Whipped Cream Frosting
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Light, fluffy, and perfectly pipeable, this Whipped Cream Frosting is the perfect finishing touch for any dessert. With just three simple ingredients, it comes together in minutes. It holds its shape beautifully, making it an ideal choice for cakes, cupcakes, and more.
This recipe has been a go-to in so many of my other posts, from my Tiramisu Cake, Black Forest Cake, and Banana Pudding Cake, but it finally deserves its own spotlight. It's more stable than traditional whipped cream, meaning you can make it ahead of time without worrying about it deflating or weeping.
Here's Why You'll Love This Recipe
- This frosting is quick and easy to make with just a handful of basic ingredients.
- It's light and airy, but sturdy enough for piping onto cupcakes or spreading on cakes.
- You can make it up to 48 hours ahead, and it still holds its shape well.
- The cream cheese provides extra stability without overpowering the flavor.
- It's a versatile topping that works for everything from layered cakes to fresh fruit.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
- Cream cheese: Helps stabilize the frosting and gives it a subtle tang. Use full-fat cream cheese in a brick, not the spreadable kind in a tub. Mascarpone can also be used for a milder flavor.
- Powdered sugar: Sweetens the frosting and contributes to its stability, thanks to the cornstarch.
- Heavy whipping cream: Look for heavy cream or double cream, which has a high fat content. This whips up thick and fluffy. Avoid using half-and-half or light cream.
- Vanilla extract: Adds warm, sweet flavor. You can also experiment with almond extract or citrus zest for variation.
In Photos: How To Make Whipped Cream Frosting
Step 1: Whip Cream Cheese
Place the cream cheese and powdered sugar in the bowl of a stand mixer.
Mix on medium speed until smooth and thoroughly combined. It's okay if the cream cheese is still cold.
Step 2: Add Heavy Cream
Scrape down the bottom and sides of the bowl with a silicone spatula to make sure there are no lumps.
With the mixer running on medium-low speed, slowly pour the cold heavy cream into the bowl in a steady stream down the side.
Step 3: Increase Speed
Pause occasionally to scrape the bowl, ensuring the mixture remains smooth.
Once all the cream is added, increase the speed to medium-high and whip until the frosting holds stiff peaks. This should only take 2 to 3 minutes. Be careful not to overwhip.
Step 4: Add Vanilla
Fold in vanilla extract, if using.
Helpful Tips and Tricks
- Use cold cream and a cold bowl to help the whipped cream whip up faster and hold its shape better.
- Scrape the bowl often to prevent lumps of cream cheese from sneaking in.
- Don't overwhip; stop as soon as stiff peaks form to avoid a grainy texture.
- Pipe immediately or store covered in the fridge until ready to use.
- Try different extracts or citrus zest to add variety to the flavor.
More Homemade Frosting Recipes
- Chocolate Ermine Frosting
- Ermine Frosting
- Favorite Vanilla Buttercream Frosting
- Marshmallow Frosting
- Chocolate Whipped Cream Frosting
- Cream Cheese Frosting
Ingredients
- 8 ounces (226.8 g) cream cheese*, cold
- 1 cup (120 g) powdered sugar
- 2 ¾ cups (654.5 g) heavy cream, cold
- 1 teaspoon vanilla extract, (optional)
Instructions
- Place the cream cheese and powdered sugar in a large bowl and beat on medium speed until smooth.
- Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream, stopping every now and then to scrape the bottom and sides of the bowl with a silicone spatula.
- When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.
- Fold in the vanilla extract, if using.
Notes
- Can be made up to 24 hours in advance.
- Keep refrigerated.
- Makes enough to fill & frost 1 triple-layer 8-inch cake, 1 double-layer 9-inch cake, or 2 dozen cupcakes.
- Perfect for Black Forest Cake, Red Velvet Cake or cupcakes, Banana Pudding Cake, or Tuxedo Cupcakes.
- For a chocolate version, add ¼ cup of unsweetened cocoa powder in step #1 of the recipe instructions.
Amazing and so easy! I threw everything in my Vitamix, hit blend and 30 seconds later you have an amazing all purpose whipped cream/frosting. I can’t wait to try adding some chocolate Keto Cocoa. Only change I made was using 2 cups cream because it’s just easy to add a pint only and used swerve for sugar. Thanks!
So happy it worked out well for you Roni! Thanks so much for the feedback!
Should I lessen the heavy cream, if I add a fruit puree to it? Do you think it would still hold up for piping?
I haven't really tried doing that, but if you do I'd be so grateful if you'd let me know if it works! Thanks Lisa!
You can use freeze dried fruit powder in many different flavor’s! Only 4 gram is one portion of fruit! It taste delicious and is so easy for frosting or in a cake. There are many ways where you can use it. When you search the internet, you’re gonna find it. I’m sure of it. Cos that’s How i found it. Wish you good luck.
Ooo, I never heard of that but it sounds like a great idea! Thank you for this comment.
Do I need to soften the cream cheese before beating it with the powdered sugar?
Hey Jessica! You can find more info on that under the heading "How to Make Whipped Cream Frosting." It's the second section in the article. "It’s totally fine if the cream cheese is cold. Many dessert recipes specify that the cream cheese should be softened, but for this topping you can use it straight from the fridge."
Hi, I'm in the UK and they don't sell block cream cheese here only in tubs, what do you recommend?
Thank you
Hi there! It's tough for me to say without having worked with the kind of cream cheese you're talking about. If it's the only thing you can get, then I guess give it a try and see how it works? I know that the tub cream cheese here in the US does not work well, but maybe it's different where you are. Good luck and let me know how it works out!
Thank you, okay will try it and seee
Hi, I also have the same problem. Cannot fing block cream cheese anywhere in my town. Did you try using the tub? Please let me know how it turned out.
I'm in the UK too and have read if can't use block cream cheese (and we can't!) then reducee liquid and/ or fat in recipes. I reduced the double cream to 2 cups and it whipped up great, had rave reviews and will definitely make again!
This recipe was delicious. So easy to make that my 10 yo made it for her daddy's birthday cake. I will definitely make it again. Thanks!
So happy to hear that Katherine! Thank you so much for the positive feedback and happy belated birthday to your son or daughter's dad!
This was perfect for the ice cream cake I made today. Thank you.
That's so great to hear Jaci! Thanks so much for the great feedback!
PERFECTION-this is totally my ideal frosting!
Hello!
I have made stabilized whipped cream with gelatin many times, and was wondering if this recipe “behaves” the same. Same refrigeration needs and “length of life?”
Hi there! I'm not sure which stabilized whipped cream recipe you have used in the past, so it's tough to say for sure. But there is lots of info within this post on how best to keep it and how long it will last. Good luck!
I must have done something horribly wrong. It whipped up just fine, seemingly the right light, airy consistency you look for from whipped cream, and it was immediately put in the fridge to wait the hour or so while my layers finished cooling through. But when I took it out of the fridge, it had almost liquefied. It was a marshmallow-y gloopy mess that wouldn’t stay on my cake. It just flowed right off the cake and onto (and off of) the board. Obviously it was no where near a place where it could be piped. It did taste fantastic though!!
Any ideas on what I may have done wrong? I assume the problem is with me since so many others have raved.
Can this be colored? Does the cream cheese need to be room temperature? Looking for a not so sweet substitute for buttercream as my daughter doesn't like it.
The answers to both of your questions can be found in the head notes, under the headings "How to Make Whipped Cream Frosting," and "Can this Frosting be Tinted."
If I want to use marscapone, do I use 8 ounces to replace the cream cheese?
Yes, that's right! Good luck Madeline- hope you enjoy!
Hi there! I love love this frosting and I have enjoyed it making couple of times! Thank you for this wonderful recipe. But I always have a problem of lumps once the cold heavy cream is added, the soft cream cheese kind of form lumps and it won't give a clean finishing when frosted on a cake ! Any tips on this would be of great help! TIA
So happy you like it! The best advice I can give you is to add the cream in just a little bit at a time. Start with just a few tablespoons, to loosen the cream cheese mixture up a little bit. Then scrape the bottom and sides of the bowl with a silicone spatula, and add a few tablespoons more. Keep scraping and adding more, just a little at a time and you will have a lump-free result! Good luck!
Ok Allie, I'm a believer. This is delicious. Thanks so much!
So happy you like it Mariel! Thanks so much for the positive feedback!
I love a good light frosting like this!
Could I add coco powder to make this chocolate? If so how much?
Nutella would go well I think a tad more cornflour to stabilise it and a lush choc cream
Yummy !! Can this be used to frost an ice cream cake ?
Absolutely! That would be delicious!
I have a dessert tasting coming up and was looking for a stablized whipped cream for strawberry shortcake and because it's summer, regular whipped cream won't work. Thanks!
I think you will love this one Craig! Definitely more stable that regular whipped cream, and you don't have to bother with gelatin. Good luck and enjoy!
So do I have to make cake? Or can I just eat the frosting? It looks amazing!
This is what I use as a Cool Whip substitute! It's divine!
Do I use Philadelphia cream cheese?
That is what I usually use, yes.
So perfect and fluffy!
What do I do if it doesn't appear thick enough for decorating a birthday cake?
Try whipping it just a minute longer Debbie! Good luck!
I tried this recipe and it turns out wonderful. It's easy and fluffy. The taste is awesome. I reduce the sugar since my whipping cream is slightly sweetened. Thanks for sharing this recipe.
So glad to find this whipped cream recipe for my Black Forest Cakes!
Yay! So happy you like it Shirley! I use it for Black Forest too- my recipe is not authentic but we love it and there's no booze so the whole family can enjoy: https://bakingamoment.com/black-forest-cake/.