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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
Can I use low-fat cream cheese?
Yes, the Neufchâtel cheese which is a low-fat cream cheese works just as well as full-fat cream cheese in this recipe.
Can I use this under fondant?
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!
How long can I leave out a cake frosted in cream cheese?
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.
Can I add other flavors than vanilla?
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.
Is this a crusting cream cheese frosting recipe?
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!
What's the difference between cream cheese frosting made with granulated sugar and powdered sugar?
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.
Traditional Cream Cheese Frosting
Easy Chocolate Cake
Lemon Blueberry Cake
Coconut Cake
Recipe
Cream Cheese Frosting Without Powdered Sugar
This delicious cream cheese frosting recipe is thick, fluffy, and pipeable. Easy cream cheese frosting is made with granulated sugar and whips together quickly! This is the best cream cheese frosting and it consists of 5 simple ingredients.
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Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Course: Dessert
Cuisine: American
Servings: 6 cups
Calories: 666kcal
Author: Elizabeth Marek
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
US Customary - Metric
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.
Nutrition
Serving: 1cup | Calories: 666kcal | Carbohydrates: 37g | Protein: 5g | Fat: 57g | Saturated Fat: 35g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 158mg | Sodium: 436mg | Potassium: 111mg | Sugar: 36g | Vitamin A: 1962IU | Calcium: 83mg | Iron: 0.1mg
Tried this recipe?Let us know how it was!
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