Whipped Cream Cheese Frosting
This whipped cream cheese frosting is light, fluffy, and not overly sweet. It’s like stabilized whipped cream, but with better structure for piping.
Cream cheese acts as the stabilizer, so it holds up for frosting cakes and cupcakes as long as it stays chilled.
Beyond Frosting’s Mascarpone whipped cream frosting inspired this recipe.
This Recipe at a Glance
- Flavor: lightly sweet, creamy (mild cream cheese flavor)
- Texture: fluffy + pipeable, stable when chilled
- Time: 10 minutes
- Yield: ~6 cups (about 2-3 dozen cupcakes, or one 6-inch cake)
- Make ahead: best day-of; keeps up to 3 days refrigerated
- Not for: long room-temp display or hot outdoor events
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.
Quick Fix Guide
- Frosting won’t thicken: your cream/cream cheese wasn’t cold enough, OR cream fat % is too low. Chill bowl/whisk 30 minutes + use heavy cream.
- Grainy/lumpy frosting: cream cheese seized when cream was added too fast/cold. Beat cream cheese smooth first, then stream cream in slowly.
- Too soft for piping: chill 15-20 minutes, then re-whip briefly.
- Too sweet: reduce powdered sugar by 1/4 cup next time (or balance with a tart filling/fruit).
- Too warm out: keep chilled + use the optional gelatin tip in FAQ.
Is Heavy Whipping Cream and Heavy Cream the Same Thing?
Heavy cream and heavy whipping cream both have at least 36% milk fat, so either works in this recipe.
If you can only find “whipping cream” or “light whipping cream” (30-35% fat), it can work, but the frosting may be a bit softer.
Can This Recipe Be Made With a Hand Mixer?
You can make this recipe with a stand mixer or an electric hand mixer.
To be 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 stiff 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 to 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 of hours. The cream cheese and heavy cream are both perishable!
Troubleshooting
Why did my frosting turn runny?
The most common causes are warm ingredients, low-fat cream, or overmixing. This frosting turns soupy if it’s whipped past stiff peaks, and it usually won’t recover.
Why is my frosting grainy/has little bits of cream cheese?
That’s almost always a temperature/emulsification issue. Beat the cream cheese fully smooth first, then stream in the cold cream gradually at medium-high speed (not all at once). If it still happens, whip the cream separately to soft peaks and fold into the cream cheese mixture.
Can I frost smooth cake sides with this?
Yes, but it won’t crust like American buttercream. Chill the cake to help it firm up as you stack the layers, and work in short sessions so it stays cold.
Can I use this for tiered cakes?
It can work for shorter stacks if kept chilled, but it’s not as structurally strong as buttercream. For events, keep it cold and consider the optional gelatin tip below.
Frequently Asked Questions
Can I make it sweeter?
Yes, you can add up to 1/2 cup additional powdered sugar, a little at a time, tasting as you go.
Can I add fruit, lemon curd, Nutella, or cookie crumbs?
Use thicker add-ins (thick curd, thick jam, Nutella) and fold them in at the end. Avoid fresh fruit purées. They can loosen the frosting; freeze-dried fruit powder is the easiest way to add fruit flavor without changing texture.
Can I freeze it?
I don’t recommend freezing the frosting by itself. Frosted cupcakes/cakes can be frozen, then thawed overnight in the fridge, but expect the frosting to be softer after thawing.
How can I make it more stable for hot weather?
If you need extra stability (heat, travel, outdoor event), you can add a small amount of gelatin. Bloom 2 tsp gelatin in 3 Tbsp cold water, microwave for a few seconds to dissolve, let it cool slightly, then mix it in when the cream is at the soft peak stage, and continue whipping to stiff peaks.
If you think you might need to use a more stable buttercream, check out my buttercream frosting guide.
Let Me Know What You Think!
If you try this recipe for whipped cream cheese frosting, I’d love to hear what you think!
Let me know your thoughts by sharing a rating and comment below.
Whipped Cream Cheese Frosting
Equipment
Ingredients
Whipped Cream Cheese Frosting
- 1 cup (8 oz) block full-fat cream cheese, cold 226g
- 1 cup powdered sugar 125g
- 1 tsp vanilla extract or vanilla bean paste 5g
- 2 1/2 cups heavy whipping cream, cold 600g
Instructions
Whipped Cream Cheese Frosting
- Chill your mixing bowl and whisk attachment in the freezer for 30 minutes to help this whipped cream frosting whip up better.
