Pipeable Cream Cheese Frosting

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

Pipeable Cream Cheese Frosting Recipe

Pipeable Cream Cheese Frosting

Yield: Enough for 24 cupcakes if frosting is spread, 18 cupcakes if frosting is piped on tall

Prep Time:10 minutes

  • 2 (8 ounce) packages cream cheese, at room temperature-- or just a little bit chilled
  • 1/2 cup (1 stick) butter, at room temperature
  • 2 1/2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract
  1. 1. In a medium bowl, use electric mixer to combine cream cheese and butter; beat just until creamy. IF YOU BEAT THE CREAM CHEESE TOO LONG, THE MIXTURE WILL BE TOO SOFT FOR PIPING.
  2. 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).
  3. 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.
SOURCE: RecipeGirl.com
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Lori Lange of Recipe Girl

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  • Jeannie wrote:

    Can you freeze this frosting? I use this all the time. Sometimes I make a dbl batch to ensure I have enough for layer cake but have left overs. Thanks

    • Lori Lange wrote:

      I don’t think I’ve ever tried to freeze frosting, so I’m not sure!

  • Susan wrote:

    I would love your red velvet cupcake recipe. I have tried numerous ones and they just won’t dome like my other cupcakes 

  • Brittany wrote:

    I was worried this might not pipe due to some comments. I pulled cream cheese and butter straight from fridge and slowly beat until mixed together. I then added 1/2 tsp of each vanilla extract and almond extract because I love that flavoring in frosting. I also added
     2 1/2 tsp beet juice to give it a light blush color, then added powdered sugar 1/2 cup at a time. It worked very well piping on my cupcakes. Thanks for the recipe!

    • Lori Lange wrote:


  • Heather wrote:

    I just made this. Mine turned out perfect! Not runny what so ever.
      Not overly sweet, and a nice cream cheese tangy flavor.

      New pipper here. My pipping skills may not be great, but the frosting held together very well on my cupcakes.

    Thank you!

    • Lori Lange wrote:

      I’m so glad you had success!

  • Bobbi wrote:

    Terrible! I added 2 extra boxes of pc and still just pourable, no where near pipeable. Very disappointed! A huge waste of time and ingredients.

    • Lori Lange wrote:

      It sounds like you over-beat the cream cheese (which softens it to the point of not being pipeable). Adding extra powdered sugar just makes it softer.

  • Donna Davis wrote:

    Would not use again or recommend.  I have made cream cheese frosting with great success.  This was runny and I could not pipe it because it would not hold it’s shape.  There are better recipes out there.

    • Lori Lange wrote:

      I’m not sure how the frosting can turn out runny unless you overbeat the cream cheese. There is nothing in the recipe to make it runny!

  • Amanda wrote:

    I didn’t have success with this recipe. I would not consider it pipeable at all. I had to add more powered sugar and put in fridge because it was too runny. Late tried piping it but it began to melt as soon as it became room temperature.

  • Kelly wrote:

    I’ve used this recipe before and it was amazing…and perfectly pipeable. I came back to get the recipe again and was shocked to see all the fails! With cream cheese, you CANNOT over beat it. Blend the cheese and butter with a paddle on a low stir just until blended, then add sugar a small amount at a time, again on your lowest setting, just until all is incorporated. Once you’ve beaten or whipped it to where it’s soft…you will NOT get it back unless you add pounds more of sugar, then you’ve essentially ruined it! Hope that helps!

    • Lori Lange wrote:

      great advice- thank you so much for sharing your tips!

  • Silvia wrote:

    Thanks for the recipe! Ive used it twice.  In both ocassions, i left the cream cheese in the fridge. I also added 3/4 cup or so of icing sugar.  I would have added a bit more but was afraid of going too far. Tadte is excellent and i was able to pipe with it but refridgeration is a must until the last minute. 🙂

  • caro wrote:

    It didn’t work for me: I got a runny icing. I tried to avoid over-beating, I even re-tried without a whisk (just blending in butter and cream cheese with a spatula). Even with an increased amount of icing suger, its keeps being liquid (and then it turns over-sweet). Actually it looks like the more I add sugar, the more runny it gets! Impossible to pipe it! I used philadelphia cheese (regular one, no low-fat). i wonder if the cream cheese available in Europe is the same as in the US?

