Nothing Bundt Cake Icing Recipe

This creamy, tangy, and sweet icing is the perfect copycat of the iconic Nothing Bundt Cake frosting. With a smooth cream cheese base and just the right touch of sweetness, it pipes beautifully and elevates any bundt cake to bakery-level brilliance.

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Prep Time 15

Resting Time 5

Total Time 20

Servings: 4

Course: Dessert, Icing

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

8 oz Cream cheese Softened full-fat
4 tbsp Unsalted butter Softened
2 cups Powdered sugar Sifted for smooth texture
1 tsp Vanilla extract Pure or Madagascar vanilla preferred
1 tbsp Heavy cream optional For a slightly thinner consistency

Equipment

1 Mixing bowl Large enough for mixing
1 Hand mixer or stand mixer
1 Rubber spatula For scraping the bowl
1 Piping bag Optional but ideal

Method

Soften the Base: In a large mixing bowl, combine softened cream cheese and butter. Use a hand mixer on medium speed until smooth and creamy.
Add Sweetness: Gradually add powdered sugar, 1/2 cup at a time, mixing on low to prevent dusting. Continue until fully incorporated.
Flavor Boost: Add vanilla extract and optional heavy cream. Beat on medium-high speed for 2–3 minutes until light and fluffy.
Rest & Pipe: Let the icing rest for 5 minutes at room temperature. Transfer to a piping bag for easy decoration or spread directly on cooled bundt cakes.

Notes

For a whiter icing, use clear vanilla extract.
Store in the refrigerator for up to 5 days; re-whip before using.
Pairs perfectly with chocolate, red velvet, or pumpkin bundt cakes.