- Place 1 cup (8 oz. block) of cold cream cheese into the chilled mixing bowl and mix on a medium-low speed until smooth.
- 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.
- 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.
- 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.
- 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.
- This frosting can be used to frost cupcakes, decorate layer cakes, or top cookies and ice cream. It pipes beautifully and tastes best when served chilled.
Video
Notes
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.
- To make chocolate whipped cream frosting, add 1/3 cup of unsweetened cocoa powder in the first step of the recipe.
Nutrition
Other Recipes You Might Enjoy:
Great post, must give this a go
Thanks for the recipe! Looks yummy! I always wanted a stabilized whipped cream recipe without gelatin or cornstarch.
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
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?
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
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!
Has the recipe for the cupcakes in the picture been published yet? Thank you!
hi! Is this frosting suitable for piping flowers?
@Mia,
It pipes like a dream!!!
Hello Chelsea, I live in a hot country (Ghana). What do u recommend I do to stabilise the whipped cream further?
What size cake will this recipe go on?
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?
Maybe you can put your mixing bowl in the freezer for longer
Or you can maybe turn your ac down
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.
@Terese R Conklin, do you know how long a decorated cake with this frosting can stay in the fridge?
Gelatin might be best for you instead of whipped cream
Could you add lemon curd to this frosting?
@Yessi Gonzalez, yes you can! It depends on how thick your lemon curd is as how to approach this. If it’s thin you can add it with your whip cream. If it is on the thick side, I would fold it in with a spatula at the end of your mixing. I hope this helps.
Lona Jones
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.
@Cat, it will not harden like buttercream.
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.
Cat, my frosting did harden in the fridge.
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
Could I add lemon curd to this frosting?
@Amelia, I used a raspberry sauce (much like a jam) and it worked great for me! I used a tablespoon in a half-batch, so I think up to two should be fine in the full recipe too. I added it right before the whipping cream and just had to whip it a tiny bit longer than directed. Hope that helps!
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)
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.
Does this spread smooth…. like if I want to use it to frost a 3 layer cake and have the sides be smooth? Thanks!
Rebecca, yes, the sides can be smoothed. I smoothed my sides and top.
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?
Hi! Can I add mango puree on this?
It5 just plain American frosting. The same that all we brits complain is too sweet and then eat.
I made this frosting and used it on a two layer chocolate cake. I added raspberry preserves between the layers, along with the frosting. It was the best cake ever! The frosting held up perfectly for three days, cake was chilled (of course). This recipe is amazing. I suggest everyone try it. It’s just the right amount of sweetness. My new favorite frosting!!
This looks so delicious! Can I add nutella?
Hi there,
I’m wondering//pondering how I could make this into a mocha frosting. Has anyone tried to already. Hints or suggestions would be lovely.
Thanks in advance.
I would mix in instant coffee crystals with the powered sugar, I’ve had good luck doing that. it gives a good coffee flavor without adding the liquid from the coffee.
THis recipe is perfect for me as I don’t like the flavour of butter in my frosting. I tried it white cake and using it as a filling. Wonderful. It held the cake in its place and tasted great!
Thanks for sharing
I just made this now and they are so easy and light. I like how it’s not too sweet.. I am using this for my blueberry cheesecake and mango cloud cake. Thanks for the recipe.
I was wondering, if I use sweet heavy whipping cream, do I still use the same amount of icing sugar in the recipie. For stabilizing?
Thank you for making a recipe that doesn’t have gelatin, as it seems to always give an aftertaste I can’t get over! This came out great, even adding in a bit of raspberry sauce to flavor it! Not sure if I had to whip it an extra minute due to the tablespoon of raspberry sauce, but it did take about 1:30 total after adding the whipping cream to come to stiff peaks. Tastes great and has an easy-to-spread texture as well. Thanks again!
Mine came out stiff and I put it in the fridge right away. And when I got out to put on my cake it was almost watery. Why did it do that?
Can you add strawberries and banannas to the mix ?
There is nothing I hate yes hate is making a beautiful cake and putting a pound of sugar on it. YUG!!!!!! So I tried this receipe and it never leaves my mind when it comes to needing a frosting. I will not use anything else. Thank You so much for this beautiful frosting which I use mostly for my golden cake 4 thin layers homemade lemon curd spread on each layer and the cream cheese wipping cream frosting which lasts for months frozen the way I love this cake.
