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chocolate cupcakes with stable whipped cream cheese frosting for piping, and frosting in a piping bag
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4.52 from 35 votes

Whipped Cream Cheese Frosting for Piping

This luscious and creamy, not too sweet frosting is stable at room temperature. It holds piped decorations beautifully — or simply spread it.
Prep Time15 minutes
Additional Time3 hours
Total Time3 hours 15 minutes
Course: Sweet Spreads
Cuisine: American
Keyword: cream cheese frosting for piping, stable cream cheese frosting, sturdy cream cheese frosting, whipped cream cheese frosting
Servings: 2 cups
Calories: 118kcal
Author: Carolyn Gratzer Cope

Ingredients

  • 2 cups (227 grams) powdered sugar
  • 8 tablespoons (112 grams) salted butter, at cool room temperature (see note 1)
  • 8 ounces (227 grams) cream cheese
  • 1 teaspoon vanilla extract
  • 1 teaspoon unflavored gelatin powder
  • 1 tablespoon (15 ml) cool water

Instructions

  • Sift the powdered sugar into a very large mixing bowl or the bowl of a stand mixer fitted with the paddle.
  • Add the butter and mix, on low at first and increasing speed as you go, until smooth and creamy. This will take several minutes at least. (It will stay crumbly for quite a while before smoothing out.)
  • Add the cream cheese and vanilla and beat until smooth and fluffy.
  • Pour the water into a 1-cup glass measuring cup or similar-size microwave-safe bowl. Sprinkle the gelatin overtop. Stir to dissolve and then leave it alone for about a minute. It will form a cloudy, solid-looking mass.
  • Place in microwave and heat until boiling, which happens very quickly. In my strong microwave, it takes only about ten seconds.
  • Stir well and cool slightly.
  • With the mixer running, slowly stream gelatin into frosting and beat until fully incorporated. I like to use a rubber spatula for a final mix after beating, just to be sure everything is well-combined.
  • Chill for at least two hours before using.

Notes

  1. Take the butter out of the fridge about an hour before you plan to use it. It should be slightly softened but not too warm.
  2. Use a good-quality, full-fat bar cream cheese like Philadelphia. You can leave it at room temperature for an hour along with the butter or use it straight from the fridge. Lesser-quality cream cheese may clump, especially if used cold, so I don't recommend it.
  3. For a chocolate version, simply sift in ½ cup (42 grams) unsweetened natural cocoa powder along with the powdered sugar. No further changes necessary.
  4. You can make this frosting up to a week in advance and store in an airtight container in the fridge, or right in the piping bag. Pull it out of the fridge about 20 minutes before you want to use it. I don't recommend freezing it.

Nutrition

Serving: 1 | Calories: 118kcal | Carbohydrates: 3g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Cholesterol: 28mg | Sodium: 125mg | Sugar: 2g