✔ Updated · more stable method (whip the cream first) + 4 more butter-free icings
This frosting without butter is light, creamy and just sweet enough: cream cheese, powdered sugar and whipped cream, ready in 10 minutes. It pipes beautifully on cupcakes, and I've added a 2-ingredient icing for when you have even less in the fridge.
At a glance
The one tip that matters: Whip the cream to stiff peaks on its own first, then fold it into the sweetened cream cheese. That's what keeps it fluffy and pipeable.
Why You'll Love This Frosting
- No butter at all, and no grainy, overly sweet buttercream taste.
- Light and fluffy, like a cross between whipped cream and cheesecake.
- Five ingredients you can pick up at any grocery store.
What Is Frosting Without Butter Made Of?
Most frosting relies on butter for body. This one swaps it for two dairy staples: cream cheese gives it structure and a gentle tang, and whipped cream makes it light and airy. The result tastes like a cross between cream cheese frosting and whipped cream.
It's my go-to for summer birthday cupcakes, because it's far less heavy than a classic buttercream.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Use full-fat brick cream cheese. Spreadable tub cream cheese and low-fat versions have more water, and the frosting turns runny. Keep it cold, too.
- Whip the cream separately. Beating liquid cream straight into cream cheese rarely gets to stiff peaks. Whipping it first and folding it in gives a frosting that holds a swirl.
- Sift the sugar. It takes 30 seconds and means no little lumps in your piping tip, which I find out the hard way every time I skip it.
- Frost cool cakes only. Even slightly warm cupcakes melt this frosting. In our kitchen, Lucy's job is the sprinkles, and she has learned to wait until I say the cupcakes are cold.
- Keep it cold. Like whipped cream, it softens at room temperature. Frost close to serving and refrigerate the cake between slices.
Fluffy Frosting Without Butter
12
servings (frosts 12 cupcakes)10
minutes0
minutes155
kcal10
minutesA light, pipeable butter-free frosting: full-fat cream cheese beaten smooth with sifted powdered sugar and vanilla, then folded with heavy cream whipped to stiff peaks. Enough for 12 cupcakes or a two-layer 6-inch cake.
Ingredients
8 oz (226 g) full-fat brick cream cheese, cold
1 cup (120 g) powdered sugar, sifted
1 teaspoon vanilla extract
pinch of salt
3/4 cup (180 ml) heavy whipping cream, very cold
Directions
- Sift the powdered sugar into a bowl so the frosting is completely smooth. Chill the mixing bowl and beaters for 10 minutes if your kitchen is warm.
- Beat the cold heavy cream on medium-high speed for 2 to 3 minutes, until it holds stiff peaks. Scrape it into another bowl and set it aside in the fridge.
- In the same mixing bowl (no need to wash it), beat the cream cheese for about 1 minute until smooth. Add the powdered sugar, vanilla and salt and beat on low, then medium, until creamy.
- Fold the whipped cream into the cream cheese mixture in two additions with a spatula, just until no streaks remain.
- Pipe or spread it onto completely cooled cupcakes or cake right away, then keep the frosted cake in the fridge.
Notes
- If possible, use an electric mixer. This will get more air into the mix than you can easily do by hand, so it will usually create much better frosting in far less time.
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More Butter-Free Frosting and Icing Ideas
- 2-ingredient powdered sugar icing: 1 cup powdered sugar whisked with 1 1/2 to 2 tablespoons milk. Pour it over cookies, rolls and bundt cakes.
- Chocolate ganache: pour 1/2 cup hot heavy cream over 4 ounces chopped chocolate, wait 5 minutes and stir until glossy. Pour it warm, or chill and whip it for a fluffy frosting.
- Stabilized whipped cream: beat 1 cup heavy cream with 1/4 cup powdered sugar and 2 tablespoons instant vanilla pudding mix to stiff peaks. It holds its shape for a day in the fridge.
- Seven-minute frosting: a marshmallow-like frosting made by whisking egg whites with sugar over simmering water. Keep whisking until the mixture reaches 160°F on a thermometer so the eggs are safe, then beat until glossy.
- Dairy-free: beat chilled coconut cream (the solid part from a can) with powdered sugar and vanilla, or use vegan butter and vegan cream cheese in place of the dairy.
What to Frost With It
- Red velvet, vanilla or chocolate cupcakes.
- A two-layer 6-inch cake, or the top of a 9 x 13-inch sheet cake.
- Carrot cake and banana bread. Try it on our Bisquick banana bread.
- Sugar cookies, like our easy sugar cookies. Let it set in the fridge before stacking.
Frequently Asked Questions
How do you make frosting without butter?
Beat 8 ounces of cold cream cheese with 1 cup sifted powdered sugar and a teaspoon of vanilla, then fold in 3/4 cup heavy cream whipped to stiff peaks. It's fluffy, pipeable and frosts 12 cupcakes. For a simple glaze, whisk powdered sugar with a little milk.
What is a 2-ingredient frosting without butter?
Whisk 1 cup powdered sugar with 1 1/2 to 2 tablespoons milk until thick and smooth. It's a pourable icing rather than a fluffy frosting, so spread or drizzle it over cookies, cinnamon rolls, cupcakes and bundt cakes. Add a few drops of vanilla or lemon juice for flavor.
How do I make butter-free frosting stiffer?
Use cold, full-fat brick cream cheese, whip the cream to firm stiff peaks before folding it in, and chill the frosting for 20 to 30 minutes before piping. You can also beat in up to 1/2 cup more sifted powdered sugar, though it will be sweeter.
Does frosting without butter need to be refrigerated?
Yes. Because it's made with cream cheese and whipped cream, frosted cakes and cupcakes should go in the fridge and not sit out for more than 2 hours. Covered, they keep for up to 3 days in the fridge.
Can I make this frosting ahead?
You can make it up to 1 day ahead and keep it covered in the fridge. It firms up as it chills, so fold it gently with a spatula before piping. I don't freeze it, because the whipped cream loses its fluffiness once thawed.