This is so delicious. Now my favorite frosting. Plus super easy. Taste similar to cheese cake.
I will give this a try today! hopefully it works!
This is my faveeeee frosting now! I made one last week and it’s the easiest frosting recipe everrrrrr.
This recipe is really genius! I made it to top a summery lemon cake because I didn’t want a heavy frosting, but still wanted something decadent. It was perfect!
I only had about a cup of heavy cream and r oz. of cream cheaper and by following directions it came out perfect and was the most delici Us thing ever ate. It frosted 16 cupcakes
This recipe is really good! I’ve have followed it several times. Turns out great every time. That cupcake looks amazing!!! Do you have a recipe for it?
Will this be enough for my 3 tiered cake? And does it change the texture or flavor If I were to dye it.
Can you freeze this frosting? I’m wanting to use it on an ice cream cake.
Mixing cold cream cheese in chilled bowl with whisk attachment and it is only collecting inside the whisk, not mixing at all. Any tips.
@Patricia, I use the paddle to mix and soften the cream cheese and then switch it to the whisk attachment when I add the cream. Works perfectly every time!
Thank you for sharing Sandra!
Can I use powdered food coloring instead of gel food coloring?
This will be my go to frosting recipe from now on! It was delicious and I am making it again this week!
Perfection! I made this last minute because my buttercream failed. This frosting is so tasty, I’m tempted to toss my cupcakes. So easy and next time I’ll make a full batch. Thank you.
Ink Natasha, I love your recipes and have made your red velvet cake,mit is always a great success, I am going to use this recipe for frosting and was wondering if it is alright to freeze, thank you for your wonderful recipes.
Jean
Do you think this icing would handle having a fondant whale decoration about 3mm thick put on the side of it?
This worked out really great. For a spice cake, I added 1 cup crushed pecans just before icing the cake. Decorated it with half pecans as well. Looked nice and tasted fantastic. Thank you for this recipe.
Does anyone know if you could add Peanut butter to this recipe? If so, how much could I use?
I have the most difficult time getting heavy whipping cream to stabilize. I actually graduated from culinary school and I made this recipe exactly as is except I flavored it with lemon. I put it in the refrigerator to use the next day to ice a cake and it still just has the consistency of whipped cream. It’s still a little too soft… Suggestions?
hi can i add a package or pudding mix to this recipe or will it ruin it?
This was perfect on a tres leches cake. I used half of the recipe for a 9×13 cake, but kept the full tsp of vanilla.
Made this for the first time today…it was so delicious and easy. I was so worried I was going to over-whip it and bugger it up!! Next time I make it I will use my paddle first to mix the cream cheese as I couldn’t get it perfectly smooth with my whisk attachment. I will then use the whisk. I used it to ice a blueberry lemon cake.
So happy to hear that Hilary!! That sounds like a delicious combination!
Does it freeze? 🙂 thanks
This has been my favorite frosting recipe for years! My daughter wants a black cake for her birthday and I was wondering if adding black cocoa powder would change the flavor or texture of the frosting?
Hi Poleth,
I’m so happy to hear that!! You could definitely add in some black cocoa in place of some of the powdered sugar (maybe do half and half), and then add in some black gel food coloring too? I don’t think it will be jet black, but it should be dark! Hope that helps, let me know how it turns out!
I have made this recipe many times and it always comes out absolutely delicious ? I would recommend ?
Thank for you sharing Kimmy! I love hearing that 🙂 Happy baking!
what flavor is the cake that you have decorated with this whipped cream frosting and fruits? It looks so good!
Hi Alana,
These are just my WASC cupcakes!! Here’s the link: https://chelsweets.com/almond-cupcakes/
I’ve been making this frosting for years, I put it on a devils food cake, my family loves it.
That sounds amazing!! What a delicious combination 🙂
This is absolutely delicious and keeps it’s structure very well!
Thank you so much for sharing Sheila 🙂 I’m so happy to hear you loved this recipe!!
Would this frosting be good on your moist chocolate cake? For the layers and top? Thank you!
Hi Roquel,
That would be a delicious combination!! It would be so light and fluffy!!
Delicious! Added food coloring to the cream cheese and powdered sugar mixture and it worked well.
