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 bought a dollar cake mix for my 10 year old to bake. My friend bought flats of strawberries to share with me and others. I had the 3 ingredients on hand for the whipped icing. After the child made the cake and went to bed, I made this icing. I didn't know if it was going to work using my Ninja bullet so I kept it a secret. I made sure the cup from the processor and the cream was cold before I mixed the ingredients.I sliced the strawberries and placed them between two layers and after successfully making the whipped cream frosting with my counter top Ninja, I topped the strawberries with the cream icing .It was fast, easy and cheap. I didn't even have to go out to get ingredients. It made her simple cake exquisite and made her proud to share it. So delicious I don't even care that we didn't get to the Strawberry Festival.
Aw, so happy it worked well and that your daughter was proud! That's just so awesome to read. And great to know that it works in a Ninja too! Thanks so much for sharing Cindy!
I just stumbled across this recipe today, I went to the store and bought the ingredients. Oh my Gosh, it is delicious! I made a boxed yellow cake that is cooling, I can't wait to put the frosting on it and try it 🙂 Thank you for such an easy/delicious recipe 🙂
My pleasure Jen! Hope you enjoy the cake!
Dear allie i came accross this frosting called "better cream" got addicted too it , i can only get it in small amount from safeway atm ive searched everywhere online and you have to own a company to buy it in bulk and theres no sams club in my state which is the only other option, the frosting is a "whipped icing" its fluffy yet dense and SUPER SWEET
if you know what im referring too im wondering is this a similair recipe if so its the only one ive found so far, ive tried making it several times and just flopped
its this recipe a whipped icing like "bettercream" ?
Hey Linsey! I'm so sorry but I have never heard of bettercream. But if it is dense and super sweet then I doubt this is anything like it. This frosting is light and fluffy, and just a little bit sweet.
I’ve actually been making a version of this for years. It’s sooo good. Here in the UK we dont have cream cheese in a brick - just the tub kind. And it works fine. I dont use as much as you do and the frosting holds its shape really well. I have decorated cupcakes and layer cakes with rossettes and flowers many times without a problem!
So great to hear! Thanks so much for chiming in Aneesa!
This frosting is my go-to for everything cakes and cupcakes now! Thank you so much. I love that it's a frosting you can't get enough of as it's not too sweet.
So happy to hear that Joanna! I'm with you- less sweet frostings are the way to go. Thanks for the excellent feedback!
Hi,
Do you think it’ll be a bad idea to add vanilla extract to this?
Thanks for sharing this recipe!
Not at all!
Really easy to make. Tastes wonderful with red velvet cupcakes!
Great! So happy you enjoyed and thanks for the positive review!
I have been looking for a stable whipped icing recipe for a long time! I can't wait to try this one out. I am making a baby shower cake this weekend and the customer wants whipped icing. I'll let you know how it turned out!
Great! Good luck I look forward to hearing back from you!
I made a strawberry poke cake with your whipped cream frosting and everyone loved it. Thank you for sharing this recipe.
I'm so happy to hear that! Thanks so much for the great feedback.
What a game changing recipe! I always have all 3 of that's ingredients in my kitchen. You are the best!
Awesome! Hope you love it!
What are the measurements?
All the measurements are listed in the recipe card located at the bottom of the post.
This recipe looks amazing. I'm going to try it this weekend! Is there a reason you wait until the end to add the vanilla?
Not really! You can add it at any time. Hope you love it Janell!
Is there any chance I could sub 1/2 and 1/2 for the heavy cream? I really want to try this recipe out on my kids before using it in their birthday cupcakes but babies napping and I that’s my ‘experiment’ time! Thanks!
Hey Allison! You can try it but I'm pretty sure it won't work. Nothing really whips up fluffy like heavy cream. Sorry!
How much icing is needed to frost a triple layer, 9 inch cake? Would you make 1 and 1/2 times the recipe?
That would definitely be the safest way to go. You might be able to get it done with just one batch, but another half batch would definitely give you plenty, plus a bit extra left over. Good luck!
Recipe looks delicious!! The only way I can find marscapone cheese is in a tub...will that be OK??
I think that should work just fine Wanda!
I love Angel Food cake but I don't like the traditional egg-white frosting most people put on it. So I was looking for a suitable replacement. I stumbled across your recipe and tried it today. Wow, I love it! I love that the taste of the cream cheese is very subtle, I love that when it sets is stays in place. I did not add the extract, it was perfect without it. Thank you so much for sharing it with us.
My pleasure Martha! I'm so happy you liked it. Thanks so much for the positive rating!