Substitute for Buttercream: Easy Cream Cheese Frosting

A reliable substitute for buttercream is this light cream cheese frosting, made by folding whipped heavy cream into sweetened cream cheese. It is tangy, less sugary than many buttercreams, and works well on cupcakes, sheet cakes, and as a cake filling, though it needs refrigeration and is not a one-for-one substitute in cake batter.

Ingredients

8 oz (226 g) full-fat block cream cheese, softened for about 30 minutes at room temperature
1 cup (240 ml) heavy cream, cold
1 1/4 cups (150 g) powdered sugar, sifted if lumpy
1 tsp (5 ml) vanilla extract
1/8 tsp (about 0.75 g) fine salt

Instructions

Set the unopened cream cheese on the counter for about 30 minutes, just until it is soft enough to beat smoothly but still cool. Keep the heavy cream in the refrigerator until you are ready to whip it. Measure the remaining ingredients and use a large bowl for the cream cheese and a separate, clean bowl for the cream.
Beat the softened cream cheese with an electric mixer on medium speed for 1 to 2 minutes, scraping the bowl once, until smooth. Add the powdered sugar, vanilla, and salt. Start the mixer on low so the sugar does not puff out, then beat on medium for about 1 minute. Scrape the sides and bottom; a few small lumps now can remain noticeable in the finished frosting.
Pour the cold heavy cream into the separate bowl. Whip on medium-high speed for about 2 to 4 minutes, stopping when it forms medium-stiff peaks. When you lift the beaters, the peak should hold its shape but its tip may bend slightly. Watch closely near the end: cream can turn grainy and begin to separate if it is beaten too far.
Add about one-third of the whipped cream to the cream cheese mixture and stir gently to loosen it. Add the remaining whipped cream in two additions, folding with a spatula until the color and texture are even. Use broad strokes from the bottom of the bowl and stop as soon as no large streaks remain; vigorous mixing can deflate the cream.
Spread or pipe the frosting onto completely cool baked goods. The recipe makes about 3 cups (720 ml), enough to frost 12 cupcakes generously or cover a 9-by-13-inch (23-by-33-cm) cake in a moderate layer. If it feels soft while you work, refrigerate it for 15 to 20 minutes, then check the texture before using.

Tips

Choose block cream cheese. A full-fat block has less excess moisture than cream cheese sold in a tub, so it is more likely to hold a smooth shape. Reduced-fat cream cheese and whipped cream cheese can make the frosting softer or less stable. If all you have is tub-style cream cheese, chill the finished frosting before spreading and avoid intricate piping.

Use cool, pliable cream cheese and cold cream. Cream cheese straight from the refrigerator may beat into lumps, while very warm cream cheese can make the finished mixture loose. The short softening period in the recipe is a useful middle ground. Heavy cream whips best when cold, so do not leave it on the counter while you prepare the other ingredients.

Adjust sweetness in small increments. The listed sugar gives a lightly sweet frosting with a clear cream cheese tang. For a sweeter finish, beat in another 2 to 4 tablespoons (15 to 30 g) of powdered sugar, tasting as you go. Do not add liquid sweeteners such as honey or maple syrup freely; extra moisture can loosen the texture.

Do not overmix after combining. Whip the cream only to medium-stiff peaks, then fold it into the cream cheese mixture by hand. If you continue beating after the two mixtures come together, the frosting can lose volume or become loose. If it looks slightly soft, chilling is usually a better first fix than adding a large amount of sugar.

Serving Suggestions

This frosting is especially good where a rich, very sweet buttercream would feel heavy. Spread it over vanilla, chocolate, carrot, or spice cupcakes, or use it between layers of a cake that will be served chilled. Its mild tang pairs well with berries, citrus, cinnamon, and cocoa. For a simple finish, make soft swirls with a spoon or offset spatula and add fresh fruit just before serving.

For cupcakes, use a spatula or a piping bag with a large round or open-star tip. The frosting pipes soft ridges, but it will not hold crisp details as firmly as a stiff American buttercream. Keep the cakes fully cool before topping them; warmth melts the whipped cream and can make the surface slide. If decorating a cake ahead, frost it while cold and keep it covered in the refrigerator until shortly before serving.

The recipe makes enough for about 12 cupcakes with a generous mound, or a thinner coating on a 9-by-13-inch (23-by-33-cm) cake. For a tall, fully frosted layer cake, make one-and-a-half or two batches rather than trying to stretch a thin layer over every surface. You can also use it as a filling between layers and choose a firmer outer frosting if the cake needs sharp edges or elaborate decoration.