Hi Lisa,
So happy hear coloring this frosting recipe worked great 🙂 Thank you for sharing!!
Can I freeze a carrot cake with this frosting?
Hi Sao,
I haven’t tested it, but this frosting is quite stable and should freeze just fine! Just be sure to move the cake to the fridge the day before you plan to cut into it to let it gradually let it thaw. Hope that helps, happy baking!!
Oh this looks amazing. I was hoping to give it an orange flavor because of the cake I’m using. Would that cause it to destabilize?
Hi Summer,
Great question! You should totally be able to add in a teaspoon of orange extract, or even better add in the zest of an orange! Hope that helps, happy baking 🙂
Thank you for this amazing recipe. I used it to frost a 2 layer 9 in carrot cake and held up nicely in between layers and beautifully frosted naked all around the sides of the cake. It was a nice surprise alternative to the usual carrot cake cream cheese frosting. It tasted much later than a cheese cheese frosting.
Hi Mylene,
So happy to hear you loved this recipe! That does sound like a delicious combination!! Thank you for sharing 🙂
Can this icing have a stabilizer added and freeze on cupcakes ahead of time? Would it thaw and hold its shape properly?
Thanks
Kim
Hi Kim,
The cream cheese is supposed to act as the stabilizer in this recipe. I wouldn’t recommend adding in another stabilizer, as it would change the texture of the frosting. However, this frosting should freeze and thaw just fine, as long as you move the cupcakes from the freezer to the fridge to let them gradually thaw. Hope that helps, happy baking!
Can you use color mill food gel in this whipped cream? Cos whenever ive used color it dissolved the cream, mind you i only whipped the whipping cream without adding anything
Hi Izzie,
You can use color mill or any gel food coloring (I usually use americolor or chef master), but it’s hard to make super vibrant colors in whipped cream based frosting. This should be easier to color than regular whipped cream, but not as easy as coloring an American buttercream. Hope that helps, happy baking!
Hi! I tried this and it turned out amazing! Im baking for a wedding, the only comment the bride made was she wished it was a tiny bit sweeter. Could I add more powdered sugar to this without negatively affecting the outcome ? She’s not an American buttercream kinda gal and loved the texture of this frosting
Hi Elena,
Yay!! So happy to hear that!! And I totally get that. You can add an additional 1/2 cup of powdered sugar to sweeten it up a bit. Hope that helps, happy baking!!
Best frosting I’ve had! Making it again today for Easter ?! Perfect for anyone who thinks typical buttercream is too sweet. The cream cheese is the star of this recipe. Thanks for sharing!
Didn’t mean to put the question mark above. I’m always looking back after hitting enter and realizing it’s too late! Lol.
Haha don’t worry about it!!
Hi Bex,
I’m so happy to hear that!! Thank you so much for sharing 🙂
It worked great! I used this on funfetti cupcake cones. It’s easy to pipe and fill- it keeps it shape really well. After refrigerating over night the piped frosting kept its shape. I recommend sifting the sugar first and refrigerating with the other items before making. I felt thought it needed more flavor I’ll be tweaking it but a great start !
So happy to hear that Kate! You can totally add in additional extract to give this frosting a bit more flavor, or even cocoa powder or freeze dried fruit powder! Happy baking 🙂
So I have been trying to figure out what’s in the frosting of my Gave Whole Foods Chantilly Cake. I knew there was whip cream but also something else. I made this frosting for kids cupcakes because I think regular buttercream is nauseatingly too sweet ….and BAM! There was my beloved Chantilly Frosting. Light fluffy and just the right amount of sweet. I was eating it by s the spoon.. must stop ?
Ah I love that!! So glad to hear you loved this recipe Gianna 🙂 Thank you for sharing!!
I’m so sorry to hear that! Were you using full fat cream cheese that comes in a block? Did you chill your bowl and beater before making it? Did you use a hand mixer or a stand mixer? Hopefully we’ll be able to figure out what went wrong together.
This is so yummy! One question…I like to frost my cakes while the layers are frozen. Will the cream cheese whipped cream break if I try this?
Hi Jackie,
So happy to hear you love this recipe! I haven’t tried frosting a frozen cake layer with it, so sadly I’m not sure.
