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.
Will this frosting hold its shape for rossettes on the side of a cake?
Hi there! You might want to check out the info under the heading "Is this whipped cream frosting good for piping and decorating." I have used it to pipe on cupcakes and it works well but I think you'd be taking a chance with side-of-cake decorations.
Thanks!
I have used this recipe several time. I am always overjoyed with the result. It is not too sweet, easy to spread, and delicious to eat. Thank you for sharing it with us.
It's my pleasure! I'm so glad you've been happy with it Maria. Thank you for the positive feedback!
This is exactly what I was looking for.. need it for a Circus Animal Cheesecake, thanks so much for sharing..
My pleasure Regina! Hope you enjoy!
Hi,
This frosting recipe looks delicious. I wonder if I could substitute the powdered sugar with a Stevia blend? If so, what would be the correct amount of the Stevia blend?
Thank you,
JC
Hi there! Sorry, I have never tried that so I can't say for sure.
Can I use 3/4 cup of owered sugar? Don't like it to be too sweet.
I think that would work just fine!
This is the creamy, tasty, and easy to frost recipe I have been looking for. My adjustments are 4 oz cream cheese, 2 oz butter, 2 cups heavy whipping cream, same 1 cup powdered sugat, 1 tsp vanilla. Piped and frosted perfectly.
So happy you like the recipe Linda! Thanks so much for sharing your adjustments!
hi, is this also okay to frost on a chocolate mousse cake?
You can put it on anything you want!
Thanks for this recipe. Looks simple and yummy. I plan to use it for my son's birthday cake this Friday. However, given that these things are only made a day in advance, I always fear for last minute disasters as I don't have plan B 🙂
I am new to baking and have only had real success decorating cakes with fondant and Ganache so far. I tried American butter cream once but was too buttery and sugary and grainy for me 🙂 then I tried flour buttercream once and it was almost a disaster as it was not holding its shape. I had to pipe each flower on baking paper and freeze, only to be added on the cake at the last minute.
So I don't want this to be a last minute disaster. Any tips would be much appreciated. This time I am only aiming at covering the cake with multi colour horizontal stripes only so should be fine.
My main question is that I will be frosting the cake night before the day. Do I store the cake in fridge overnight? and does the cake need to be crumb coated first followed by a top coat? (this will give me an idea of how long the whole process will take as the cake will have to be in the fridge between the two coats.) How do I store the frosting while the cake is in the fridge? How do I store the left over frosting once the cake is fully done to be possibly used on cup cakes or piping rosettes etc on the cake on the day? zip lock bag or piping bag?
Sorry for a long comment and so many questions but you can see I want to be as prepared as possible. Thanks for your help 🙂
Hey there! I'm so glad you're going to give this recipe a try. It's one of my top favorites! You have some really specific questions and I would recommend you go back and read the entire post, because many of them have already been answered there. Your questions about how far ahead you can make it and how it should be stored are addressed under the heading "How long does whipped cream frosting last?" and your question about piping is answered under the heading "Is this whipped cream frosting good for piping and decorating?" As for whether or not you need a crumb coat, that is really going to depend on the cake you are using it on. If it is a crumby cake then I would plan for that extra step. Most of my cake recipes on this site will not require that though. If there are any other questions I haven't already addressed, feel free to reply to this comment- I'll do my best to steer you in the right direction! Hope that's helpful!
This was very informative and enjoyable to read! I am making this in a couple weeks for my daughter's birthday.
Thank you
So happy you enjoyed Amber! Happy birthday to your daughter!
Can you color this frosting or will it break?
You can color it! I prefer to use gel color; it's less watery.
Thank you so much for these perfect cream frosting i have been desperately looking for to solve my problems of the regular whipping cream deflating or weeping, you are sent from heaven! Let me ask how many ounces of cream cheese would i need if i am using 400ml of whipping cream?
Hey Faith! I'm so happy you've been pleased with this recipe! One cup of cream is equal to about 237 ml. This recipe calls for 2 3/4 cups, so you are going to want to do everything a little less than double. I'd say about 12 to 15 ounces of cream cheese, 2 1/3 or so cups of sugar, and a couple teaspoons of vanilla. Good luck!
Can I cut this recipe in half if only need for 12 cupcakes?
Absolutely! Good luck!
Hi Ally,
How long will this hold up on a cake once the cake has been removed from the fridge?
Hi Shanna! It should be good for several hours, or maybe even overnight. Good luck and enjoy!
Could you specify how much of each ingredient I should put in?
Hi Selena! I'm afraid I'm not sure what you mean- all of the ingredients, their amounts, and the step-by-step directions are listed on the recipe card. ??
I was looking for an easy whipped cream frosting recipe for some cheesecake cupcakes I had made for a work gathering. When I saw how easy this was, I knew it was the one to try. I didn't realize until I was midway through that I only had 2 cups of cream, but it worked out just fine. I decorated the cupcakes last night with a piping bag (with the wide star tip, like in your video) and it held up perfectly overnight. The best testimonial of this frosting is that my husband loved it (he does NOT 'do' whipped cream). Thanks so much for sharing your talents with us!
Wow that's so great to hear Jean! I'm so happy you and your husband enjoyed. Thanks for the great feedback!
Thanks so much darling for this recipe! Am gonna give it a try 😉
My pleasure Chinyere! Enjoy!
Hi there! Am I able to color this frosting if I use gel color? Thank you!! I’m excited to try this either way.
Hi! Yes that should work!
Does it have to be gel coloring or any coloring?
Gel is best because it won't dilute the frosting.
I used your recipe to frost a white cake with lemon filling. Absolutely DEEEEEELISH!!! Everyone loves it. Thanks so much for sharing
My pleasure Wendy! Thanks so much for the positive feedback!
I’m looking for light icing for our sons first birthday but I don’t want to pipe on the icing. Will this hold up if I just use an icing knife?
Yes.