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Whipped Cream Frosting with Cream Cheese

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.

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 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

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.

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.
  • Store leftover frosting 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 you think of it!

Let me know your thoughts by sharing a rating and comment 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 (225g)
  • 1 cup powdered sugar (125g)
  • 1 tsp vanilla extract (4ml)
  • 2 1/2 cups heavy cream or heavy whipping cream, cold (600ml)

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 (8 oz. 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 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 over-mix 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 attachment 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. There's no need to re-whip it once you're ready to use it, just use it cold straight from 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

Tiya

Tuesday 14th of May 2024

Hello! For the chocolate version, you suggested using 1/3 cup of unsweetened cocoa powder in the recipe, have you ever tried it with Nutella? Would you think that could work?

Chelsweets

Sunday 19th of May 2024

Hi Tiya,

I haven't tested this with this recipe, but I think you should be able to add about 1/2 cup of Nutella to the mixture once it reaches the soft peak stage and it should whip up great! Hope that helps, happy baking!

Nilda

Monday 25th of March 2024

Hello

I would like to try your recipe, would this work on a tres leches cake? Also the cake is for an outdoor party event, would you recommend it?

Finally can it be frozen if there is any left over.

Thanks Nilda

Chelsweets

Sunday 31st of March 2024

Hi Nilda,

It would work great on a tres leches cake! It is stable for a whipped cream (especially compared to plain whipped cream), but I wouldn't recommend letting it sit out in super warm weather for a long period of time or in direct sunlight. Frosting and whipped cream just don't do well in hot temps! It would probably be fine in the shade or if you set it out right before serving though.

This whipped cream can be frozen and then thawed in the fridge. Hope that helps, happy baking!

Mansi

Tuesday 5th of March 2024

This is my go to recepie.. just that I use 1:2 ratio for cream cheese and heavy cream. Used it as a filling and frosting. Every one devoured the cake I made for my daughters bday !! Thank you

Chelsweets

Tuesday 5th of March 2024

So happy to hear that Mansi!! Thank you for sharing :)

Stephanie

Friday 1st of March 2024

I see comments but where are the reviews?

Chelsweets

Tuesday 5th of March 2024

Hi Stephanie,

The two aren't always linked! Sometimes people just leave a rating, other times people just leave comments.

Martha Smith

Thursday 15th of February 2024

This is a good recipe. I changed it somewhat but it worked out well. I used 8 oz. Cream cheese, 2 cups heavy whipping cream, 2 tsp. Of vanilla and 2 cups of powdered sugar. I iced a 2 layer cake and used all of it. Was great and quick and delicious for homemade chocolate cake ?.I will use this again ?.

Chelsweets

Saturday 17th of February 2024

Hi Martha,

So happy to hear you loved this recipe, and that your adaptation turned out great :) Thank you for sharing!

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