Whipped cream cheese frosting is a thick, stabilized frosting made with cream cheese, heavy cream and powdered sugar. Sweetened with vanilla or citrus zest, this is the perfect frosting for cupcakes and cakes.
Easy Whipped Cream Cheese Frosting
I am a huge fan of homemade whipped cream. Once you master this technique, the flavor combination are endless.
This whipped cream cheese frosting is perfect for topping cakes and cupcakes. It pipes well and also makes the most amazing fruit dip. You’ll get a little bit of tang from the cream cheese but as opposed to cream cheese frosting, this one is much much lighter, fluffier, and far less sweet.
Why You’ll Love This Recipe
- Easy: With only 4 ingredients, this whipped cream cheese frosting comes together with just a few steps.
- Perfectly sweet: Because this frosting isn’t overly sweet it’s ideal for pairing with sweeter desserts and fruits. Use this one when you want a touch of tang to offset the sweetness of the other components in your dish.
- Holds its shape: Stabilized whipped cream holds its shape, often referred to as stiff peaks. It also won’t melt or wilt once it’s been used. When properly prepared, this frosting is very stable.
- Flexible: Pipe it on top of cakes and cupcakes, serve it with pancakes, or even fill a bowl with this simple frosting and serve it with sliced fruit.
Ingredients You’ll Need
You’ll only need 4 simple ingredients to make this recipe. Here’s a quick look at what you’ll need. Be sure to scroll down to the recipe card for a printable list.
- Full-fat cream cheese- make sure it’s the block cream cheese and that it’s cold not room temperature.
- Heavy Whipping Cream– it needs to be cold as well.
- Powdered Sugar
- Pure Vanilla Extract– this can be substituted with a fresh fruit zest or another flavor of extract
What Makes This Different From a Traditional Cream Cheese Frosting?
- Consistency: This frosting consistency is similar to whipped cream.
- Texture: It’s very light and fluffy vs. cream cheese frosting which is heavier and denser.
- Taste: It’s much less sweet than cream cheese frosting and less tangy.
How to Make Whipped Cream Cheese Frosting
- Chill the bowl: Start with a cold bowl and the whisk attachment, which helps to keep your ingredients cold. Chill for 5-10 minutes in the freezer or the refrigerator.
- Beat the cream cheese: Start with cold cream cheese. Beat the cream cheese, scraping down the bowl frequently until it’s free of lumps.
- Slowly add the heavy cream: Slowly start adding about 1/4 cup the heavy cream until it is incorporated into the cream cheese and resembles a liquid mixture. Doing this slowly helps prevent a lumpy whipped cream.
- Add the remaining cream: Proceed to add the rest of the heavy cream and increase the speed to medium high- high and continue beating until soft peaks form. Soft peaks mean that you can run a knife through it but it doesn’t quite hold a shape.
- Add the powdered sugar: Next, add the powdered sugar and any extracts or zested fruit and continue beating on high until stiff peaks form. Soft peaks mean that you can run a knife through it and it won’t cave in on itself.
Troubleshooting Tips
If you found yourself with a soupy frosting or one that did not fully set, there might be a couple of contributing factors.
- Ingredients must be cold. Including the cream cheese.
- Did you use the right type of cream cheese? It should be a block full-fat cream cheese. Philadelphia is my preferred brand.
- Did you add the powdered sugar at the right time? The whipped cream should be beaten until soft peaks form before adding the powdered sugar
- Did you beat the frosting for long enough? Oftentimes, the frosting will not hold up if you did not beat it for long enough.
Ways to Use Your Frosting
In addition to cakes, cupcakes and pancakes, you can also use this frosting to make cookie sandwiches or as a layer in a fruit parfait. Also, here are some recipes that use whipped cream cheese frosting:
How to Store Whipped Cream Frosting
This must be kept in the refrigerator. It is recommended that you use the whipped cream frosting right away. If it sits in the bowl for prolonged periods of time, you may find that it wilts a little bit. I find that once a cake has been frosted, it will keep so much better. Desserts should last 3-4 days in the refrigerator.
Frequently Asked Questions
No. This recipe works with block cream cheese.
No, it is recommended to use full-fat cream cheese, because it’s less watery than the reduced or fat-free options. It also has the best tas
I have made this with a handheld mixer, but I always find that I cannot achieve the same thickness with whipped cream because it is not as powerful. If you are using a handheld mixer, try and use a metal bowl, so you can get it nice and cold.
Yes, you can swap out the cream cheese for mascarpone with a 1:1 ratio.
This makes enough to frost 24 cupcakes or a 9×13 inch cake.
I do not recommend leaving this out for an extended period of time, especially if you live in a warm or humid environment.
More Recipes to Try
- Easy Stabilized Whipped Cream– this is made without gelatin!
- Cake Batter Whipped Cream
- Chocolate Whipped Cream
- Cinnamon Maple Whipped Cream
- Cereal Milk Whipped Cream
Whipped Cream Cheese Frosting
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 3-4 cups
- Category: Frosting
- Method: Mixer
- Cuisine: American
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
- Place your mixing bowl in the freezer or fridge 5-10 minutes before starting.
- 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.
- Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture.
- Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form.
- Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately and keep refrigerated.
Notes
- This makes enough to frost 24 cupcakes or a 9×13 inch cake.
I have tried this recipe twice now and cannot get it to work. The first time was absolutely my fault and I’m sure I did something wrong the 2nd time too. It’s so thin and I beat it to soft peaks, added the vanilla and powdered sugar and beat it for what seemed like forever and nothing. Everything was cold too. Is there a way to salvage this so I don’t have to throw it away? Just made this one today. I tried adding more powdered sugar but quickly realized that made it worse. HELP! LOL. I want this to work but might have to try something else. Thank you!
Hi Missy, I sent you an email to follow up with some questions. Did you see the video included with this recipe to match up the consistency?
This is hands down the best frosting I have ever tried. I use it for every recipe that requires any kind of frosting and it’s always a hit. Every single person that tries it always tells me that it’s the best they’ve ever had and I have some picky friends/family members when it comes to frosting. It’s not too sweet (in my opinion) and it’s so light. It has become my go to recipe.
Oh my gosh I love this so much! It is SERIOUSLY good stuff!
I absolutely love this frosting! I use it most of the time. It is very versatile with red velvet cake or just a homemade birthday cake. Just enough sweetness too! Thanks!!
I’m right there with you!! Thank you!
Hi, can i ask why my whipped cream cheese kinda crack after i put in fridge for a couple of days? It’s fine when i decorate the cake. And i don’t overwhip, its still in its softmedium peak
Hi Vanessa, when you say cracked, do you mean it actually cracked, like split? That could happen if it dried out. Or do you mean cracked like it started to turn to liquid? Which is usually an indication of under whipping. It should be whipped to stiff peaks
Thank you very much! The recipe and a detailed description of the process of making the frosting helped me a lot to get the soft , but at the same time stable/firm frosting
You are welcome! Thank you for sharing this feedback
Delish and such a great idea! Just what my apple-pear cake with crumble topping needs as a side quennell!
That sounds wonderful Dotti!
Could you top the Chocolate Cream Pie with this?
Yes that would be delicious, but I would probably recommend mascarpone over cream cheese just for a more mild flavor
I do not like traditional frosting (whatever you call it-buttercream?). I decided to try this and oh em geeeee. I’m a huge fan! Thank you! Yum yum yum.
Isn’t it amazing? So happy you found this recipe!