While my American buttercream doesn’t seem too sweet to me, I know that it is for a lot of people! This whipped cream frosting with cream cheese is a great option for everyone out there who wants a delicious frosting that isn’t too sweet.

It has just a hint of sweetness and pairs amazingly with all kinds of desserts. Cupcakes, pies, cheesecake, you name it!

This whipped cream frosting is made with cream cheese, which acts as a stabilizer. It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!

Beyond Frosting’s Mascarpone whipped cream frosting inspired this recipe.

What is Stabilized Whipped Cream?

Stabilized whipped cream is really just whipped cream with an additional ingredient that prevents it from deflating and losing its shape and consistency over time.

There are a handful of ways to do this, including using gelatin, pudding mix, and even cornstarch!

While those methods work too, I prefer the taste and texture of stabilized whipped cream frosting made with cream cheese.

It gives the frosting a bit more flavor and the texture is easier to decorate cakes and cupcakes with.

Is Heavy Whipping Cream and Heavy Cream the Same Thing?

Heavy cream and heavy whipping cream are very similar, and by definition both must contain at least 36% or more milk fat. 

However, whipping cream or light whipping cream contains 30% to 35% milk fat. This is the type of whipping cream most grocery stores in the US sell.

I find that heavy cream has the highest fat content. This allows it to make a thicker whipped cream, which holds its shape better.

Both will work, but I recommend using heavy cream if you can find it!

Can This Recipe Be Made With a Hand Mixer?

You can make this recipe with a stand mixer or electric hand mixer.

To be totally transparent, using a stand mixer works a lot better than a hand mixer. It’s easier, faster, and makes stiffer peaks.

The hand mixer can work, but it takes a lot longer to get soft peaks. The peaks also never seem to get quite as stiff as when I use a stand mixer.

My main tip if you use a hand mixer is to be patient. I also recommend thoroughly scraping the sides and bottom of the bowl with a rubber spatula to help the hand mixer whip everything up properly.

Can This Whipped Cream Frosting Be Colored?

This whipped cream frosting can be colored easily with a few drops of gel food coloring.

Gel food coloring allows you to get vibrant colors without adding a ton of liquid into the frosting.

With that in mind, I don’t recommend using liquid food coloring. It is a lot less concentrated than gel food coloring, and the extra liquid can cause this frosting to break or look streaky.

Adding This Frosting to Cakes or Cupcakes in Advance

I recommend using this whipped cream frosting the day you plan to eat it if possible!

However, you can frost a cake or cupcakes a few days in advance if needed. Just be sure to chill them in the fridge once frosted! The frosting will keep its shape and consistency for up to 3 days.

Store leftover frosting in an airtight container or piping bag for up to 3 days in the fridge.

I don’t recommend letting baked goods frosted with this cream cheese whipped cream frosting sit out at room temperature for more than a couple hours. The cream cheese and heavy cream are both perishable!

How Much Frosting Does This Recipe Make?

One batch of this whipped cream frosting with cream cheese makes about 6 cups of frosting. This is enough to frost about 3 dozen cupcakes, or one 6″ layer cake.

I recommend making 1 1/2 batches of this frosting if you want to frost a larger 7″ or 8″ layer cake.

Tips for Making the Best Whipped Cream Frosting

• Chill your mixing bowl and whisk attachment in the freezer for 30 minutes before making the frosting to help it whip up better.
• Use cold cream cheese and heavy cream! I suggest taking your cream cheese block and heavy cream out of the fridge just before you plan to use them.
• Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
• Use the frosting shortly after making it. Don’t let it sit out at room temperature for extended periods of time.
• To make chocolate whipped cream frosting, add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
• Store leftover frosting in an airtight container or piping bag for up to 3 days in the fridge.

Let Me Know What You Think!

If you try this recipe for whipped cream frosting with cream cheese, I’d love to hear what you think of it!

Let me know your thoughts by sharing a rating and comment below.

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