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 . With hints of vanilla, this icing is perfect 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.

You can put this frosting on any carrot cake recipe you like. It goes well with our nutritious carrot cake cupcakes.

Jump to:

Why You’ll Love This Recipe
Ingredients and Notes
How to Make Vanilla Buttercream Frosting
Expert Tips
FAQ
How To Frost a Cake
Ways to Use Vanilla Buttercream Frosting

Why You’ll Love This Recipe

Quick and easy. One mixer and 10 minutes are all you need to make this recipe. It’s much simpler if you have a stand mixer.
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 LOVED it, and one even said “I can eat this thing straight 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

Next, taste and adjust the flavor if needed, adding more salt, vanilla, or milk to taste. You may add up to 1 tablespoon vanilla essence and 1 tablespoon lemon juice if you want it sour.

Finally, transfer your frosting to a piping bag and frost your cake as desired. Before slicing, place the cake in the refrigerator for at least 30 minutes.

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.

FAQ

Why did my frosting curdle?

If you add cold milk (or any cold liquid) to the creamed butter, the frosting will curdle. Both the fat and the liquid must be at room temperature when combined.

Can I make this buttercream vegan?

Yes! This recipe can easily be made vegan and dairy-free by using vegan butter and non-dairy milk.

Does frosting need to be refrigerated?

After you whip it up, it’s best to use your frosting right away. If not, keep it refrigerated for later use.

How do you thicken frosting?

If your frosting is too runny, try putting it in the refrigerator first, for at least 2 hours. If that doesn’t help, you can add a few additional 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 your cake layers are completely cooled down, best chilled in the fridge for a few hours. Second, ensure that your frosting is room temperature.

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat 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.

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’s ready in just 10 minutes and requires only 5 basic ingredients. 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

Add the butter to a large mixing bowl. Using a handheld or a stand mixer, beat on high for 2-3 minutes, or until creamed and fluffy.
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.
Taste and adjust the flavor, adding more salt, vanilla, or milk as needed. Use immediately or refrigerate 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 important parts of this recipe. Whipping up butter 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.
Freezer: Transfer the frosting into a plastic bag and freeze it 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 yields enough frosting for 12-16 cupcakes or one layer on a sheet cake. If you want to frost a 2 layer cake, you should double this recipe.

***Nutrition information is a rough estimate calculated with 8 tablespoons of milk, and without optional ingredients. The calories shown above are for one cupcake’s frosting, assuming you frosted a total of 16 cupcakes with it.

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