This cream cheese frosting without butter is so light and airy! Made with just 5 simple ingredients, this frosting is perfect on cakes, cupcakes, cinnamon rolls or cookies. I love that it is pipeable so it's ideal for decorating cupcakes.
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What I love about this cream cheese frosting without butter recipe is that it uses whipped cream as a base instead of butter! Just like my chocolate whipped cream frosting, the whipped cream makes the frosting super light and airy but can still hold its shape when piped onto cakes or cupcakes.
I know some of my friends aren't huge fans of cream cheese frosting, but this one changed their minds! It's the same frosting I use on my carrot cake cupcakes and chocolate cupcakes with cream cheese frosting. This recipe also doesn't use powdered sugar!
If you've got mascarpone in the fridge, you can use that instead of cream cheese like I did in my mascarpone whipped cream frosting!
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Why you should make this recipe!
- 5 Simple Ingredients - you only need 5 simple ingredients to make this cream cheese icing, and let's be honest two of them are kind of optional (sorry salt and vanilla extract, I said what I said!)
- So Easy - you just need a bowl and a handheld electric mixer, plus it only takes a few minutes to make!
- No Need for Room Temperature Ingredients - my secret to getting this cream cheese frosting to be thick? COLD cream cheese!
- Light, Fluffy & Airy - because of the whipped cream base, this cream cheese frosting is super light and fluffy!
Ingredients you need
- Heavy Cream: this is the base of the frosting, we're turning it into whipped cream!
- Cream Cheese: make sure you're using full-fat cream cheese, I recommend using Philadelphia.
- Sugar: granulated sugar is going to sweeten the frosting.
How to make cream cheese frosting without butter
Step 1: In a bowl with a stand mixer, beat the cold heavy cream with the sugar, salt and vanilla extract until the sugar has dissolved. Increase the speed to high and mix until it becomes very thick, it should look like Greek yogurt.
Step 2: Add the cold cream cheese a tablespoon at a time, then increase the speed to high and beat until thick and smooth. Use immediately and enjoy!
My Tips & Tricks
- Cold Ingredients - when testing this recipe I found it works best if both the heavy cream and the cream cheese are cold, so keep them in the fridge until ready to use.
- Place Back in the Fridge - if your kitchen is too warm, I recommend placing the frosting in the fridge so it doesn't get too runny.
- Amount of Frosting - this recipe makes enough to generously frost 12-16 cupcakes or frost a two-layer cake.
Ways to use this frosting
- Frost vanilla cupcakes or chocolate cupcakes!
- Swap out the whipped cream on this strawberry crunch cheesecake for cream cheese frosting.
- Use cream cheese icing on these buttercream cookies.
- These lemon poppy seed cupcakes would taste so good with cream cheese frosting.
Try these frosting recipes next!
Recipe
Cream Cheese Frosting without Butter
Ingredients
Cream Cheese Frosting
- ⅓ cup (75 grams) granulated sugar
- 1 ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- ½ cup (105 grams) heavy cream cold
- ¾ cup (170 grams) cream cheese cold
Instructions
Make Frosting
- I recommend chilling your mixing bowl for about an hour before using! Not required but it does help keep the ingredients cool.
- In a stand mixer with the whisk attachment, or a large bowl with a handheld mixer, whisk the heavy cream, salt, sugar and vanilla on medium-low for 2 minutes. The sugar needs to have completely dissolved.⅓ cup (75 grams) granulated sugar, 1 ½ teaspoons vanilla extract, ¼ teaspoon kosher salt, ½ cup (105 grams) heavy cream
- Increase the speed to high and whisk for 2 minutes, until it looks very thick like Greek yogurt.
- While the mixer is running on a low speed, add the cream cheese a tablespoon at a time. Turn off the mixer, and scrape the entire bowl to make sure no cream cheese is left on the side. Turn the speed to high, and whip for 3 minutes until smooth.¾ cup (170 grams) cream cheese
- Use to frost cupcakes, cakes or cookies and enjoy!
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Pepita says
Hi Ella,
You're my go to for any cake/sweet treat recipe 😀
I have a question about this one, can I add fresh lemon juice to this frosting to use with your lemon and poppy seed cupcakes? If so, how much would you recommend?
Thanks!
Ella says
Hi! I would try adding a tablespoon of fresh lemon juice at a time, taste it and see if you need to add more!