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.
Hoping to make this to fill a two-tier cake. Question is will it hold if I fill my cakes and freeze them? Planning to fill and freeze them and the day before the party frost them and decorate.
Hey Sylvia! I'm so sorry but I have not tried freezing this frosting so I can't say for sure. I would imagine that worst-case scenario it might separate a little as it thaws, but if it's only between layers that might not be too bad, since the moisture would just soak into the cake. Sorry I can't be of more help with this question!
Put frosting on a chocolate fudge cake... going granddaughters birthday... very good!! This will join all my other great recipes!! ?
So happy you liked it Pat!
I want to use this recipe for a baby shower ruffle cake and when can I add the color gel to tint it?
Add the color to the finished frosting.
Hi! This is my new go-to vanilla frosting for chocolate cupcakes and everything else, basically. The slight tangyness cuts perfectly the richness of the cakes making them lighter and tastier. Have been using it at least every two week.
Thank you for the recipe!
My pleasure Oona! I'm so happy you like it!
Love love love it! Used the frosting for hot chocolate cupcakes.
That sounds amazing! So happy you like the recipe. Thank you for the good feedback!
Thanks so much for this super recipe- incredibly helpful directions for icing my daughter's first birthday cake. It had burnt slightly and I needed to disguise the bits I had to chop off... this icing (along with some berries) completely rescued me and made the cake a resounding success. Thank you!
That's so great to hear! Happy birthday to your daughter and thank you for the 5 stars!
A random question, can I make this frosting without a stand mixer and a hand mixer? Aka... making the frosting by hand. With a whisk. In a bowl. Would it work or would it cease to exist?
Hi Daniel! You can certainly try, but I think it would be more difficult since cream cheese is so thick and dense. Your arm will get a good workout!
Hi!
I'm asking a question that hasn't been asked on this post.
I'm planning to make a 3 tier cake covered in fondant. I absolutely love this recipe - I used it for my 3 layer chocolate cake and it was so smooth and delicious, not grainy at all.
I really want to use this recipe for the fondant cake as my customers don't like buttercream. My question is can I use your recipe for layering the cake but use a thin layer of normal buttercream just for crumbcoating and applying fondant. Do you think that will work? I'm planning to make the whole cake a day or two before the birthday party.
Thank you for sharing this wonderful recipe with us! I look forward to your response x
I can't imagine any reason why that would not work. Good luck!
Have you ever added Wilton Icing color to this icing? If so, at what step would I add it?
Yes you can use gel colors to tint this, just fold it in to the finished frosting. Good luck!
Hi! May i check is mascarpone comes in a brick form as well? i can manage to find those in tub. Thanks!!
Hi there! At the stores where I normally shop, I have not seen mascarpone in a brick. Maybe it's sold that way elsewhere? I'm not sure but I think if all you can find is mascarpone in a tub, it should work ok. Good luck!
So I chilled my bowl and mixers over night. My cheavy whipping cream was cold.. as was the cream cheese. It never thickened up at all 🙁 what could I of done wrong?
What kind of cream cheese did you use Shawnee?
Hey! Random question--if I'm using this frosting for your perfect vanilla cupcakes (which makes 24 cupcakes) is one batch of this enough or should I double it or ? Thanks girl!
Hey Kayle! You should be good with just a single batch. This recipe makes enough to fill & frost 1 triple-layer 8-inch cake, 1 double-layer 9-inch cake, or 2 dozen cupcakes. Hope you enjoy!
Yay! I thought I was good but in an anxiety moment got worried ?
Hi Allie! SOS!
This is the 2nd time I’m making this. It was wonderful the first time then I overlooked the warning not to overbeat this time around. It collapsed and I can’t get it to whip up again no matter how long I whip it. Is there a remedy for this or should I have throw this batch out and start over? *sigh*
I'm so sorry Chinky! I don't know if there is any way to bring it back once that's happened.
My son eants me to make a lemon meringue pie. Problem is, his wife hated meringue. I was thinking of using this as a topping, with maybe a lemon zest on top. Thoughts?
I like that idea a lot!
I made this frosting to go on a Pumpkin Pie cake. It was delicious!! Don't worry about it tasting like cream cheese frosting - it doesn't. It tastes like whipped cream. It doesn't have the holding power that buttercream has, but the cake was so delicious, it didn't last long anyway. I'll definitely keep this recipe in my notebook - would love to try it on cupcakes.
So glad you were happy with it Lori! Thanks so much for the 5-star rating!
Could I add food coloring to o this?