If you love Nothing Bundt Cakes, you probably adore their signature cream cheese frosting. This easy copycat recipe recreates that fluffy, tangy icing at home and includes clear piping tips so your bundt cake can look just like a bakery creation.
If you want the classic piped look, the technique is straightforward. Even if you’ve only ever piped a simple line, following the steps below will help you make the thick, rounded frosting lines that define the Nothing Bundt Cakes style. This guide covers ingredients, equipment, step-by-step instructions, piping technique, storage, variations, and top tips to ensure success.
Ingredients
The icing is made from five simple ingredients. Use high-quality items and make sure the cream cheese and butter are softened to room temperature for the smoothest result:
- Cream cheese
- Unsalted butter
- Powdered sugar (confectioners’ sugar)
- Vanilla extract
- Heavy cream
Equipment
Gathering the right tools will make the process faster and the result neater. You don’t need anything fancy—just functional, reliable equipment:
- Electric mixer (stand or hand mixer) to whip the cream cheese and butter until light and fluffy.
- Mixing bowls, measuring cups, and measuring spoons or a kitchen scale for accurate measurements.
- 16-inch piping bag and a 1A piping tip (or similar large round tip) to create the bold, rounded lines.
- Optional: cake turntable or a rotating surface to make piping easier and more consistent.
- Straight edge spatula to smooth the inner circle of the bundt for a finished look.
- Bundt cake pan or mini bundt pans for baking the cake itself.
How To Make Nothing Bundt Cakes Icing
Follow these steps to create a smooth, pipeable cream cheese frosting. Start with room-temperature ingredients for the best texture and consistency.
- Place the softened cream cheese and butter in a large mixing bowl. Beat on medium speed until the mixture is smooth and fluffy.
- With the mixer running on low, add the powdered sugar gradually, one cup at a time, until fully incorporated and smooth.
- Add the vanilla extract and mix until evenly distributed.
- Pour in the heavy cream and beat until the frosting is light and silky. If the mixture is too thick to pipe, add additional heavy cream one teaspoon at a time until you reach the desired consistency.
How to Frost A Nothing Bundt Cake
The signature look is achieved by piping straight, thick lines from the outer edge toward the center. Keep your movements steady and practice a few lines on a plate if you’re unsure.
- Fit the piping bag with a 1A tip. Trim the bag so only the tip protrudes and the tip sits securely.
- Fill the bag with frosting, leaving enough space to twist the top closed and apply consistent pressure.
- Place the fully cooled bundt cake on a serving plate and set it on a turntable or rotating surface.
- Hold the piping bag with the tip just above the cake surface near the outer edge. Gently squeeze to start the flow of frosting while guiding the tip in a straight line toward the center.
- Do not let the tip touch the cake; let the frosting fall from the bag to form rounded, rope-like lines.
- When you reach the center hole, stop squeezing so the line drops into the center. Continue piping lines all around the cake, rotating the cake as needed to maintain an even pattern and coverage.
- Use a straight edge spatula to smooth the inner circle for a clean finish. Place the spatula in the center and rotate the cake to even out the frosting in the hole.
Adding Decorations
Once the frosting has set slightly, you can add decorations for a festive touch. Small themed picks, candles, or a tissue paper pom-pom placed in the center are popular options. Chill the cake briefly so the frosting firms up before inserting decorations; this helps them sit securely without sinking or sliding.
Variations
You can experiment with different piping tips to change the texture and appearance. A wide round tip like 1A gives smooth, rounded lines. For a more textured look, try a large open star tip or a drop-flower style tip. Slight adjustments in frosting stiffness will also change how pronounced the lines appear.
How to Store Cream Cheese Icing
Store leftover frosting in an airtight container in the refrigerator for up to one week. Before reusing, bring the frosting to room temperature and rewhip it briefly with a mixer to restore lightness. If it is still too stiff for piping, add a small amount of heavy cream—about one tablespoon at a time—until you achieve the right consistency.
Top Tips
- Consistency is key. The frosting should be firm enough to hold its shape but soft enough to pipe smoothly. Test on a plate and adjust with powdered sugar or heavy cream as needed.
- Room temperature ingredients. Softened cream cheese and butter blend smoothly and produce a lump-free, silky frosting.
- Use an electric mixer. A stand or hand mixer incorporates air for a lighter texture and saves effort.
- Frost cool cake only. Make sure the cake is completely cool before piping. Warm cake can cause the frosting to melt and slide.
FAQ
The frosting is made with cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.
The cream cheese frosting itself is naturally gluten-free when made from the ingredients listed here. Always check labels on processed ingredients if you need to be certain.
Fit a piping bag with a 1A tip, start at the outer edge, and pipe straight lines toward the center, rotating the cake as you go. Use a spatula to smooth the center hole.
The icing should be thick enough to hold rounded lines but soft enough to be squeezed through a pastry bag without straining. Smooth, silky, and slightly airy is ideal.
More Copycat Recipes You’ll Love
- Gluten-Free White Chocolate Raspberry Bundt Cake (Nothing Bundt Cakes Copycat)
- Gluten-Free Crumbl Sugar Cookies (Original Copycat Recipe)
- Homemade Starbucks Pink Drink Recipe with White Cran-Strawberry Juice
- Homemade Starbucks Pumpkin Spice Sauce
Recipe
Nothing Bundt Cakes Frosting Copycat Recipe
Make the signature Nothing Bundt Cakes look with this easy-to-follow cream cheese frosting and simple piping technique.
Equipment
- 1A piping tip
- 16-inch piping bag
- Straight edge spatula
- Cake turntable
- Hand or stand mixer
Ingredients
- 4 ounces cream cheese (at room temperature)
- ½ cup unsalted butter (at room temperature)
- 4 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 Tablespoon heavy cream
Instructions
- In a large mixing bowl, cream together the softened cream cheese and butter until smooth and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and mix to combine.
- Add the heavy cream and beat until the frosting is light and fluffy. If the frosting is too thick, add additional cream one teaspoon at a time until you reach a good piping consistency.
Piping Technique
- Fit the piping bag with the 1A tip and fill with icing. Twist the top closed.
- Place the cooled bundt cake on a serving plate and set it on a turntable.
- Position the tip near the outer edge. Apply steady pressure while guiding the tip toward the center. Let the frosting fall from the bag rather than touching the cake.
- Rotate the cake and continue piping lines around the perimeter to create a full, varied pattern.
- Finish by smoothing the inner circle with a straight-edged spatula for a neat center.
Notes
For best results, use room-temperature butter and cream cheese. Refrigerate leftover icing in an airtight container for up to one week. Adjust consistency with powdered sugar to thicken or heavy cream to thin as needed.