This cream cheese frosting is thick, fluffy, and pipeable. This easy cream cheese frosting is made without powdered sugar and is made with just 4 simple ingredients!
This is the ultimate, light and fluffy cream cheese frosting. It has a nice tang to it that cuts some of the sweetness.
I’ve made a lot of versions of cream cheese icing over the years, but this recipe is my favorite easy, pipeable frosting.
It’s a little different than traditional cream cheese frosting because it’s made without powdered sugar and without butter. Instead, it uses granulated sugar (check out my super popular whipped buttercream frosting recipe that also uses granulated sugar), cream cheese, and heavy cream.
This frosting is so thick and fluffy and creamy that you’d never guess that it has granulated sugar in it.
It’s perfect for topping cakes, cupcakes, or cinnamon rolls!
Ingredients
- Heavy cream – Heavy cream is also called “heavy whipping cream”. It helps to make the frosting light and fluffy.
- Granulated sugar – This recipe uses granulated sugar, not powdered sugar.
- Cream cheese – I recommend using full-fat cream cheese. It’s thicker and richer than reduced-fat cream cheese. I don’t recommend using fat-free cream cheese.
- Vanilla extract – I like to use pure vanilla extract for the best flavoring. However, you can use clear vanilla extract to keep the frosting lighter.
How to make cream cheese frosting without powdered sugar
This frosting is so simple to make! These step-by-step photos will show you how to make this recipe. The full recipe is given below.
Step 1: In a chilled mixing bowl, use either a hand mixer or a stand mixer to beat cream on high until stiff peaks begin to form.
Step 2: Cover and place in the refrigerator to chill while you continue.
Step 3: In a large bowl, beat cream cheese, sugar, and vanilla together until well-combined, about 2-3 minutes on high. It’s important that the cream cheese and sugar be well-combined, so don’t cut this step short.
Step 4: Fold the whipped cream into the cream cheese mixture until combined.
FAQs
Yes, the frosting is pipeable.
No, the frosting stays soft and doesn’t crust.
Yes, you can mix it up, covered, and chill it until you’re ready to use it.
Yes, cream cheese frosting should be stored, covered, in the fridge.
Yes, you can use less whipped cream to make a thicker frosting.
Storage
Store any leftover cream cheese frosting in an airtight container in the refrigerator. The frosting will keep for 3-4 days when properly stored in the fridge.
Recipes that go well with cream cheese frosting
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Cream Cheese Frosting without Powdered Sugar
Equipment
Ingredients
- 1 cup heavy cream
- 8 ounces cream cheese softened1
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- In a chilled bowl, beat cream on high until stiff peaks begin to form.1 cup heavy cream
- Cover and chill while you continue.
- In a large bowl, beat cream cheese, sugar, and vanilla together until well-combined, about 2-3 minutes on high. It’s important that the cream cheese and sugar be well-combined, so don’t cut this step short.8 ounces cream cheese, ¾ cup granulated sugar, 1 teaspoon vanilla extract
- Fold the whipped cream into the cream cheese mixture until combined.
- Chill leftovers.
Video
Notes
- The cream cheese should be soft and at room temperature. If it’s too cold, it can clump up when mixed with the whipped cream.
- Nutritional values are estimates.
Nutrition
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Comments & Reviews
Lath says
Have you tried making this with maple syrup instead of sugar?
Kate Dean says
I haven’t. The maple syrup would change the consistency of the frosting, but if you wanted to make it maple flavored, you could try maple sugar. Maple sugar tends to be fairly coarse, so you would need to give it a few zips in a food processor or blender to break it down. Otherwise, it won’t incorporate well. I hope that helps!
Bobbie says
Can I make this a lemon frosting and if so what would be your advice on how much lemon juice to add so it does not jeopardize the stability of the frosting?
Thank you,
Bobbie- Texas
Kate Dean says
Hi! The easiest way to add lemon flavor without changing the texture is going to be to use lemon zest and lemon extract or flavoring. You would have to add quite a bit of lemon juice to get lemon flavor because it isn’t very concentrated, so the extract + lemon zest will be your best bet.
Holly says
I am about to try this recipe and am so excited to maybe have a new go-to icing that doesn’t contain powdered sugar. I do have 2 questions:
1-How much icing does a single batch cover: how many cupcakes, cakes (sizes), etc.
2-Can you sub brown sugar for white? Is it a 1:1 ratio of you do?
Thanks!
Kate says
Thanks! 1) It makes enough for 12 cupcakes. 2) I haven’t tried using brown sugar in this recipe, but I have a similar recipe that I use brown sugar in it, and brown sugar works well in it. I would try a 1:1 ratio to start.
Shandy Bulmer says
Exactly what I was looking for! Perfect cream cheese frosting. I love it without butter and powdered sugar, light and fluffy and not too sweet. It went beautifully with my sourdough discard chocolate cupcakes. Thank you for the recipe!
Kate says
Thank you! I’m so glad that it worked well for you!
clarel says
Delicious! I used this on homemade cinnamon rolls
Kate says
Thank you!