This Pipeable Cream Cheese Frosting Recipe is perfect for piping beautiful swirls onto cakes and cupcakes…

Pipeable Cream Cheese Frosting on a red velvet cupcake

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.

Pipeable Cream Cheese Frosting on Red Velvet Cupcakes

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.  

Pipeable Cream Cheese Frosting

If you’re looking for more frosting recipes, you might like to try some of these:

4.23 from 22 votes

Pipeable Cream Cheese Frosting

Great frosting recipe that is easy to pipe onto cakes and cupcakes.
Prep: 10 minutes
Servings: 18 cupcakes
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Ingredients

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

Serving: 1g, Calories: 197kcal, Carbohydrates: 18g, Protein: 2g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 41mg, Sodium: 126mg, Potassium: 35mg, Sugar: 17g, Vitamin A: 496IU, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.23 from 22 votes (16 ratings without comment)

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107 Comments

  1. Vic Hub says:

    1 star
    Even with twice the powdered sugar this was a goopy mess even after chilling.

    1. Lori Lange says:

      If you overmix the frosting, it will be soft. Adding more powdered sugar at that point will make it even softer.

  2. AC says:

    I am piping this recipe in roses. Is that still okay?( I assume it is)

    1. Lori Lange says:

      Should be!

    2. Karen says:

      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?

    3. Lori Lange says:

      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!!

  3. Sally says:

    5 stars
    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!

    1. Lori Lange says:

      I think I’d probably make a new batch. I’ve never tried freezing it!

    2. Jeannie says:

      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.

  4. Cin says:

    5 stars
    I got so many compliments for this frosting recipe, thank you!!

  5. Mel says:

    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!

  6. SM says:

    5 stars
    Delicious recipe..

  7. Author says:

    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?

    1. Lori Lange says:

      I’m not sure why the brand would matter. That’s what I always use!

  8. amy says:

    5 stars
    Is this firm??

    1. Lori Lange says:

      I wouldn’t say it’s super firm, but it pipeable.

  9. Nora says:

    Should I be using salted or unsalted butter for this?

    1. Lori Lange says:

      I use regular salted butter for frostings.

  10. vv says:

    can i also use this for the sides of the cake?

    1. Lori Lange says:

      Yes!