If you're a fan of the popular bakery chain, Nothing Bundt Cakes, you're likely familiar with their signature cream cheese frosting. You can easily recreate that fluffy, tangy icing right at home with this easy recipe, a perfect copycat of the Nothing Bundt Cakes frosting! Plus, you'll also get tips and tricks for piping the icing just like you see on those delicious bundt cakes!
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So you want to learn exactly how to make that amazing cream cheese frosting and pipe it in that unique shape? You've come to the right place! If you can pipe a straight line, you can definitely master this easy technique! Make the perfect bundt cake that looks just like it came from a bakery!
If you want to make a Nothing Bundt Cakes copycat cake recipe, be sure to check out my gluten-free recipe for the White Chocolate Raspberry Cake. Arguably, the most popular Nothing Bundt Cake, this recipe is so tender and delicious!
Ingredients
To make the perfect Nothing Bundt Cakes frosting, you need the right ingredients. This smooth and creamy icing recipe only requires five simple ingredients: cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.
Equipment
To make this Nothing Bundt Cakes frosting and to pipe it to perfection, you'll need some basic tools. With them, you'll be well on your way to making this bakery-quality cake!
- First, you'll need an electric mixer, either a stand mixer or a handheld one, to whip the cream cheese and butter until light and fluffy.
- You'll also need mixing bowls, measuring cups, and measuring spoons or a kitchen scale to accurately measure out the ingredients.
- To pipe the frosting, you'll need a 16-inch pastry bag and a 1A piping tip to achieve the thick, round lines.
- A cake turntable makes it easier to apply the frosting but isn't required. If you don't have a cake turntable, you can use a lazy susan to achieve a similar effect.
- A straight edge spatula is used to help create a smooth surface in the center hole, giving your bundt cake a finished appearance.
- To make the cakes, you'll need a bundt cake pan or mini bundt pan.
How To Make Nothing Bundt Cakes Icing
These step-by-step instructions will show you how to make the cream cheese frosting. It's very simple and easy to do! Start with room temperature, softened ingredients for the best results.
- In a large bowl, such as the bowl of a stand mixer, beat the softened cream cheese and butter together until light and fluffy. Use your electric mixer on medium speed. If using a stand mixer, use the paddle attachment.
- Gradually add the powdered sugar, mixing on low speed until well combined.
- Add the vanilla extract and blend.
- Blend in the heavy cream and mix until the frosting is smooth and creamy.
- If the frosting is too thick, add another teaspoon of heavy cream at a time to achieve a good piping consistency.
How to Frost A Nothing Bundt Cake
Now learn how to achieve the classic piped look, just like Nothing Bundt Cakes!
- Fit your piping bag with the 1M tip. Cut the tip off of the piping bag, just enough that the end of the tip will show but the rest of the tip remains securely in the bag.
- Next, fill your piping bag with the frosting, being careful not to overfill it. You want enough frosting to last through the piping process, but not so much that you can't twist the top closed.
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- Place the cooled bundt cake on a serving plate and place the plate on a turntable.
- Position the tip of the piping bag near the outer edge of the cake.
- Apply pressure to the top of the piping bag with one hand to start the flow of frosting, while using the other hand to guide the tip of the bag up and over the top of the cake.
- Ensure the tip of the piping bag does not touch the cake and let the icing fall from the bag onto the cake.
- Once over the center hole of the bundt cake, release the pressure and let the icing fall into the hole.
- Rotate the cake back and forth while continuing to pipe lines all around the cake to create a varied pattern and cover most of the cake with icing.
- Use a straight edge spatula to smooth the center hole of the bundt cake by placing the spatula in the center hole, perpendicular to the cake, and turning the cake to allow the spatula to smooth the icing.
Adding Decorations
At Nothing Bundt Cakes, you can add themed decorations like candles, banners, and tissue paper pom-poms to the cakes. These decorations add a touch of whimsy and a pop of color, giving the bundt cakes a fun and festive look!
You can make tissue paper pom-poms at home or buy them from the dollar stores, along with other fun and festive cake decorations.
Once your cake is iced, place it in the refrigerator to allow the icing set up before adding any decorations. Once the frosting is stiff, you can place your pom-pom right in the center of the cake and fill in around it with cupcake or cake picks that fit the theme of your party.
Variations
You can play around with various piping tips for this cake, other options that are similar in size to the 1A tip are the 1M tip, which is an extra large open star tip, or a 2D tip which is a drop flower tip. Each will give a more textured appearance.
How to Store Cream Cheese Icing
Cream cheese frosting should be stored in the refrigerator to keep it fresh. If you have any leftover frosting, transfer the icing to an airtight container and store it in the refrigerator for up to one week.
When you're ready to use the frosting, simply remove it from the refrigerator and allow it to come to room temperature.
If the frosting is too stiff, give it a quick mix with an electric mixer to loosen it up. Add another tablespoon of heavy cream, if needed, to achieve a piping consistency.
