcake or cake as an added effect which is usually more appreciated than adding caramel into the frosting.
Frequently asked questions
This is probably to do with the low-fat cream cheese lecture I gave you above. You must use cream cheese with at least 32 to 38% fat or more. Cream cheese is not an extra ingredient here used instead of butter. So the powdered sugar needs to mix with the fat in the cream cheese and butter, which gives us that light and fluffy texture.
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 emulsified enough.
Powdered sugar made from cane, not beet sugar. Did you ever have a frosting that feels grainy on the pallet? That’s usually made with beet sugar since it does not dissolve easily in the frosting. You can make frosting with caster sugar. And yet, it really takes forever to dissolve and emulsify. Also, it does not have the same light and fluffy volume you get from powdered sugar.
NO!! Cream cheese frosting is not brand sensitive but rather fat sensitive. You don’t need to use a brand name cream cheese. If you can find a local cream cheese that has above 32% fat – go ahead and use it. 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 just like milk and yogurt or whipped cream. Hence, it must be treated with the same courtesy. The high powdered sugar content does work as a preservative. So we can keep the finished product out for a few hours. And yet, in general, you must treat cream cheese just as you would milk or yogurt.
Similarly, just like whipped cream – cream cheese becomes fluffy with all the mixing and a lot of air is incorporated in the frosting. And yet, over time it loses its volume when kept outside. Especially in warmer climates.
I have two favorite CC frosting – one is this without added butter, and the other is with added butter the classic Cream Cheese Frosting. This is richer in cream cheese flavor, with a softer consistency. It’s an absolute treat and I love to use it on cupcakes. Also, it’s more stable and does a great job with piping. In addition, kids love it since the cheese flavor is just right.
Actually, I prefer to use the classic cream cheese buttercream frosting under fondant because it has butter.
You want your frosting to be firm with the right consistency. If it’s too soft it will not firm up in the fridge. As a result, you will not be able to drape a heavy fondant. This frosting does give you a nice consistency but it’s not ideal for covering with fondant.
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You can find a collection of my tutorials and recipes here on Pinterest.
No Butter Cream Cheese Frosting Recipe
Equipment /Tools
- Stand Mixer
Ingredients
- 450 grams Cream cheese
- 500 grams Powdered sugar
- 2 tbsp Whipping cream
- 2 tbsp Cornstarch
- 1/2 tsp Lemon juice
- 2 tbsp Vanilla
Conversions – Please switch between Metric & US for more measurement options
Instructions
- Add room temperature cream cheese, lemon juice, cornstarch and whipping cream in a mixer bowl.
- Whip on medium speed for about 3 minutes until light and fluffy.
- Add powdered sugar one cup at a time until you’ve used 2 cups of the powdered sugar.
- Lastly, add the vanilla.
- Continue to mix on medium high for more 3 minutes until light and fluffy.
- Check consistency – if too soft add a little more powder sugar. If necessary add a tbsp or more of whipping cream to lighten it up.
- The more you whip, the lighter this frosting becomes. Just like whipped cream frosting.
Recipe Notes
- Chocolate Cream Cheese Frosting – replace 2tbsp powdered sugar with cocoa powder – mix together before you add into the mixer.
- Lemon Juice – Replace the fresh cream with 1 tbsp of lemon juice – more if you like a tart buttercream
- Peppermint – replace 1 tsp of vanilla in the recipe with 1 tsp peppermint extract to the above frosting
- Maple – Replace the cream in this recipe with Maple syrup – the syrup will lighten the frosting so you may not be able to pipe firm swirls but it will still be absolutely delicious
- Caramel – Omit the fresh cream in the recipe – Add 1/4 cup thick caramel sauce (see my homemade caramel sauce recipe here) – and add the caramel sauce at the last stage and you have whipped the cream cheese frosting. The consistency will be softer so you won’t be able to pipe firm swirls. Since caramel is added sugar the resulting frosting is rather sweet. You can add salt flakes to cut some of that and get a salted caramel effect. Personally, I prefer to make the classic cream cheese frosting recipe and then drizzle the caramel over the finished cupcake or cake as an added effect which is usually more appreciated than adding caramel into the frosting.
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Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Kim
I am looking for a good cream cheese frosting for a wedding cake. One that is smooth and is easy to work with. Would you recommend this one or your classic cream cheese recipe?
Veena Azmanov
Hey Kim, If you use full-fat cream cheese this is smooth and creamy to work with. Having said that unlike butter cream cheese has a soft texture. It will work great to fill and frost the cake but the texture is soft so piping will not be defined. The classic cream cheese is more stable than this as it has some butter but in general, it’s not recommended to pipe. So keep that in mind. I hope this helps.
Nicole Hawkins
I would give this 10 stars if I could! Love that I could make it without butter since I’m allergic to butter fat. I added the juice from a whole lemon so I could have a lemon frosting and it is by far the best frosting I’ve ever tasted. My daughter said even Gordon Ramsey would love it!
Veena Azmanov
Aww, Thank you Nicole and a big hug to your daughter. So happy you enjoyed this recipe. I love this over the classic cream cheese as well because I love cream cheese or anything cheese. Thank you so much for coming back to write this feedback. Love hearing from those who try my recipes. Wish you a lovely week.
Leah
Hii,
I was wondering if i can halve the ingredients to make 2 cups of frosting instead of the 4 that the recipe yields.
