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If you’re a frosting fanatic, like me, then let’s dive into my Whipped Cream Cream Cheese Frosting! This stuff is like a cloud of yumminess you can slather on anything!
Imagine creamy cream cheese and fluffy whipped cream teaming up to make the best frosting ever. That’s Whipped Cream Cream Cheese Frosting.
This wonderful frosting is light, dreamy, and has just the right tang of cream cheese to keep it from being overly sweet.
Get the kids involved. Making frosting is one of Lily’s absolute favorite things to do. In fact, I can’t make it without her being right there, every time.
For me, that’s what the kitchen is all about. I want to make memories for as long as I can and recipes like this one are the perfect opportunity for it.
This frosting is great for slapping on a layer cake, red velvet cupcakes, or even just eating with a spoon when no one’s looking.
It’s a simple recipe that comes together in minutes, and it’ll make you the frosting hero of any party. Cuz you know, frosting makes the cake!!
Grab your mixing bowl, and let’s whip up some magic—your cakes are about to get a fluffy frosting upgrade with this Whipped Cream Cream Cheese Frosting!
Some of our other favorite FROSTING RECIPES we have on our site include: Easy Fluffy Coconut Frosting Recipe, The Best Fluffy Buttercream Frosting Recipe, and Malted Chocolate Buttercream Frosting Recipe.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE WHIPPED CREAM CREAM CHEESE FROSTING:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- IS THIS FROSTING STABILIZED?
- CAN THIS BE MADE AHEAD?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Whipped Cream Cream Cheese Frosting
WHY THIS RECIPE WORKS:
- Light and Fluffy – Heavy whipping cream makes it airy, not heavy like traditional cream cheese frosting.
- Super Quick – Ready in 5 minutes—faster than you can say “frosted cake” three times!
- Perfect Balance – That cream cheese tang mixes with sweet whipped cream for a taste testers’ dream.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Cream cheese
- Powdered sugar
- Salt
- Heavy whipping cream
- Vanilla extract
HOW TO MAKE WHIPPED CREAM CREAM CHEESE FROSTING:
- In the body of a stand mixer with the paddle attachment, whip the cream cheese until smooth.
- Add the sifted powdered sugar a little at a time until fully mixed in, scrape down the sides.
- Add the 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.
- 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.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
IS THIS FROSTING STABILIZED?
Yep! The cream cheese acts like a secret superhero to keep this whipped cream frosting stable.
One of those little tricks of the trade.
It holds up great on cakes without turning into runny frosting soup—perfect for a hot day!
CAN THIS BE MADE AHEAD?
You bet! Whip it up, pop it in an airtight container, and chill it in the fridge for up to 2 days.
You may need to warm it up a bit before using it.
Just let it sit on the counter for 30 minutes or so.
Give it a quick stir with a rubber spatula—it’s a great way to prep for happy baking!
ANY ADDITIONS?
Want to fancy up your Whipped Cream Frosting? Try these fun mix-ins or toppings:
- A sprinkle of cinnamon for a cozy vibe
- Chocolate chips for a chocolate cake twist
- A tiny bit of vanilla bean paste for speckled beauty
- Crushed cookies for some crunch
- A pinch of salt for extra flavor pop
- Fresh berries on top—hello, angel food cake!
- A swirl of caramel sauce—yum!
- Sprinkles for birthday cake flair
- Lemon zest for a zingy kick
- A dollop of ice cream on the side (why not?)
ANY SUBSTITUTIONS?
You better believe it. I’ve always got a few ideas for you. Be sure to let me know how it goes!
- Swap vanilla extract with almond extract for a nutty twist.
- Try full fat cream cheese with a low-fat version if you’re watching calories.
- Use confectioners’ sugar instead of powdered sugar (same thing, different name!).
- Replace heavy cream with cold heavy cream from the fridge—works just as well!
HOW TO STORE:
Refrigerator
Scoop leftover frosting into an airtight container and keep it in the fridge for up to 5 days.
It’ll stay creamy—perfect for sneaking a spoonful when you need a pick-me-up!
Freezer
Plop it in a freezer-safe container or bag for up to a month.
Thaw it in the fridge overnight, then whip it back to life with your electric mixer—good as new!
DANA’S TIPS AND TRICKS:
- Room Temp Cheese – Let your cream cheese soften at room temperature, or it’ll clump like my dance moves!
- Slow Pour – Stream in that heavy whipping cream real slow on low speed, or you’ll splash the kitchen (been there!).
- Stiff Peaks Watch – Stop at stiff peaks—overmix, and it’ll look like curdled soup. Yikes!
- Cold Bowl Trick – Chill your mixing bowl first for faster whipping—trust me, it’s the only way!
- Scrape It – Use a rubber spatula to get every bit from the bottom of the bowl—no frosting left behind!
- Taste Test – Sneak a lick to check the tang—it’s your duty as the frosting boss!
There you go! Whipped Cream Cream Cheese Frosting that’s fluffy, creamy, and oh-so-fun!
It’s the perfect frosting for any cake or cupcake, and it’s so easy you’ll be laughing while you whip it up.
Spread it, pipe it, or just eat it—however you enjoy it, this delicious frosting is a keeper!
If you like this recipe, you might also like:
Whipped Cream 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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