3-Ingredient Cream Cheese Frosting Without Butter Recipe

Introduction

This 3-ingredient cream cheese frosting recipe skips the butter, delivering a perfectly tangy, smooth frosting with minimal effort. It’s ideal for cakes, cupcakes, and cookies when you want that rich cream cheese flavor without the extra richness of butter.

Ingredients

• 16 ounces full-fat cream cheese, softened to room temperature
• 4 cups powdered sugar, sifted to remove lumps
• 2 teaspoons pure vanilla extract

Instructions

1. Step 1: Ensure your cream cheese is softened to room temperature for at least 2 hours. Place it in a mixing bowl and beat on medium speed for 2 minutes until completely smooth and free of lumps, scraping down the sides as needed.
2. Step 2: Reduce mixer speed to low and add the vanilla extract. Mix for 30 seconds until fully incorporated and no streaks remain.
3. Step 3: On low speed, gradually add the sifted powdered sugar one cup at a time, fully incorporating each addition before adding the next. Continue until all sugar is added and the mixture is thick and spreadable.
4. Step 4: Increase mixer speed to medium-high and whip the frosting for 3–4 minutes until light, fluffy, and slightly increased in volume.
5. Step 5: Check the consistency with a spatula. If it’s too soft, refrigerate for 15–20 minutes; if too thick, add a teaspoon of milk or cream. Store in an airtight container with plastic wrap directly on the surface if not using immediately.

Tips & Variations

• Always soften cream cheese to about 65–70°F and avoid microwaving to prevent lumps or greasiness.
• Sift powdered sugar to ensure a smooth, non-grainy frosting.
• For lemon frosting, replace vanilla with lemon juice and zest; for chocolate, add cocoa powder and increase vanilla.
• Adjust consistency with small amounts of liquid to thin or powdered sugar to thicken.

Storage

Store leftover frosting in an airtight container with plastic wrap pressed on the surface to prevent skin formation. Refrigerate for up to 5 days or freeze for up to 3 months. Before using, bring to room temperature and rewhip to restore the fluffy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat or fat-free cream cheese for this recipe?

While it’s possible, full-fat cream cheese is recommended for the best texture and stability. Reduced-fat versions have more water, often resulting in runny frosting that won’t hold its shape well.

Why does my cream cheese frosting sometimes turn out runny?

Runny frosting often means the cream cheese was too warm, the frosting wasn’t whipped long enough, or humidity is high. Refrigerate the frosting and rewhip, adding more sifted powdered sugar if needed to thicken.

3-Ingredient Cream Cheese Frosting Without Butter Recipe

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★★★★★

4.5 from 131 reviews

This 3-ingredient cream cheese frosting recipe omits butter to highlight the tangy, authentic cream cheese flavor. Smooth, spreadable, and easy to make, it uses just cream cheese, powdered sugar, and vanilla extract to create a budget-friendly, last-minute frosting perfect for cakes, cupcakes, and cookies. The method ensures a consistently creamy texture without graininess or separation, ideal for professional-looking results at home.

• Author: reem
• Prep Time: 10 minutes (plus 2 hours for cream cheese softening)
• Cook Time: 7 minutes
• Total Time: 2 hours 17 minutes
• Yield: Enough to frost one 9-inch two-layer cake or about 24 cupcakes
• Category: Frosting
• Method: Blending
• Cuisine: American

Ingredients

Scale 1x2x3x

Frosting Ingredients

• 16 ounces full-fat cream cheese, softened to room temperature
• 4 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract

Instructions

1. Prepare Your Cream Cheese: Ensure cream cheese is softened to room temperature for at least 2 hours until soft but not greasy. Place in a mixing bowl and beat on medium speed for 2 minutes until smooth and lump-free.
2. Incorporate the Vanilla: Reduce mixer speed to low and add vanilla extract. Mix for 30 seconds until fully blended without streaks.
3. Gradually Add Powdered Sugar: Add sifted powdered sugar one cup at a time on low speed, fully incorporating each addition over 4-5 minutes to prevent sugar dust and achieve a thick, spreadable mixture.
4. Whip to Perfect Consistency: Increase speed to medium-high and whip for 3-4 minutes until frosting is light, fluffy, and increased in volume about 30%, with a smooth and slightly glossy texture.
5. Final Check and Storage Preparation: Test frosting consistency with spatula; adjust if needed by adding milk or cream to thin or more powdered sugar to thicken. Store in an airtight container with plastic wrap pressed on the surface if not using immediately. Refrigerate up to 5 days or freeze up to 3 months; rewhip after thawing.

Notes

• Always soften cream cheese at room temperature for best texture; avoid microwaving.
• Sift powdered sugar for smooth, grain-free frosting.
• Adjust frosting consistency gradually with milk or powdered sugar.
• Store frosting in airtight containers with plastic wrap on surface to prevent skin formation.
• Bring refrigerated frosting to room temperature and rewhip before use.
• Gel food coloring is recommended for tinting frosting without thinning.
• Use full-fat cream cheese for best stability and flavor.
• Frosting can be made up to 5 days in advance refrigerated or frozen for up to 3 months.

Keywords: cream cheese frosting, butterless frosting, easy frosting recipe, 3 ingredient frosting, tangy cream cheese frosting, no butter frosting, cake frosting, cupcake frosting