Cream Cheese Whipped Cream

This post may contain affiliate sales links. Please see my full disclosure policy for details

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.


A cupcake with the wrapped pulled down is topped with berries

I am a huge fan of homemade whipped cream. Once you master this technique, the flavor combination are endless.

Cream cheese whipped cream makes my heart sing. It’s the perfect topping or filling for cakes and cupcakes, and makes the most amazing fruit dip.

You’ll still get a little bit of tang from the cream cheese but as opposed to cream cheese frosting, this is much much more lighter and fluffier.

A piping bag is frosting a cupcake with whipped cream cheese frosting

Sometimes cream cheese whipped cream is referred to as stabilized whipped cream, but personally I wouldn’t necessarily say the two are interchangeable.

At times, you’ll notice that this frosting doesn’t seem very stiff. The correct ratios are very important when making this frosting or you can be left with a soupy mess. You know it’s the right consistency when you can perfectly pipe it.

A vintage pink plate with piped whipped cream

While I love this frosting, sometimes I do prefer mascarpone whipped cream. The two are similar, but as mascarpone has a much more mild, less tangy flavor, it’s can be less sweet.

I also think it’s a little more stable than a whipped cream made with cream cheese because mascarpone is a bit thicker and less soft than cream cheese.

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

How to make Cream Cheese Whipped Cream

  • Start with a cold bowl and the whisk attachment, which helps to keep your ingredients cold
  • Start with cold cream cheese. Beat the cream cheese, scraping down the bowl frequently until it’s free of lumps.
  • Slowly start adding the heavy cream until it is incorporated into the cream cheese. Doing this slowly helps prevent a lumpy whipped cream
  • Once the cream cheese resembled a liquid mixture, add the rest of the heavy cream and increase the speed to medium high- high and continue beating until soft peaks form
  • Next add the powdered sugar and any extracts or zested fruit and continue beating on high until stiff peaks form.
  • It is recommended to use this right away to decorate your cakes or cupcakes. Anything decorated with this frosting should be stored in the refrigerator.

A horizontal image of a small glass jar filled with beautifully piped frosting. The jar is surrounded by berries

Can I use whipped cream cheese instead of block?

I always use block cream cheese, and have not made this with whipped cream cheese.

Do I need a stand mixer to make this frosting?

I have made this with a handheld mixer, but I always find that I cannot achieve the same thickness with a whipped cream because handheld mixers are not as powerful. If you are using  a handheld mixer, try and use a metal bowl, so you can get it nice and cold.

Can I use fat free or reduced-fat cream cheese?

It is recommend to use full fat cream cheese, because it’s less watery than the reduced or fat-free options. It also has the best taste.

A vanilla cupcake with a cream cheese frosting and berries on top

Recipes that use Cream Cheese Whipped Cream:

More Whipped Cream Recipes:

Follow Beyond Frosting:

Facebook | Twitter | Pinterest | Instagram 



A horizontal image of a small glass jar filled with beautifully piped frosting. The jar is surrounded by berries

Cream Cheese Whipped Cream

  • Author: Beyond Frosting
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 3-4 cups


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.


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


  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 still peaks form. Use immediately and keep refrigerated.


This makes enough to frost 24 cupcakes or a 9×13 inch cake.

  • Category: Frosting

Keywords: Cream cheese frosting, cream cheese whipped cream, whipped cream frosting

Recipe Card powered byTasty Recipes
49 Responses
  1. Smita Deshpande

    I am making a 9×13 double layer cake. Should I double the quality or 1+1/2 should be ok?
    I also need frosting for decoration..

  2. Theresa Whitney

    Was disappointed, all ingredients were chilled before making, I have made whip cream cream cheese frosting several with out an issue. Came across this recipe and thought I would try it. Followed directions to a T but just slight peaks is more creamy and not stiff at all. Love the flavor just wish it would have stiffer to frost more like a pudding consistency

    1. Beyond Frosting

      Hi Theresa, it’s hard to know what might have happened. Did you use a full-fat cream cheese? Perhaps next time adding a little more powdered sugar would help.

  3. Vivian

    After storing it in the fridge overnight, I have to travel and it will sit at room temp for 3 hours, will it still hold on cupcakes?

  4. Sherlen

    I read somewhere that if you over beat it it will turn liquidy? Im not sure why sometimes it doesn’t even reach the stiff peaks stage and just stays kind of runny?

    1. Beyond Frosting

      Hi Sherlen- are you using full fat cream cheese? Are all your ingredients cold? You can always add more powdered sugar but before you do, it should reach at least a soft peaks stage. I’ve never had an issue with this being runny myself.

  5. Sam

    Hi! Is this whipped cream stable and will it hold for a few days in the fridge? Will the cream stay stiff on and in between cake layers? I’ve had experience with deflated whipped cream and would hate for that to happen on a birthday this weekend.

    1. Beyond Frosting

      Hi Sam- It’s recommended that you use this frosting right away as opposed to letting it sit in a bowl for a few days. Once you apply it to your dessert, it will hold up very well in the fridge. I have used it to frost layer cakes, just be sure that you don’t overfill between the layers as it would cause the cake to shift. It’s most important that you beat this until stiff peaks form, because it’s still a whip cream, and if it’s not stiff enough, then it will be too soft to work with.

    1. Beyond Frosting

      Hi Jewel, yes I believe it should be ok. I have not done it personally, but with the mascarpone whipped cream which is similar it does freeze

  6. Ansha Sait

    I will definitely try this recipe , I have a question inorder to get more stable frosting the quantity of cream cheese should be less or more than whipping cream or equal. Kindly advise.

  7. Sharon Hostler

    Wanting a cream cheese frosting for a wedding cake, could 2 8oz cream cheese be used with same amount other ingredients? It will be a 4 layer 8” cake.

    1. Beyond Frosting

      Hi Sharon- do you want a whipped cream or a cream cheese frosting. I have an amazing cream cheese frosting recipe this is more of a whipped cream. I have not tested it with doubling the cream cheese but nothing else. This would not make enough for a 4 layer 8 inch cake if you are also using it as a filling between the layer

      1. Lori

        I love this cream cheese whipped recipe but I need to know if I want to do a 9 inch layer cake would I just double the ingredients?

        1. Beyond Frosting

          Is it a single or double layer? One batch is enough to frost a 9×13 inch cake. When I make a 3 layer 8-inch cake, I make a double batch. So for a 2 layer 9-inch cake, 1 1/2 of the recipe should be plenty with leftover the decorate.

Leave a Reply

Recipe rating

I accept the Privacy Policy

Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.