It’s also great used as a dessert dip! Red velvet macarons with cream cheese buttercream It’s perfect for layering cakes, frosting cakes, piping into cupcakes, or sandwiching cookies. This frosting is thick, stable, and quite sweet. It’s very similar to my Easiest Vegan Buttercream Ever, but with flavor adjustments to trick the brain into thinking you’re eating a real deal cream cheese icing. This is my “easiest” cream cheese buttercream – so what that means is that it comes together easily in just a minutes with no weird ingredients. This is what was born out of that mission. So I made it my mission when I ran my bakery to get the same traditional taste of cream cheese frosting locked down, without the need for nuts or coconuts, as well as not needing commercially available vegan cream cheese since I was a Texas home baker and needed a shelf-stable option.
#Cream cheese frosting recipe without powdered sugar free
Even more difficult is trying to find a vegan cream cheese that’s affordable and free from nuts, soy, or coconut (for those who avoid those) – or finding one at all depending on where you live. The flavor is unmistakable and deeply missed if it’s absent, but getting a dairy-free version that tastes great, has a good texture, and pipes well can be a struggle. This will ensure it's the right consistency for working.Some desserts demand cream cheese buttercream – like carrot cake, spice cake, or red velvet.
Try not to overmix at this point you want to stir the cream cheese into the butter-sugar mixture rather than whip it or mix it at high speed. You can use a spatula to do the final mixing because it will thin out a bit once the cream cheese has been added. Mix on low speed and stop just when all the lumps disappear.
Add all the smooth (and still cold) cream cheese to the butter-sugar mixture. Doing this step correctly ensures your frosting is more stabilized for your cake (i.e., it won't run off and be easier to pipe), so make sure your butter and sugar look like mine in the video. You can't overmix at this step, so make sure all the sugar is inside the butterfat. I like to make a scraping motion while mixing to help everything come together faster.) It should look like a cream-colored sugar cookie ball of dough at the end, with no visible powdered sugar anywhere in your bowl. (If you're using a hand mixer, this is the longest part and may take a couple of minutes. Cream cheese comes already salted, so start with a pinch and correct it at the end. When adding the last third of the sugar, also add the vanilla and salt. Once it's all mixed in, add the next third of powdered sugar and mix. Add about a third of the powdered sugar. Cream until smooth, but no need to whip smooth it out. Add the cold butter to the same bowl (no need to clean the bowl or attachments). You can check with a spatula by smearing it around a little and then scrape out the cream cheese into another small bowl. Try to mix as little as possible and stop just when it is smooth. In a large mixing bowl (if using a stand mixer, use your paddle attachment), mix the cold cream cheese on low speed until creamy and until no lumps remain. You can then put your cake in the fridge (as with all other cream cheese frostings), and it should maintain its shape when you have to remove it a couple of hours before serving. This buys us a little time, so we can pipe or frost with it, but eventually, as the frosting sits, the sugar will find its way to the water in the cream cheese, so it's best to use it immediately. This works because we somewhat trap the sugar inside the butter, restricting its access to the water in cream cheese. Then we add the cream cheese to soften everything up. So first, we combine the sugar with the butter to create something that looks like sugar cookie dough. That's because we treat the cream cheese like a liquid (up to 60% water!), which is typically added at the end of frosting recipes. Doing it this way, or treating the cream cheese like a solid fat, will give the frosting a looser texture. 😁 In most recipes, butter and cream cheese are mixed, then powdered sugar is added. This wouldn't be a Sugarologie recipe unless I messed with it to make it more stable. (The time will vary based on your climate, but it takes about an hour in my dry California kitchen to develop said crust.) The crust is similar to a Krispy Kreme donut glaze, if that makes sense. Texture-wise, this frosting is super creamy and has the most delicate crust when left out at room temperature. Here's this cream cheese frosting on a 6 inch, 2 layer sprinkle cake.
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