Whipped Cream Frosting
Need a fluffy, light frosting that holds its shape well? Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients. It’s more stable than regular whipped cream and is perfect for any make-ahead dessert!
I’m so happy to share this whipped cream frosting with you today, finally! It’s a component of many other recipes on this site, including my Tiramisu Cake, Black Forest Cake, and Banana Pudding Cake. But it’s never had its dedicated recipe post. Until now!
It’s about time!
I love this recipe, and I make it often. It works as a frosting or filling, as well as a topping.
You can pipe on cupcakes, spread it on layer cakes, or dollop it over all desserts.
It would be perfect with angel food cake or pound cake (I’ve got a lemon pound cake, chocolate pound cake, and marble pound cake recipe that you’d love), along with a handful of fresh berries.
And it’s a little more stable than regular whipped cream so you can make it up to 48 hours ahead, and it will keep its shape without deflating or weeping.
Why you’ll love this whipped cream frosting
- Easy to Make
- Simple Steps
- Only 3 Ingredients
- Versatile Recipe for Many Desserts
- Light and Creamy
- Pipes Well
What is in this whipped cream frosting recipe?
So what’s the secret to this magical whipped cream? There are a few key ingredients that make this frosting special.
If you love easy recipes, this frosting will become one of your favorites! There are only 3 simple ingredients in this frosting whipped cream recipe, but each one serves a specific purpose.
Cream Cheese: The cream cheese keeps this whipped cream extra thick and firm. The tanginess of the cream cheese is very subtle and not overpowering. It complements Red Velvet Cake or Carrot Cake perfectly.
Be sure to use full-fat cream cheese in a brick. The type in a tub is not meant for baking. It’s intended for spreading on bagels, so it’s soft, and your frosting won’t come out right if you use that. You need the high-fat content, dense cream cheese that’s sold in 8-ounce bricks for this frosting.
Mascarpone will be a great substitute if you don’t want to use cream cheese. It’s a super-creamy soft Italian cheese that has a milder, more buttery flavor than American cream cheese.
Powdered Sugar: This will serve to sweeten the topping, but powdered sugar also has a bit of cornstarch that will help stabilize the whipped cream.
Heavy Whipping Cream: If you are outside the U.S., you might know this as “double cream.” It’s very thick and rich. If you use light cream, table cream, or half and half, it will not whip up right, and you will have a runny mess on your hands. Look for “heavy” cream, “whipping cream,” or “double” cream.
How to Make Whipped Cream Frosting
Start by mixing the cream cheese and powdered sugar in the bowl of a stand mixer. Just blend them until they are smooth and combined.
It’s totally fine if the cream cheese is cold. Many dessert recipes specify that the cream cheese should be softened, but you can use it straight from the fridge for this topping.
This step can be done with the paddle attachment OR the whip attachment.
Next, you want to use a silicone spatula to scrape the bottom and sides of the bowl. This will help prevent lumps in your whipped cream frosting.
Get your heavy whipping cream into a spouted container, such as a liquid measuring cup. Make sure it’s nice and cold! Cream whips up best when it’s cold. For best results, refrigerate your mixing bowl and whisk attachment too. The colder the better!
Place the whip attachment on your mixer (if you’re not already using it), and drizzle in the cold cream in a slow, steady stream while the mixer runs at medium-high speed. Every so often, turn the mixer off and scrape down the bottom and sides of the bowl again so that any lumps of cream cheese that may be clinging get incorporated before too much liquid goes in.
Once all the cream has been added, turn the mixer up to high speed and whip until the icing becomes nice and thick and stiff peaks form. This should take no more than 2 to 3 minutes. If you whip it too long, you could break it down, and it could separate or become runny. So, as soon as you see it thickening up, turn off the mixer because you’re good to go!
How to Use
There are countless cakes, cupcakes and desserts that you can use this simply delicious frosting recipe with. Here are a few of my favorites!
Expert Tips
- Be sure to use full-fat cream cheese that comes in an 8-ounce block.
- Use heavy cream. Other types of cream will cause a runny frosting.
- Add a teaspoon of almond extract or vanilla extract for added flavor.
- Don’t overwhip the frosting or it will lose its shape. As soon as the frosting thickens, turn off the mixer.
Frequently Asked Questions
Is this good for piping and decorating?
This frosting pipes very well. It may seem a little loose when you’re putting it into your piping bag, but somehow it magically firms up while it’s in there. If you’re concerned about it running out as you fill the bag, clip the end with a clothespin or binder clip. When you’re ready to pipe, release the clip.
I typically use an open star tip or a french star tip to pipe this whipped cream frosting on cupcakes. It pipes beautifully for this type of decoration. You could also use it for a layer cake.
