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The BEST cream cheese frosting made without powdered sugar in only 5 minutes! If you come across this recipe because you are running out of icing sugar, you are in luck! Get ready to discover a lighter and smoother frosting that’s not TOO sweet! It’s easy to pipe and holds its shape well! You may never go back to the old recipe!
This frosting is stable and sturdy – perfect for decorating cakes, cupcakes, pastries, or cinnamon rolls! Best of all, it’s the EASIEST frosting that comes together in 5 MINUTES! It’s so easy to mix that a hand-held mixer will do the work perfectly!
It’s no secret that I don’t like overly sweet frosting, and that’s why I’ve shared quite a few recipes that are less sweet than the traditional ones. Check out my How to Make Frosting without Powdered Sugar and Not-Too-Sweet Buttercream Frosting!
Cream cheese frosting without powdered sugar – what to expect
Taste: It’s cheesier and MUCH LESS SWEET than the classic cream cheese frosting (made with powdered sugar) or American buttercream icing. It has the perfect balance of sweet and tangy flavors! If you like cheesecakes, you’ll likely ❤️ this one!
Texture: It’s smoother and lighter.
Appearance: It’s not as white as the traditional cream cheese frosting, as the bright white color comes from powdered sugar.
Easy to pipe: It holds its shape well at room temperature for up to 4 hours (see the photos and video in this post!)
It’s made with only 4 ingredients (Get them ready with simple tips below)!
- Cream Cheese: Use full-fat cream cheese. Make sure it’s softened for easy mixing. Avoid spreadable cream cheese!
- Unsalted Butter: It should also be at room temperature and softened before using it.
- Sugar: Use your regular granulated sugar. Brown sugar works as well, but the color of the frosting will be darker. Sift your sugar before use to avoid grainy texture.
- Vanilla Extract: For the classic flavor. You can use other flavors such as almond, peppermint, or lemon.
Making Cream Cheese without Powdered Sugar is SUPER easy!
It comes together in about 5 minutes! Here’s how it goes:
1️⃣ First, bring cream cheese and butter to room temperature. (1 minute with my trick!)
Making sure your ingredients are at room temperature is the most IMPORTANT step for success! It can take anywhere from 1 to 3 hours if you leave them on the kitchen counter. If you don’t want to WAIT, here is a quick trick:
Cut your butter and cream cheese into smaller pieces and microwave them on a FLAT plate at 50% power at 5-second intervals. Check them each time until they are nice and soft. It will take less than 30 seconds for each ingredient.
2️⃣ Then beat the softened cream cheese and butter to combine (2 Minutes)
In a large mixing bowl, beat cream cheese and butter with a hand mixer or stand mixer until smooth. It’ll take 2-3 minutes.
3️⃣ Next, add sugar and vanilla. Beat until smooth. (2-3 Minutes)
Beat until well combined. I recommend adding the sugar gradually to avoid the grainy texture. Make sure to scrape the bowl to get the mixture from the side of the bowl.
That’s it! It cannot be easier!
How to fix broken frosting that’s too runny
If you over-beat the mixture, your frosting can get runny. But don’t worry, here’s a simple trick to fix it: Place your frosting in the fridge for 10-15 minutes, and it’ll firm up nicely.
How to store them
It can last for about 3-4 hours at room temperature. After that, you’ll notice that the frosting starts to lose its shape.
Make ahead – You can make this frosting 3 days in advance and store it in the refrigerator. When you are ready to use it, let it sit at room temperature for 15 to 30 minutes.
Freeze – You can also freeze it for about 3 months. Just make sure to thaw it in the refrigerator properly and re-whip it before using it.
Ways to use this cream cheese frosting
Watch How to Make Cream Cheese Frosting without Powdered Sugar (1-Minute Video)
Easy Cream Cheese Frosting without Powdered Sugar
- 8 oz cream cheese* room temperature and softened
- 1/2 cup unsalted butter** room temperature and softened
- 1/2 cup granulated sugar sifted
- 1/2 teaspoon vanilla extract
- Allow cream cheese and butter to come to room temperature. The Trick to do this quickly: you can cut your butter and cream cheese into smaller pieces and microwave them on a flat plate at 50% power at 5-second intervals. Check them after each 5 seconds until they are nice and soft. It will take less than 30 seconds for each ingredient.
- Add softened cream cheese and butter to a large mixing bowl. Beat with a hand mixer and stand mixer until smooth. It’ll take about 2 minutes.
- Add sugar gradually, about 1/4 cup at a time. Beat until well combined. Make sure to scrape the bowl to get the mixture from the side of the bowl.
- Add vanilla extract and beat for one more minute. (You can add food gel coloring and mix it in gently.)
- * Make sure your cream cheese and butter are at room temperature and softened properly. If they are too cold, you can have lumps in your frosting.
- ** Use unsalted butter for the best results. You can add a pinch of salt if you prefer.
- This recipe produces a nice firm frosting that can hold its shape very well, but if you prefer a thicker or firmer texture, leave your frosting in the fridge for 10-15 minutes to firm up more.