Easy Honey Frosting (Without Powdered Sugar)

Easy Honey Frosting With Cream Cheese and No Powdered Sugar in Glass Bowl.

5 from 2 ratings

Easy Honey Frosting (Without Powdered Sugar)

Quick and easy honey frosting recipe, homemade with simple ingredients. This cream cheese buttercream frosting has no powdered sugar. It's perfect for spreading and piping on cakes and cupcakes.

Prep Time10

Chill time20

Total Time30

Course: Dessert

Cuisine: American

Servings: Cups

Calories: 666kcal

Author: Abeer Rizvi

Ingredients

8 oz. Cream cheese Full fat, Room temperature, Can also use honey cinnamon or honey cream cheese
½ cup Butter Unsalted, Room temperature
⅓ cup Honey I highly recommend using raw honey because it is thicker and sweeter
1 tablespoon Cornstarch
1 teaspoon Vanilla extract
½ teaspoon Pumpkin spice extract Can also use cinnamon spice extract
⅛ teaspoon Sea salt

Instructions

In a large mixing bowl, cream together cream cheese and butter until smooth.
Add honey, cornstarch, extracts, salt and mix until icing is fluffy and very creamy. It will end up having an off-white or pale beige color to it.
Chill in the refrigerator for about 20 minutes to make it firmer.
Fill a piping bag with this buttercream and attach Wilton tip 1M (big star tip) and pipe a swirl on cupcakes. You can also use a spatula to spread icing instead of piping. Enjoy!

Notes

You can pipe immediately upon making this icing but I recommend chilling for 20 minutes first to make it firmer and easier to pipe.
If you can find honey flavored cream cheese in your grocery store, definitely use that for a stronger honey flavor.
Do not omit the cornstarch because it adds stability.
You can use gel food coloring to tint the buttercream any color you want.
Use raw honey because it is thicker. Regular honey has a thinner consistency and will make the icing thinner.
The color and flavor of the icing can vary slightly based on the color and flavor of the honey.
Try other extracts for a different flavor profile.
This frosting is enough to pipe simple swirls (not high ones) on about 20 cupcakes. It's also enough to fill and frost an 8 inch round cake.
This icing will melt outside in hot weather.
Leftovers can be stored in a sealed container in the fridge for up to 1 week.
Read additional tips and variations above.

Nutrition