I’m not sure I would use it to pipe roses or write on birthday cakes, though. For something like that, you’d probably be better off with Swiss meringue buttercream or American-style buttercream.
Can it be tinted?
If you’d like to tint this frosting, add a drop or two of gel paste icing color to the finished frosting.
How long does it last?
This whipped cream frosing is much more stable than regular whipped cream (aka: Chantilly cream), which only lasts a few hours before it starts to weep and lose shape. With this recipe, you can make and frost your cake or cupcakes a day or two ahead.
It’s best when kept cold, so keep your dessert refrigerated until you’re ready to serve it. Or store the frosting in an airtight container until you’re ready to frost your dessert.
After about 48 hours, the whipped cream starts to give off some of its moisture. If it’s on a cake or cupcake, it’s OK because the moisture soaks into the cake, which is delicious.
But if you make it ahead and store it in a bowl, you may notice that the frosting at the bottom of the bowl is looser and not as fluffy as what’s on top. So, if you’re using it as a topping, I recommend making it no more than 24 hours before serving it.
You’ll love how easy it is to make this whipped cream frosting and how convenient it is to make it ahead. Plus, there’s no fussing around with gelatin! Let me know how you decide to serve it in a comment below.
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Whipped Cream Frosting
Ingredients
- 8 ounces (226.8 g) cream cheese*
- 1 cup (120 g) powdered sugar
- 2 3/4 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 1/4 cup of unsweetened cocoa powder in step #1 of the recipe instructions.
Holy cow! This frosting is amazing and a forever winner! I was skeptical making it because it didn’t form stiff peaks after 2-3 minutes, but I was afraid to over mix it, as you had stated. I decorated my cake with a thin layer of the frosting but had a ton leftover so I put the bowl with the extra frosting and the cake in the fridge for an hour. To my delight, when I took the cake and extra frosting out of the refrigerator, it had magically firmed up so I added another layer of frosting to the cake and it was perfect! My kids said it was the best frosting they’ve ever tasted and I was to never buy it from the store again!
On one occasion I had the best, fluffiest, whipped icing ever and I have been looking for the same recipe ever since. I think it was a buttercream, but it was so light and fluffy and if someone has any knowledge of what that may have been – PLEASE HELP!
Frosting was fluffy and delicious, not too sweet. Perfect for pumpkin spice cupcakes!
I am in love! Finally, a whipped cream frosting that is sturdy, tasty/delicious and easy Thank you, thank you, thank you. This is my forever go to recipe for birthday cakes, made my granddaughters, now my son’s girlfriend’s. P.s. I used Philadelphia and land o lakes premium for the recipes
Thank you for the recipe! I made it this morning paired with my pumpkin cupcakes. It was perfect, light, fluffy, not too sweet and easy to make! Thanks for sharing!
Is it 2 (3/4) cups or 2 cups & 3/4 cup of cream.
Can I use butter instead of Cream Cheese? Are there any substitutes for the cream cheese?
Hi can I use this for until a cheesecake?
For some reason, buttercream never works out for me, so I tried this recipe and frosted an entire cake so easily and effortlessly!! It’s so smooth and very light and I prefer over buttercream anyday!!
Made this to frost a Princess cake for my daughter’s birthday….I think I just found my favorite frosting! Kept the mixer bowl and whisk attachment in the freezer for about an hour, used cold cream cheese, and it couldn’t have turned out any more perfect!
Absolutely love this recipe, simple, tastes Great, Great Find! Will use for all my cakes
Thank you so much. This was a super easy recipe and it came out just as you described. Everyone has loved these delicious cupcakes with your awesome topping. Great idea!
I loved this frosting so much & everyone that tried my cake wouldn’t stop talking about the frosting! I was wondering if you have an Oreo/cookies n’ cream frosting like this or if I could put Oreo bites in the frosting would it be too dry?
Just wanted to chime in to say your suggestion for adding 1/4 cup of unsweetened cocoa powder for chocolate frosting worked out perfectly! I wish there were a way for me to add a photo of the beautiful chocolate frosting this recipe made. Unlike most frosting recipes I’ve made at home, this frosting is not overly sweet; I don’t feel like my blood sugar is going to spike through the roof after eating it. It does not taste like cream cheese, more like whipped cream, but it has a much thicker texture which makes it great for piping. I have also made this frosting (not chocolate) with added orange food coloring for my son’s birthday, and that worked very well too. Thank you so much for this great recipe!
I LOVE this frosting. My grandchildren had seconds so I knew this was a keeper. BUT , the person who really locked it in .. was my daughter who loves cake but does not like any frosting. She LOVED it & asked for the recipe. It’ not only tastes fantastic, it’s super easy to make too. What more can we ask
Does this work for macarons?
You can use it for anything you like!