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.
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!