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.
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
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
Instructions
- 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.
