Have you run out of powdered sugar right when you’re about to make cream cheese frosting? Or maybe you just don’t love that chalky-sweet taste it leaves behind. The good news? You can make a luscious, smooth, and YES, stable (!!!) cream cheese frosting without powdered sugar in about 10 minutes. We swap granulated sugar for powdered sugar here, but the end result is still a tangy, creamy, and perfect icing for homemade cakes, cupcakes, or cinnamon rolls, no special ingredients required.

Cream cheese frosting without powdered sugar piped on a cupcake.
Yes, you can pipe this cream cheese frosting without powdered sugar!

I don’t think a recipe has ever shocked me more then when I was testing out a way to make cream cheese frosting with no powdered sugar. I really wanted to make this work, because my post on how to make cream cheese frosting without butter has helped so many people!

Also I know what it’s like when you want to make a recipe like classic cream cheese frosting only to realize you’re out of an ingredient- so frustrating!

At first, I thought about making a simple syrup and mixing it in with the butter and cream cheese, but honestly, who wants the extra step? If you’re making this recipe, chances are you just ran out of powdered sugar and need a quick fix. No one wants to start cooking sugar syrup when all you really want is an easy substitute.

So I gave it a shot using granulated sugar instead of powdered sugar, and honestly? Even as a trained pastry chef I was super skeptical. I was sure the sugar wouldn’t melt into the cream cheese and I’d just end up with a grainy mess.

BUT IT WORKED! The sugar totally dissolved into the cream cheese and butter mixture and I just sat there shocked.

I had to take a few big taste tests, you know for quality control, to make sure there wasn’t even a trace of graininess, and there really wasn’t.

Cream cheese frosting without powdered sugar in a bowl.

At this point, with the vanilla and salt added, the icing was delicious on its own but I noticed it didn’t make a ton- it would be perfect to use this way on top of a red velvet bundt cake, moist carrot cake muffins, or a banana cake, but it was too loose to pipe.

To fix both “problems” I decided to add homemade whipped cream to the frosting and TADA! It almost doubled the quantity and it piped like a dream!

I immediately piped it over vanilla cupcakes I had in the freezer. Seriously, I felt like a frosting fairy figuring this all out LOL.

So friend, I am so so excited to share this recipe with you, let’s get to it!

Step by step instructions

Cream cheese and butter whipped in mixing bowl.
Add softened cream cheese and butter to a mixing bowl and cream well with the paddle attachment for 3 minutes. Then scrape down the bowl.
Cream cheese, butter, and sugar creamed in a bowl.
With the mixer on low-medium speed, slowly add in the 1/2 cup sugar, 1 tsp vanilla extract, and pinch of salt. Then move to high speed and mix for 3 more minutes or until all the sugar is dissolved.
Cream cheese frosting without powdered sugar spread on a plate.
Either use the frosting as is or transfer to another bowl to make the whipped cream so the frosting will be doubled and stable. You’ll need to clean the mixing bowl if you are making the whipped cream.
Heavy whipping cream in a measuring cup.
Measure out the whipping cream, then add it to a mixer with the whip attachment.
A whip with soft peaks of whipped cream.
Whip on high speed until soft peaks form, about 2 minutes.

Now all thats left is to fold the whipped cream into the cream cheese frosting. Use a sturdy spatula and do half at a time so you don’t deflate the whipped cream.

This is what really helps it bulk up and be able to pipe.

Cream cheese frosting in a mixing bowl.
Not sure if you can see here but it looks so much thicker and bulkier then without the whipped cream.

This frosting will not crust over like other frostings, and could droop or melt if left out at higher temps. It’s best to keep it in the fridge until serving.

Honestly you can use it with or without the whipped cream, it just depends on what you want to use it for.

If you don’t want to pipe it and want it as a thick drizzle or slather, then use it without but if you want to be able to pipe it or have those really pretty swooshes over a cake then the whipped cream is the way to go.

Either way I know I am going to be making this recipe over and over and hope you will too!

Cream cheese frosting without powdered sugar piped on a cupcake.
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Easy Cream Cheese Frosting without Powdered Sugar

Prep: 10 minutes
Total: 10 minutes
Servings: 12 cupcakes
Have you run out of powdered sugar right when you’re about to make cream cheese frosting? Or maybe you just don’t love that chalky-sweet taste it leaves behind. The good news? You can make a luscious, smooth, and YES, stable (!!!) cream cheese frosting without powdered sugar in about 10 minutes. We swap granulated sugar for powdered sugar here, but the end result is still a tangy, creamy, and perfect icing for homemade cakes, cupcakes, or cinnamon rolls, no special ingredients required.
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Ingredients

  • 8 oz cream cheese, softened 225g
  • 4 tbsp unsalted butter, softened 55g
  • ½ cup granulated sugar, 100g
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1/2 cup heavy whipping cream, optional- for a fluffier, pipeable frosting- 120ml

Instructions
 

  • In the bowl of a stand mixer fitted with the paddle attachment, beat together 8 oz softened cream cheese and 4 tbsp softened unsalted butter on medium-high speed until completely smooth and fluffy, about 2-3 minutes.
  • Scrape down the sides and with the mixer on low, slowly add in ½ cup granulated sugar. Then add the 1 tsp vanilla extract, and a pinch of salt. Beat on high speed for 3–4 minutes, until the sugar is dissolved and the frosting looks creamy. Test it by feeling the frosting between your fingers.
  • Use the frosting as is for slathering on cakes, cinnamon rolls or muffins.
  • For a lighter, pipe-able and stable frosting- clean out the mixing bowl and whip ½ cup heavy cream separately on high speed to soft peaks, about 2 minutes. Then gently fold the whipped cream into the frosting by half at a time until fully combined.
  • Use immediately to frost cakes or cupcakes. Store in the fridge so it doesnt melt or soften.

Notes

This frosting makes enough to frost 12 cupcakes moderately, or frost a 8×8 square cake. To make it for a 9×13 I suggest doubling the recipe. 
Serving: 1serving, Calories: 166kcal, Carbohydrates: 10g, Protein: 1g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 63mg, Potassium: 36mg, Sugar: 9g, Vitamin A: 516IU, Vitamin C: 0.1mg, Calcium: 26mg, Iron: 0.04mg
Course: Frosting
Author: Sam Adler
Cuisine: American
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