This easy cream cheese frosting is smooth, fluffy, and made with just four simple ingredients—no powdered sugar needed! 👇👇
Why I Love This Frosting
This is the frosting I make for every birthday cake in our house—no powdered sugar, just real ingredients like cream cheese, coconut sugar, and heavy cream. It's light, flavorful, and easy to whip up in 10 minutes.
- Naturally sweetened – no refined sugar or additives
- Light caramel flavor from coconut sugar
- Great texture – soft, spreadable, and not overly sweet
- Easy to customize – pipe it, tint it, or make it ahead
Ingredients You’ll Need
You’ll need just 4 ingredients:
- ⅔ cup whipping cream (or heavy cream)
- ½ cup coconut sugar – or use maple syrup or monkfruit for lighter color
- 1 tsp vanilla extract – optional
- 8 oz cream cheese, softened to room temperature
Note: Coconut sugar gives this frosting a light caramel taste and beige color. If you want a whiter frosting, try monkfruit or omit vanilla.
Step-By-Step Instructions 👇👇
STEP 1: Soften the Cream Cheese
Leave your cream cheese on the counter for a few hours until fully softened. This helps avoid clumps later on.
STEP 2: Whip the Cream Base
In a large bowl, add the whipping cream, coconut sugar (or sweetener of choice), and vanilla. Use a hand mixer or stand mixer to whip until soft peaks form—about 2–3 minutes.
STEP 3: Blend in the Cream Cheese
Cut the softened cream cheese into chunks and add it in gradually while mixing. Beat for another 1–2 minutes until smooth and fluffy.
Tip: Still a little clumpy? Let it rest for 30–60 minutes at room temp, then re-whip.
Recipe Tips
- Always soften cream cheese fully—cold cream cheese = clumps
- Coconut sugar gives a beige color and caramel taste (not coconut!)
- For a whiter frosting, use monkfruit or light maple syrup and skip the vanilla
- Color naturally with beet powder, spirulina, or pitaya
- For piping, chill frosting for 10–15 minutes to help it hold its shape
Storage Instructions
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Freeze for up to 1 month
- To use: Thaw in the fridge, then re-whip before frosting
FAQs
Yes! Make it up to 5 days in advance and store in the fridge.
Yes but you won't get the exact same consistency or results as traditional cream cheese frosting. Chill for 30 minutes before adding to a piping bag for best results.
Yes—just use ¼–⅓ cup and reduce the cream slightly if needed.
Cream Cheese Frosting Without Powdered Sugar
Ingredients
- ⅔ cup whipping cream - or heavy cream
- ½ cup coconut sugar - maple syrup, or monkfruit sweetener
- 1 tsp vanilla extract - optional
- 8 oz cream cheese - softened to room temperature
Instructions
- Let cream cheese sit at room temperature until fully softened.
- In a large bowl, whip the cream, coconut sugar, and vanilla until soft peaks form (2–3 minutes).
- Gradually add cream cheese chunks, blending until smooth and fluffy (1–2 minutes).
- If clumpy, rest for 1 hour at room temp and re-whip.
- Frost cooled cake, cupcakes, or cookies. Store in fridge.
Recipe Notes:
- Makes enough for an 8x8 cake or 9 cupcakes
- Use room temp cream cheese for best texture
- For piping, chill frosting for 15 minutes first
- Store in fridge or freezer and re-whip before using
Nutrition Info
The nutritional information provided is an estimate and is per serving.
