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If you’re looking for a great alternative to real cream cheese frosting (maybe you need a shelf-stable version for your Cottage Foods bakery), this recipe has been my go-to! I found it originally on the LorAnn oils website, and have tweaked the recipe and have been using my version for years.  You can use either a cream cheese flavored oil, like LorAnn, or even a cream cheese flavored emulsion with some added vanilla.

Related Article – Southern Red Velvet Cake Recipe 

Cream Cheese Flavored Icing - Shelf Stable

This "no cream cheese" Cream Cheese Flavored icing is a great alternative to when you don't want to use real cream cheese for a cake, but you still want that classic flavor!
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 3 cups of frosting


  • 1 cup Butter softened
  • 3 ½ cups Confectioner's Sugar (Powdered Sugar)
  • 1 - 3 tbsp Heavy Cream
  • ¼ tsp LorAnn Cream Cheese Icing Flavor Or, you may use ¾ tsp. of cream cheese emulsion flavor + ¼ tsp. of vanilla flavoring or extract
  • 1 dash salt Optional


  • Using an electric or stand mixer with whisk attachment, cream together the butter and powdered sugar on low speed until combined.
  • Once combined, increase speed to medium and mix for 3-4 minutes.
  • Add heavy cream, one tablespoon at a time until desired consistency.
  • Add flavoring(s) and salt, and beat for an additional 1 minute.


This icing can be refrigerated for up to 2 weeks. Before using, bring it to room temperature and re-mix.
Iced cakes and cupcakes can be stored at room temperature fore up to 3 days.
Keyword frosting, frosting recipes, icing, icing recipes
Tried this recipe?Let us know how it was!

Nicole Bendig-Lamb | Angel Foods | Cake Business School


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