This Cream Cheese Frosting gets its body from a little heavy cream instead of piling in loads of butter and powdered sugar. I’ve found it actually tastes like cream cheese, and I love that the cream goes straight into the bowl, so there’s no whipping it separately.
Note from Erin
Cream cheese frosting is my absolute favorite! (Actually, it's one of the only frostings I like.) Buttercream is usually too sweet for me, and I love that little bit of tang from the cream cheese to balance out the sugar.
A couple of years ago, I figured out that a little heavy cream was all it took to make cream cheese frosting without butter. It’s soft enough to spread but still holds its shape, and I get all the cream cheese flavor without it being too sweet.
Helpful Ingredient Tips
The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.
- Cream cheese: I always use full-fat Philadelphia cream cheese blocks when I bake, and I've found that the brand makes a difference with this frosting. Some brands have more water, and so does whipped or spreadable cream cheese in a tub, which can make the frosting runny.
- The fat in the cream is what gives this frosting its texture. I don’t recommend using regular milk because it has more water, which thins the frosting.
Tips for Making Fluffy Cream Cheese Frosting
Prepare the Cream Cheese
- Let the cream cheese sit on the counter for at least an hour so that it is soft enough to blend into the frosting without lumps.
- When I forget to pull it out of the fridge early, I like to beat it without the other ingredients until it is smooth, but if it is already room temp then all of the ingredients can be added at the same time.
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Check the Frosting's Texture
- It should look smooth, slightly fluffy, and thick enough to leave soft ridges when you drag a spatula through it
- Don't expect this frosting to feel as firm as buttercream. It's meant to be soft and velvety, and it will thicken after refrigeration if you need a firmer consistency.
Top Tip!
Stop beating as soon as the frosting is smooth and holds a soft peak. Cream cheese can break down when it's mixed too long, leaving you with a runny frosting.
That's why starting with room-temperature cream cheese is so important. It incorporates the powdered sugar and cream quickly, so you don't need to keep mixing to get rid of lumps.
Can You Pipe This Cream Cheese Frosting?
Once it’s chilled for an hour or so it’s firm enough to hold a swirl or a generous dollop with a large round piping tip. I don’t recommend using it for more intricate designs or anything that needs a defined edge. It will also soften some at room temperature, so keep your frosted desserts refrigerated until you're ready to serve them.
My Favorite Ways to Use This Frosting⏳
I especially like this frosting on my Carrot Pound Cake. The tangy cream cheese is a nice contrast to the sweet carrots and warm spices.
I've also used it on my Lemon Cream Cheese Pound Cake, adding a touch of lemon extract to complement the citrus flavor. And sometimes I spread it over cinnamon rolls instead of using a thin glaze.
My 9×13 Carrot Cake uses a butter-and-cream-cheese frosting. That version works well for the cake, but when I want something less sweet with a more noticeable cream cheese flavor, I prefer this heavy-cream version.
Recipe
Fluffy Cream Cheese Frosting Without Butter
Recipe by:Ingredients
- 8 ounces (226 grams) full-fat block cream cheese room temperature
- 2 cups (240 grams) powdered sugar
- 4 tablespoons (60 ml) heavy cream
- 1 teaspoon (5 ml) vanilla extract
- ⅛ teaspoon salt
Instructions
- Add all of the frosting ingredients to a large mixing bowl.
- Using an electric hand mixer or a stand mixer, blend on low speed until combined.
- Increase to medium-high and beat until light and creamy, about 2 minutes. Stop as soon as it looks smooth and holds a soft peak on the beater.
- If the frosting is too soft, chill it for 15 to 20 minutes.
Notes
You can freeze it for up to 3 months. It may separate as it thaws, so whip it again with an electric mixer before using.
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Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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