Top Tips
- Consistency is key. If your frosting is too stiff, it will be difficult to squeeze from the piping bag. Alternatively, if it is too soft, it will not hold it's shape when it has been piped. If you haven't decorated many cakes, it takes a little practice to learn what the proper consistency looks and feels like. To test it, add some icing to your piping bag and try a few practice lines on a plate. If your frosting is very thick and hard to squeeze, you need to add another teaspoon of heavy cream. If it is way too thin and your lines are not holding their shape, you need to add more powdered sugar.
- Use room temperature ingredients. Make sure that your cream cheese and butter are at room temperature and soft before you start making the frosting. This will help to ensure that they blend together smoothly and create a creamy and fluffy frosting.
- Use a stand mixer or hand mixer. Aside from making the task much easier, a stand mixer or hand mixer helps to incorporate air into the frosting to create a light and fluffy texture.
- Work with cool cake! Be sure to allow the cakes to cool completely before frosting. Any residual heat will cause the icing to melt and slide off the cake. Refrigerate or freeze the cakes, if needed, to cool them even faster.
FAQ
The Nothing Bundt Cakes icing is made with cream cheese, butter, powdered sugar, vanilla extract, and heavy cream.
The cream cheese icing used on Nothing Bundt Cakes is naturally gluten-free.
Use a piping bag fitted with a 1A tip. Start on the outside edge of the cake and pipe straight lines towards the center hole, all around the cake. To finish, use a spatula to smooth the center hole of the cake.
The proper consistency for cream cheese icing used for piping onto cakes is thick enough to hold its shape but also soft enough to be piped through a pastry bag easily. The icing should be smooth and silky, with a light and fluffy texture.
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Recipe
Nothing Bundt Cakes Frosting Copycat Recipe
Video
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 place the plate on a turntable.
- Position the tip of the piping bag near the outer edge of the cake. Apply pressure to the top of the piping bag with one hand to start the flow of frosting, while using the other hand to guide the tip of the bag up and over the top of the cake. Ensure the tip of the piping bag does not touch the cake, rather let the icing fall from the bag onto the cake. Once over the center hole of the bundt cake, release the pressure and let the icing fall into the hole.
- Rotate the cake back and forth while continuing to pipe lines all around the cake to create a varied pattern and cover most of the cake with icing.
- To finish the icing, use a straight edged spatula to smooth the frosting around the inner circle of the cake.
Notes
Nutrition
* Nutritional information is provided as a courtesy and should be used as an estimate only. See the nutrition policy for more information.
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Kelly says
It was spot on & so easy! I was in a rush & cut the corner off of a sandwich bag & filled it with the icing to pipe vs digging out my piping bag & tips!
nikki broussard says
to sweet and it doesn't taste like the nothing bundt cake icing
Jacquelyn Steen says
Love the results with this recipe! So easy to make, quick and minimal ingredients. I did not have any heavy cream, so I substituted 1 Tablespoon of sour cream instead, worked out really good. This one is definitely a keeper. Thanks for sharing!
Elizabeth says
Good tasting. Enough for 2 Bundt cakes
Nan says
Just perfect! So easy and delicious. Can be used on so many cake flavors.
Kristine Kellerman says
Amazing
Mama Ling says
Great cake recipe and very close dupe to the GF chocolate chip cookie NBC. Icing that I consider spot on though is this:
4 oz cream cheese
1/2 cup butter salted
1 TB heavy cream
1 tsp vanilla
4 cups powdered sugar.
Served at Christmas. Thanks!
Katie Olesen says
Around here, you can always measure vanilla with your heart. 😉
Bundt Girl says
This is good in its own right. However, I work for Nothing Bundt Cakes, and this isn't how it's made. We also do not use that tip. If you want the true frosting, you'll have to stop by! 🙂
Katie Olesen says
Thank you for your insight. I'm glad you enjoyed the recipe. I guess we'll just have to settle for this almost identical version until we can all stop by for the "real" deal. 😉 If you want to spill the tea on that tip, I'm all ears. It looks pretty close to me.
Cali says
I love the recipe but also the tips and recommendations you offer. Thank you and blessings!
former bundt girl says
I used to work for them in frosting a decade ago so I'll spill the technique haha. We used just a plain coupler to frost the large cakes with no tip attached. And to keep those little icicles from hanging at the end of the frosting petals hold the bag at 90 degrees to the cake while frosting and before you frost each petal turn the bag so the icicle faces upwards.
Katie Olesen says
Here for the tea! Thank you!
Love cream cheese says
Do you know what the recipe was for the frosting
Deborah Yeaple says
I don't generally like cream cheese frosting, but this was delicious and complemented a dark chocolate cake very well! Used Neufchâtel cheese (which has a slightly less strong cheese taste) and half and half instead of the heavy cream. Added extra half and half until it was the right consistency for piping. Creamy, smooth, milder tasting (use regular cream cheese if you like that flavor), and held together perfectly. This is a keeper recipe!