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Copycat Nothing Bundt Cake Frosting Recipe for Chocolate Bundt Cake

Copycat Nothing Bundt Cake Frosting Recipe

A thick, creamy white cream-cheese frosting designed for piping over one completely cooled chocolate Bundt cake. The recipe yields enough frosting for approximately 10 to 12 servings, depending on how generously it is piped.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 ounces Full-fat brick-style cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 1 teaspoon Pure vanilla extract
  • 3 cups Powdered sugar, sifted
Adjustments
  • Up to 1 cup Additional powdered sugar, as needed
  • 1-2 tablespoons Heavy cream or milk, only if needed
  • 1 pinch Fine salt, optional

Method
 

Step-by-Step
  1. Beat the softened cream cheese and butter together on medium speed for 2 to 3 minutes, or until completely smooth and creamy.
  2. Add the vanilla extract and optional pinch of salt, then mix briefly until incorporated.
  3. Add the sifted powdered sugar gradually, starting on low speed so the sugar does not puff out of the bowl.
  4. Increase the mixer to medium-high speed and beat for 2 to 3 minutes, until the frosting is fluffy, smooth, and thick enough to hold a defined ridge.
  5. If the frosting is too thick, beat in heavy cream or milk 1 teaspoon at a time. If it is too loose, add more powdered sugar until it holds its shape.
  6. Transfer the frosting to a piping bag or zip-top bag with one corner snipped off. Pipe narrow, thick vertical stripes from the bottom of a completely cooled Bundt cake toward the top.
  7. If the stripes do not hold their shape, chill the frosting for 15 to 20 minutes before piping. Refrigerate the frosted cake if it will not be served promptly, then let it stand briefly at room temperature before serving.

Notes

Use full-fat brick-style cream cheese rather than whipped or tub cream cheese because softer varieties can make the frosting loose. Start with 3 cups of powdered sugar and adjust by texture. Some bakers prefer 1/4 cup butter for a firmer, tangier frosting, but this version uses 1/2 cup butter for a rich, creamy finish.