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.
What’s the difference between the cream cheese in a tub and the cream cheese that comes as a stick? How will it make a difference in my recipe if I use the cream cheese in a tub? I was just asking as I don’t have the stick and can’t go grocery shopping right now.
The cream cheese in the tub is softer. The kind in a stick has less moisture so it's more firm.
I made this fresh Whipped cream for my Husband's birthday bash cupcakes last weekend and lets just say people loved my cupcakes way more than the actual cake I bought from the store. The only thing I changed in this recipe is instead of Cream Cheese I used store bought Mascarpone cheese since I am not big fan of Cream cheese flavor. The cream just added so much richness to the yummy Chocolate cupcakes. I will continue to use this recipe from now on instead of buying store bought frosting.
So happy you and your guests enjoyed!
Omg. This is the most perfect fluffy, light, stable whip cream filling i have ever made. I made it tonight and will put it in the cake tomorrow. Thanks for an amazing recipe that I will use from here on out!
Please feel free to experiment! Good luck!
Hi! Can I use whipping cream instead of heavy cream? Thank you!
Whipping cream and heavy cream are the same thing.
Hello,, thanks for these useful recipes because as others, I used to have many issues with frostings. You already saved me with the magical cream cheese frosting. I want to try this one as well. I only have a question regarding the quantity of heavy cream we need to add in this recipe. Is it 2 cups plus 3/4 of a cup or 2 cups with 3/4 each? Thanks again and best regards from Costa Rica!!!
Hey Laura! It is 2 cups plus 3/4 cup. Good luck!
Hello
Here it is difficult to get blocked cream cheese. Can I get an alternative.
Can I freeze it to make it last longer? If so how much longer?
Honestly I have not tried so I can't say for sure. I feel like it probably wouldn't work, but if you want to give it a try I'd love to hear how it works out for you.
How long can I store this frosting in fridge ? I tried a small batch today it was easy and came out super fluffy and yummy but couldn't use all of it.. my son's birthday is after 6 days.. will it be good in fridge till then ?
This info can be found under the heading "How long does whipped cream frosting last."
Would you recommend this for an Angel Food cake?
Sure!
Fantastic frosting!! Spreads like a dream and my family loved it. No more plain old buttercream for us, thank you!
How Do you make it without a mixer?
I do not but you could! Your arm will get a good workout!
I was a little hesitant about making this because I have had some serious frosting/icing fails in my time. But I wanted a pipeable whipped frosting for some strawberry cupcakes I had made for my kiddos bday. This is hands down the best whipped cream frosting I’ve ever had. From consistency to flavor it was a home run. ? Thank you!
This is just a note to self; I wouldn’t recommend trying to pipe this in a warm apartment ?
Made this recipe and it was so easy and awesome. I added lemon extract to it instead of vanilla. Texture was nice and airy. Had it in the fridge overnight and early the next morning it was still in good condition and firm, kept it in the fridge except for what I was using in my piping bag. After icing the whole thing I started taking my scraper around it.. and it all just started melting ? the entire time I had to keep putting my tools and the cake back in the freezer. In the end everything tasted good and I was able to hide most of the problems (was just a cake for my family)
I think maybe the other reason was from the cake being in the freezer and then shocked by the heat when I took it out. Would really like to give this recipe another try but I wouldn’t take risks with it in the summer.
Hello!
Can I make this lemon?
Yes! Make it however you like!
Absolutely delicious!!! I used it to frost a chocolate cake and it took it to the next level! I love cream cheese frosting 🙂