    • Lori Lange wrote:

      I don’t think cream cheese in Europe is the same as US.

  • Anjie wrote:

    This frosting was awesome.  I piped it on and it was perfect!  

  • Ariel wrote:

    I was curious, I made this recipe about a week ago and I had done exactly what the directions called for. i was not thrilled when the cream cheese and butter kept clotting up in my mixer attachment. It was the right consistency because both the cream cheese and the butter were soft enough it was like a mushy texture.  After mixing everything  together i realized the mixture was bumpy. i had a crazy idea that once i applied it to my cake that it would somehow disappear. i was wrong.  it looked completely silly. i chalked it up to that im covering it with frosting so no one will see the bumpy texture. 
    So i remade the mixture, word by word of the directions. it was now time to pipe. Once again my mixture was bumpy! So frustrated at this point that i didnt have time to look for another recipe, so i then proceeded to fill the piping bag. As I’m trying to pipe my flowers on my cake, the cream cheese kept getting clotted in the tip.  Can you please explain what i should do if i decide to give this another try? 
    i mixed it for 20-30 mins.

    • Lori Lange wrote:

      It sounds like if you did not have success with it, perhaps you should try another recipe. I’m not really sure what to suggest as it’s hard to troubleshoot when you’re not seeing it yourself. Sorry you had trouble!

  • KB wrote:

    The more you whip cream cheese the softer it gets,so make your buttercream frosting adding a little bit ofpowdered buttermilk to regular ingredients. At the last minute add cream cheese just to mix and eliminate lumps. Refrigerate then test mixture for piping.

  • Tiffany wrote:

    I want to make a pipeable Raspberry Cream cheese frosting.. can you tell me how much to put in using Jam?

    • Lori Lange wrote:

      no idea!

  • sarah lee wrote:

    I creamed the butter and cream cheese for longer and added a tiny bit less sugar. I also creamed the ingredients together for a while after they were all combined, and it came out softer but super fluffy, kind of like a meringue frosting! great recipe! Unfortunately, my entire cake was a sticky crumbling fail, so i just ate the frosting with a store bought pie! Hahaha.

  • Jackie wrote:

    What I learned about the fickle powdered sugar is this. Adding more is wrong. Follow the recipe above and SLOWLY add in your sugar 1/2 cup at a time. The more sugar you add the runnier it will be. Don’t over mix and don’t turn your mixer on super speed. Sometimes slow is good. And as others stated if your cheese and butter are still a little cold that’s also helpful. I made 4 practice batches to get one right batch. I don’t measure anymore, I go by feel and taste.

    • Lori Lange wrote:

      Thanks for your tips- very helpful!

  • Reg wrote:

    I keep reading about runny frosting. It’s because the cream cheese has been overbeaten and the solution isn’t more sugar. If you reach that doomed stage, just start over.

  • shani wrote:

    i need to use 450 grams cream cheese?

    • Lori Lange wrote:

      If that equates to 16-ounces, then yes!

  • Sarah wrote:

    This frosting was honestly so bad… in order to thicken this frosting even remotely to pipe it would have to use a ridiculous amount of sugar, which would have made it so sweet. If you use the ingredients listed above, the favour is perfect just so runny.

  • Sara wrote:

    Worked for me! I did need to put the icing in the fridge before icing and also again about half way through to keep it cold. I added an extra half cup of sugar. Maybe the trick is keeping the icing cold until you are ready to serve the cupcakes? Thanks for posting this yummy recipie! I also used some of the icing to fill the inside of the cupcakes.