Cream cheese frosting without powdered sugar is the ultimate light and tangy frosting. It's not too sweet, super smooth, and cheesier than your regular cream cheese frosting without any starchy aftertaste. It’s the perfect complement to red velvet cake, but also a great dip for fresh berries, and a topping for cinnamon rolls or blueberry muffins!
I’ve made a lot of versions of cream cheese frosting over the years, but this recipe is one of my favorite, pipeable frostings. Traditional cream cheese frosting is often easy to over-mix. The granulated sugar doesn't melt the cream cheese like powdered sugar does though, so this recipe stays more structured and is harder to over-mix.
Ingredients
Granulated Sugar: I love using granulated sugar because the grit of the sugar crystals helps fluff up the butter and cream cheese, giving the frosting a thick texture. Because of the moisture content of the cream cheese, the sugar dissolves, leaving the frosting smooth.
Butter: The addition of butter in this frosting gives it structure, as well as tones down the strong tangy flavor of the cream cheese. This makes it a mildly tangy and sweet frosting perfect to frost a cake or a cupcake.
Cream Cheese: The nice this about a cream cheese frosting recipe is it does not contain eggs, so they are great options for people with an egg sensitivity that still want a delicious frosting with a creamy consistency.
Making Cream Cheese Frosting Without Powdered Sugar
- Make sure the butter and cream cheese are both at room temperature. If one is cold, you will end up with lumpy cream cheese frosting. If they feel cold to the touch, microwave them for ten seconds.
- In the bowl of the stand mixer with the paddle attachment, add the room-temperature block of cream cheese and mix it on low speed until smooth. You can also do this in a large bowl with an electric hand mixer.
- With the mixer on low speed to medium speed, begin adding chunks of butter to the whipped cream cheese and mix until incorporated.
- Slowly pour in the sugar while the mixer is mixing.
- Then add the salt and vanilla.
- Make sure you scrape the bowl to get all of the cream cheese from the sides and the bottom of the bowl, then mix on high speed for another 30 seconds to one minute to make sure all the butter chunks are smoothed out and the sugar is dissolved.
- Use the frosting immediately to frost a cake or cupcakes.
- If you plan on storing it for later, keep it in an airtight container in the refrigerator for up to 5 days. Freeze it for up to 6 months, then allow it to come back to room temperature and mix it briefly with an electric mixer.
FAQ
Yes, the Neufchâtel cheese which is a low-fat cream cheese works just as well as full-fat cream cheese in this recipe.
No. This cream cheese icing has a high moisture content and it will begin to dissolve the fondant when it comes in contact with the outside of your cake frosted with cream cheese. You can use this as a filling, and then finish the cake in ganache or buttercream, and then cover it in fondant. This cream cheese frosting is great for cupcakes!
No longer than 4 hours is ideal. If the cake can be kept at room temperature or below it will do best. The cream cheese frosting is softer than buttercream frosting, so it will melt faster when warm.
Yes, you could use some coconut extract, almond extract, lemon zest, or orange zest, or add 2 tablespoons of cocoa powder to make chocolate cream cheese frosting. Vanilla paste is a fun addition to add those beautiful vanilla specks to the white frosting.
No, this frosting will not crust after you pipe it. However, it will firm up in the refrigerator because of the butter in the recipe. Check out my crusting cream cheese if you're interested!
Cream cheese frosting made with granulated sugar is less sweet, super smooth, and cheesier than your regular cream cheese frosting without any starchy aftertaste. The grit of the sugar crystals helps fluff up the butter and cream cheese, giving the frosting a thick texture.
Related Recipes
Traditional Cream Cheese Frosting
Recipe
Equipment
- 1 Stand mixer with the paddle attachment Or a large bowl and electric hand mixer
Ingredients
- 2 cups cream cheese room temperature or slightly warm
- 1 cup unsalted butter same temperature as the cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Make sure the butter and cream cheese are both at room temperature. If one is cold, you will end up with lumpy cream cheese frosting. If they feel cold to the touch, microwave them for ten seconds.
- In the bowl of the stand mixer with the paddle attachment, add the room-temperature block of cream cheese and mix it on low speed until smooth. You can also do this in a large bowl with an electric hand mixer.
- With the mixer on low speed to medium speed, begin adding chunks of butter to the whipped cream cheese and mix until incorporated.
- Slowly pour in the sugar while the mixer is mixing.
- Then add the salt and vanilla.
- Make sure you scrape the bowl to get all of the cream cheese from the sides and the bottom of the bowl, then mix on high speed for another 30 seconds to one minute to make sure all the butter chunks are smoothed out and the sugar is dissolved.
- Use the frosting immediately to frost a cake or cupcakes.
- If you plan on storing it for later, keep it in an airtight container in the refrigerator for up to 5 days. Freeze it for up to 6 months, then allow it to come back to room temperature and mix it briefly with an electric mixer.
Notes
- This is not a crusting recipe, but check out my crusting cream cheese if you're interested!
- You could use some coconut extract, almond extract, lemon zest, or orange zest, or add 2 tablespoons of cocoa powder to make chocolate cream cheese frosting.
- You can leave out a cake frosted in cream cheese for up to 4 hours.
- This cream cheese icing has a high moisture content and it will begin to dissolve the fondant when it comes in contact with the outside of your cake frosted with cream cheese.
- The addition of butter in this frosting gives it structure, as well as tones down the strong tangy flavor of the cream cheese.
CounselorChick says
Awesome! We really appreciate this great frosting without the chalky powdered sugar! I added 3 TABLESPOONS of homemade strawberry jam I needed to use up to top my strawberry cupcakes. YUMMY,
Eva says
Where have you been all my life?! I’ve been baking for 20 years and just learned today that cream cheese dissolves sugar. Thank you for saving my cinnamon rolls! It works even with large granulated sugar. Incredible 🥲
Elizabeth Marek says
You're so welcome!