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Whipped Cream Cheese Frosting is the light, fluffy, pipeable frosting that tastes like a cross between cream cheese frosting and fresh whipped cream, sweet but not too sweet and sturdy enough to hold a perfect swirl. I started making this for Lizzie’s birthday cupcakes when she wanted something less sugary than buttercream, and now it tops everything from cakes to berries in our house. If you love an easy frosting, you will also want our chocolate cream cheese frosting.
With just five simple ingredients and a stand mixer, this frosting whips up in about five minutes into clouds of tangy, vanilla scented goodness.
Whipped Cream Cheese Frosting Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: None (no cook)
- ⏳ Total Time: 5 minutes
- 🍽️ Serving: 24 servings
- ⚡ Calories: 122kcal
- 🌶️ Flavor Profile: Lightly sweet, tangy, and vanilla scented (light and fluffy)
- ✋ Difficulty: Very easy, on par with our chocolate cream cheese frosting
Quick Answer
Whip softened cream cheese smooth with the paddle attachment, then beat in sifted powdered sugar and a pinch of salt. Switch to the whisk attachment, slowly stream in cold heavy whipping cream and vanilla, and whip to stiff peaks. The cream cheese stabilizes the whipped cream so this frosting holds its shape and pipes beautifully. Just five ingredients and about five minutes give you a light, fluffy frosting that is not overly sweet.
Jump to:
- Whipped Cream Cheese Frosting Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make Whipped Cream Cheese Frosting
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- Whipped Cream Cheese Frosting FAQs
- Other Recommended Easy Dessert Recipes
- The Best Whipped Cream Cheese Frosting
Why This Recipe Works
Click to see the technique science
- Cream cheese stabilizes the cream. Whipping the cream right into the cream cheese base gives you a sturdy frosting that holds stiff peaks and will not weep like plain whipped cream.
- It pipes and holds its shape. Unlike regular whipped cream, this frosting is stable enough to pipe tall swirls that stay put for hours.
- Less sugar, more flavor. With only a cup of powdered sugar, it lets the tangy cream cheese and vanilla shine instead of tasting like pure sugar.
- Cold cream whips higher. Streaming in cold heavy cream helps the frosting whip up light and airy with maximum volume.
- The paddle then whisk trick works. Starting with the paddle keeps the cream cheese smooth, then switching to the whisk builds the airy whipped texture.
Why You’ll Love This Recipe
- It is light and fluffy with that tangy cream cheese flavor, but it is far less sweet than classic buttercream.
- It is stable and pipeable, so it holds beautiful swirls on cupcakes and stays put on layer cakes.
- It comes together in five minutes with five ingredients and tops everything from cakes to our strawberry earthquake cake.
Key Ingredients
Just five simple ingredients whip into this dreamy frosting. Here is what each one does.
- Cream cheese: The tangy base that gives the frosting its flavor and stabilizes the whipped cream. Soften it so it whips smooth with no lumps.
- Heavy whipping cream: Whipped right into the base, it adds the light, airy texture that makes this frosting so fluffy.
- Powdered sugar: Sweetens the frosting just enough and dissolves smoothly. Sift it first so the frosting stays silky.
- Vanilla extract: Adds warm, sweet flavor that rounds out the tang of the cream cheese.
- Salt: Just a pinch balances the sweetness and makes all the flavors pop.
See recipe card for exact quantities.
Variations and Substitutions
This frosting is a blank canvas, so flavor it however you like.
- Make it chocolate: Add a few tablespoons of cocoa powder for a light chocolate version, or try our chocolate cream cheese frosting.
- Add citrus: Beat in a teaspoon of lemon or orange zest for a bright, fresh twist.
- Try other extracts: Swap the vanilla for almond, peppermint, or maple extract.
- Make it sweeter: Add a little more powdered sugar if you prefer a sweeter frosting.
- Fold in berries: Swirl in a spoonful of fruit jam or freeze dried berry powder for color and flavor.
How to Make Whipped Cream Cheese Frosting
- In the bowl of a stand mixer with the paddle attachment, whip the softened cream cheese until completely smooth.
