This cream cheese icing is smooth, creamy, and perfectly balanced—not overly sweet, not too heavy, and easy to spread or pipe. If you’ve ever had cream cheese frosting that turned runny, grainy, or way too sweet, this version fixes that with the right ratios and simple technique.
It has that classic tangy richness that pairs perfectly with cakes, cinnamon rolls, and desserts, but still holds its shape well enough for layering or piping..
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Why You’ll Love Gluten Free Cream Cream Icing
- Smooth, creamy texture (no lumps or graininess)
- Perfect balance of sweet + tangy
- Spreadable and pipeable consistency
- Holds shape without being stiff
- Made with simple, real ingredients
- Works for cakes, cupcakes, cinnamon rolls and more
Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Butter
Butter sets the tone for the structure within the icing. Using a high-fat butter like Kerrygold (at room temperature) works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
See my dairy-free homemade butter recipe here.
2. Powdered Sugar
Powdered sugar adds a smooth sweetness to the frosting that can’t be imitated by granular sugars. Be sure to source an organic powdered sugar that is gluten free. I use this one when I buy it from the store. Or, you can make a from scratch version of powdered sugar using my Homemade Powdered Sugar recipe.
3. Raw Cream/Milk
Raw cream is simply the naturally separated cream that comes from raw milk. If you do not choose to or have access to drinking/using raw cream, it can easily be substituted out for heavy whipping cream, milk or coconut cream (for a dairy free alternative). The cream is used to set the firmness or looseness of the icing (depending on what you’re needing the icing for).
4. Vanilla Extract
Vanilla extract elevates the flavor of the icing. Use a pure vanilla extract for the best results. I am notorious for subbing the vanilla extract out for equal parts Vanilla Bean Paste as well when I have it handy. 10/10 recommend.
5. Cream Cheese
Cream Cheese is smooth, rich, and perfectly tangy—bringing a creamy, velvety texture to both sweet and savory recipes. It blends effortlessly into frostings, dips, cheesecakes, and sauces, adding depth and balance without overpowering.
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No special tools? Here’s how to make it work:
No stand mixer → use a hand mixer
No piping bag → use a plastic bag with the corner cut out or spread with a knife or spoon
No spatula → use a spoon to fold and mix
Making the Gluten Free Cream Cheese Icing
1. Mix together all of the ingredients together in a mixer. Mix until icing is fluffy and well incorporated (3-5 minutes)
2. If the texture is too thick, add more milk.
3. This texture is what you’re after!
4. Place in a piping bag and use on cupcakes, cakes, brownies – anything you can think of!
Cream Cheese Icing
Ingredients
- ½ cup Cream Cheese
- ½ cup Butter
- 2 cups Powdered Sugar
- 2 tsp Vanilla Extract
- 1 tsp Raw Milk
Instructions
- In a stand mixer with a whisk attachment, cream the butter and cream cheese together until well combined.
- Add in the powdered sugar, vanilla extract and milk. Whisk on medium speed until fluffy (this will take roughly 3-5 minutes). If the icing looks too thick, add small amounts of milk (1/2 TBSP at a time) to soften the consistency.
- Once fluffy, use or store away in an airtight container for later use.
Additional Allergens/Suggested Modifications
- Dairy: sub cream and cream cheese for dairy free options.
This recipe is naturally free of:eggs, nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
Recipe Tips
Whip until soft, glossy peaks form for best texture
Use room temperature butter for smooth blending
If too soft, chill briefly before piping
If needed, add a pinch of salt to balance sweetness
To elevate the creamy flavor and texture, add a little cream cheese to the icing.
Storage Options:
- Fridge: Store up to a week in an airtight container
- Freezer: Store up to 6 months in an airtight container. I’ve found that freezing in piping bags that are stored a glass container with a lid makes it so easy to thaw and use right away but you could also store in a container, let it soften and then place into a piping bag.
- Make ahead: This icing recipe has the best piping texture when fresh. It works great from refrigerated or frozen as well, it will just need to be brought to room temperature which will take time.
Recipe FAQs
If you love nostalgic candy recipes made with simple ingredients, check out more copycat treats inside Volume 2 (desserts & treats) of The Gluten Free Kitchen Cookbook Series.
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