This Pipeable Cream Cheese Frosting Recipe is perfect for piping beautiful swirls onto cakes and cupcakes…
How much frosting does this recipe make?
If you’d like to pipe frosting onto your cupcakes just like the photo shows above, you’ll have enough frosting for about 18 cupcakes. If you just want to spread frosting onto cupcakes without piping it on in a decorative way, you’ll have enough for 24 cupcakes.
If making a cake, you may wish to make a recipe and a half. You should have enough to frost the cake. But then you’ll also have some extra to pipe frosting in a decorative way on top.
Tips for making the best frosting for piping:
Don’t over-mix the ingredients. You’ll beat the butter with an electric mixer. Then you’ll add slightly chilled cream cheese and combine those until they are evenly combined. Then STOP MIXING them together. Add in some vanilla, and then you’ll mix in powdered sugar 1/2 cup at a time just until it’s mixed in. Some people have commented that they like to refrigerate the frosting for a while before piping it onto their cakes and cupcakes.
Keep cupcakes and cakes that are frosted in the refrigerator until ready to serve.
If you’re looking for more frosting recipes, you might like to try some of these:
- Coconut Buttercream Frosting
- Classic White Frosting Recipe
- Chocolate Frosting Recipe
- Marshmallow Buttercream Frosting
- Cookies and Cream Frosting
- Orange Buttercream Frosting
- Sweetened Condensed Milk Buttercream
- Chocolate Buttercream Frosting
Pipeable Cream Cheese Frosting
Ingredients
- 1/2 cup (1 stick) butter, at room temperature
- Two 8-ounce packages cream cheese, at room temperature for 10 minutes
- 2 ½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
Instructions
- In a medium bowl, use an electric mixer to beat the butter; beat just until creamy. Then add the cream cheese and beat until combined. IF YOU BEAT THE CREAM CHEESE TOO LONG, THE MIXTURE WILL BE TOO SOFT FOR PIPING.
- Mix in the vanilla, then gradually add the powdered sugar- 1/2 cup at a time. Mix until the frosting ingredients are completely combined- do not over-mix. Check the consistency at this point. If it seems too soft, go ahead and add a little more sifted powdered sugar. If it seems too thick, mix in a teaspoon or so of milk. Use the frosting to frost your cake or cupcakes immediately- either by spreading or filling a piping bag, or store in a covered container in the refrigerator until ready to use (should be used to frost the same day).
- I can't stress enough... if you over-mix, the frosting will be too soft for piping. Adding more powdered sugar will just make it softer.
Notes
- Nutritional information is for the frosting only-- not the entire cupcake.
- If you spread the frosting on the cupcakes instead of piping it on tall like the pictures show, you'll be able to frost 24 cupcakes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Even with twice the powdered sugar this was a goopy mess even after chilling.
If you overmix the frosting, it will be soft. Adding more powdered sugar at that point will make it even softer.
I am piping this recipe in roses. Is that still okay?( I assume it is)
Should be!
I tried your recipe and it was delicious. However, I’m using it for wedding cupcakes in July. They will be in a warm room for at least 4 hours. Have you ever tested for stability of this icing when piped and displayed in warm weather?
I cannot guarantee that 4 hours in a warm room will be okay. Sounds like it could be a problem. Wish I had a better answer!!
This recipe works great…Is it possible to freeze or keep in refrigerator for a week and a half. I need half the frosting recipe today and half in 1.5 weeks. Should I just make a whole new batch? Thanks!
I think I’d probably make a new batch. I’ve never tried freezing it!
I use this recipe for my carrot cake because it holds up better than regular cream cheese frosting. Due to pandemic and postponing Christmas I have frozen the entire frosted cake and it thawed beautifully. Never just froze the frosting but on the cake it was fine.
I got so many compliments for this frosting recipe, thank you!!
I’m hoping this works! I have my own yummy cream cheese frosting that I usually use, but yes, it’s too soft to pipe and I need it for a pumpkin wedding cake, so piping is essential. LOVE your site and go there often!
Delicious recipe..
Hi! I am planning on making this recipe today. I am reading through the comments and I read one where the baker used Philadelphia cream cheese and it didn’t work. I was planning on using that cream cheese today. Could this recipe still work for me?
I’m not sure why the brand would matter. That’s what I always use!
Is this firm??
I wouldn’t say it’s super firm, but it pipeable.
Should I be using salted or unsalted butter for this?
I use regular salted butter for frostings.
can i also use this for the sides of the cake?
Yes!