Comments on: Alternative Cream Cheese Frosting When You Don’t Have Cream Cheese

By: Sammi ozpunk

Sammi ozpunk — Fri, 22 May 2026 00:08:54 +0000

So good instead of the powdered sugar I used swerve confectioners zero calorie sweetener, by the way we call it icing sugar in Australia. I’m in USA though xoxo

By: patricia

patricia — Sun, 15 Feb 2026 13:43:12 +0000

I love this recipe !! It is not overly sweet . I was out of white vinegar so I doubled the Real Lemon juice (bottle). It was wonderful. I refrigerated it while my cake cooled and it really thickened up and was a more sturdy consistency.

By: Diane

Diane — Mon, 02 Feb 2026 15:37:18 +0000

In reply to Sandy.

I’m happy to hear everyone liked this recipe. It is kinda shocking that is doesn’t have cream cheese in it, but tastes like it does 🙂 This frosting can keep on the counter for 2 days, or fridge for a week. I have not frozen it, but it should freeze well, defrost and mix well before using.

By: Sandy

Sandy — Mon, 02 Feb 2026 01:25:46 +0000

This recipe was delicious! My family had a bad experience with real cream cheese frosting, so I was looking for an alternative. Everyone couldn’t believe there was no cream cheese! I made a 9 x 13 cake, so I doubled the recipe. I still have a fair amount left over. Is it possible to freeze it? If so, how long can I freeze it? If not, how long will it keep in the fridge?

By: Amy

Amy — Fri, 09 Jan 2026 20:42:21 +0000

Fantastic recipe, I just love that I can make a small batch to put on things super fast. And that there is no cream cheese in it. I’m making your cinnamon sugar tortilla chips tonight!

By: Diane

Diane — Sat, 03 Jan 2026 03:49:44 +0000

In reply to Lorraine.

I haven’t baked with this as the filling, but it’s worth a try. If you think it’s too thin and need it thicker, either add a tablespoon or two of powdered sugar or dried milk to thicken it should help.

By: Lorraine

Lorraine — Fri, 02 Jan 2026 19:38:12 +0000

can this be baked with, like with a fruit cream cheese filling in a pastry?

By: Diane

Diane — Mon, 01 Dec 2025 02:05:45 +0000

In reply to Carol Ann.

I haven’t used it, but I’m sure it’ll work. I look forward to hear how it turns out.

By: Carol Ann

Carol Ann — Sun, 30 Nov 2025 09:38:15 +0000

Could I substitute yoghurt for the milk?

By: Diane

Diane — Thu, 09 Oct 2025 20:06:42 +0000

In reply to BunnyH.

Yes, you will need more for a 3 layer cake.
Depending on how much frosting you’d like (sides and top and in between layers)
you will need to at least double the recipe.
Yes you can add lime juice to give it lime flavor to match the cakes flavor, add 1-2 tablespoons, but in addition you’ll need to add more powedered sugar so it won’t thin out too much, most likely 1/3 cup for each tablespoon.Add more if needed to get the consistency you’d like. If its too thick add a few drops of lime juice to adjust it.
Use those portions as a guide to make as much frosting as you’d like for your cake. I’m thinking you may like a triple batch for a 3 layer cake.