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–+ servings
A glass mixing bowl filled with creamy white vanilla frosting on a marble countertop, surrounded by small bowls of ingredients and a red striped kitchen towel.
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Bundt Cake Frosting Recipe

This frosting is rich and buttery with a silky texture that’s easy to spread or pipe onto any Bundt cake.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 8 servings
Calories 339kcal
Author Deb Clark

Equipment

  • 1 Stand Mixer

Ingredients

  • 8 ounces cream cheese
  • 4 tablespoons unsalted butter softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-3 tablespoons heavy cream as needed

Instructions

  • Add the cream cheese, butter, and vanilla to a large mixing bowl. Using the paddle attachment, beat until smooth, light, and fluffy.
    Whipped butter and cream cheese in a glass mixing bowl surrounded by powdered sugar, cream and vanilla extract.
  • Gradually mix in the powdered sugar, beating until the frosting is creamy and fluffy.
    Creamed butter and cream cheese in a glass mixing bowl. Vanilla extract and powdered sugar has been added to the bowl to mix.
  • If the frosting feels too thick, add heavy cream, one tablespoon at a time, until it reaches a thick but pipeable consistency.
    Creamy white vanilla frosting in a glass mixing bowl.
  • Refrigerate until ready to decorate. For the best texture, remove the frosting from the refrigerator about 45-1 hour prior to frosting the cake.

Notes

Storage - Refrigerate the frosting up to three days. Freeze up to three months. 

Nutrition

Calories: 339kcal | Carbohydrates: 47g | Protein: 2g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 92mg | Potassium: 44mg | Sugar: 45g | Vitamin A: 611IU | Vitamin C: 0.02mg | Calcium: 32mg | Iron: 0.1mg
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