Thick, tangy buttery cream cheese frosting with reduced sugar is made with a secret ingredient. It’s so easy to make with no mixer required!
This reduced sugar cream cheese frosting is excellent on top of bars, brownies, and sheet cakes. It’s not quite as sweet as my regular cream cheese buttercream frosting recipe, retaining that classic cream cheese tang that pairs so well with many desserts.
Ingredients
- Full-fat cream cheese block, softened
- Salted butter, softened – the salt enhances the sweetness
- Powdered sugar – this recipe uses less sugar than normal, but it still required for structure and sweetness
- Pure vanilla extract – provides the perfect flavor
- Nonfat dry milk powder – this secret ingredient provides structure to the frosting without adding sweetness
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Cream Cheese Buttercream Frosting (Reduced Sugar)
Thick, buttery cream cheese frosting is perfection. It's so easy to make with no mixer required!
Ingredients
- 8 oz (113g) full-fat cream cheese block, softened
- ½ cup (113g / 1 stick) salted butter, softened
- 1 ½ c (150g) powdered sugar
- 2 teaspoons pure vanilla extract
- ¼ cup (15g) nonfat dry milk powder
Instructions
Make the frosting
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Using a silicone spatula, combine softened cream cheese and softened butter together in a medium bowl until well blended and smooth. Using a stand mixer is optional. Mix in vanilla extract.
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Slowly sift in powdered sugar and milk powder, mixing frequently to combine, stir until smooth and clump-free.
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Spread generously over bars or sheet cake using a metal spatula to create an even surface. Refrigerate bars immediately and the frosting will set as it cools.
Recipe Notes
While I like to use this frosting right after I make it for best results, it can be kept in the fridge and used within 3 days. Let it thaw to room temperature before using and give it a quick stir.
This frosting can cover a 9×13 pan of bars, brownies, or sheet cake perfectly.
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