Nothing Bundt Cakes are a beloved dessert for many, and for good reason. These cakes are moist, flavorful, and come in a variety of delicious flavors. While the cake itself is undoubtedly the star of the show, the icing is what really brings it all together. In this article, we’ll be sharing our tried and true nothing bundt cake icing recipe, so you can recreate this beloved dessert in your own kitchen.
Ingredients:
- 1/2 cup unsalted butter, at room temperature
- 8 oz cream cheese, at room temperature
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp milk, as needed
Instructions:
- In a large bowl, beat the butter and cream cheese together until smooth.
- Add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and mix until fully combined.
- If the icing is too thick, add milk one tablespoon at a time until you reach the desired consistency.
- Spread the icing on your cooled nothing bundt cake and enjoy!
Nutritional Information:
Servings: 16
Calories per serving: 280
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
Sodium: 65mg
Total Carbohydrates: 41g
Sugars: 39g
Protein: 1g
Cooking Time:
Prep Time: 10 minutes
Cook Time: N/A
Total Time: 10 minutes
Equipment:
- Large bowl
- Mixer
- Measuring cups and spoons
Serving Suggestions:
This icing is the perfect finishing touch to any nothing bundt cake flavor. Serve with a glass of milk or a cup of coffee for the ultimate dessert experience.
Variations:
For a chocolate twist, add 1/2 cup of unsweetened cocoa powder to the recipe. You can also experiment with different flavors of extract, such as almond or peppermint, to customize the icing to your liking.
Substitutions:
If you don’t have cream cheese on hand, you can substitute it with an equal amount of Greek yogurt. You can also use salted butter in place of unsalted, but be sure to adjust the amount of salt in the recipe accordingly.
Storage:
Store any leftover cake and icing in an airtight container in the refrigerator for up to five days. Allow the cake to come to room temperature before serving.
Tips:
- Make sure your butter and cream cheese are at room temperature before beginning the recipe to ensure a smooth and creamy icing.
- If the icing is too thick, add milk one tablespoon at a time until you reach the desired consistency.
- Be sure to spread the icing on your cooled cake to prevent it from melting or sliding off.
Notes:
This recipe yields enough icing to generously frost one 10-inch nothing bundt cake.
Frequently Asked Questions:
- Can I use this icing on other types of cake?
- Can I use salted butter in this recipe?
- How long can I store leftover icing?
Absolutely! While this icing is specifically designed for nothing bundt cakes, it would also work well on other types of cake.
Yes, but be sure to adjust the amount of salt in the recipe accordingly.
Store any leftover icing in an airtight container in the refrigerator for up to five days.
Personal Thoughts:
As someone who has tried many different icing recipes over the years, I have to say that this nothing bundt cake icing recipe is one of my favorites. It’s creamy, sweet, and pairs perfectly with the moist cake. Plus, it’s incredibly easy to make! I highly encourage anyone who loves nothing bundt cakes to try making this icing recipe at home.
In summary, this nothing bundt cake icing recipe is the perfect finishing touch to any nothing bundt cake flavor. It’s easy to make, delicious, and customizable to your liking. Give it a try and see for yourself!