Variations

Lemon: Add 1 teaspoon (5 ml) finely grated lemon zest when beating the cream cheese and sugar. For a stronger citrus note, replace the vanilla with 1/2 teaspoon (2.5 ml) vanilla and add 1 teaspoon (5 ml) lemon juice. Keep the juice modest, because extra liquid can soften the frosting.

Chocolate: Sift 1/4 cup (20 g) unsweetened cocoa powder with the powdered sugar. Taste before adding more sugar, since cocoa makes the mixture less sweet. For a deeper chocolate flavor, use Dutch-process cocoa; it changes the flavor and color but should not require a change to the method.

Maple or spice: Add 1/4 teaspoon ground cinnamon or a pinch of nutmeg with the sugar for a warm, subtle flavor. If using maple extract, start with 1/4 teaspoon (1.25 ml). Real maple syrup adds liquid and can loosen the frosting, so use only 1 teaspoon (5 ml) at first and chill the mixture if needed.

Less tangy: Increase the powdered sugar by 2 tablespoons (15 g) and keep the vanilla. This softens the sharpness without turning the frosting into a very sweet buttercream. If you need a dairy-free option, this recipe is not suitable as written: cream cheese and heavy cream are both dairy. A dairy-free frosting made with plant-based cream cheese and whipping cream may work, but products vary in water content and stability, so follow their package guidance and expect a different flavor.

Storage and Reheating

This frosting contains cream cheese and whipped cream, so refrigerate it rather than leaving it at room temperature for extended periods. Keep it in an airtight container and refrigerate within 2 hours of making it or serving it. It keeps for up to 3 days in the refrigerator; for the best volume and texture, use it within 1 to 2 days. Frosted cakes and cupcakes should also be covered and refrigerated, then brought out shortly before serving.

There is no reheating step for this frosting. If it becomes firm in the refrigerator, let the container sit out for about 5 to 10 minutes, then stir gently or fold it a few times to make it spreadable again. Do not warm it in a microwave, which can melt the cream and leave the frosting runny. Return leftovers to the refrigerator promptly, and do not leave the frosting out for more than 2 hours in total.

Freezing is possible but not ideal: whipped cream can lose volume or turn slightly grainy after thawing. If you choose to freeze it, place it in an airtight freezer-safe container for up to 1 month, thaw it overnight in the refrigerator, and fold gently before using. For a celebration where a smooth finish matters, making a fresh batch is the more dependable choice.

Frequently Asked Questions

Does this taste like buttercream? Not exactly. It has a gentle cream cheese tang and a lighter, less buttery texture, with less sweetness than many American buttercreams. That difference is why it works well as a topping when you want a softer, fresher-tasting finish, but it will not reproduce buttercream’s flavor or firm crust.

Can I use this as a direct substitute for buttercream? It can replace buttercream as a topping or filling in many cakes and cupcakes, but it is not a universal one-for-one replacement. It is softer, must be refrigerated, and is less suited to fine piping or warm rooms. It is also not a substitute for butter in a cake recipe, where butter affects the batter and baked texture.

Can I pipe it? Yes, for simple rosettes, broad ridges, or soft borders, especially when the frosting and cake are chilled. It will not hold very small details or sharp decorations as reliably as a firm buttercream. Use a large piping tip, keep the bag cool, and return the cake to the refrigerator if the frosting begins to soften.

Why is my frosting runny? Common causes include warm cream cheese, cream that was not whipped enough, overmixing after folding, or using cream cheese from a tub. Chill the bowl for 15 to 20 minutes and see whether it firms up. If it remains loose, avoid adding lots of flour or cornstarch, which can create a pasty texture; for a topping that must hold a precise shape, start again with block cream cheese and cold cream.

Can I make it ahead? Yes. Make it up to 1 day ahead, store it covered in the refrigerator, and fold it gently before spreading if it has settled. It is also fine to frost cupcakes a day ahead as long as they are covered and refrigerated. Add delicate fruit or crisp decorations close to serving so they do not release moisture or soften.

Can I use whipped topping instead of heavy cream? It may work, but it changes the sweetness, flavor, and texture, and products differ in how well they hold up. Do not whip prepared topping as if it were liquid cream; fold it in according to its package directions. For the recipe as written, cold heavy cream gives the most predictable result and lets you control the sweetness.

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