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 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..
I would double it to be safe
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
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.
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?
Hi Vivian, I don’t recommend letting these sit out for 3 hours at room temp.
Can i add unsweetened cocoa powder to this recipe and if so, how much ?
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.
One of the best cream cheese frostings I’ve tried. So easy , light and fluffy!
Amazing! Thank you so much for sharing!
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?
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.
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.
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.
Sounds delicious! Can the frosted cake or cupcakes be frozen?
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
Thank you. That is what I needed to know. Happy Thanksgiving!
you too Lori!
OMG💞😊 I’m super anxious to make the mascarpone whipped cream style.
You can do it!
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.
I am not sure I understand your question, but I use Philadelphia cream cheese
Later today I am buying mascarpone.
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.
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
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?
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.
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?
Thanks
Hi Ariel- I do think mascarpone might be a better, less sweet option for you. My mascarpone whipped cream recipe does have powdered sugar, but you could reduce it to satisfy your taste
Can i use whipped cream cheese instead of the block?
I’ve never tried it, so I am not sure if it will work the same.
Can I reduce the amount of whipped creamband add lemon for more of a cheesecake flavour?
I suppose you could but I am not sure what you end intention is for using it, it may or may not work for what you’re doing.
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?
Hi Jessica, I am not familiar with using artificial sweeteners. Sorry I can’t be of more help.
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.
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.
Excellent! Everybody loved this. I add granulated or powder sugar. Both creed cheese and heavy cream need to be cold.
Thank you so much for sharing Diane!
This came out super soupy for me and did not whip well. Any troubleshooting tips?
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.
I’m making a red velvet ice cream cake. Do you know if this would do well in the freezer?
I have not personally done it, generally whipped cream is okay but because I have not tried it, I can’t vouch for it.
Can I use this recipe in a cake jar? Or would it be too soft?
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.
How long can this store in the refrigerator?
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.
Good morning! Would I need to triple the recipe for three layer 8″ cake with extra for piping?
Thanks
I think a double batch would be sufficient for a thinly frosted cake.
Hi Julianne, would I double this amount for a double 9” layer cake?
Hi Laura- If you double the recipe it would be more than enough for a 2 layer 9 -inch cake.
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
Yep! This should work without a lot of leftovers