Whipped Cream Frosting with Cream Cheese

While my american buttercream doesn’t seem to 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 stabilizes the fluffy and light whipped cream it’s made with. It’s stable enough to fill and frost cakes, top cupcakes, and can also be used as a garnish on pies and fresh fruit!

This recipe is inspired by Beyond Frosting’s Mascarpone whipped cream frosting.

What is Stabilized Whipped Cream?

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

There are a handful of ways to 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.

Are 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?

This recipe can be made 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.

image of whipped cream frosting made in a stand mixer

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 in 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.

image of stabilized whipped cream frosting made with cream cheese being piped onto a cupcake

Leftover frosting can also be stored 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.

image of cupcakes topped with whipped cream frosting and fresh fruit

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.
  • Leftover frosting can be stored in an airtight container or piping bag for up to 3 days in the fridge.
image of a cupcake that's been cut into and topped with whipped cream frosting and fresh fruit

Let Me Know What You Think!

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

Please let me know your thoughts in the comments section below.

Other Recipes You Might Enjoy:

Yield: 6

Whipped Cream Frosting with Cream Cheese

image of stabilized whipped cream frosting made with cream cheese being piped onto a cupcake

The recipe makes the best sweetened, stabilized whipped cream frosting with cream cheese. It’s the perfect topping for cakes, cupcakes, pies, cookies and even ice cream!!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

Whipped Cream Frosting with Cream Cheese

  • 1 cup (8 ounce block) full fat cream cheese, cold (225 grams)
  • 1 cup powdered sugar (125 grams)
  • 1 tsp vanilla extract (4 grams)
  • 2 1/2 cups heavy cream or heavy whipping cream, cold (575 grams)

Equipment Needed

Instructions

Whipped Cream Frosting with Cream Cheese

  1. Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
  2. Place 1 cup (8oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium low speed until smooth.
  3. Pour in 1 cup of powdered sugar, and mix on low at first to avoid an powdered sugar clouds / explosions. Increase the speed to medium high once the powdered sugar is incorporated, and mix for about 1 minute. Scrape the bowl with a rubber spatula as needed throughout this process.
  4. Add in 1 tsp of vanilla extract, then turn the mixer to a medium high speed and gradually pour in 2 1/2 cups of cold heavy cream. I like to do this in about 4 additions, and focus on pouring the heavy cream down the side of the bowl to prevent it from splattering.
  5. Watch the mixture closely once the heavy cream is fully mixed in. It should thicken and take shape shortly after this (mine usually does within about 30 seconds of mixing in the heavy cream). Take care not to overmix your whipped cream frosting!! It will become soupy and sadly you won't be able to fix it.
  6. As soon as you see the frosting start to take shape, turn off your mixer and do a quick whisk test. Dunk your whisk attachement into the frosting, then put it out and flip it upside down. The frosting should keep its shape and form a nice peak. If it doesn't, continue to mix the frosting on a medium high speed for 30 second intervals until it does.
  7. This frosting can be used to frost cupcakes, decorate layer cakes, or even top cookies and ice cream! It pipes well, and can be stored in the fridge for up to 3 days in an airtight container.

Notes

This whipped cream frosting recipe makes about 6 cups of frosting.

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 after you have all your equipment and ingredients ready to go.
  • Slowly add in the heavy cream to help the frosting whip up more quickly and easily.
  • To make chocolate whipped cream frosting, add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
  • Use the frosting shortly after making it. Don't let it sit out at room temperature for extended periods of time.
  • Leftover frosting can be stored in an airtight container or piping bag for up to 3 days in the fridge.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 560Total Fat 51gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 15gCholesterol 156mgSodium 147mgCarbohydrates 23gFiber 0gSugar 22gProtein 5g

26 thoughts on “Whipped Cream Frosting with Cream Cheese

  1. Hello,

    Thank you for the great recipe, I do almost the same to my cream cheese frosting so that it can hold its shape.
    My question is, what brand do you recommend for the cream cheese? Or what should be the specifications for the cream cheese to get the perfect frosting?

    Thank you,
    Your fan from Kuwait:
    Safa

  2. Hi chelsea,

    I loved this recipe, but i had one question can i use this for a two tiered engagement cake or will it melt and collapse and won’t be stable?

  3. Hey Chelsea,this is my go to recipe n I love this frosting…I beat the cream cheese n icing sugar together and beat the whipped cream separately and then combine both together (the beaten whipped cream and cream cheese) for 30 seconds only

  4. Hi Chelsea! I’m making a cake for a customer this week who requested whipped cream frosting rather than buttercream. It’s going to be an Oreo cake, so my question is, do you think I could fold Oreo crumbs into this frosting, or do you think the frosting is too delicate?
    Thank you!

  5. Would using a toffuti cream cheese work? Also, I did read the article, but it’s still a bit unclear to me, can I use non-dairy whipping cream?

  6. Chelsea, My birthday is tomorrow and I’m making my own cake! I made your Best Vanilla Cake, and was planning to make my childhood frosting. I didn’t cook the initial ingredients enough and it came out lumpy! I threw it in the garbage, went to the grocery store and purchased the ingredients to this recipe! I made a double batch as I have three 8″ cakes. OMG, this is the best Whipped Cream Frosting I’ve ever eaten! I managed to frost all 3 layers and had enough to eat and store for later. My husband said the frosting can be served in individual bowls as a dessert. Love it! I followed your directions exactly. Thank you for the scrumptious recipe and detailed directions.

  7. Can you frost with this stabilized whipped cream like you would with buttercream? Will it harden to the touch in the fridge? I’m making a layer cake, and want the frosting to be able to harden in the fridge so I can paint on it. Buttercream would work, but is just too sweet.

  8. I used this on a 3-tiered 8” cake. I had to hold the layers while I spread the frosting on the layer. I refrigerated it and the frosting held up well as the layers did not slide again.

  9. Absolutely love this frosting recipe !! I was wondering what recipe did you use for the cupcakes shown in the pictures ? They look perfect and moist

  10. I know a recipe that isn’t too sweet it’s in grams:

    300 of icing sugar (or powdered)
    200g of butter
    2 tbsp of milk (you can use any milk)
    1 tbsp of vanilla extract

    1. Mix the butter until smooth, and then add in the icing sugar, vanilla extract and milk.
    If you need more milk add more, double it if not enough

    Hope this helps! (Ps I’m Irish sorry to use grams and icing sugar)

  11. Good frosting for something lighter. Used it with vanilla cupcakes filled with strawberry curd. I added freeze dried strawberry powder to frosting. I liked that once in fridge lasted for “days” if kept cold. Highly recommend if you don’t like cloying sweetness of traditional frosting. It performed well and tasted great.

  12. I find buttercream does not stick well to ice cream and whipped cream sets up too fast before getting it smooth leaving the cake looking pretty ugly! Any tips for me?

Let me know what you think!