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.
If it can be used on an ice cream cake then freezing it is ok. I want to make my ice cream cake 2 yes ahead.
Simply Perfection! I used this in combination with you perfect vanilla cake recipe and boy oh boy my family was IN LOVE!! Im a novice baker, looking to advance my skills little by little and these recipes are by FAR, much more detailed and easy to follow than any other recipes I’ve tried online! I’m sticking with this website and recipe maker for sure!
Aw, thank you so much! That makes me so happy!
Would adding the vanilla extract to the heavy cream destabilize the heavy cream? I am thinking it would cause less stress on the frosting verses folding in at the end.
Hey Shay! In my experience it really doesn't make much difference when the extract is added.
Hi there, I was looking for this exactly as a topping for my carrot cupcakes. I love cream cheese frosting in that I love the cream cheese and sweetness but I don't like the sugary aspect. This is perfect and not overly sweet. By chance does it freeze? I have too much.
This is my go to frosting when I want something not too sweet. But I need to do some food coloring for my next cake and was wondering if this frosting took food coloring well or not.
Absolutely perfect and delicious! I used it for an Italian Cream Cake and added a little rum. I also doubled the cream cheese and sugar and used 4 cups of cream to have enough to fill and frost a 9 inch triple layer cake. Thank you for sharing!
Amazing! So glad it worked well for you! Thanks for the great feedback!
Wonderful whipped cream frosting recipe!
Thank you!
This sounds like a great recipe
Hope you get a chance to try it Doug!
Can it be frozen ahead on an ice cream cake?
Yes!
Hello
Can I use this whipped cream as a topping on a banana cream pie?
I can't imagine any reason why not!
Is this a good recipe for a kids birthday cake? I want something easy but not as sweet as a buttercream. I've made lots of frostings but not this kind before 🙂
Yes! It's good for any kind of cake or cupcake. Hope you enjoy!
Very light and delicious. Do you think I could add peanut butter to this?
Thanks Tim! I have not tried that but it sounds delicious! If you decide to experiment will you let me know how it works out?
Absolutely AMAZING!!! Best whipped frosting I've ever had. Speads beautifully and is the perfect amount of sugar. This will be my go to frosting recipe! Thanks for sharing!
Hooray! So happy to hear this Yvette! Thanks so much for the positive feedback.
I froze my extra and after thawing, I was able to “whip it” back into shape and it was the same as the day I made it!
Awesome! So helpful to know, for me as well as for other readers. Thanks for sharing Debbie!
Hi I’m making this for thanksgiving but don’t have a mixer can I do this by hand with a whisk ? Pls help 🙁
You can try but the cream cheese will be very stiff. Your arm will get a good workout! Good luck.
Cant wait to try it on red velvet!!!! Thanks
You're welcome! Hope you love it!