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.
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.