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.
I am making my parents 40th wedding anniversary cake! Buttercream is too sweet and they like whipped cream icing! Its this Saturday the 29th! Will let you know how it turns out! Thank you,
Belinda
Sounds great! I'm anxious to hear. Happy anniversary to your parents!
How many cups does this make I'm doing a two tier chocolate coconut cake and need to know if it's going to be enough to cover the outside of the cake?
Hey Sheena! This recipe makes enough to fill & frost 1 triple-layer 8-inch cake, 1 double-layer 9-inch cake, or 2 dozen cupcakes. Good luck!
Thank you so much for the help I only need it to cover the outside of the cake the inside will have a coconut filling
Sounds great! Good luck and enjoy!
Hi what is the measurement for mascarpone cheese if I'm substituting it from cream cheese?
Hi Chrissy! You can use the same amount; mascarpone and cream cheese can sub for one another in equal measure. Good luck and enjoy!
Will it hold up to flavoring and food coloring? Do i need to add more powdered sugar to counteract the added liquid?
It should be fine as long as you don't add more than a few tablespoons. Good luck!
Tonight I had the same problem as Jennifer Fosdyk posted about July 5, 2019. It performed great 3 weeks ago (on a cake frosted right away.) Tonight it whipped up beautifully again. Then I put it in the fridge for 2 hours before frosting an ice cream cake. As I applied it, the frosting became soft and runny, puddling around the bottom of the cake. This was despite popping it back into the freezer for a minute to firm up several times. The ice cream stayed firmer than the frosting. Having LOVED IT 3 weeks ago, I am at a loss for why it was so different this time. Any ideas?
Hey I'm so sorry that happened to you. Did you try re-whipping it?
Can I make a 5 later cake and use this for in between the layers and to frost the cake? Will it hold up well over night?
I can't imagine why not! I don't know what size cake you have in mind but if it's very large you may just have to double the recipe. Good luck!
I am making a cookie cake and was thinking about using this icing. Once I decorate the cookie with this does it have to go in the fridge? Does it not work for writing happy birthday on it? What happens to it if I do.
Hey Monica! You can do that; it would work ok. And it's fine left at room temp for an hour or so. If you need a cookie cake recipe, here's my favorite: https://bakingamoment.com/chocolate-chip-cookie-cake/. Good luck!
Did it work for you? I am in a similar situation. I’m making a wedding cake (red velvet) and it’s a 3 layer, two tier cake. I wonder if this would work. I’m a little reluctant despite it being the perfect balance of cream cheese without it being super heavy. Any suggestions on an alternative?
Hi! This looks delicious! Do you think I can get the same results using a hand mixer?
Hi Nina! I think you most definitely can. It will be helpful if you start with room temperature cream cheese. Good luck and let me know if you have any questions!
Hey there! I will be making about 150 mini cheesecakes for an upcoming bridal shower and will be using a dollup of whipped cream on top of each. I am planning on making this either the morning or the evening before and putting in a piping bag to pipe the cheesecakes at the venue. Would you suggest making the frosting the night before or the morning of? Also, after I make it can I put it straight into a piping bag or will it need to be re-whipped before it is piped?
Hey Cyndi! I think your best bet would be to make it the morning of. If it seems a little loose when you go to put it in your piping bag, just give it a quick whip to fluff it back up. Good luck and I hope everyone enjoys!
I was looking for a whipped cream frosting for my white cake with raspberry filling. The texture is nice but it tastes more like cream cheese frosting to me. ?
Sounds a little silly, but I made this just for fun and then froze it, and it makes GREAT ice cream!
That's actually a great idea! Thanks so much for sharing Mireille!
I used this for the Cook's Illustrated lemon layer cake- with frosting roses and it turned out great. They held their shape and had a great light flavor.
I'm so happy to hear it Madeleine! Thanks so much for the positive feedback!
My 8-year-old daughter complained that this frosting is too fluffy! (Is that even possible?) This frosting is wonderful - light, airy, with a touch of sweetness. I wish I could post a picture of the cake she made for her father's birthday with it.
Haha! Well I’m so happy you enjoyed it! Thank you for the positive feedback!
Will it get stiffer if I use less heavy cream? Mine didn't hold up well after piping it onto the cake, but it was still delicious.
It should yes! Stiffer indeed but less fluffy. Hope that helps!
Can I use 1/3 fat cream cheese in this recipe ?
Also can it be frozen ??? I was thinking about making cream puffs with it and freezing them.
Thanks
Hey Aneta! Full fat cream cheese is best. The kind in a brick. I'm not sure if it freezes well- I've never actually tried doing that. Good luck and thanks for reading!
I just made this for my daycare kids as I wanted something a little less sweet, it's incredible,my new go too.
Hooray! So happy you and your kids enjoyed Shalise! Thanks for the good feedback!
I'm looking to make a vanilla cake and possibly flavor it watermelon, would this frosting be a good match? Dose it have a cream cheese taste? Also is it grainy? most frostings are grainy from the sugar.
Hey Stephanie! This is one of my favorite frostings. There's not a whole lot of cream cheese (just enough to stiffen the whipped cream), so the taste is pretty mild. I find it to be a lot less grainy than say an American-style buttercream, because the cream does a good job of dissolving the sugar. Another good option for you might be Swiss meringue buttercream.
How many cupcakes would one batch cover?
Hey Tammy! This recipe makes enough frosting for one 6-inch diameter, 3-layer cake, one 8- or 9-inch diameter, 2-layer cake, or 24 cupcakes. Thanks for the great question!
Why can't we use cream cheese from a tub? Is it because of the water yhatthat's in the air bubbles?
It's a completely different product and you won't get the best result.