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.
how can i add chocolate to this? Could I just add a box of instant chocolate pudding or cocoa? If so, how much
Sorry, I have not tried that so I can't say for sure.
This whipped up beautifully! I am wanting it to be a little sweeter for my taste though. Is it OK to add more powdered sugar after it’s whipped? Or will that wreck the whole thing? Very beginning baker over here 🙂
Yes that should be just fine!
Followed directions, was just a liquid mess sadly
Would you know how I might go about adding a white chocolate twist/element to this whipped cream frosting -would that be possible? Thanks -
I would think you could just whip in a little melted white chocolate. You'd have to play around with amounts. Good luck!
How would this icing hold up to fill and ice a 3 layer coconut cake with fresh coconut covering the icing? Would using mascarpone give a more pleasing, milder flavor with coconut?
Sounds delicious! Good luck and enjoy!
How well does this hold up to adding food coloring?
How do I make this chocolate whipped cream icing????
The whipped cream icing recipe is delicious! Very easy to make even for seniors like myself! It is a keeper! Thank You!
So happy you liked it Maryanne! Thanks for the positive feedback!
Here's another great way to stabilize whipped cream, and no cream cheese needed. It's very quick and easy and won't melt, wilt, or droop. I add agar-agar to buttercreams, meringues, and my signature Mock Whip Frostings - that hold up very well in very high heat.
How to stabilize whipped cream with Agar-Agar
Using Agar-Agar for Whipped Cream: For cream toppings or fillings that will stay firm and will not separate, add 2 T. sifted confectioners’ sugar and 1 t. agar agar powder to 1 c. whipping cream that is almost whipped. Continue whipping until stiff peaks form. You can add flavoring as desired.
Thanks!
Ugh....I am trying to find a light frosting like Ermine that I can make ahead.
It is for a white almond wedding cake that I have to make ahead of time - frosted at least one day ahead - or frosted the at the wedding location the day of.
It is for my daughter's wedding cake, and she really liked my prototype with Ermine/Boiled Milk frosting.
Which frosting would you use, if you could make the cake a day ahead - Ermine, Whipped Cream w cream cheese, or a Swiss Meringue?
Hmm, that's a toughie. All of those choices are so good. Personally my favorite is Swiss meringue, and it holds up really well especially when chilled. But ermine is a really good choice too. Ermine may be a little sweeter and lighter that Swiss meringue... Whipped cream would be the lightest of the 3 but may not hold up quite as well. I guess it depends on how far ahead you plan on making it. If it's more than 1 day I'd probably go with Swiss meringue or ermine, depending upon your taste preference. Good luck; hope this is helpful!
Can you freeze it?
You can try doing that but I think it might lose a lot of its fluffiness as it thaws.
Looks easy enough, will be trying it this weekend on my Granddaughters BD cake. Will let you know how it goes.
hi, im still very confuse abt the whipping cream. There is 2 type of whipping cream in the store. One is dairy cream another is non dairy whipping cream. The dairy whipping cream cannot over beat because it will be watery and the butter n milk will be seperated. But the non dairy whipping cream is not same, this one have to whisk until stiff peak .... So which whipping cream i have to use for your this recipe? please reply. Thanks.
As I said in my previous reply, this recipe calls for regular dairy whipping cream.
hi may i know the heavy cream is dairy or non dairy cream? which one i should use for this recipe?
Heavy cream is a dairy product. If it doesn't say "non-dairy" then you can safely assume that it's regular heavy cream.
I made a batch with mascarpone yesterday and topped some vanilla cupcakes with it. Added some strawberries and it was so good! One batch was enough to frost 24 cupcakes and still have leftover whipped cream for eating with some berries. Yum! I'm excited to try with cream cheese next time!
Sounds delicious Poppy! I love the combination of mascarpone and berries!
Good morning. Approximately how many standard cupcakes will this frost? Thank you!!!
Please refer to the note at the bottom of the recipe card; thanks!
Can I leave it in a bag or the bowl and the following day pipe it onto cupcakes?
You can, but you might notice some loss of volume. Check out the info under the heading "How long does whipped cream frosting last."