Cream Cheese Frosting Without Butter

This 3-ingredient cream cheese frosting without butter recipe is the easiest and quickest frosting to whip up cakes and cupcakes. Unlike several frosting recipes out there, it doesn't include tons of sugar, so it is very well-balanced in sweetness. And you can make it in 3 minutes!

This recipe was first shared on the blog back in 2022. Since then, I've updated the post with helpful new preparation tips, and included several flavor and ingredient substitution options.

Best cream cheese frosting recipe without butter

This no butter cream cheese frosting has a mild, delicate texture that is easy to pipe and a deliciously rich and tangy cream cheese flavor. And since there's no butter, it's one of the types of frosting that won't harden in the fridge. It stays super creamy and fluffy, yet it can still be piped!

What's more, it's insanely easy. You can make it in less than 3 minutes, and it only has 3 ingredients! You do not need any fancy baking equipment, and there is no need to wait until the ingredients are at room temperature.

You will need a handful of ingredients, but the right ones

Full fat cream cheese is the base of this cream cheese icing no butter recipe. You will need the one with the highest fat content you can find (33%+). It does not need to be softened cream cheese; you can use it straight from the fridge.

Then, we need to have something else with high-fat content to avoid a runny consistency. Mascarpone or heavy cream (or heavy whipping cream) can do the job. But again, you need the high-fat version. For mascarpone, use one with 41% fat content, and for the heavy cream, use one with a minimum of 36% fat content. If using heavy cream, it must be very cold.

Then, only use fine-quality powdered sugar (also known as icing sugar) to avoid grainy textures in your frosting. Be sure to sift it first before mixing it in.

What cream cheese is the best for a stable frosting

Using the correct cream cheese is crucial for this no-butter frosting recipe. The best cream cheese for this recipe is Philadelphia full-fat cream cheese blocks. Cream cheese blocks are typically firmer, lower in water content, and higher in fat content than cream cheese in the tub. In Europe, cream cheese is mainly sold in tubs.

According to USDA, cream cheese must have at least 33% of milkfat content. Here are some popular cream cheese brands and their fat percentages.

Cream Cheese Brand	Fat Content	Flavor Profile
Philadelphia	34%	combination of creamy, tangy and salty
Dutch Farms	33%	mild
Prairie Farms	33%	slightly tangy
Organic Valley	33%	buttery and creamy

How to correctly whip up cream cheese frosting

Place the cream cheese into a large mixing bowl. Add either mascarpone or heavy cream to the bowl and the sifted powdered sugar.

Whip the cream cheese frosting for 2-3 minutes with an electric hand mixer.

Add vanilla bean paste if desired. Stop immediately when the frosting reaches a fluffy, pipeable consistency, and do not overmix. If you continue beating the frosting, it will separate and get runny.

The frosting should be stable enough to pipe or frost the cake at this point. However, it will even further set refrigerated.

Troubleshooting

Why is my cream cheese frosting runny?

This could be due to a few reasons. As this recipe skips butter and uses mascarpone or heavy cream as a substitute, there is more liquid in the frosting. If you use low-fat ingredients, there is a high chance your frosting will be too thin.

A thin, runny frosting might also be down to overwhipping, so be sure to follow the instructions in the recipe and stop before it gets to this stage.

Besides not overmixing and using the right ingredients, the best way to thicken cream cheese frosting is to refrigerate it for 30-60 minutes before using.

Feel free to flavor this frosting according to your liking

This 3 ingredient cream cheese frosting is amazing and so versatile! You can be creative and add different flavors or colors to this recipe. The simplest way to flavor it is to add vanilla extract or vanilla bean paste. But there are many other options, like peanut butter cream cheese frosting, strawberry cream cheese frosting, raspberry cream cheese frosting, and lemon cream cheese frosting.

You could also try some of these other ideas!

• Cocoa powder
• Pumpkin spice
• Cinnamon
• Gingerbread
• Peppermint
• Coffee (use a very small amount, and not warm) or even better with espresso powder
• Melted chocolate (not warm)
• Caramel (not warm)
• Nutella
• Maple syrup

For powder-based flavoring agents (like cinnamon powder), sift it first and use a small amount, e.g., one teaspoon, then gradually increase until the desired taste is achieved.

For gel-based flavoring agents (like a strawberry reduction or caramel), add 1 tablespoon of it during the whisking process, then gradually increase until the desired taste is achieved without breaking the frosting.

For more liquid-based flavoring agents (like maple syrup or coffee), use 1 teaspoon and very carefully monitor the consistency of the frosting. Use a flavoring agent that comes in powder or gel, not liquid, whenever possible.

Ingredient substitutions

This cream cheese frosting without butter recipe contains only 3 ingredients, and I do not recommend substituting any of them. However, as mentioned, high-fat heavy cream can substitute high-fat mascarpone.

If you can't find any of those substitutes, you can make cream cheese frosting with 2 ingredients only: cream cheese and powdered sugar. They can mix well and whip up beautifully using the proper technique.

Storing and freezing

Store cream cheese frosting in the fridge in an airtight container and use within 3 days. Frosted cakes and cupcakes must be stored in the fridge, but the frosting won't harden, so they can be served immediately and do not need to come up to room temperature.

I do not recommend freezing this frosting as mascarpone does not freeze well.

Some more expert tips to make cream cheese frosting without butter

1. The cream cheese, mascarpone, and heavy cream/whipping cream must all be high in fat. Low-fat versions may result in a thinner frosting since they contain more water.
2. Be sure to sift your powdered sugar, or you may have a lumpy frosting.
3. Do not overwhip. This frosting is easy to separate and gets runny when you whip it too much. So, stop the whipping process when it reaches the stiff peaks stage.
4. When flavoring cream cheese frosting, remember to start with a small amount, monitor the consistency, and never ever use too much liquid and/or warm ingredients.
5. If piping the frosting, add it to a piping bag and refrigerate for an hour so it has the best consistency.

What equipment to use

You don't need any fancy baking tools to make this cream cheese frosting. Always weigh your ingredients with a digital scale for accuracy. Use a sieve to prepare the powdered sugar and avoid lumpy frosting.

Whip the frosting using an electric hand mixer. You can use a Stand mixer, but you need to use the whisk attachment (not the beater one!) to avoid overmixing and not walk away from the mixer.

How to use this frosting

Homemade cream cheese frosting can really enhance the flavor and appearance of baked goods like my popular brownies with cream cheese frosting. You can pipe it on cupcakes, cookies, or frost an entire cake with it!

It is the perfect addition to recipes like my pumpkin bread, carrot cake, strawberry crunch cupcakes, rainbow cake, cinnamon rolls, and strawberry cake.

You can also make a light cream cheese mousse and use it in this carrot mousse cake recipe and red velvet cake recipe. The options are endless!

Try some of my other frosting recipes

• Nutella frosting
• Oreo frosting
• Coconut frosting
• Chocolate buttercream frosting
• Ermine frosting
• Swiss Meringue Buttercream frosting

Check out some of my cream cheese desserts as well!

Have you tried this recipe?

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