This rich, thick, delicious Pipeable Cream Cheese Frosting is the perfect consistency for creating beautiful swirls on cupcakes!
I will be honest with you… I have never been a fan of cream cheese frosting. I know, I said it. I’m a crazy person because everyone loves cream cheese frosting, right?
The main reason I never liked it is because every recipe I tried was too soft, messy, and I couldn’t pipe beautiful swirls with the finished frosting.
Doing a bit of research, I found that cream cheese frosting becomes too soft with a few things are done to it.
Tips for Perfectly Pipeable Cream Cheese Frosting
First, when too much sugar is added, the cream cheese frosting becomes very soft.
Second, when the frosting is over-mixed the cream cheese gets soft and loses its shape and firmness.
Third, use butter that is soft enough to cream, but that is still a bit cool and not all the way room temperature. (Does this make sense? It needs to be soft, but still a bit cold so that the cream cheese doesn’t get too warm while mixing.)
Finally, do not add milk unless your frosting is too stiff. And even then mix a bit more before adding milk.
With all four of those things in mind, I set off to make the perfect pipeable cream cheese frosting.
And you know what… I think I did!
This pipeable cream cheese frosting is firm, yet still creamy and smooth and is packed full of delicious cream cheese flavor! My daughter has never been a fan of this kind of frosting, but after having this she requested it for her next birthday!
Let me know how this recipe works for you!
Cupcake Liners from Sweets & Treats Boutique.
FAQ’s for this Pipeable Cream Cheese Frosting
Will this recipe work to pipe flowers?
Maybe. Depends on how hot it is where you live. If you live in a very warm climate, you’re likely to have softer frosting that won’t hold up to piping flowers. With that said too… if you overwork the frosting that can also make it too soft and unusable for flowers. My suggestion: TRY IT and see if it works.
Can I pipe on the frosting the night before?
Absolutely. Just keep the cupcakes chilled overnight to prevent any chance of melting or getting soft.
What is the best way to store overnight?
Chilled! Make sure you’re keeping this in a container with a lid in a cold place. I find that frosting and cupcakes sweat when in a box with a sealed lid, so I suggest putting them in a bakery box or covering lightly with plastic wrap.
I don’t have a stand mixer, can I use a hand mixer?
Yes, you always can. It may just take a bit more patience to get it all mixed together.
Cream Cheese Frosting Trivia
Cream cheese frosting recipes became popular in the 1960s, with the increasing availability of packaged cream cheese in supermarkets.
Some eastern European cultures, have cream cheese cakes and it could well have developed from this, and a lot earlier.
Cream cheese frosting is typically described as being lighter and tangier than buttercream. Individuals who prefer cream cheese frosting over buttercream often find buttercream to be too rich and sugary, and enjoy the tangy nature of the cream cheese as a balancing contrast to the sugar.
Pipeable Cream Cheese Frosting
This rich, thick, delicious Pipeable Cream Cheese Frosting is the perfect consistency for creating beautiful swirls on cupcakes!
Ingredients
- 1/2 cup unsalted butter, room temperature
- 8oz cream cheese, room temperature (NOT spreadable - brick only)
- 4 cups powdered sugar, sifted
- 1 tsp vanilla extract
- pinch of salt
- 1 TBSP heavy cream (optional)
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and cream cheese. Scrape the sides of the bowl.
- Mix in the salt and vanilla extract. Scrape the sides of the bowl again.
- One cup at a time, with the mixer on low-medium speed, add the sifted powdered sugar. Scrape the bowl after each cup making sure the sugar is completely combined before adding more.
- Once all the sugar has been added, turn the mixer to high for 15 seconds. Scrape the bowl and mix for 5-10 more seconds.
- At this point, check the consistency of the frosting. If it is too stiff to pipe, add up to 1 TBSP of heavy cream and mix on medium. Add the cream in small amounts, mix and check the consistency.
- Do not over beat or mix the frosting - the heat of the friction and beater will soften the frosting. There's a fine balance of mixing and cream that create the perfect pipeable cream cheese frosting.
Godsend you are my dear. I dislike cream cheese frosting for the same reasons you stated. Certainly wasn’t because I didn’t think it isn’t tasty. I would make it “perfect” every now and then, but I would forget what I did differently. Lol Can’t wait to put these tips to practice next time I make it. xox
Seriously. I HATED making it. I think my biggest mistake was trying to beat it like you do with American buttercream. The cream cheese does NOT like that. The cooler you can keep it while still beating it smooth, the better! Happy Baking, my friend!
looks amazing mmmm i will try it…..what recipe did u use for cup cakes?
The recipe for these cupcakes will be on the blog later this week. Stay tuned!
AWESOME tips! totally pinning!
