Cream Cheese Whipped Cream

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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.

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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:

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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

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 (1 pkg) full fat cream cheese, cold
  • 1 3/4 cups heavy whipping cream
  • 1 cup 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 still peaks form. Use immediately and keep refrigerated.

Notes

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

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14 Responses
    1. Beyond Frosting

      Hi Kristen- did you make any alternations? Were your ingredients cold? It’s possible you did not whip it for long enough, but without being there to see the process I can’t tell you exactly what happened. Next time you can also try adding more powdered sugar.

    1. Beyond Frosting

      I have not personally done it, generally whipped cream is okay but because I have not tried it, I can’t vouch for it.

    1. Beyond Frosting

      Do you mean layering it in a cake jar? Of course it can be used as long as you’re planning to refrigerate them. But you may not see defined layers like you would get with buttercream because this is still a whipped cream frosting.

    1. Beyond Frosting

      Hi Marissa- I’d say 2-3 days, but it is best prepared and frosted on a cake or cupcakes, as opposed to preparing the frosting ahead of time. It’s still a whipped cream recipe.

  1. Dana Karpinski

    Good morning! Would I need to triple the recipe for three layer 8″ cake with extra for piping?

    Thanks

      1. Harriet Kaczmarczuk

        Hi, please could I ask if this would be enough to fill the middle and cover the top of an 8 inch cake with two layers? Thanks

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