How to make carrot cake frosting without cream cheese?

This Carrot Cake Frosting Without Cream Cheese will blow your mind! It’s ready in just 10 minutes and requires only 5 basic ingredients . This vanilla-flavored frosting is ideal for any cake!

Five carrot cake cupcakes on a marble platter, topped with carrot cake frosting without cream cheese.

A staple that we all know and adore is cream cheese frosting. But this carrot cake frosting without cream cheese is just as good and so simple to make.

It’s naturally gluten-free and can be made vegan and dairy-free with just 1 swap.

This frosting may be used on any carrot cake recipe. We love pairing it with our healthy carrot cake cupcakes.

Why You’ll Love This Recipe

Quick and easy. This dish requires just one mixer and ten minutes to prepare. And if you have a stand mixer, it’s even easier.
You’ll need only 5 ingredients that you probably have in your kitchen already.
Versatile. You name it: cakes, cupcakes, cinnamon buns, and truffles! You can put this carrot cake frosting without cream cheese on so many things!
SO delicious! I invited a few people to try this dish and give me comments as I was testing it. All of them Adored it, and one even stated “I can eat this thing right out of the bowl”. Well, sure, it’s fantastic!

Ingredients and Notes

Powdered sugar/ icing sugar: For the best results, use fine powdered sugar.
Butter: Make sure it’s at room temperature and has a taste you enjoy. If you forgot to take it out ahead of time, you can use this quick method.
Vanilla extract: To keep the icing’s color bright, we used light-colored vanilla extract, although pure vanilla extract may also be used.
Milk: We use soy milk, but you may substitute cashew milk, almond milk, or cow’s milk if you like.

How to Make Vanilla Buttercream Frosting

Step 1: Beat the butter

In a large mixing bowl, combine two sticks of butter. Beat on high for 3-4 minutes using a handheld or stand mixer. Till the butter is soft and frothy in texture.

Step 2: Add powdered sugar and vanilla

Next, sift the powdered sugar into the dish with the vanilla essence and salt.

Beat for another 2-3 minutes, adding 1 tablespoon of milk at a time, until the desired consistency is reached.

Step 3: Frost your cake

Then, taste and modify the flavor to your liking, adding more salt, vanilla, or milk as desired. You can add up to 1 tablespoon vanilla extract, and you can also add a tablespoon of lemon juice if you want it tangy.

Lastly, fill a piping bag with frosting and frost your cake as desired. Make sure to refrigerate the cake for at least 30 minutes before slicing.

Expert Tips

Use room temperature ingredients. This is the MOST IMPORTANT aspect in preparing this dish. Don’t be tempted to use cold ingredients, because it won’t work and you’ll end up wasting them.
Beat the butter long enough. Whipping the butter for at least 2 minutes will integrate air, making the frosting light and fluffy.
Don’t add too much milk at once. You may always add extra milk if the frosting becomes too thick. But if you’ve added too much milk, you can’t take it back.
Always frost your cake once it has totally cooled! The buttercream will melt and seep into the cake if you frost it while the cake is still warm.

Why did my frosting curdle?

The frosting will curdle if you add cold milk (or any cold liquid) to the creamed butter. When mixing the fat and the liquid, they both need to be at room temperature.

Can I make this buttercream vegan?

Yes! By combining vegan butter and nondairy milk, you can simply make this dish vegan and dairy-free.

Does frosting need to be refrigerated?

It’s preferable to utilize your frosting as soon as you make it. If not, you should always refrigerate it for later.

How do you thicken frosting?

If your frosting is overly runny, put it in the refrigerator for at least 2 hours before using. If it doesn’t work, add a couple more tablespoons of powdered sugar. But, take careful not to make your icing excessively sugary. If it doesn’t work, try adding 1 tablespoon of cornstarch or cacao powder (for a chocolate frosting).

Can you make the frosting ahead of time?

Yes, this frosting will store in the fridge for up to a week. Before using it, take it out of the fridge and let it come to room temperature.

Can you freeze it?

Yes! Put the frosting in a plastic bag and place it in the freezer for up to 3 months. Let it to defrost in the fridge overnight before using. You may need to add a dash of milk after thawing to loosen it up.

How To Frost a Cake

First, make sure the cake layers are totally cold, preferably in the refrigerator for a few hours. Second, make sure your frosting is at room temperature.

Slice a small layer off the tops of the cakes with a big serrated knife to produce a level surface. Next, set one layer on a cake stand or serving dish and spread icing evenly over the top. Cover with extra icing and place the second layer on top.

Next, cover the edges of the cake with the remaining frosting and decorate as desired.

You may view this video for a more in-depth instruction on this.

Ways to Use Vanilla Buttercream Frosting

Carrot Cake Cupcakes

Lemon Turmeric Cake

Blueberry Pancake Bundt Cake

Chocolate Peanut Butter Pudding

Carrot Cake Frosting without Cream Cheese

This Carrot Cake Frosting Without Cream Cheese will take your breath away! It takes just 10 minutes to prepare and only 5 basic components. This vanilla-flavored frosting is ideal for any cake!

Print Pin Rate

Course: Dessert

Cuisine: American

Buttercream frosting, vanilla frosting, vegan buttercream, and vegan frosting are all keywords.

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Servings: 2.5 cups

Ingredients

1 cup (230g) unsalted butter , at ambient temperature (use vegan butter if needed, we like Miyokos and Earth Balance)
2 ¾ cups (400g) fine powdered sugar
6-8 tablespoons milk your choice, or more if necessary (either non-dairy milk or regular)
⅛ teaspoon salt, or to taste
1 teaspoon clear vanilla extract *

Instructions

To a large mixing bowl, add the butter. Beat on high for 2-3 minutes, or until creamed and fluffy, using a handheld or stand mixer.
To a small bowl, sift the powdered sugar 1-2 times until no clumps remain. Combine it with the butter, vanilla essence, and salt.
Slowly beat till it absorbs, then fast beat for 2-3 minutes. Start adding the milk gradually, 1 tablespoon at a time, until you reach the desired consistency.
Adjust the taste with extra salt, vanilla, or milk as required. Use immediately or store in the fridge for up to 1 week.

Notes

Use room temperature butter. Cold butter does not cream as well as melted butter, and heated butter does not work at all.
Beat the butter long enough. This is one of the most crucial components of this recipe. Whipping butter for at least 2 minutes will integrate air, making the frosting light and fluffy.
Don’t add too much milk at once. You may always add extra milk if the frosting becomes too thick. But if you’ve added too much milk, you can’t take it back.
Always frost your cake once it has totally cooled! The buttercream will melt and seep into the cake if you frost it while the cake is still warm.

Frosting storage

Refrigerate the frosting in a plastic bag or an airtight container. It will keep in the fridge for up to a week. Remove it from the refrigerator and allow it to come to room temperature before using.
Freeze: Place the frosting in a plastic bag and put it in the freezer for up to 3 months. Let it to defrost in the fridge overnight before using. You may need to add a dash of milk after thawing to loosen it up.

*If you are using pure vanilla extract, double the quantity.

**This recipe makes enough frosting for 12-16 cupcakes, or for one layer of frosting on a sheet cake. If you wish to ice a two-layer cake, double this recipe.

***Nutrition information is an approximation based on 8 tablespoons of milk and no optional additives. The calories marked above are for the frosting of 1 cupcake, assuming you frosted a total of 16 cupcakes with it.

****Recipe adapted from Sally’s Baking Recipes.