with cupcakes that are Just to the rim of the paper cup. We have 36 cupcakes and this managed to cover every one of them with very little left over. so i put that in the fridge a couple times too. This didn’t water it down, but blending it in over and over till we got the colour bright enough, I think brought it to room temp or more (23✬?) which didn’t help. We needed to add food colouring, (used gel type). Can you please explain what i should do if i decide to give this another try? As I’m trying to pipe my flowers on my cake, the cream cheese kept getting clotted in the tip. 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. So i remade the mixture, word by word of the directions. i chalked it up to that im covering it with frosting so no one will see the bumpy texture. i had a crazy idea that once i applied it to my cake that it would somehow disappear. After mixing everything together i realized the mixture was bumpy. It was the right consistency because both the cream cheese and the butter were soft enough it was like a mushy texture. i was not thrilled when the cream cheese and butter kept clotting up in my mixer attachment. I was curious, I made this recipe about a week ago and I had done exactly what the directions called for. It’s great to see folks not scrape the blob of regular frosting off their cupcakes. Thanks for the recipe! I’m so excited to have found pipeable cream cheese frosting. So excited that we were able to pipe beautiful flowers for our cupcake pull-apart cake! Here’s a picture of some of our cupcakes.

Depending on how long it takes to pipe all the cream, you might find that you’ll need to re-refridgerate the frosting to keep it from getting too melty before piping. I adapted it a little by substituting the vanilla with lemon juice. But it came out BEAUTIFULLY!! I made sure to 1) beat the butter first before adding the cream cheese 2)keep the cream cheese cold (I used it at colder than room temp) 3)not overbeat the frosting 3)added the icing sugar in 2 batches so that I didn’t end up overbeating(also decreased the amount because we don’t like it too sweet). I was really nervous about trying this recipe after reading some of the comments. If you’re looking for more frosting recipes, you might like to try some of these:

Keep cupcakes and cakes that are frosted in the refrigerator until ready to serve. Some people have commented that they like to refrigerate the frosting for a while before piping it onto their cakes and cupcakes. Add in some vanilla, and then you’ll mix in powdered sugar 1/2 cup at a time just until it’s mixed in. Then you’ll add slightly chilled cream cheese and combine those until they are evenly combined. You’ll beat the butter with an electric mixer.

Tips for making the best frosting for piping:ĭon’t over-mix the ingredients. But then you’ll also have some extra to pipe frosting in a decorative way on top. You should have enough to frost the cake. If making a cake, you may wish to make a recipe and a half. If you just want to spread frosting onto cupcakes without piping it on in a decorative way, you’ll have enough for 24 cupcakes. If you’d like to pipe frosting onto your cupcakes just like the photo shows above, you’ll have enough frosting for about 18 cupcakes. This Pipeable Cream Cheese Frosting Recipe is perfect for piping beautiful swirls onto cakes and cupcakes…

Healthy cream cheese frosting recipe