You are going to love this amazing 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 Cream Cheese frosting that we have used for years, and can still be found on our site, but this new version of ours pipes even better, has a creamier consistency, and holds it’s shape perfectly.
You’ll find that this Pipeable Cream Cheese Frosting recipe delivers all of the cream cheese deliciousness that you are looking for without being overly sweet. We hope that you enjoy it as much as we do (be warned: it’s highly addictive)!
Cream Cheese Frosting- Pipeable
Ingredients
- 1 cup (2 sticks) (226g) unsalted butter, softened (do not soften in microwave)
- 3 (8 ounces) (226g) packages full fat cream cheese, (total 678g) cut into 1 inch pieces and softened.....do not use reduced fat cream cheese or cream in tub containers (do not soften in microwave)
- 3 cups (343g) powdered sugar
- 2 teaspoons (8g) vanilla extract
Directions
- Put the softened butter in the bowl of your mixer and mix until smooth.
- Add the pieces of softened cream cheese to the mixing bowl. The cream cheese should be soft enough that it combines easily into the butter/powdered sugar mixture. Beat on low/medium speed about 1 minute or until the cream cheese is blended in.
- Add the powdered sugar and vanilla. Beat on Medium speed for 2 to 3 minutes (a bit longer if using a hand mixer). Scrape the bowl mid way through. Do not over beat.
- Makes 6 cups
- Use immediately or refrigerate. If beaten too long it my become too soft. If this happens, just refrigerate a short time and let it firm up.
Oh this looks great! I have been wanting to pipe with a cream cheese frosting that will hold it’s shape. Not be too gloopy or soft, but holds it’s edges. This looks and sounds like it!
Question: will it crust? Thanks Melissa!!
Hi Paula, It pipes beautifully but it does not crust.
Thanks BeBe. I will still try it as it will hold it’s shape.
I am a bit concerned about the cream cheese type we get here in dubai we don’t get philidelipha as block but we have it as a spread do you think it would work
Hi Mariam, I am sorry but the spreadable cream cheese in a tub would not work well for this recipe. Is there another brand available to you in Dubai that would be a full fat cream cheese?
Thanks BeBe I have to look around.
Hi, just wondering if this recipe would work under fondant.
Thanks!
Hi Terri, We do not use cream cheese frosting under fondant, not even this recipe. Our preferences are spreadable ganache or buttercream.
A note for Mariam Jamil. If you have any friends/ relatives in Kuwait, you can ask them to get you cream cheese from Saveco. It’s a bigblock of cream cheese (I guess around 3 pounds if I am not mistaken) brought from Sates. Or there are similar cream cheese in blocks can be found in stores that sell bakers stuff (in Shuwaikh).
Hi Bebe,
Is it possible to add food colour to this frosting specifically ameri color?
Hi SD, I think I have only colored cream cheese frosting one time, it was quite some time ago but I don’t remember having a problem. The cream cheese frosting is a bit more yellow to begin with so you may not get a color as bright as you want…….yes, use AmeriColor Gel coloring.
Thanks BeBe. Will give it a go.
Fantastically written blog and this recipe look so delicious. I will definitely follow this recipe for my bakery. Thanks for writing this blog and highly appreciable.
Hi. Is this frosting suitable to be used for a cake that’s topped with ganache drip?
Yes, you can use a ganache drip on a cream cheese frosted cake.
How well does this cream cheese frosting hold up… I’m using this to pipe on Cup Cakes for a baby shower.. sitting out a couple of hours…
Want to pipe this cream cheese frosting on cup cap that will be sitting out of fridge a few hours… will it hold up?
Thank you..
Hi Freda, yes a few hours out of the refrigerator should be fine!
Hi there, can i reduce the powdered sugar in the recipe? If i reduced it will the frosting still hold?
Hi Celeste, Yes, you can reduce the sugar in the recipe and the frosting will be fine. Just be sure to use full fat cream cheese and don’t let it become too soft and also don’t over mix it because the longer it is beaten the softer it will become. If it does become too soft, you can always refrigerate for a short while to firm it up before frosting your cake.
Does anyone know where I can get block cream cheese in the UK? Full fat cream cheese in tubs seems to go runny.
Can you please tell me what tip you used on the cupcakes in the photo and how did you make the design?? Thank you!!!
Hi Tammy, it was a large star tip– either a 2D or 1M. I just made a basic swirl by piping first around the outer edge of the cupcake and then worked my way up to finish.
Can you add flavoring such as lemon juice? If so how much lemon would you add? Has anyone tried this with this recipe? Love your recipes btw!!!
Hi Bernadette, You could reduce the vanilla to 1 teaspoon and add 1 Tablespoon lemon juice plus zest of 1 lemon. One problem with adding lemon zest is the zest can clog up a small piping tip, so keep that in mind. I find the best lemon flavor come with using lemon extract. I suggest using 1 teaspoon vanilla plus 1 or 2 teaspoons lemon extract. Taste the frosting after 1 teaspoon lemon extract and add a second teaspoon if you want a more intense lemon flavor.
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!:
link to mycakeschool.com
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. How 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😊
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