Cream Cheese Lemon Frosting Recipe Without Powdered Sugar

Healthier Lemon Butter Cream Cheese Frosting

It never fails. You manage to make a healthier, less sugary batch of cut-out cookies or cupcakes. But when you try to find a lemon frosting recipe without powdered sugar, all you can find are options that use alternative sweeteners such as erythritol.

I’ve faced this dilemma many times in the past. It seemed impossible to make a refined sugar free frosting that didn’t use sugar alcohols or other unnatural alternatives. And if you’re wondering why sugar alcohols are no longer a regular option for me, you can read more about my thoughts in this article.

But then, one day several years ago, I found a frosting recipe without that was sweetened with raw, thick honey. At the time, I did not understand the importance of using unfiltered honey that is a spreadable consistency.

I went against the instructions in the recipe (true to my nature since I hate following recipes and instructions) and used the liquid honey I had on hand. Unfortunately, this did not turn out. The honey separated from the butter and was dripping all over my cake.

But since that time, I have started creating my own frosting recipes sweetened entirely with raw, unfiltered honey and they all turn out amazing! And this lemon cream cheese buttercream frosting is no exception 🙂

With the perfect balance of creamy, tart and sweet flavors, this frosting has enthusiastically won the approval of my own kids along with others. And with only raw honey sweetening this simple lemon frosting recipe, parents can gladly serve completely refined sugar free cupcakes to their children without guilt.

I’ll admit that I still don’t know of any other ideal way to make healthier frosting without powdered sugar or sugar alcohols. But that’s okay, because I am perfectly happy topping my kids’ treats with a frosting that contains antimicrobial and immune-boosting properties 😀

Especially when that means their bodies aren’t being stuffed with a ridiculous amount of refined sugar that has zero benefit for their health.

What to Use Healthier Cream Cheese Lemon Frosting For

If you are searching for a lemon butter cream cheese frosting recipe, you probably already have a special treat in mind that you want to put this on top of. Perhaps some refined sugar free lemon cupcakes like these.

As a matter of fact, my lemon cupcake recipe is what I created this frosting to go with. But of course, lemon frosting can be used on other flavors and treats as well 🙂

For starters, lemon pairs beautifully with other fruits, such as blueberry, raspberry or strawberry. This lemon frosting recipe without powdered sugar would be perfect on these kid-favorite, naturally sweetened strawberry cupcakes.

Or, you could also use this bright flavored frosting to add a bit of spark to these healthier fluffy vanilla cupcakes.

But don’t think this lemon frosting with cream cheese is only for frosting cupcakes and cakes. It’s also the perfect way to finish off a batch of honey-sweetened cut-out cookies that also have a smidge of lemon flavor. Or use it to top a batch of maple syrup-sweetened cut-out cookies you want to dress up a bit.

You could even be really adventurous and use this simple lemon frosting recipe to slather across a batch of my refined-sugar-free, nut-free rice Krispie treats.

You could also choose this frosting instead of my regular lemon buttercream to coat these kid-favorite strawberry cake pops.

Who knew a lemon frosting recipe without powdered sugar could be used in so many ways? 😀

Ingredients

• Butter: Butter balances out the tartness of the cream cheese, provides a smooth texture and helps the frosting to firm up when chilled. I use Irish grass-fed or organic butter.

• Cream Cheese: Cream cheese is the star ingredient in this recipe, providing a bit of tartness to go with the lemon flavor and softening the intensity of the butter.

• Honey: You must use raw, unfiltered honey like this honey for frosting to turn out. The honey must be thick so that it can incorporate into the butter and cream cheese without separating.

• Lemon Extract: Lemon extract is the source of lemon flavor for this simple lemon frosting recipe. This is to prevent the excessive liquid of fresh lemon juice and to prevent curdling.

Instructions

Step 1

Take the cream cheese out of the fridge 20 minutes before you want to mix up your frosting.

Step 2

When you’re ready to make the frosting, add all ingredients to a medium-size bowl and mix with an electric hand mixer until fully combined and creamy.

Step 3

Use immediately or store in an airtight container in the fridge.

If you are making this frosting ahead and storing it in the fridge, make sure to take it out of the fridge about a half hour before you want to use it and then give it another quick mix.

Substitutions & Tips

• If you want to make a different flavor frosting, you could easily swap out the lemon extract in this recipe for lemon, almond, etc.

• Note the amount of frosting this recipe makes is roughly quadruple the amount of frosting my other buttercream recipes make. If you are subbing this frosting in place of one of my other buttercreams in a recipe, make sure to adjust the amounts accordingly. You can easily do this on the recipe print page.

• One batch of this lemon cream cheese buttercream is enough to frost twelve cupcakes.