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

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