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Pipeable cream cheese frosting

Updated on November 27, 2014

Cream cheese frosting is probably the most popular of all frostings. It goes well with carrot cake, red velvet cake or cupcakes, banana cake and many others. It is also one of the hardest recipes to get right for piping! Believe me, I have searched the internet for a long time to get a few tips on how to get the frosting so that it holds its shape when piped on a cupcake.

Here are some tips I learned to get a cream cheese frosting that is good for piping:

Beat the butter first, then add the sugar and keep beating until light and fluffy. Only then, add the cream cheese, and don’t beat for longer than necessary! In my experience, the longer you beat it, the softer the cream cheese gets.

If your frosting is not firm enough, add a bit of cornstarch. Powdered sugar actually contains some cornstarch! And if you need a crusting frosting, add some meringue powder.

If at any point your frosting becomes soft, refrigerate it for a while until it firms up a little and then continue.

Whatever you do, don’t use a food processor to mix it but use an electric mixer.

While these tips work for any kind of cream cheese frosting, I add more butter into mine than most recipes. The cream cheese flavour is not compromised at all, and it needs less sugar to balance the flavour.


  • 1 cup butter
  • 3 cups icing sugar
  • 1 cup cream cheese
  • 2 tbsp vanilla sugar
  1. Beat butter and sugar until light fluffy. Beat in cream cheese until just smooth. Pipe on cupcakes right away.


*Feel free to substitute with vanilla extract and adjust the quantity. I prefer the flavour of vanilla sugar. Where I live (in Canada), I can buy it at the Bulk Barn. You can also make it yourself.


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