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.
This is my daughter's choice for cake frosting. She is not a fan of buttercream (American or Swiss Meringue). She doesn't like her cake and frosting too sweet so this is the perfect complement. This is the only whipped cream frosting recipe I will ever use.
I'm so happy you and your daughter like it! Thank you so much for the awesome feedback.
Thank you for this recipe , I haven’t tried it yet but I really appreciated all the little details such as what kind of cream cheese to use and substitutes that can be changed out for the cream cheese . I’m am so excited to try it out .
Great! Hope you enjoy!
Will this freeze well? I ended up having more than I needed, and it’s too delicious to waste! Lol
Could I put sprinkles on top of this cream without the fear of colours bleeding ?
That should work just fine!
Love it trying it out soon
Enjoy!
Hi there! I would like to use this frosting for my banana cake, however I would use maple syrup as a sweetener. Would that add too much liquid? Would the texture of the frosting be as fluffy? Thanks!
Hey Audrey! You might have to experiment a bit. You don't want to add too much liquid, but you want to get the level of sweetness right too. I'd try using no more than a couple of tablespoons of maple syrup. If too much goes in it could mess with the texture. Good luck!
Hi! I’m making a 4th of July cake and plan to use this in between layers and on the outside of the cake. The inside layers are just going to be white, but I want to color the outside blue. I don’t have any gel food coloring, but would liquid work? If so, how many drops (or tablespoons) would you recommend? Thank you so much! I love whipped cream and this recipe sounds like it will be perfect!
Hi there! You can use liquid but you will need more of it to get a vibrant color, and it could water down the frosting. Gel food coloring would be your best bet!
This recipe is perfect. Follow the directions precisely and you will be happy with the results. The frosting is light, yet creamy and decadent. I did not put any vanilla in on my first attempt because I was frosting vanilla cupcakes and wanted a bit of a contrast, but I will experiment with different flavors in my subsequent attempts. Thank you for posting our new favorite go-to icing! Saved and shared with other bakers in our family!
Thank you so much Katie! I'm so happy you like it!
This has the perfect consistency! I just made if for my layer cake. Butter cream tends to be so sweet and heavy. Just the recipe inwas looking for!
So happy to hear that Kayla! Thanks for the great feedback!
First of all, the frosting looks really delicious! I would like to know if this whipped cream frosting be ok to use under fondant? Or would it make the fondant slide around?
Hi Wallah! I don't know that it would make the fondant slide around. I really don't think so, however, be aware that this frosting does not crust over at all or "set." If you are really good at laying the fondant over the cake perfectly on the first try, then I think this could work. But if you think you'd need to move the fondant around and make adjustments, it might end up getting really messy.
Would it be okay to frost my cake with the whipped topping the day before serving or would it be better to frost the cake the same day?
Thank you!
Hi there! You can frost your cake the day before if you like, but you may notice that some of the moisture from the frosting settles into the cake a bit. I personally don't mind this, but if you think that is something that might bother you, it might be best to make and frost the cake just before serving. Good luck and I hope you enjoy!
Absolutely amazing, thank you for sharing 🙂 Used it for my cupcakes for my 3 year old's bday party at daycare and they kids loved it 🙂 I did use liquid food coloring and everything worked out great, it didn't come out too think because of the extra few drops of liquid. Cannot wait to make it again, thank you for introducing me to it !
My pleasure! So happy it worked out well for you!
Absolutely amazing, thank you for sharing !
Can you add chocolate syrup to the whipped cream frosting for a chocolate frosting?
I have not tried that, but feel free to experiment!
This icing is every thing you said it was. Simple, so simple. I amazed myself when it came out smooth and creamy. It pipes like a dream. The family raved about it. This is a keeper. Yum
So happy you liked it Nancy! Thanks so much for the 5-star review!
Ok, this is seriously THE BEST icing I have ever made. It is light and flavorful without being too sweet. I didn't fully read the directions and just dumped all of the whipping cream at once but it still fluffed up great. I saved the extras in my piping bag for our waffles in the morning. Yum!
So glad you were happy with it Katy! Thanks so much for the 5-star review!