I usually use chilled cake layers, but I let the frozen layers thaw for about 20 minutes before frosting them. They’re still a bit cold to the touch, but not all the way frozen. When I frost my chilled layers with this frosting I don’t run into any issues. I think it’d probably be fine to frost them frozen, but you might want to let them thaw a bit just to be safe. Hope that helps, happy baking!
Perfect for cheesecakes since they’re made with cream cheese and it just enhances that flavor profile. Thank you for the foolproof and delicious recipe!!!
Hi Frank,
I totally agree! So happy to hear you love this recipe 🙂
Can this frosting be frozen?
Hi Avis,
I don’t recommend freezing it! It can be kept in the fridge for up to 3 days though! Hope that helps, happy baking!
Hello! I’m wondering if this would work on an ice cream cake that needs to be kept in the freezer? Would this freeze okay?
My mum started making this cream with cream cheese after she returned from Italy in the 70’s.
There it was made with mascarpone but we prefer the less fatty taste of cream cheese.
It became our favourite layered sponge filling as custard takes so long to make. We soak our sponge layers in coffee and liqueur and put grated chocolate in the cream and smother it in and around the cake. Yum ?
Hi Luisa,
That sounds delicious, yum!!!
Made it! It is ABSOLUTELY my favorite!! I’m replacing my usual go to frosting from here on out!! Thank-you SO MUCH!
Yay, so happy to hear that!! Thank you for sharing 🙂
This is the best frosting ever.
Aw you’re too sweet Margaret!! Thank you for sharing 🙂
I really want to use this as a trifle layer with lemon curd mixed in. I don’t know if the combo of lemon curd and icing sugar will make it too sweet. How can I play with the ingredients to make this work?
Hi Kelly,
It really depends on your palette, and how sweet the lemon curd is! You can adjust the amount of cake vs. fillings to try to balance the sweetness. I’d recommend tasting the cake with the whipped cream and lemon curd and seeing how you feel about the balance of flavors, then adjusting the ratios you use when you build the trifle. Hope that helps, happy baking!
Can you freeze this for later use? If so what are the instructions?
Hi Sara,
I haven’t tried freezing it, but I’m not sure it would keep its shape if frozen :/ It can last up to 3 days in the fridge though! If you try freezing it, please let me know how it goes!
Would this be too sweet to add to a glazed orange cake?
Hi Maria,
I don’t think this frosting is very sweet, so I think it would be just fine to add to a glazed orange cake. Hope that helps, happy baking!
Hi Chelsea,
I made it for boys gluten free birthday cake. I like it for stability, piping consistency and tastes so good! All kids liked too! ?
Ray
Greetings from Latvia.
So happy to hear that Ray!! Thank you for sharing 🙂
Hello I’m making a stand up cow cake for my grandson first birthday I’m using a grass tip all over for his hair. I’m doing his cake in red velvet and his mom wants cream cheese icing but not to sweet like butter cream his birthday is Feb 11,but I’m trying to find the best icing to hold its shape any suggestions I will greatly appreciate it. Thanks!! Sheila
Hi Sheila,
Cream cheese frosting can be tough to decorate with! I’d usually recommend my cream cheese buttercream which works amazing for piping on cakes, but it is sweet like buttercream so that’s probably not what his mom wants. This recipe pipes really nicely but doesn’t really have a strong cream cheese flavor. In fact, you can’t really even taste the cream cheese!! But it is a great alternative to regular/sweet buttercream and isn’t overly sweet at all. It might still be a good option based on what you’re looking for, but I just wanted to let you know before you make it. Hope that helps and that your grandson’s birthday cake turns out great!
This is the best frosting ever! Love it, no more buttercream for me.
Fabulous on grand Mariner cheesecake. Your the bomb!!
Hi Diane,
So happy to hear that!! That sounds like a delicious combination 🙂 Thank you for sharing!
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 ?.
Hi Martha,
So happy to hear you loved this recipe, and that your adaptation turned out great 🙂 Thank you for sharing!
I see comments but where are the reviews?
Hi Stephanie,
The two aren’t always linked! Sometimes people just leave a rating, other times people just leave comments.
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
So happy to hear that Mansi!! Thank you for sharing 🙂
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
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!
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?
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!
My preferred whipped cream cheese frosting recipe because it’s lighter with the taste of cream cheese and prefect on strawberry short cakes or carrot cakes.
