Nothing Bundt Cake Icing Recipe (Copycat Cream Cheese Frosting)
A thick, pipeable cream cheese frosting inspired by the iconic Nothing Bundt Cakes icing. This frosting holds its shape and is perfect for decorating homemade bundt cakes.
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Ingredients
- 3 cups powdered sugar sifted
- 4 ounces cream cheese softened
- 4 ounces unsalted butter softened
- 1 tablespoon buttermilk or milk or cream
- 1 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer and large bowl, beat the softened cream cheese and unsalted butter on medium speed until completely smooth and creamy.
- Gradually add the powdered sugar, mixing on low speed at first to prevent splattering. Increase to medium speed and beat until fully incorporated and smooth.
- Add the buttermilk and vanilla extract. Mix until thick, smooth, and pipeable. The frosting should be stiff enough to hold its shape.
- Transfer the frosting to a pastry bag fitted with a large round piping tip.
- Starting about 1 inch up from the outside bottom edge of a completely cooled bundt cake, pipe straight ribbons toward the center hole. Stop just inside the center opening. Rotate and repeat until the top of the cake is fully covered.
Notes
- Make sure the cake is completely cool before frosting.
- If the frosting becomes too soft, refrigerate for 10 to 15 minutes before piping.
- If a ribbon breaks while piping, smooth with a lightly damp fingertip and continue piping from that spot.
- This frosting is thicker than traditional cream cheese frosting and is easier to touch and fix while decorating.
- Store leftover frosting in an airtight container in the refrigerator for up to 1 week. Rewhip briefly before using.
- Freeze for up to 3 months. Thaw overnight in the refrigerator and mix until smooth before piping.
