3-Ingredient Cream Cheese Frosting (no butter)
This post contains affiliate links. I earn a small commission for every purchase made through these links, this doesn’t change your price in any way. Thank you for supporting my work.
This 3-ingredient cream cheese frosting is hands down one of my favorites. I love that this simple recipe doesn’t require too many ingredients, it does not contain butter, it has a perfect blend of sweetness and is made with basic ingredients that i usually hold stock of, it is an easy recipe to make, and aside all else, it tastes incredible. It is one of my favorite frosting recipes to use.
Goes well with:
Not only does this frosting go well with this Speedy Chocolate Cake, it can go well with many other cakes including cupcakes.
Portion size:
This portion makes enough frosting for a 4 layer cake, 8-10 inches in diameter. If you want to use it for cupcakes, divide the recipe in half as you will not need so much frosting.
Type of cream cheese to use:
Full-fat cream cheese is best to use for frostings such as Philadelphia. Using a full-fat cream cheese will allow the frosting to thicken and hold its shape helping you reach the fluffy frosting desired consistency.
Is this cream pipe-able?
Yes. This spreadable cream cheese frosting is also stable enough for piping and would make the perfect topping for top of cupcakes and covering the outside of your cakes. The tangy cream cheese helps this frosting get a perfect balance of sweet taste making it ideal for a variety of recipes and the perfect complement to your desserts.
Can i replace condensed milk?
Using condensed milk in this frosting recipe is what makes it delicious and not bland in my opinion, but if you do not have any on hand, you can substitute with confectioners’ sugar. The amount needed will depend on how sweet you like your frosting. I recommend starting with a smaller amount and work your way up if needed. The great thing about using powdered sugar is that you can add more in the end if you need to and it will incorporate well without leaving any crystals.
Is cream cheese frosting the same thing as cream cheese icing?
The consistency of the two are different. Frosting is thick and fluffy and is usually used for desserts like cakes and cupcake recipes. Cream cheese icing is more like a glaze that is often glossier and much thinner but can still have a creamy consistency. It is typically used to drizzle rather then pipe and often made with simple ingredients such as powdered sugar, vanilla extract and a liquid such as heavy cream or milk. Cream cheese icing is usually what is used on cinnamon rolls.
Ingredients:
- 16oz Philadelphia Cream Cheese (room temperature)
- 14oz can of Condensed Milk
- 16oz tub of Cool Whip (thawed)
Instructions:
- Add 2 packs of softened cream cheese into a stand mixer (or a large mixing bowl and use an electric mixer) and cream on low speed using a whisk attachment until cheese is lump-free. (If you forget to take it out of the fridge in advance, you can unwrap the block and microwave for about 30 seconds.)
- Once the cream cheese is lump free, add condensed milk and mix to incorporate.
- Lastly, add thawed cool whip. Whip on medium-high speed until everything is well combined and the frosting is of thick consistency.
- Pipe or spread onto cakes and cupcakes.
Enjoy!
Related Posts:
Dulce de Leche Buttercream for Cakes
Rhodes Bake-N-Serv Sweet Cinnamon Knots (Frozen Rolls)
No-Bake Wafer Cookie Cake in 30 min
Very Easy Milky Girl Cake Recipe
Best Markiza Cake Recipe (Classic Marquise Torta)
Shop this Post:
Kitchen Aid Stand Mixer
Kitchen Aid Turbo Hand Mixer
OXO Good Grips 5-Quart Plastic Mixing Bowl
Did you make this recipe? I’d love to hear how it went in the comments below. Better still, snap a photo and tag it on Instagram with #alenashomecooking. I love seeing your creations.
3-Ingredient Cream Cheese Frosting
Ingredients
- 16 oz Cream Cheese (Philadelphia) (room temp)
- 14 oz Condensed Milk
- 16 oz Cool Whip (Thawed)
Instructions
-
Add 2 packs of softened cream cheese into a stand mixer (or a large mixing bowl and use an electric mixer) and cream on low speed using a whisk attachment until cheese is lump-free.
(If you forget to take it out of the fridge in advance, you can unwrap the block and microwave for about 30 seconds.)
-
Once the cream cheese is lump free, add condensed milk and mix to incorporate.
-
Lastly, add thawed cool whip. Whip on medium-high speed until everything is well combined and the frosting is of thick consistency.
-
Pipe or spread onto cakes and cupcakes.
Recipe Notes
(If you forget to take cream cheese out of the fridge in advance, you can unwrap the block and microwave for about 30 seconds.)
Type of cream cheese to use:
Full-fat cream cheese is best to use for frostings such as Philadelphia. Using a full-fat cream cheese will allow the frosting to thicken and hold its shape helping you reach the fluffy frosting desired consistency.
Can i replace condensed milk?
Using condensed milk in this frosting recipe is what makes it delicious and not bland in my opinion, but if you do not have any on hand, you can substitute with confectioners’ sugar. The amount needed will depend on how sweet you like your frosting. I recommend starting with a smaller amount and work your way up if needed. The great thing about using powdered sugar is that you can add more in the end if you need to and it will incorporate well without leaving any crystals.
This has become my go-to frosting!