Hi Joanne,
Love that!! It really is so good, that sounds delicious 🙂 Thank you for sharing!
This frosting recipe lives rent free in my head. I have lost count of the amount of people who I have shared this recipe. I think this is a truly perfect frosting for all treats, all occasions.
Omg this is the best comment!!!!! You are too sweet, thank you Bonnie 🙂
This is one of my favorite frostings for strawberries and cream cake! It’s the perfect spring and summer cake, and I love that the frosting isn’t too sweet on it.
Aw thank you Miranda!! You’re too sweet!!
Added fresh strawberry purée and increased the sugar by half a cup absolutely amazing.
YAY!!! so happy to hear that Al!! Thank you for sharing 🙂
Can frosted cupcakes with this frosting be frozen?
Hi Betsy,
They can be frozen. When it’s time to thaw them, move them to the fridge a few hours or overnight before you want to enjoy them so that they can gradually thaw. Hope that helps, happy baking!
Hey I’m a total cream cheese frosting lover, and I was wondering if this recipe has a good cream cheese taste? Also if I prefer could I add another maybe half a block of cream cheese for extra flavor or would that throw the recipe off? Thanks!
Also feel the need to add I mean like you can taste that there’s cream cheese doesn’t have to be overpowering.
If I make this a day in advance will it stay white or will the color of the frosting begin to yellow?
I would like to use this frosting for a layer cake with a filling. Will it be stable enough to pipe a border for the filling if I add a teaspoon of gelatin?
The best tasting icing ever!!! My family chooses this recipe for every cake I make! I’ve had numerous people ask for the recipe as well. This time around I added lemon juice and a little vanilla….soooo good! Thanks for a great post!
Hi, how long is this icing stable at room temperature once cupcakes have been decorated? Will it start to melt quickly?
Best recipe for cream cheese frosting. Others I tried did not come out as stable. I do make my families bday cakes and this cream cheese frosting is everyone’s favorite for my lemon cake, white chocolate cake and my red velvet cakes. I also add half a package of cheesecake flavored pudding powder (the pudding packets) and it gives it an extra hint of taste and helps it stabalize. You can use any pudding powder flavor you want to add.
I used a hand mixer, worked perfectly fine no issues. The frosting is amazing. I made yellow cake cupcakes, cored them and drizzled in some raspberry reduction, then topped with this. It was a big hit will definitely make again.
I made carrot cake cupcakes for my son’s birthday and the whole family went crazy over this frosting! Everyone wants the recipe! It piped beautifully on top – in three colors (yellow, orange and white, to mimic candy corn). It held up great on an hourlong drive (in a cooler), and throughout the evening event. Not heavy and greasy like so many cream cheese frostings – this is lightweight, delicate, and not too sweet! My new forever frosting!
Hi Lauri,
So happy to hear that!! They sound absolutely delicious 🙂 Thank you for sharing!
Hi there,
Quick question. Can I use pre whipped cream cheese rather than block cream cheese as long as I am sure to use the same amount? My mixer broke and I am having to use a whisk attachment on an immersion blender and I don’t think it can handle block cream cheese very well without it too breaking.
Used this today to make snowball cupcakes. I wanted something less sweet than buttercream as I was using quite a bit for the mound. I LOVE this frosting! The cream cheese balanced the sugar and held up well with the sprinkle/macerated coconut topping. New fav! ? Thanks, Chels!
This is perfect frosting! I wanted to make it strawberry flavored so I added about 1.5oz (~36g) of freeze dried strawberries which I powdered in a food processor. I added the strawberry powder when I added in the powdered sugar. Otherwise followed the directions and it whipped up exactly as promised! Sturdy enough to pipe and decorate a two layer cake with! I will definitely make it lots more (and experimenting with different flavors!)
Hi Tatiana,
Thank you so much for sharing that sounds absolutely delicious. I need to try that!!
This delicious recipe challenges the best fancy cake bakery! I was wondering if I could add some gelatin to make it withstand room temps a little better. If so, how do you recommend adding the gelatin?
You are the sweetest!!!! Thank you for sharing Elaine 🙂 You can add a bit of gelatin if you want! I’d recommend doing this:
Add 3 Tbsp cold water to a microwave safe bowl and sprinkle 2 teaspoon unflavored gelatin on top. Let this sit for 3 to 4 minutes. Then transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool slightly. Then mix this into the whipped cream once it’s at the soft peak stage (starting to shape but doesn’t have stiff peaks yet). Hope that helps, happy baking!
