This cream cheese frosting recipe skips the butter for a light and luscious treat that's oh-so-easy to make. With just 4 ingredients, you'll get a smooth, creamy texture and the perfect sweet and tangy balance that makes it a total win on carrot cake, cinnamon rolls, or by the spoonful (no judgment!).
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Skill Level: Beginner
Flavor Remix: For lemon, add lemon extract instead of vanilla. For chocolate, add ⅓ cup of cocoa powder in place of the sugar.
Allergy Watch: Gluten Free, No Eggs, Nut-Free
This easy homemade frosting combines the best of both worlds: the airy texture of whipped cream frosting and the rich flavor of a classic cream cheese frosting. I developed it for my gluten free white velvet cake and red velvet cake recipes. But it is also great on my gluten free carrot snack cake.
By skipping the butter, the frosting stays lighter, less greasy, and lets the tangy cream cheese flavor really shine.
Ingredient Notes
- Cream Cheese: Use a block of full-fat cream cheese. Cold cream cheese helps the frosting stay thick and hold its shape. No one likes a runny frosting!
- Powdered Sugar: Sift the powdered sugar, especially if it's clumpy.
- Heavy Cream: Use it cold, straight from the fridge to get that fluffy, whipped texture.
- Vanilla Extract: Helps balance the tanginess of the cream cheese. You can also use lemon or almond extract.
How to Make Whipped Cream Cheese Frosting
A step-by-step visual guide for making cream cheese frosting without butter. You can skip to the recipe for the full written instructions.
Beat the Cream Cheese
Don't rush this step! Make sure the cold cream cheese is smooth and has no lumps before adding anything else.
Sift
Sifting the sugar ensures there are no lumps.
Mix Slow
Start on low speed when adding the powdered sugar to prevent a cloud of sugar dust from flying everywhere. Once it's mostly mixed in, crank it up to get that fluffy texture.
Add the Heavy Cream
The frosting can go from soft peaks to overmixed quickly. Stop as soon as it holds its shape with a slight curl at the tip-this is your sweet spot!
Recipe Tips
- If the frosting is too soft, keep mixing in short bursts (15-30 seconds). If you've gone too far and it starts to look grainy, gently fold in a tablespoon or two of cold cream to loosen it up.
- After whipping, chill the frosting for 15-30 minutes to help it firm up slightly. This way, it will hold its shape better when piping the frosting.
More Cake Frosting and Fillings
Make Ahead and Storing
Storing: Keep the frosting in an airtight container in the fridge for up to 4 days. When you're ready to use it, take the frosting out of the fridge about 20-30 minutes before you need it, then rewhip for a few seconds to make it fluffy again.
Freezing: Do not freeze.
📖 Recipe
Whipped Cream Cheese Frosting (No Butter)
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Ingredients
- 8 ounces full fat cream cheese cold
- 1.5 cups powdered sugar
- 2 teaspoon vanilla extract
- 2 cups heavy cream cold
Instructions
- Place cold cream cheese in your chilled bowl and beat on medium-low speed until completely smooth with no lumps (about 1-2 minutes).8 ounces full fat cream cheese
- Add the powdered sugar, starting on low speed to prevent it from dusting up. Increase to medium-high once incorporated. Mix for about 1 minute until fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Add vanilla extract and mix to combine.1.5 cups powdered sugar, 2 teaspoon vanilla extract
- With the mixer on medium-high speed, gradually pour the heavy cream down the side of the bowl a little at a time. Watch the mixture closely after all the cream is added-it will thicken in about 60 seconds. Do not overmix! Check the consistency by holding the beater or whisk upside down. The frosting should hold its shape with a soft peak that may slightly curl at the tip. If it's too soft, continue mixing in 30-second intervals until the proper consistency is reached.2 cups heavy cream
Equipment
- electric mixer or stand mixer
Notes
- Chill your mixing bowl in the freezer for 10 to 20 minutes before starting.
- Unlike regular cream cheese frosting, the cream cheese and heavy cream need to be cold.
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