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.
So I making a Christmas tree cake, about 12 inches tall. Shaped like a tree. Do you think this frosting is thick and sticky enough it will adhere to the cake or do you think there’s a chance it could slide down?
I think it should work! Many of my cakes are around that height & I've not had a problem! Good luck!
Hi Allie, thank you for this most delicious recipe! I'm looking to take it a step further and make a dark chocolate mirror glazing to go over a cake frosted with this cream. Do you think it would work please??
Sounds amazing! I've yet to try making mirror glaze so I'm not sure- does the mirror glaze need to be poured over warm? If so it might be an issue. You may be better off with an American-style buttercream that's crusted over a bit. Can't really say for sure though, so it could be worth experimenting...?
I wonder if you can beat the heavy cream separately and then add it to the cream cheese/sugar mixture?
This is will be the frosting I use when the kids want whipped cream frosting. I cant stomache the grocery store bakery whipped frosting. I just don't like the taste. I put this on a jello poke cake and used almond flavor instead of the vanilla. Delishious.
Hi there
I love this receipe. I've done it twice for my home made cakes and it tastes amazing. It does go a little flat though. Any tips for making and keeping it firmer?
Hi, would it taste good if I add lemon juice or lemon extract? If so how much would you suggest? I am thinking to use this frosting for the unicorn cake I will make for my daughter’s bday. Her bday is in the summer and I am looking for an extra refreshy flavor. Thank you.
Alice
That does sound extra refreshy! If you go with lemon extract you'll probably need less. Like maybe try 1/2 teaspoon and see how it tastes? Lemon juice you'd probably need a little more, maybe a tablespoon or two? Hopefully it won't water the frosting down too much. I think lemon zest would be nice too! That would really bump up the flavor.
Hiya im looking to make a chocolate layer cake with this whipped cream recipe as a filling do you think it will hold up in between the cake layers and not burst out the sides? Thanks.
Yes- as long as the chocolate cake layers aren't too heavy and dense. Good luck!
M going to start off by saying this is Amazing!!! Tastes and looks so good. I do have a question about though. I'm using it in a layered cake now and made up a batch last night to do the crumb coat. This morning I was going to do the decorating bur I noticed it's a little runnier than last night so I immediately put it back in the fridge to thicken it up. Is their anyway to restiffin the rest of the frosting in the bowl? Like add some powered sugar or should I mix up another batch and use a little less heavy cream so it starts a tiny thicker. The consistency was perfect last night do I don't wanna be mess it up or mess with the taste to much?
Hi. Just rewhip the frosting. If takes longer then add more confectioner sugar. Hope this helpd
I just made this for champagne cupcakes. First time making this type of frosting. Easy to make and soooo good. This recipe is a keeper. So glad I found it!
Hello! If I wanted to use this for a baby’s 1st bday smash cake and therefore only do 1/2 the sugar, do you think it would change the texture or make it not hold it’s shape??
I think it could have some impact, but I couldn't say for certain without having tested it that way. It might be worth doing a dry run to make sure it meets your expectations. Good luck!
Does this recipe make the whipped cream frosting taste like a cream cheese frosting?
No it's quite different, in my opinion.
Can you add Lemon juice to this to change the flavour?
Sure!
I hate the taste of cream cheese frosting but it seems a key ingredient here. If I’m sensitive to that flavor could I use maybe half the brick of cream cheese and get similar results without that taste?
You could try that, or do like some of the previous commenters suggested and use mascarpone instead since it has a milder flavor.
Made with mascarpone instead of cream cheese, used 1/2 tee of vanilla and 3/4 tee of coconut extract put in at beginning.
VERY DELICIOUS. No hint of cheese tang at all.
This recipe worked perfectly! Thank you Baking a Moment!
I made this with your white almond sour cream cake for my brother’s 84th birthday. That cake with this frosting is perfection. I found that a half recipe is perfect for the 9x13that I baked. At almost 50 years of cooking and baking I definitely have my favorite recipes. But these are going to the top of the list!