I would like to add fresh strawberries to my frosting. Any additional tips for fresh fruit additions?
And the is an amazing recipe. So thrilled I found it!
So happy to hear you love this recipe Jennifer! Sadly fresh fruit can throw off the consistency of this frosting but if you want to make it fruit flavor you can add freeze dried powders like freeze dried strawberry powder or freeze dried Raspberry powder. You also can just layer the fruit on top kind of like a Strawberry Shortcake!! Hope that helps, happy baking!
I made a pistachio cake. I made your pistachio ganache which I want to use between the layers. It’s a bit too sweet. Can I make the whipped cream frosting and reduce the powdered sugar and add some the pistachio ganache?
When and how should I add it?
Thanks!
Hi Jane,
I haven’t tested that but in theory it should work, that is what I do with all of the mousses I make!
I usually whip up the cream cheese, then add in the heavy cream and whip that up and once it reaches stiff peaks I gently fold in the ganache with a rubber spatula mixing just until it’s combined. You want to make sure that the ganache has cooled so it’s still liquid enough to be incorporated into the heavy cream but not hot or else it will deflate the whipped cream and the mixture won’t come together or have the right consistency. Hope that helps and that your pistachio mousse turns out amazing!!
Amazing recipe, perfect balance between the cream cheese and light fluffy whipped cream, easy to make and came out perfect. I only had 2 cups of heavy whipping cream but it still turned out 10/10.
So happy to hear that Kayla 🙂 Thank you for sharing!!
I have used this recipe twice now to ice a cake, I think it is my new go-to! I’m not a fan of super rich buttercreams so this is the perfect frosting for me. I have found that adding about 1/2 cup of powdered freeze dried fruit turns it into any flavor you like. So far I have made strawberry flavor and also mango (highly recommend) I found freeze dried fruit at the grocery store and blitzed with food processor until super fine, added the freeze dried fruit in after the 1st step, whipping the fruit powder into the cold cream cheese before adding the sugar and then proceed with instructions just the same. Tastes like fresh fruit!!
Hi Tatiana,
I love this so much—thank you for sharing your tip!! I’m so happy this recipe has become your go-to. It really is such a nice option if you’re not into super rich buttercreams, and your freeze-dried fruit trick is absolute genius!
Strawberry and mango both sound incredible, and I love how you’re adding it in during the cream cheese stage to really whip that flavor in. I’m definitely going to try that next time—so smart, and I bet the color is gorgeous too! Thanks again for the inspiration!
Absolutely delicious on a lemon cake. This frosting is lighter than my regular cream cheese frosting and more stable than whipped cream. (Not as stable as buttercream tho).
It’s light and fluffy and reminds me a bit like a Japanese frosting.
Hi Nuria,
I’m so glad you enjoyed it!! That’s such a perfect description—light and fluffy like a Japanese-style frosting, but still with enough structure to hold up on a cake. Love that it worked so well with lemon too – now I’m craving a slice!
Tip! If you’ve whipped too long, don’t toss it! Mix in a small box of vanilla (or other) pudding and it will save the day! It obviously adds some sweetness and flavor, but it’s better than losing the whole batch like I almost did! I actually had loads of compliments on the end product 🙂
Hi Sarah,
That is SUCH a great tip—thank you for sharing it! I’ve definitely been there with over-whipped cream, and I love this idea as a creative (and tasty!) save. Also, love that it ended up being a hit with everyone—sometimes the happy accidents turn out to be even better than the original plan!
Sooooo good. Perfect amount of sweetness.
Hi Bella,
Yay!! I’m so glad you loved it! That perfect level of sweetness is always the goal, thank you for trying it and taking the time to leave a comment! 🙂 Happy baking!
I over whipped the cream cheese and this failed. Can I add powdered sugar (and maybe butter) and turn it into more of an American Buttercream?
Hi Charlie,
Absolutely! If your cream cheese got over-whipped and the texture isn’t holding up well, you can totally pivot and save it. Try beating in some softened butter and gradually adding powdered sugar, basically turning it into a cream cheese American buttercream. Start with a 1:1 ratio of butter to cream cheese (by weight), then adjust the sugar until you get the consistency and sweetness you like. It won’t be as light as the original whipped version, but it’ll still be delicious and totally pipeable!
