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)!
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!
Thanks for stopping by! Enjoy the recipe!
Pipeable Cream Cheese Frosting
This easy and delicious Pipeable Cream Cheese Frosting is the BEST! Wonderful cream cheese flavor and perfect for piping!
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
Instructions
- 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.
We hope that you enjoy this recipe! Don’t miss our full collection of favorite cake and frosting recipes in our Recipes section!
Also, if you are interested in Free Cake Decorating Tutorials, we have lots of great ones that are as creative & unique as they are simple! If you are interested in having full online access to every cake decorating tutorial we’ve made, you should consider becoming a member of My Cake School! You can find all of the details here: Joining Information for MyCakeSchool.com
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.
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!:
https://www.mycakeschool.com/recipes/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. 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
Do I need to double this frosting for your Hummingbird caske?
Hi Teresa, We used 1 recipe of this frosting for the Hummingbird Cake. Just to make sure you have enough, I would not make the filling too thick. It all depends on how much decorative piping you will be doing on your cake.
I would like to make this with Strawberry extract. Can I just replace the Vanilla extract with the Strawberry or should I still use the Vanilla extract but at a reduced amount? If so, how much of each? Thank you.
Hi Stephanie, I haven’t tried doing that but I think I would use 1 teaspoon vanilla and 1 teaspoon strawberry extract. I think you could also add 1 Tablespoon of seedless strawberry jam. I don’t think that would make it too soft. It would give it some strawberry taste as well as color. You might need to add a bit of pink coloring gel ( add with a toothpick so you can control the amount).
Hey how many cupcakes does it make? I need to make 150 plus a two tiered cake. I need to know how much more I need.
Hi Ariel, This recipe makes 6 cups of frosting. One cup of frosting will frost 12 cupcakes with a simple swirl using a 2D piping tip, so if you double the recipe you will have 144 cupcakes. Here is a link to the Wilton Batter and Frosting Chart that will give you the information you need to decide how much frosting you will need.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
Our other cream cheese frosting can also be piped, though it is a bit softer. If it becomes too soft, just refrigerate for a short while. Hope all goes well.
Hi there Melissa. How do I make a lemon version of this frosting?
Hi Salina, Add 2 teaspoons (8g) lemon juice, 1 teaspoon (4g) lemon extract and the zest of 1 lemon.
With this additional liquid you may need to add more powdered sugar, another cup or so to reach the spreading consistency you like. The recipe does need the lemon extract, lemon juice alone will not give enough lemon flavor.
I made this cream cheese frosting today and it turned out fantastic! It has a lovely cheesy flavor without being too over powering. I paired it with the strawberry cake on this site and topped it with ganache.
I wonder why other recipes online for pipeable cream cheese frosting uses only 1 pkg cream cheese to way more powdered sugar, and your recipe is the opposite… the ratios of cream cheese to sugar are opposite… do they both pipe well? I’m trying to figure out which real would be better. Can you please help?
Hi Amy, I think it will come down to personal preference. Both recipes will be good but this one has a less sweet taste and more of the cream cheese flavor comes through. Let us know what you think if you give it a try.
Ok great. Thank you… do you think I could do the vertical ruffle design with this recipe? And flowers?
Hi Amy, we haven’t used this recipe for the vertical ruffles. The recipe pipes very easily, keeps its shape nicely, and would work fine for flowers. I really think that it would be fine, but if you don’t have time to experiment in advance (on a glass for instance), you may want to go with a recipe that contains more sugar and would be closer to an American buttercream (or just be prepared that you may need to incorporate more sugar into our recipe if necessary.
Hi do you know if this recipe will be enough for A 10” 2 later round cake ?
Hi Miriam, We use the Wilton Cake Batter and Frosting chart as a guide. It suggest 5 cups frosting for a 10″ 2 layer cake. This recipe makes 6 cups. If you are going to do a lot of decorative piping you might want to make 1 1/2 times the recipe. Here is a link to the Wilton chart:
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
I have used this recipe a few times now. It works great! Pipes borders like a dream. You can even write with it. But if you are making a big multi- layered cake or a quarter sheet w/ 2 layers. Make 1&1/2 times the recipe. It works great for carrot cake, hummingbird cake, or even red velvet. You will need more to cover red velvet well. Great recipe!
Hi Dana! Thanks so much for your feedback, happy that you like the recipe! xo
Hi there! I have a friend that is requesting a cocunut sheet cake and am wondering which cream cheese frosting I should use? I want something that I can easily smooth out. What do you recommend?
Or do you think I should use the crusting buttercream recipe and add coconut extract?
Hi Cathleen, Yes, you could use a crusting buttercream recipe and add coconut extract to give you a coconut flavor. Are you wanting to smooth the frosting using the Viva paper towel method? I think you could use either cream cheese recipe, the Pipeable Cream Cheese is a bit thicker than our Cream Cheese Buttercream. Here is a link to that recipe:
https://www.mycakeschool.com/recipes/cream-cheese-frosting/
Thank you!! I actually haven’t tried the Viva method yet, only the hot knife. Since this is a half sheet cake, which do you think might work better?
Hi Cathleen, either of our cream cheese frosting recipes will smooth easily, and would work well with the hot knife. This pipeable cream cheese frosting recipe is slightly thicker because it calls for more cream cheese than our other recipe.
Where is the pineapple?
Hi Jim, I’m not sure about your question. Are you reading the word pipeable as pineapple ? We don’t have a pineapple frosting recipe. Here is a link to our pineapple cake recipe if you are interested.
https://www.mycakeschool.com/recipes/pineapple-cake-recipe/
Hi! Looks like a great recipe! Do you know if you can pipe rosettes on the sides of the cake, or vertically?
