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.
Is it supposed to be heavy whipping cream or heavy cream? Is there a difference? Because I can’t find just heavy cream at any of my local grocery stores.
All different names for the same product. It is sometimes called "heavy cream," or "whipping cream," or "heavy whipping cream." If you are outside the US it may go by the name "double cream."
Could you make larger batches of this and freeze for later use?
I would not recommend making this frosting more than 24 to 48 hours before you plan to serve it. Please read the info given under the heading "How long does whipped cream frosting last?"
So good and light! Piped beautifully!
I keep coming back to this recipe again and again (it's requested often) since using it for clouds and sky on my son's 2nd birthday airplane cake last year. It tastes fabulous and is easy to decorate with. Love that it holds up so well in advance and no one ever guesses there is cream cheese in it! Thank you for sharing this.
It's my pleasure Melody! I'm so glad you've been happy with it. Thanks so much for the positive feedback!
Hello will it still be good if I'm using a sweetened whipped cream and I don't add sugar in the mixture?
I'm afraid I don't know. I've only ever done it this way.
Can you add a fresh berry syrup to flavor the icing
That could work but it might be even better to use jam since it's a bit thicker...
I read the other comments and only saw one person ask if you have tried adding cocoa powder but didn't find a reply from you...have you tried it..and did it work?
No I have not tried it- sorry!
Does it taste like cream cheese or like whipped cream
Whipped cream.
I’m making this for a camping dinner and will only have my hand mixer. Will this work?
I think if you have a whip attachment on your mixer, and your cream is nice and cold, that shouldn't be a problem. Good luck and have a great trip!
I used a regular hand mixer and came out great 🙂
I tried this for a very special Birthday and came out perfect, I wanted to add cocoa but didn’t want to ruin it. Thank you so much, this is fantastic!
You're so welcome! I'm so glad you liked it!
Hello
Could I put edible cupcake toppers on it without the fear of it melting into the icing .
I would think so, but I have not tried that myself so I can't be 100% sure.
How do you feel this would fair onca two layer tres leche cake? With strawberries and the whip cream in between the layer?
Sounds scrumptious!
I tried this recipe n it's really nice. Wondering if adding some butter makes this frosting easier to pipe & cover the whole cake?
Not sure- I have not tried that.
Will adding some butter makes this frosting easier to pipe & cover the whole cake?
Is it possible to sub the creamcheese with something lighter in flavor like marscapone?
I think that would probably work ok!
I just made this tonight and I gently folded in some cherry compote I made to fill some chocolate cupcakes. Holy wow! It was absolutely perfect. Not to sweet and it is super simple. Definitely making this more often!
Sounds fantastic! I love cherries... thanks so much for the awesome feedback!