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+ servings
a chocolate cupcake with cream cheese frosting no butter and other cupcakes in the background

Cream Cheese Frosting Without Butter

This cream cheese frosting without butter is light, fluffy and decadent. The perfect frosting for your red velvet cupcakes, chocolate cupcakes or frosting cookies and cakes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 servings
Calories 155kcal
Author Aubrey
Cost $6


  • Hand beaters or stand mixer, small bowls


  • 8 oz package cream cheese
  • 1 cup powdered sugar
  • ¾ cup heavy whipping cream
  • 1 tablespoon vanilla extract (or other flavoring of choice)
  • teaspoon salt


  • In a small bowl beat whipping cream until stiff peaks form. Set aside in refrigerator.
  • In a large bowl combine cream cheese, powdered sugar, salt and vanilla extract. Beat until smooth.
  • On lowest setting, quickly beat in (or hand fold in) whipped cream until thoroughly combined.
  • Note: If cream cheese frosting is thicker than desired, you can add heavy cream (not more than 1 tablespoon at a time) and beat until desired thickness is achieved.


Quantity Notes: This recipe creates enough cream cheese frosting for about 12 regular sized cupcakes (piped thick). If just spread more thinly on top it will cover more cupcakes.
Gingerbread Cream Cheese Frosting No Butter: Substitute gingerbread syrup and 1 teaspoon pumpkin spice for vanilla extract.
Lemon Cream Cheese Frosting No Butter: Substitute lemon extract and 1 teaspoon fresh lemon zest for vanilla extract.
Cinnamon Cream Cheese Frosting No Butter: Add 1 teaspoon of cinnamon.


Calories: 155kcal | Carbohydrates: 11g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 91mg | Potassium: 37mg | Sugar: 10g | Vitamin A: 472IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg