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.
Can I use heavy whipping cream?
Yes, that is what the recipe calls for.
Amazing! Added Nesquick syrup to it to make a chocolate version!
Great! Used it on my nephew’s birthday cake! I added some chocolate syrup to the recipe to give it a chocolate taste!
Thank you for this recipe. It made my daughter's birthday cake taste amazing ! ?
I love hearing that! Happy belated birthday to your daughter!
Easy to make tastes amazing, so creamy and fluffy. Thank you for sharing Stacy
My pleasure Stacy! Thanks for the good feeback!
Can I add cocoa powder and how much?
Yes you can add 1/4 cup of cocoa powder.
Soooo delicious!
Thank you very much my whole family loved it!
You're welcome! I'm so happy everyone enjoyed!
OMG!!!!! This was so so good!!!! And,, easy to make! It makes gobs!!! I made 6 mini bundt cakes and I had enough left over for probably 10 or 12 cupcakes!!! And I was very generous with the icing! Definitely a keeper
So glad you were pleased Tracy Ann!
How Would this icing hold up with a strawberry reduction added at the end do you think?
I think it could work well, as long as the reduction isn't too watery. Another great option would be to grind freeze-dried strawberries to a fine powder, and fold that in. Good luck!
I just made this for a coconut cake and instead of
Vanilla I used Coconut extract. It is so amazing and easy!! Thank thank thank you!!! We prefer a whipped icing and this did the trick!!! I’m saving this as my go to for all cakes from now on!!
So glad to hear that KB! Your coconut cake sounds incredible.
Can this frosting be applied to a cake and left in the fridge overnight without running?
Can this be used to frost an ice cream cake?
I know the ice cream cake frosting is a little different cookie frosting. Right?
I'm not sure what you mean but yes you can use this to frost anything you like. Good luck!
My daughter found this recipe to use for my "72nd" birthday in March 2020. My request was for chocolate cake with whipped cream. So she added cocoa to the mix & what a surprise for me on first bite, oh my! So decadent & rich without much sweetness - had to have a extra piece to savor the frosting.
Thank you for providing a yummy birthday!!!
So happy you enjoyed Jeannice! And a happy belated birthday to you!
Good but softens up too fast.
This is the best icing I have ever had! I am not a fan of sweet icing, and this is definitely not too sweet. The whole family loves it. We made this twice now - once with vanilla extract and once with peppermint extract. It holds it's shape amazingly well in the fridge too.
So happy to hear this Dawn! Thanks so much for the 5-star review!
Hi! Can the heavy cream be replaced with whole milk?
No I'm sorry milk is not the same thing as cream.