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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:

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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.

Notes

  • 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

Recipe rating

65 Responses
  1. 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.

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