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Cream Cheese Whipped Cream

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

A cupcake with the wrapped pulled down is topped with berries

Easy Whipped Cream Cheese Frosting

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 lighter, fluffier, and far less sweet.

You can use it to pipe cupcakes or decorate cakes and it certainly makes a great topping for pie and even pancakes. You can also just serve this as is with fruit.

What is Stabilized Whipped Cream?

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.

There are two key parts to a stabilized whipped cream

  • The proper ingrendiets
  • Beating the cream to the correct consistency

At times, you’ll notice that this frosting doesn’t seem very stiff, but if it’s prepared properly, it pipes beautifully and holds its shape.

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

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.

Ingredients You’ll Need

You’ll only need 4 simple ingredients, this is the easiest topping!

  • 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

How to make Cream Cheese Whipped Cream

1. 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.

2. Beat the cream cheese: Start with cold cream cheese. Beat the cream cheese, scraping down the bowl frequently until it’s free of lumps.

3. 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.

The cream cheese should turn to a liquid consistency before adding all the heavy cream

4. 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.

5. 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.
  • 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.

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.

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

Frequently Asked Questions

Can I use whipped cream cheese instead of a block of cream cheese?

No. This recipe works with block cream cheese.

Can I use fat-free or reduced-fat 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

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 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.

Can I make this with mascarpone?

Yes, you can swap out the cream cheese for mascarpone with a 1:1 ratio.

How much does this recipe make?

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

Can cream cheese frosting sit out at room temperature?

I do not recommend leaving this out for an extended period of time, especially if you live in a warm or humid environment.

A vintage pink plate with piped whipped cream

Recipes That Use Cream Cheese Whipped Cream:

More Whipped Cream Recipes You Should Try:

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


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 (226g) full fat cream cheese, cold
  • 1 3/4 cups (413ml) heavy whipping cream
  • 1 cup (130g) 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 stiff peaks form. Use immediately and keep refrigerated.



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

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

Leave a Comment

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84 Responses
  1. Adriana

    This frosting was amazing! Usually I’m so picky about frostings, and I was a little hesitant cause these comments are so negative sheesh! It was delicious though! I will definitely be making it again.

  2. Adriana

    I am usually so picky about frosting but this recipe was delicious! Some of these comments are so negative, sheesh! I really loved this recipe and will absolutely make again.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Lana, seems to be a personal preference, as I find this to be way way way less sweet than traditional buttercream frosting, although it is of course sweeter than just plain whipped cream. You can try reducing the powdered sugar to 3/4 cups but I would not recommend less than that as I find it is crucial in adding stability to the whipped cream.

  3. Ness Blackbird

    I make this by combining the cream cheese with the sugar, mixing well, which lightens the texture. Then thoroughly whip the cream in another bowl and fold them together. This seems easier to me.

    I’ve also had good results from adding about 1/3 cup of raspberry sauce in with the cream cheese.

    I usually use it for filling, rather than frosting, just because I love the combination of a nice thick whipped-cream filling and a ganache on top.

    Altogether, this has become a go-to for me 🙂

  4. Hannah Turkdal

    Absolutely JUST what I was looking for to compliment mini pumpkin pies made in a cupcake pan for a birthday celebration~ This whipped frosting is SO easy to make and does not overload one with Sugary taste. It is a more ‘elite’ tasting topping. It does not overpower one’s taste buds. It is gently, a cream cheese combination that will work in my baking for many different items. I am so happy to have found this easy to make and eat recipe!

  5. Kira McShane

    Any thoughts on how well this would hold up frozen filled with frozen fruit as a cake filling? I am shipping a cake and needing some kind of whipped cream berry filling that can be frozen.

      1. Hannah Turkdal

        I would fear for the lack of refrigeration making the frosting a mess and maybe not good.

  6. Amy R

    Chunkytown, USA — it’s not as simple as the recipe makes it sound. I tried 2 batches. Starting with cold cream cheese takes forever. Use room temp to avoid the clumping. 3rd times a charm. Also way too sweet.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Amy- if it was chunky, then you didn’t follow the provided method of slowly adding the heavy cream until the cream cheese reaches a liquid consistency- therefore removing the lumps. Your recommendation of using room temperature cream cheese is not recommended for a whipped cream frosting. Ingredients needs to be cold to whip to the proper consistency.

  7. Sou Y

    Hi, Does decreasing the sugar affect the overall result of the whipped cream? Because I Norma tend to put less sugar than the original recipe. Like if I put only 1/2 cup of sugar + 1 tablespoon would it work as well?

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi there, yes it effects the stability and sweetness of course. The added sugar helps to stiffen and maintain shape.

  8. 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..

  9. 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. Julianne - Beyond Frosting
      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.

  10. 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?

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Yes this should work just fine. I tend to use about 1/2 cup for my taste preference, maybe start with 1/4 cup and see if you like that before adding more. Add it in before the powdered sugar, and you may have to reduce the powdered sugar.

  11. 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. Julianne - Beyond Frosting
      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.

  12. 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. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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

  13. 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.

  14. 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. Julianne - Beyond Frosting
      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?

      2. Julianne - Beyond Frosting
        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.

  15. Ariel

    Hey, I’ve been looking for a light and slightly sweetened fresh cream recipe for a pavlova (basically a meringue cake), something a little more flavourful than Chantilly.
    I personally love cream cheese but do you think this one would be too sweet and perhaps the mascarpone whipped cream could work better?

  16. Jessica

    Have you tried to make this recipe work an artificial sweetner? Do you have any general reccomendations for a preferable artificial sweetener if i attempt that route?

  17. Mary K.

    Hello, this recipe sounds very good but I would like to add fresh raspberries to it. When will I add them and how? Any advice? I’m hoping to make it in a couple of days.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Mary, I’ve never tried it so I can’t say for certain. but I would not expect it to be as thick or as stable since you’re adding more liquid to it.

      1. Diane

        Excellent! Everybody loved this. I add granulated or powder sugar. Both creed cheese and heavy cream need to be cold.

    1. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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. Julianne - Beyond Frosting
      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.

  18. Dana Karpinski

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


      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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