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close up of 8 frosted cupcakes and 1 unfrosted

Cream Cheese Frosting without Butter

Easy and quick 5 ingredient Cream Cheese frosting without Butter. Silky smooth and completely customizable. 

  • Total Time: 10 minutes
  • Yield: 20-30 cookies, 12 Cupcakes, 24 mini cupcakes, 1 8" or 9" 2-layer cake 1x



8 ounces cream cheese (softened, room temp)

3/4 cup heavy whipping cream

1 tablespoon vanilla extract

1 cup powdered sugar

pinch of salt


  1. In a medium mixing bowl, whisk the heavy cream until stiff peaks form. Set aside in the fridge while the cream cheese mixture is combined. This step works in a stand mixer with the whisk attachment also.
    bowl of whipped cream with whisk
  2. In a large bowl combine the room temperature cream cheese. Use an electric mixer with beaters to cream the cream cheese, ensuring no lumps are left behind. Or use a stand mixer with the paddle attachment to beat the cream cheese. If your cream cheese hasn’t become as soft as you’d like, the paddle attachment will help break it down faster and smoother than a hand mixer.
    stand mixer bowl with cream cheese. three smaller bowls with powdered sugar, vanilla and salt
  3. Add the powdered sugar, vanilla, and salt. Start on a low speed and beat until combined and smooth, scraping the sides of the bowl when necessary.
    ingredients all combined in stand mixer bowl
  4. Lastly, add the whipped cream 1/2 at a time to the cream cheese mixture. Fold in with a rubber spatula until combined thoroughly.
    second half of cream mixture folded into cheese mixture in a bowl with rubber spatula
  5. Ready to pipe or spread!


For Chocolate Cream Cheese Frosting: Add 6 Tablespoons of your favorite cocoa powder
For Cinnamon or Spiced Cream Cheese Frosting: Add 1/2 teaspoon of cinnamon or other desired spice. (ie. Pumpkin spice, Apple Pie Spice)
For Peanut Butter Cream Cheese Frosting: Add 1/2 – 1 cup of PB2 powder to the base recipe. Taste as you go to determine how much peanut butter flavor you’d like. I don’t think there is a limit honestly. Ha!
Adding fruit?: Add 1/2 cup mashed fruit or puree for every 8 oz of cream cheese. In addition to the wet fruit, you’ll need to add an additional 2 cups of powdered sugar to maintain a frosting texture. If you’re using freeze-dried fruit, add 1/4 cup of blended freeze-dried fruit. No additional sugar is needed.
Adding food coloring to cream cheese frosting: Avoid using liquid food coloring as you would need to add a lot, changing the consistency of the frosting. Use gel food coloring, adding a couple of drops of color to your chilled frosting.

  • Author: April Brown
  • Prep Time: 10 minutes
  • Category: Treats
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 tablespoon
  • Calories: 53
  • Sugar: 4.3 g
  • Sodium: 102.2 mg
  • Fat: 3.7 g
  • Carbohydrates: 4.5 g
  • Protein: 0.6 g
  • Cholesterol: 11 mg

Keywords: cream cheese frosting, cupcake cream cheese frosting, cookie cream cheese frosting

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