Nothing Bundt Cakes is famous for its tender, moist bundt cakes, but the signature cream cheese frosting is what truly sets them apart. This frosting is thicker than standard cream cheese icing, with a tangy-sweet flavor and a smooth, pipeable texture that clings perfectly to the cake. This recipe replicates that iconic taste and consistency at home, using a clever reverse-creaming method that prevents the frosting from becoming runny or overly sweet.
Ingredients
- 8 oz (226 g) full-fat cream cheese, cold, straight from the fridge
- 1/2 cup (113 g) unsalted butter, cold, cut into 8 pieces
- 3 1/2 cups (420 g) powdered sugar, sifted
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1–2 tbsp (15–30 ml) heavy cream, only if needed
Instructions
- Place the cold cream cheese and cold butter pieces in the bowl of a stand mixer fitted with the paddle attachment (or use a large bowl and a hand mixer).
- Beat on medium-low speed for 1–2 minutes, just until the cream cheese and butter are combined and slightly softened. Do not beat until fluffy; you want them still cool and a bit lumpy.
- Add the sifted powdered sugar, vanilla extract, and salt all at once. Mix on low speed for 30 seconds to moisten the sugar, then increase to medium speed and beat for 2–3 minutes.
- Scrape down the sides and bottom of the bowl with a spatula. Continue beating on medium speed for another 2 minutes, until the frosting is completely smooth, thick, and holds stiff peaks when you lift the paddle.
- If the frosting seems too thick to pipe, add 1 tablespoon (15 ml) of heavy cream and beat for 30 seconds. If it looks curdled or separated, keep beating on medium-high for another minute—it will come together.
- Use immediately to frost a cooled bundt cake, or transfer to a piping bag fitted with a large star tip to create the signature swirls and dollops.
Tips
- Keep everything cold: The key to this frosting’s texture is starting with cold cream cheese and butter. If they are room temperature, the frosting will be too soft to pipe and will slide off the cake.
- Sift the powdered sugar: Sifting removes lumps and ensures a silky, smooth result. If you skip this, you will have tiny white flecks throughout the frosting.
- Pipe generously: Nothing Bundt Cakes applies a thick layer of frosting, especially on top. Use a large open-star piping tip and apply with steady, even pressure for the classic look.
- Fix a broken frosting: If the frosting looks curdled, it is usually because the butter and cream cheese were at different temperatures. Keep beating on medium-high for 2–3 minutes; it will smooth out.
Serving Suggestions
This frosting is designed for bundt cakes—spread it over the top and let it drip down the sides, or pipe swirls on each slice. It also works beautifully on cinnamon rolls, carrot cake, red velvet cupcakes, or as a filling for layer cakes. Serve the frosted cake at room temperature so the frosting softens slightly and the flavors fully bloom.
Variations
- Lemon Cream Cheese Frosting: Add 1 tablespoon (15 ml) fresh lemon juice and 1 teaspoon lemon zest along with the vanilla. Omit the heavy cream.
- Chocolate Cream Cheese Frosting: Replace 1/4 cup (30 g) of the powdered sugar with 1/4 cup (25 g) unsweetened cocoa powder, sifted together.
- Almond or Coconut: Substitute 1/2 teaspoon almond extract for the vanilla, or add 1/4 teaspoon coconut extract for a subtle tropical note.
- Brown Butter Version: Brown 1/2 cup (113 g) butter in a skillet, then chill it until solid before using. This adds a nutty depth to the frosting.
Storage and Reheating
Frosted cake can sit at room temperature for up to 2 hours during serving. For longer storage, refrigerate the frosted cake uncovered for 1 hour to set the frosting, then cover loosely with plastic wrap. It will keep in the refrigerator for up to 5 days. Bring the cake to room temperature for 30–60 minutes before serving for the best flavor and texture. The frosting alone can be refrigerated in an airtight container for up to 1 week; let it sit at room temperature for 15 minutes, then beat briefly before using. You can also freeze the frosting in a zip-top bag for up to 3 months—thaw overnight in the fridge, then re-whip.
Frequently Asked Questions
Why is my frosting runny?
This almost always means your cream cheese or butter was too warm. Cold ingredients are essential. If it is already runny, chill the bowl and frosting in the refrigerator for 15–20 minutes, then re-beat on high for 1 minute.
Can I use low-fat cream cheese?
No. Low-fat or whipped cream cheese contains more water and air, which makes the frosting loose and unstable. Use full-fat block cream cheese for the correct thick texture.
How do I get the frosting to look like the store’s?
The store pipes the frosting in thick, tall swirls using a large star tip (like Ateco 847 or Wilton 1M). Fill your piping bag completely, hold it upright, and apply steady pressure while lifting straight up. Chill the frosted cake for 15 minutes to set the swirls.
Can I make this frosting ahead of time?
Yes, up to 3 days in advance. Keep it in an airtight container in the fridge. Before using, let it sit at room temperature for 20 minutes, then beat on medium speed for 1–2 minutes until smooth and pipeable.
Is this frosting safe to leave out overnight?
Because it contains cream cheese, it should not sit at room temperature for more than 2 hours total. Refrigerate any leftovers promptly to keep them safe.
Can I double this recipe?
Absolutely. Doubling works well, but beat for an extra minute or two to ensure everything is fully combined. Use a large stand mixer bowl to avoid overflow.
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