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.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Whipped Cream Frosting
- More Homemade Frosting Recipes
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.
I love it as is!!! But this time planning to make it for kids and wondering if you have tried with just a tad bit more sugar? Enough to cover up the tanginess from the cream cheese?
Hey Pankti! I have not, but I can't imagine any reason why it wouldn't work. Good luck I hope the kiddos love it!
Would I be able to use this to frost an ice cream cake? I guess I would need to know how it holds up the freezer.
I have made it before and it’s a lovely frosting, one of my favorites for sure!!
Yes absolutely! I used it on the ice cream cake that I posted here: https://bakingamoment.com/how-to-make-an-ice-cream-cake/. Good luck!
In the UK we don’t have brick cream cheese, what would you recommend as an alternative please?
Hey Lib! I'm not sure what you do have but I'd suggest looking for the the densest, firmest creamy cheese you can find, with the highest possible fat content. Good luck, I hope this is helpful!
Where did I go wrong? Followed the recipe amounts. Used 35% whipping cream. Whipped to hard peaks then it just melted. The smash cake with piped icing turn into a cake with icing dripping down the sides. As I placed icing into the piping bag, it began sliding out of the tip. Tried refrigerating it for an hour. It was better but began to ‘melt’ after just a few minutes out of the fridge. Would very much appreciate insights and observations to help me the next time I make it. TYIA, Cee
Hey Cee! I'm so sorry this happened to you! And I'm really puzzled, to be honest. I make this recipe often and I have never once experienced anything like what you have described. May I ask what kind of cream cheese you used? And when did you notice it "melting?" Was it after you had stopped whipping or during the whipping process?
Thanks for helping; it held peaks in the bowl but once in the bag it wouldn’t keep its shape. I used brick cream cheese, regular recipe (not reduced fat). I turned the icing into a drip style icing using the white as the base and coloured the dripping part. Turned out after all and baby really enjoyed the icing.
Great recipe. Can this be flavored? I would like to make it cherry flavored (not maraschino cherries). If it can be flavored would you use a dark cherry juice for flavoring?
Hey Joan! Yes I think you could flavor it with just about any kind of extract or spice. For cherry the juice could work nicely, as could a tablespoon or so of jam. Just be careful not to overwhelm it with too much liquid or it could separate. Good luck!
Hey there! I tried this recipe a few weeks ago on a small cake and absolutely loved it! Thank you for sharing! I am now making a much larger cake for an event this weekend and was wondering about making it in advance. Specifically when it comes to crumb coating. Do you think that doing the crumb coat on the cake a day before the event will protect the cake in the fridge enough (without it drying out or melting or really affecting it too badly any way) before I do the final coat and decor the day of? I’ve really only done crumb coating with butter cream in the past so wondering how this will do.
Hey Jene! I think it would be fine for a crumb coat, but in my experience it does tend to deflate in the bowl over time. So maybe you want to do 1/2 batch on day 1 for the crumb coat, and then mix up another 1/2 batch on day 2 when you're ready to decorate. Good luck!
How far in advance can I ice a cake with roses on top with this frosting. It looks amazing.
Hey there thanks so much for reaching out! You can find the info you're asking for under the heading "How long does it last?" Good luck!
Any ideas on how I might be able to turn this into a coffee version please.
Sure thing! I'd recommend using instant espresso powder. Here's an affiliate sales link in case you're not familiar with the product: https://amzn.to/3Q1n0OP. Depending how strong you like the flavor, anywhere from 1 teaspoon to 2 tablespoons. Mix it with the same amount of warm water and add it to the cream cheese & powdered sugar mixture. Good luck!
Could I use this for an Italian cream cake?
Absolutely! You can use it for anything you want!
Always delicious, so simple to make, and loved by all! My go to every time
Hi Allie, I've been making this recipe for years and my family absolutely love it. I'm going to attempt the chocolate version this weekend. I just want to ask will this be stable to use on the bottom tier of a 2 tier cake, which will obviously be supported by dowels. Both cakes will be covered with a crusting American buttercream on the outside. Will this be OK?
Yes, I believe it will! Especially if you plan to dowel it. Good luck!
I have been making this frosting for many years. I use the whisk on my mixer put all ingredients into the bowl and start slow then increase to high. Beat for at least five minutes. Amazing all ingredients well combined and fluffy.
Does the cream cheese need to be room temperature?
No.
Can you add food coloring to this frosting? If so would you suggest folding in or using a hand whisker?
Yes, it tints beautifully as noted in the FAQ's.
I make this frosting for my carrot cake and it's perfect... I have to make a sugar free carrot cake and want to use this recipe... I would use Swerve confectioners in place of powdered sugar... what do you think????
I think that sounds like a great way to do it! Good luck & thanks for the kind words!
Love the frosting!!! Unfortunetly, after I iced my cake and ate some, the Carrot cake recipe I made wasn't very sweet at all. ? Can I now add more conf. sugar to left over icing to make it sweeter or is it too late?
It's worth a try! I say go for it!