You’re always one of my best supporters, Kayle!! xxoo Thank you!
Approximately how many cupcakes does this frost?
12-18 depending how how much frosting you put on each cupcake. 🙂
Thank goodness I found your recipe in the nick of time!! I was baking for an international school function (live in France but originally from America) and my usual well loved recipe failed big time… runny and liquidly! Panic!! I googled some other recipes and found yours! Worked perfectly!! THANK YOU!!! My new go to icing recipe!!
Fantastic!! So happy you like this recipe 🙂
Hi can i add gel color to this frosting?
You sure can.
Can you use regular whole milk if you don’t have heavy cream? What does heavy cream do for the frosting? Also will this be good for making a rose type swirl on red velvet cupcakes? Thank you!
Hi Shauna – The heavy cream has more fat in it which makes it thicker and fluffy up more when whipping. You could use whole milk, I’d suggest starting out with less milk and adding until you get the consistency you need. And yes, swirl away!! 🙂
Thank you! This recipe is awesome! I’ve been using it since February 2017. It freezes well too! Just take it out the freezer and place it on your counter top to defrost and put it back in the mixer and whip it. One more question, can this be used to frost a red velvet cake?
Will this frosting be good for an outdoor party? Meaning it won’t run?
Noemi – It depends on the weather. If it’s a warm day, no. Cream cheese frosting is very soft already and adding heat to any recipe will make it run. I’d suggest leaving the cupcakes indoors where it’s cool until ready to serve.
Thank you for your quick reply … One more question will it work for a naked layered cake it won’t get too soft and run down for a five tier cake I will putting frosting in between each layer.
I don’t have paddles for my mixer will my normal mixers work?
Whatever attachment you have for your stand mixer will be okay (except the dough hook – don’t use that). If you’re using a hand mixer, the attachments on there should work just fine. Might take a little longer mixing by hand, but yes… you can do it! 🙂 Happy Mixing!
What’s the best way to store overnight?
In the fridge… then bring it to room temperature before you’re ready to pipe it. You may need to whip it a bit again before piping.
Will this recipe work for any piping tip or just specific designs?
If it’s too hot in your house, it may not work will with a large round tip. However, I don’t see why it wouldn’t work with any tip if it’s cool in your house and it doesn’t get too soft!
My frosting keeps turning out lumpy what am I doing wrong?
What is the temperature of the cream cheese? If it’s too cold, it won’t cream.
Maybe the cream cheese was too cold. It was my first time buying it in the 8 oz little tub. I let it sit out for about an hour
Try using a block next time instead of the tub. 🙂
I’m trying to use carrot cake cupcakes with this piped on. It looks delicious.
Can I pipe night before if I have a way to keep cold?
Sure. 🙂 Just keep them in the fridge!
How did they turn out? I am thinking of doing the same thing.
I only have s hand mixer
This recipe saved my daughters birthday cake! It was such a tasty hit and looked beautiful. Your tips were super helpful, Thank you!
this is great..now I know why I always end up with runny icing
Would this recipe work to pipe flowers? Or would you recommend using normal stuff Buttercream instead? I’m planning a birthday cake with cream cheese icing.
**stiff Buttercream
Hi Amy… probably not. I’d stick to buttercream. I would suggest using a buttercream like this one, https://javacupcake.com/2017/09/wonder-woman-cookies… I add a bit of shortening to it to help it crust and keep it’s shape. 🙂 Happy flower making!
I searched and read through so many cream cheese recipes that would hold it’s shape as I attempted to decorate cupcakes and I found every tip helpful…end product scrumptious and beautifully decorated cupcakes. Thank you for your recipe!
That’s fantastic!
WHAT IF YOU DO NO HAVE A STAND MIXER?
I only have a hand mixer!!!!
Will that work?
Made it, decorated my cake with it. I didn’t add any milk or vanilla just because I forgot. When I added the gel color it seemed to thin it out but still piped fine! Wish I could post a pic.
Does anyone know if the icing can be made the day before and stored to frost a naked cake the next day?
What kind of butter do you use? I never know what kind of butter I need, i use the Crisco butter but not sure if it’s the one you use.
@Ashley Bjorneby, Crisco is not butter. It is shortening. Purchase your butter from the dairy section of your grocery store.
Where is the recipe? All I see are tips.
HELP! Is the Pipeable Cream Cheese frosting the same recipe as Jenn’s JavaCupcake Honey Cream Cheese Frosting? If not, I do not see the pipeable cream cheese frosting recipe posted or a link. Can you provide link in a reply??
Hi, I always use this recipe for my cakes and cupcakes, but now that I’ve revisited your site there’s no recipe card for this frosting anywhere on this page! Can someone please tell me what the ingredients and measurements are?
There’s no recipe attached to the blog…