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A small glass jar filled with piped whipped cream frosting. The jar is surrounded by berries

Cream Cheese Whipped Cream

  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3-4 cups

Description

Cream Cheese Whipped Cream is a thick, more stable whipped cream made with cream cheese, heavy cream and powdered sugar. Sweetened with vanilla or a citrus zest, this is the perfect topping for cupcakes and cakes.

Ingredients

  • 8 ounces (226g) full fat cream cheese, cold
  • 1 3/4 cups (413ml) heavy whipping cream
  • 1 cup (130g) powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
  2. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
  3. Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
  4. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
  5. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately and keep refrigerated.

Equipment

Notes

  • This makes enough to frost 24 cupcakes or a 9×13 inch cake.
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American