If not can you please advise ingredients for a smaller batch of frosting thank you so much
Veena Azmanov
Yes, Leah. You can definitely half the frosting to make a smaller batch. Thanks
Leah
So I just made the full recipe and it taste amazing but it only came out to 2 cups. Also it Came out a little like icing instead of frosting. What should I do to thicken it ?
How many cups will I need to frost and cover a two tier cake … two 8” and two 6” both 3 inch deep.
Veena Azmanov
Hey Leah. Yeah, I just looked at the recipe. It’s already a small batch. Good for a dozen cupcakes.
If you need it for two cakes you will need a lot more to fill and frost. There is no butter in this recipe so it’s not going to be as fluffy as buttercream frosting obviously. Buttercream gets whipped up so it becomes more fluffy. Also, the cream cheese you use will determine the consistency of the icing. I usually use this as a filling and for cupcakes. For frosting a cake on the outside I use my recipe Cream Cheese Frosting
El
Hello Veena, thank you ever so much for this recipe. It is just what I had been looking for. I do have a few questions. How long ahead of time would you frost the cake? Does the frosted cake keep at room temp? Or do you have to cover it and put it in the fridge? Thank you again so very much for your advice.
Veena Azmanov
Hey El, Since this is cream cheese it is considered a perishable frosting. Which means it has to be kept in the fridge. Thaw an hour or two before serving. I usually decorate cakes with cream cheese a day before so it has a better shelf life even after it’s cut.
El
Thanks a lot. So kind of you to take the time to answer questions!!
Veena Azmanov
You are welcome El.
Stephanie Olivarez
Hi I just finished making my no butter cream cheese frosting. But it came out too liquidy ? I don’t know what to do to thicken it up! I’m making cupcakes for today please help!!!!
Veena Azmanov
Hey Stephanie.. Sounds like your cream cheese has too much liquid in it? The only way to thicken it would add powder sugar which unfortunately will make it too sweet. Is it possible that you can fold in some whipped cream? I mean, whip the cream to stiff peaks then fold it into the cream cheese frosting. (you can also stabilize whipped cream if that helps with the weather). I don’t’ know what the consistency of your cream cheese frosting is so I can only suggest – not sure how it will work at your end.
Mary
That is one delicious recipe. Tried it with your Carrot cupcakes and they were to die for. Thank you so much for always sharing recipes that definitely work. Your recipes are so detailed they definitely make me want to bake. Thanks
Veena Azmanov
Thank you Mary. Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much. Always love to hear back from people who tried this recipe.
Lisa
This recipes was so delicious and creamy – the no butter does bring out the rich flavor of the cream cheese. I used Philadelphia and it sure was rich.. sweet and best!! Definitely making it again. Thanks for the recipe
Veena Azmanov
Thank you Lisa. Happy to hear you enjoyed this recipe. Thank you for coming back to write this feedback. Appreciate it very much. Always love to hear back from people who tried this recipe.
Zywiec Lola
Thank you so much for this recipe. It was perfect. I really was looking for a no butter buttercream. So this was perfect for my red velvet cake.
Veena Azmanov
Thank you Zywiec. Happy to here you enjoyed my recipe. Thank you for coming back to write this feedback. Appreciate it very much.
Denise Wright
I don’t know how you stay so slim with all the goodies you make. This past year all I wanna do is eat icing and frosting. This looks to be like another great recipe from you. Can’t wait to try it
Veena Azmanov
Thanks Denise. Not so thin !! I wish I could day it’s easy. I know what you mean I love frosting but I barely every nibble on those anymore.
Marisa Franca @ All Our Way
I would love this type of frosting!! But I have to ask you something personal — I hope you don’t think I’m prying. But do you ever lick your fingers when that delicious frosting gets on your hand/fingers? I would think it an impossibility! I’m definitely saving this recipe.
Veena Azmanov
Thanks Marisa. It’s always very tempting to lick my fingers but one of the easiest ways to add those extra pounds is when you lick those fingers one too many times. So I make a conscious effort to do an official taste test with the spoon at the end. In between the kids and Ziv are always around so I use their palettes.
Gloria @ Homemade & Yummy
What a great frosting for so many desserts. Cupcakes, stuffed cookies, cakes….and cinnamon rolls too. I love cream cheese frosting….and this sounds like the perfect recipe to make it.
Veena Azmanov
Absolutely Gloria – definitely a great topping for so many many desserts
Rebecca Hubbell
Cream cheese frosting is great on so many things, thanks for the great recipe!
Veena Azmanov
Thank you Rebecca. That is so true.
Jen
This looks lovely! It looks like it will hold up nice and stiff so there’s no sagging cupcakes.
Veena Azmanov
Yes, it does hold good and taste absolutely delicious. Thansk Jen
Edyta at Innocent Delight
I would never thought about making frosting without butter. Great recipe
Veena Azmanov
This does really well without butter and is more light and similar to whipped cream.
Catherine
Your frosting looks so fluffy and perfect! What a delicious frosting recipe!
Veena Azmanov
Thanks Catherine
Jacque Hastert
This frosting sounds absolutely amazing! Thanks for adding all the different flavors I can add to this.
Veena Azmanov
You are very welcome Jacque. Thanks
shalu
All i can say is Wow, Wow, Wow Fantastic!!!!!!! A beautifully unique and fantastic pirate cake! I am was blown away by how amazing it is- it couldn’t have been more perfect.Best of luck for video..:) Thank you so much!