- Add the sifted powdered sugar a little at a time until fully mixed in, then add the salt, scraping down the sides of the bowl.
- Beat until the mixture is smooth and creamy with no lumps, scraping the bowl as needed.
- Switch to the whisk attachment and, with the mixer on low, very slowly stream in the cold heavy cream followed by the vanilla. Turn to medium and whip just until stiff peaks form, being careful not to over mix.
Recipe Tips & Tricks
- Soften the cream cheese. Room temperature cream cheese whips smooth, while cold cream cheese leaves lumps in the frosting.
- Use cold heavy cream. Cold cream whips up higher and faster for the lightest, fluffiest frosting.
- Sift the powdered sugar. Sifting prevents lumps so the frosting stays silky smooth.
- Do not over whip. Stop as soon as stiff peaks form. Over mixing can make the frosting look curdled or grainy.
- Stream the cream slowly. Adding the cream gradually with the mixer running helps it incorporate evenly for a stable frosting.
- Chill to firm up. If the frosting feels soft, pop it in the fridge for 15 minutes before piping.
Serving Ideas and Suggestions
This Whipped Cream Cheese Frosting is endlessly useful. Pipe it onto cupcakes, spread it between cake layers, or swirl it over a sheet cake. It is gorgeous on our strawberry earthquake cake and pairs beautifully with carrot, red velvet, and chocolate cakes.
Because it is light and not too sweet, it is also wonderful dolloped over fresh berries, spooned onto waffles or pancakes, or used as a fruit dip. It turns a simple bowl of strawberries into a special dessert.
Use it anywhere you want a tangy, fluffy topping that holds its shape. Top a slice of angel food cake with a swirl for an easy, elegant treat.
Whipped Cream Cheese Frosting FAQs
Yes. Because it contains cream cheese and heavy cream, Whipped Cream Cheese Frosting should be kept refrigerated. Store frosted desserts in the fridge and let them sit a few minutes at room temperature before serving.
Absolutely. The cream cheese stabilizes the whipped cream so this frosting holds stiff peaks and pipes into swirls that keep their shape for hours, unlike plain whipped cream.
You can make Whipped Cream Cheese Frosting up to two days ahead and store it covered in the fridge. Give it a quick re whip by hand if it softens before piping.
Runny frosting usually means the cream cheese was too warm or it was under whipped. Use softened but not melted cream cheese, cold cream, and whip until stiff peaks form.
You can freeze Whipped Cream Cheese Frosting in an airtight container for up to a month. Thaw it in the fridge and gently re whip before using, though fresh gives the best texture.
This recipe makes enough Whipped Cream Cheese Frosting to generously frost about 24 cupcakes or fill and frost a two layer 8 inch cake.
Need a frosting for your next bake? Try our rich chocolate cream cheese frosting next.
The Best Whipped Cream Cheese Frosting
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar sifted
- 1/8 teaspoon salt
- 2 cups heavy whipping cream
- 1 tablespoon vanilla extract
Instructions
- In the body of a stand mixer with the paddle attachment, whip the cream cheese until smooth.8 ounces cream cheese
- Add the sifted powdered sugar a little at a time until fully mixed in, scrape down the sides.1 cup powdered sugar
- Add the salt.1/8 teaspoon salt
- Replace the paddle attachment with the whisk attachment.
- With the mixer at slow speed, very slowly stream in the heavy whipping cream followed by the vanilla.2 cups heavy whipping cream, 1 tablespoon vanilla extract
- Once all of the whipping cream is added, turn the mixer to medium speed and whip until stiff peaks form. Do not over mix or it will look curdled. Serve immediately.
Notes
- Let the cream cheese soften at room temperature to prevent clumping.
- Stream in that heavy whipping cream real slow on low speed, or you’ll splash the kitchen.
- Stop at stiff peaks. Overmixing can make it look like curdled soup. Yikes!
- Chill your mixing bowl first for to get those stiff peaks faster!
- Use a rubber spatula to get every bit from the bottom of the bowl and make sure no frosting left behind!
Nutrition
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