Pipeable Cream Cheese Frosting
You are going to love this simple, Pipeable Cream Cheese Frosting recipe!
I love any dessert that involves cream cheese, and I especially love cakes and cupcakes that are filled and swirled with a generous dose cream cheese frosting!
We have another delicious recipe for Classic Cream Cheese frosting that we have used for years. Today's recipe has an extra block of cream cheese, and so it has a bit more cream cheese flavor. Both are delicious.
Table of Contents
What Cakes Pair Well with Cream Cheese Frosting?
This is a trick question, because I would argue that EVERY cake tastes better with cream cheese frosting! But here are a few favorites!:
- Red Velvet Cake (Try our Red Velvet Scratch, Doctored Cake Mix, or Cupcake recipes!)
- Carrot Cake- This scratch carrot cake recipe is out of this world!
- Spice Cakes (Like our Caramel Apple Spice, Gingerbread Cake, Pumpkin Spice Cake...)
- Hummingbird Cake- A fantastic combination of bananas, crushed pineapple, pecans, and a hint of cinnamon
- Italian Cream Cake-This southern classic wouldn't be the same without cream cheese frosting!
- Classic Chocolate Cake- Ahhhh... this decadent chocolate cake with cream cheese frosting is heaven!
Helpful Tips for Cream Cheese Frosting
- Is Cream Cheese Frosting softer than regular frosting? Yes. As with most cream cheese frostings, the consistency of this frosting is a little on the softer side. If you need a thicker consistency, you can add additional powdered sugar in small amounts until you reach the desired consistency. However, this cream cheese frosting is thicker than most, thanks to the amount of cream cheese in the recipe.
- What Should I do if my Cream Cheese Frosting becomes too soft to work with? If your Cream Cheese Buttercream becomes increasingly soft as you pipe, to the point that it no longer holds it’s shape, just pop it in the refrigerator for a minute. Some decorators even prefer to prepare two piping bags and alternate between them.
This could be caused by a very warm kitchen, or warm hands against the piping bag. Either way, a few minutes in the fridge will work wonders. (Just not too long or it’ll become too firm!)
- Does Cream Cheese Frosting need to be refrigerated? Yes. Cream cheese frosting, and cakes frosted with cream cheese frosting should be refrigerated. However, it does become firm when chilled. You will want to remove from the refrigerator for 1-2 hours before serving (or using) so that it has time to soften.
Don't miss our roundup of the best cream cheese frosting recipes!
Pipeable Cream Cheese Frosting
This easy and delicious Pipeable Cream Cheese Frosting is the BEST! Wonderful cream cheese flavor and perfect for piping!
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Ingredients
- 1 cup unsalted butter, softened (do not soften in microwave) (This is the equivalent of 2 sticks or 226g)
- 24 oz Cream Cheese, softened to close to room temperature We used three (8 oz) blocks of cream cheese. (full fat)
- 3 cups powdered sugar (343g)
- 2 teaspoons vanilla extract (8g)
- ½ teaspoon salt (2g)
Instructions
- Add the softened butter to the bowl of your mixer. Mix on low to medium speed until the butter is smooth.
- Cut the softened cream cheese into pieces and add to the butter, along with the salt, mixing at low to medium speed until incorporated.
- Add the vanilla. Gradually add the powdered sugar mixing on low speed until blended.
- Increase mixing speed slightly, mixing just until well combined. Don't over beat or it will become too soft.
- Makes about 6 cups
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
Notes
This frosting should be refrigerated. Bring to room temperature (or close to room temperature) to soften for decorating. If cakes or cupcakes are frosted with this frosting, store in the refrigerator. Bring to kitchen counter a couple of hours before serving to allow time for the cake and frosting to warm and soften.
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Can this be made using maple flavoring instead of vanilla extract.
Hi Elaine, Yes, you can use maple extract.
Can you use this under fondant?
I have a dumb question just wanted to make sure I am reading the recipe correctly. It takes 24oz of cream cheese?
Hi Julia- I haven't tried this under fondant. Ganache is my first choice, although I use our classic vanilla buttercream now and then. Since there's a higher moisture content in cream cheese frosting, I would at least do a trial run just to be on the safe side. It may be okay, but I'm just not sure.
Hi Kim- Yes, it does! This gives it a firmer consistency...however if you may also like our other favorite Cream Cheese Frosting recipe which is a little softer but still tastes great and calls for two packages of cream cheese frosting rather than three. Here's the link if you'd like to try it!:
https://www.mycakeschool.com/cream-cheese-frosting/
Hi!How long the life span of this recipe?Store on the fridge.Thanks
Hi Lynie, Frosting made with cream cheese must be stored in the refrigerator. The length of time it will be good will depend on the expiration dates on the ingredients.
Can you freeze cupcakes with cream cheese icing and what is the best way to thaw them. How many cupcakes can you frost with this recipe.
Hi Helen, To freeze frosted cupcakes: Place the frosted cupcakes on a plate or cookie sheet and place in the freezer about an hour or until the frosting is firm. Then transfer them to a plastic container and cover with plastic wrap and the top to the container. It is important to keep the cupcakes airtight so they will not dry out. To thaw, place the container of cupcakes on the countertop remove the top and the plastic wrap and allow to come to room temperature. This cream cheese frosting makes 6 cups. One cup of frosting will frost 12 cupcakes with just a simple swirl using a 2D tip. Of course, if your swirl is higher you will need more, and I am assuming you are baking standard size cupcakes. Hope all goes well.
Thanks so much for your quick reply and helpful information. My granddaughter who is 12 and I are making cupcakes for my daughters shower in a couple of weeks. We've been practising our decorating skills and wanted an icing not too sweet and this recipe is perfect. How far ahead can we make and freeze them and does it work better to freeze the cupcakes before icing them and then freeze again with the icing on them
Hi Helen. What a fun thing to do with your granddaughter! You can bake, decorate and freeze your cupcakes a month in advance of the party. I would not freeze and refreeze the cupcakes. When making cake/cupcakes in advance our first choice is to freeze......waiting to frost the day of or day before the event. I understand that this may not work for you. Hope all goes well.
If I freeze the cupcakes now, take them out the day before and frost them with your cream cheese frosting do I store them in the refrigerator? Sorry to have so many questions, I want to do this right. Thanks for all your help and advice?