This 5-minute honey cream cheese frosting is sweetened with honey instead of powdered sugar, but it's just as smooth, luscious, and creamy! Spread or pipe it on your favorite cake and cupcake recipes such as almond flour carrot cake for a dreamy topping.
Prep Time: 5 minutesminutes
Total: 5 minutesminutes
Servings: 8servings (1.5 cups)
Ingredients
8ounces(225 g) cream cheese, softened to room temperature
8tablespoons(113 g) lightly salted or unsalted butter, softened to room temperature
¼cup(95 g) honey(liquid and light-colored, such as clover)
⅛teaspoonsalt if using unsalted butter
Instructions
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl with an electric beater or wooden spoon) combine the cream cheese and butter. Beat on medium-low speed until smooth and combined, 1-2 minutes, scraping the sides of the bowl and paddle as needed.
Add the honey and salt, if using. Beat the frosting on low speed to combine, then increase the speed to medium-high and beat until silky and shiny, 1-2 minutes, scraping down the sides of the bowl once or twice. Take care not to overwhip the frosting because it can turn grainy (though it will still taste delicious!)
The frosting will be fairly soft at first, better for swirling than for piping. If you wish to pipe the frosting, pop it in the fridge, checking it every few minutes until it's firm enough to pipe.
Use right away, or store refrigerated airtight for up to 1 week. If chilled, let soften to room temperature before using.
Video
Notes
This recipe makes about 1.5 cups of frosting, enough for a 9x9-inch sheet cake, a 6-inch layer cake, or 6 cupcakes.
Double the recipe to frost a 9x12-inch sheet cake.
Triple the recipe for an 8- or 9-inch layer cake with frosted sides.