Hi Deb- We haven’t tried the rosettes all over the cake with this frosting, only for borders and on top. I would try it first on a glass. While this frosting is great for piping, it’s still a softer consistency than American buttercream. I think small rosettes all over would be no problem…it’s just the 2D/1M size that I’m not sure about. Let us know how it goes if you give it a try!
When you say pipeable frosting can I pipe the sides just like I was using smbc ? Thank you so much.
Hi Nilda, Yes, you should be able to pipe with no problem. As you know, the completed cake will need to be refrigerated because of the cream cheese. Let the cake warm up a hour or so before serving.
Hi ladies,
Would you say this recipe could also be considered a crusting recipe?
Hi Nannette, It will not crust as a buttercream recipe does. It firms up nicely when refrigerated and can be smoothed with the hot knife method.
Hi. Can I cover this frosting with fondant, and if so, do I need to refrigerate? I’m concerned about what that would do to the fondant
Hi Lesley, We do not recommend using cream cheese frosting under fondant. Cream cheese always needs to be refrigerated. As an option you could use a cream cheese filling and frost the cake with buttercream or ganache, then lay on the fondant. If you use a cream cheese filling, take the cake out of the refrigerator about 2 hours before serving so the cake can warm up a bit.
This recipe uses more cream cheese but less sugar than your original cream cheese frosting. Can I still frost a two tiered cake with this?
Hi Crystal, This recipe makes 6 cups of frosting. To frost a 2 layer 8 or 9 inch cake you will need 4 1/2 to 5 cups. If you plan to do a lot of decorative piping, (more than just a border at the top and bottom) you may need to increase the recipe by 1/2.
I just got my cakes out of the oven and they have sunk abt an inch in the middle. Not sure what the problem is. Over mixing?
Hi Cindy, I am sorry about that. The most common cause for sinking in the center is because they were under baked. Did you check by inserting a toothpick in the center of the cake? The toothpick should come out clean or with just a few crumbs attached. Also, you should buy an oven thermometer to see if your oven is reaching the temperature that you have set it to.
Actually they were sunken in while still in the oven. I reread the recipe and I realized that I had omitted the flour. I am thinking that was the problem.
Hi Cindy, Yes, that would be the cause. Don’t worry, leaving out an ingredient happens to everyone now and then.
Hi BeBe: I am making a white cake and cheese cake layer cake for Easter and am looking for a raspberry cream cheese frosting. Would this hold up if I use a raspberry purée in it and how much would you suggest.
Hi Pat, This recipe has all the liquid it needs with the butter and cream cheese. Adding additional raspberry puree or jam would make it too soft. You could use 1 teaspoon raspberry extract and 1 teaspoon vanilla instead of the 2 tsp. vanilla written in the recipe. You could make a raspberry puree with fresh or frozen raspberries or a quicker method is to use 1/2 cup seedless raspberry jam, 1/2 teaspoon extract and a bit of red gel food color to get the right color. Spread this between the layers for raspberry flavor.
Hi, Thank You so much for sharing your wonderful talent–it is greatly appreciated!!– As you stated in a previous comment it has a slight yellow tint, so I was wondering is there any way to make the icing more white in color that will not jeopardize the icing ? Thank You so much for your time and help!!
Oh, I forget to ask in my precious comment–Sorry—I want to ice a cake with this buttercream and then do the drip–will this icing be a good choice for this, with no issues? Thanks again–Blessings
I would like to add tequila and lime juice to this. Is it possible without making it too runny? If it is, how much should I add?
I have tried many pipable cream cheese recipes. This is by far the best! It is not too sweet & piepes beautifully! It requires a little patience to slowly incorporate the bits of cream cheese, but it is so worth it! I am making a large 10″ 3 layered hummingbird cake tommorow & I just read several other recipes for cream cheese frostings. I am sticking with yours! Thank you!
Where in the cream cheese frosting is the pineapple… It’s called pineapple cream cheese frosting
Hi Michele, I am sorry, but you misread the title of the recipe. It is not Pineapple, it’s pipeable — meaning this cream cheese frosting is firm enough to pipe a design such as borders onto a cake. We do have a Pineapple Cream Filling for a layer cake if you have a need for that. It would not be suitable for frosting a cake, but we love it as a filling. The recipe link is below.
https://www.mycakeschool.com/recipes/pineapple-cream/
Can I use this on a sheet cake if I plan on using a fondant topper? I’m not covering it, just adding a fondant dream catcher. I’m curious what it would do to the fondant?
Hi Loraina, it should be fine to use on cream cheese frosting. It may soften, but if it’s laying flat on top of the cake, I don’t see a problem with that. At least, I’ve never had a problem.
Hi, I’d like to know approximately how many cups does this recipe make?
Hi Carrie, It should make 6 cups of frosting.
Hey I love carrot cake,,
but need to transport
cake long ways…
Can I use this recipe
for a 9×13 pan ,,,???
Thanks
Hi Lyn, Yes, you can use this for a 9×13 pan but cream cheese frosting is perishable. Will you be able to keep it cold during the trip?
Hi. I love your recipes!
I was wanting to make this frosting red for a barn cake for my sons birthday. If I wanted to make this red how much americolor super red would you use? Also could I make it in advance and put it in a airtight container in the fridge, then get out the day of let rest, stir, then fill my piping bags & frost?
How would you recommend doing that?
Thank you!