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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Yes, the cupcakes would need to be refrigerated because the cream cheese frosting is perishable. On the day of the party, take out of the refrigerator 30 to 45 minutes before serving.
Hi Mellisa thank you for your amazing videos and amazing recipes.
I would like to ask you about block cream cheese that we don't have it in London
What kind of cream cheese we can used for cream cheese buttercream?Thanks
Hi,
I have been looking for cream cheese icing recipes that will hold its shape. hope this one works for me :-) i am a newbie, so my mistake, for one, was using reduced fat cream cheese. Can i add Mccormick flavoring without compromising its consistency?
thanks!
Hi Mae, It will be fine to add flavoring. The recipe has 2 teaspoons. You can always add a bit more powdered sugar to firm up the frosting. You can also refrigerate a short while if it becomes too soft before you finish decorating your cake.
Thank u!! I was hoping I could use less sugar because my family doesn't like frostings that are too sweet. And i guess that is why my icings would not take shape because i put less sugar, usually 3/4 of the recipe.
I just made this icing for my son's birthday cake. I like a kick of orange with my carrot cake/cream cheese frosting so I used 1 1/2 tsp vanilla and 1/2 tsp orange extract. It's absolutely delightful. It's the lightest cream cheese frosting I've ever had which is a nice change of pace from heavier varieties that can really weigh down a dessert. Can't wait for my cakes to cool and the final product!
Hi Elsie, A bit of orange extract does sound delicious. Thank you so much for posting your review of the recipe!!
Hi Melissa ...So awesome to find a pipabe cream cheese topping....it's such an expensive product in South Africa....so sad when icing is too soft etc....lovely blog you have....I love cheesecakes and have always used what the recipe calls for which is mostly the full fat cream cheese in the tub which I used in the interim until I found stores who stock the block Philadelphia and now noticed Lancewood available in block full fat cream cheese....just a tip....I added vanilla instant pudding to my cream cheese frosting when too soft and droopy and a dash of lemon juice....add the vanilla instant pudding bit by bit until you get the consistency you want
How many cups of icing does this recipe make?
Hi Michelle, This recipe makes 6 cups
Hi Mellisa thank you for your amazing videos and amazing recipes.
I would like to ask you about block cream cheese that we don’t have it in London
What kind of cream cheese we can used for cream cheese buttercream?Thanks
Do I need to double this frosting for your Hummingbird caske?