It says the recipe makes about 6 cups of frosting. How many cupcakes will that frost? I need to make enough to frost about 192 cupcakes for my daughter’s wedding. What do you recommend I adjust your recipe to to get the amount I would need?
Hi Lori,
It can vary based on how you plan to frost them (big swirls vs rosettes, for example), but one batch is usually enough to frost 2-3 dozen cupcakes. I usually share this type of information in my blog posts (it’s in the “How Much Frosting Does This Recipe Make?” section above :)).
You’ll probably need to make 6-8 batches to frost that many cupcakes. I’d recommend making a few double batches and seeing how many you can frost with that amount. Hope that helps, happy baking!
I am making a red velvet black forest cake 9×13. will this recipe be enough to frost the cake as well as pipe decorations? what do you recommend for adjusting recipe if it’s not enough?
Hi Jodie,
Is it a single layer 9×13? Or will it be 2 layers and you’ll be filling it with the frosting as well? What type of decorations are you planning, are you going to pipe swirls around the border, or are you planning to do more than that? Let me know and I’ll be able to give you a better estimate!
Made this yesterday. It was 85° and humid and it works beautifully. Maintained it shape from the moment I put it on till the time I left the party five hours later. This will be my go to from now on. It was absolutely delicious.
Hi Dana,
That makes me so happy to hear! Holding up perfectly in heat and humidity is a big win, and I’m thrilled it was both sturdy and delicious for you. Love that it’s earned a spot as your new go-to! Thanks for sharing your experience, it means a lot 🙂 Happy baking!
Although the taste of this frosting is great, there must be something off in the temperatures/method. I’ve followed it to the T, but my cream cheese always ends up making little grains once I add the cream, and I use Philadelphia cream cheese. Please can you advise?
Hi Erika,
I hear you! This frosting is delicious, but it can be so temperamental with temperature! The little grains you’re seeing are usually from the cream cheese and cream not blending smoothly together. I love that you’re using Philadelphia cream cheese, that was about to be my first question. A few tips that should help if you aren’t already doing these things:
– Make sure the cream cheese is straight out of the fridge when you whip it! If it’s room temperature, it can get shocked by the cold cream and cause that grainy texture.
– When streaming in the cream, do it gradually on medium speed so it emulsifies instead of shocking the cream cheese.
– If those don’t work, you can try whipping the cream and cream cheese mixtures separately, then gently fold them together. That way each element is smooth before combining.
Even a slight temp shift in this recipe makes a difference, but once you find that sweet spot, it should be silky smooth. Hope that helps, happy baking!!
Hello, how are you? I plan on using this recipe for an order this weekend. I’m doing a 3 layer bento cake. I’m doing the melting candle look. Would I be okay?
Hi Makayla,
Apologies for the delayed response on this!! This frosting holds up well as long as it’s kept chilled once the cake is decorated, so I would say yes! I hope your melting candle cake turned out great!!!
Is the 35% whipping cream ok?
Hi Joanna,
Yes, that should work great!! Hope your frosting turns out amazing 🙂
This was about the easiest frosting I’ve ever made. It whipped up with almost no effort, and covered the cake easily and smoothly. Tastes great, too
Hi Barbara,
YESSS!!! Sounds like it turned out perfectly, thank you so much for sharing 🙂
This is one of the most spectacular cream cheese frostings I’ve ever made or eaten! It is the only one I will ever use from now on!
Hi Jennifer,
So happy to hear you loved this recipe 🙂 Thank you for sharing!!!!
I live in nz and this recipe didn’t work for me at all. I dont know if its the ingridients just different
just ends up grainy not smooth and doesnt feel that stable. I did it in grams too to make sure measurements were accurate.
I dont know if its the icing sugar but it just makes the cream cheese yellow and runny and the whole thing just doesnt end up being nicely textured
Hi Kuroneko,
I am so sorry to hear that!! Is your powdered sugar labeled 10x? In the US powered sugar is super fine, and it dissolves easily into the heavy cream.
I do think your dairy is different, and I think because a lot of your cows are grass fed, your dairy products have a stronger yellow color than ours in the US (a lot of our cows are grain fed). So that makes sense for the color being different, but I’m not sure why it would’ve been grainy! Was it broken? Like the ingredients just didn’t come together smoothly?