Cream Cheese Whipped Cream Frosting
Cream cheese whipped cream frosting is perfect if you are not a huge fan of super sweet frosting. This recipe contains only four ingredients and takes just a few minutes to make! The frosting recipe has a slight tang from the cream cheese and great vanilla flavor.
Ingredients for Cream Cheese Whipped Cream Frosting
- Cream cheese – Cold, cubed full-fat cream cheese.
- Powdered sugar – Confectioner’s sugar/icing sugar.
- Vanilla extract – Use either pure vanilla extract or vanilla bean paste.
- Heavy cream – Cold heavy cream or heavy whipping cream.
Tools & Supplies for Making Cream Cheese Whipped Cream Frosting
How to Make Cream Cheese Whipped Cream Frosting
- Whip the cream cheese: Cream the cold cream cheese for a few minutes until it is smooth and creamy with an electric hand mixer or stand mixer fitted with a paddle attachment.
- Add the ingredients: Add the powdered sugar and vanilla extract and mix until well combined and smooth.
- Drizzle in the heavy cream: If you are using a stand mixer, switch to a whisk attachment. While mixing on medium-low speed, slowly drizzle the heavy cream into the cream cheese mixture.
- Whip the frosting: Once all the cream is added, turn the mixer to medium-high speed and whip until medium-stiff peaks form.
Recipe Tips
- Chill the mixing bowl or stand mixer bowl before making the frosting.
- Be careful not to over whip the frosting. Once it reaches medium-stiff to stiff peaks, stop whipping the frosting so it does not break or become butter.
- You can adjust the powdered sugar to suit your taste. Add up to 1 cup of powdered sugar without adjusting any other ingredients.
- Spread or pipe the frosting the day you make it. I don’t recommend making this frosting ahead of time.
Frequently Asked Questions
How should I store the frosting?
- Use the frosting the same day you make it. Whipped cream cheese frosting does not store well for use at a later time.
- Once the frosting is piped or spread, store it in an airtight container in the fridge for up to 3 days. The cream cheese helps to stabilize the whipped cream, so it should maintain it’s shape and not wilt.
Can I color this frosting?
- Yes! I recommend using gel food coloring for the most pigmented color. I recommend sticking with lighter colors. Do not use liquid food coloring as it can change the consistency of the frosting.
Why is the cream cheese cold and not room temperature?
- Keeping everything cold helps the frosting whip up well. Use cold cream cheese, cold heavy cream, and you can also chill your bowl before making the frosting.
Can I use this frosting for cakes and cupcakes?
- Yes! This cream cheese whipped cream has a relatively thick texture, so you can use it to fill and frost cake layers or fill a piping bag and use it for cupcakes.
Other Frosting Recipes You Will Love
- Cream cheese frosting
- Cinnamon cream cheese frosting
- Vanilla whipped cream frosting
- Stabilized whipped cream frosting
- Chocolate whipped cream frosting
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Cream Cheese Whipped Cream Frosting
Yield: 4 cups
Cream cheese whipped cream frosting is perfect if you are not a huge fan of super sweet frosting. This recipe contains only four ingredients and takes just a few minutes to make! The frosting recipe has a slight tang from the cream cheese and great vanilla flavor.
Equipment
Ingredients
- 8 oz (227 g) cream cheese cold and cubed
- ½ cup (60 g) powdered sugar
- 2 tsp (8 g) vanilla extract
- 2 cups (476 g) heavy cream cold
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, whip the cold, cubed cream cheese for a few minutes until it is smooth and creamy.
- Add the powdered sugar and vanilla extract and mix on low speed until well combined and smooth. Scrape the sides and bottom of the bowl to ensure all the ingredients are well mixed.
- If you are using a stand mixer, switch from a paddle attachment to a whisk attachment. Turn the mixer to medium-low speed and slowly pour in the heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
- Turn the speed to medium-high and whip the frosting until medium-stiff to stiff peaks form. Do not over whip the frosting. Use the frosting immediately after making for the best results.
Notes
- Use the cream cheese whipped cream frosting immediately after making. Once frosted onto a cake or cupcakes, store it in an airtight container in the refrigerator for up to 3 days. Serve chilled.
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Please leave a comment with a star rating to let me know how you enjoyed the recipe!
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Delicious!! I topped my Tres Leche Cake with this frosting. S total hit!!! Thank you
That sounds absolutely DELICIOUS! I need a piece!
Will remaining freeze?
Hi Chelsea! This recipe does not storage well in the refrigerator or the freezer. Once it’s frosted onto cakes, cupcakes or whatever you are frosting, it will stay in the fridge for a few days – but unfortunately, you can’t save it to use later.
I made this for my husband’s birthday cake and it turned out amazing! I want to make it again for my birthday and was wondering if I could substitute honey for the sugar or if that would cause it to not whip up properly?
Hi Callie! So glad you enjoyed this recipe! It’s such an easy and delicious frosting. I haven’t tested it out with honey, so I can’t say for sure how it would turn out. If you give it a try, please let me know!
How do
You get rid of the cheese cheese bumps ?
Hi Shay! The key to getting the cream cheese to be super smooth is just to continue to whip it, scraping the bottom and sides occasionally to ensure all the cream cheese on the sides of the bowl is well incorporated. Another key part is to be sure you are adding the heavy cream in slowly so it slowly incorporates into the cream cheese. Adding the heavy cream too quickly can create chunks of cream cheese.
I just made this for my husband’s birthday cake and OMGee it is so good. I actually made it chocolate by adding in some cocoa powder also. I love that it is not super sweet. I think this is going to become my frosting for all my cakes now. Can’t wait to try just the vanilla one and maybe try some other flavors, like strawberry or a cherry.
Hi Sandra! Oooooh! Chocolate version sounds amazing! I love the idea of making different flavors! Thank you for the inspiration!
Hello. Can I add some lemon juice to this?
Hi! I haven’t tested that specifically, so I can’t say for sure how that would work. I would just be concerned that the acid from the lemon juice would curdle the cream.
I bet some lemon zest would be great! Quick easy yummy recipe! Perfect for a strawberry cake
Ooooh yes! That sounds delicious! Glad you enjoyed the recipe!
Worked out amazing! First time I ever made stabilized cream frosting that’s actually thick! Usually when I use gelatin to stabilize it there’s always small chunks of jelly in it due to the cold heavy cream making it become jello. But this came out smooth, creamy, thick, and of course…. worked! I highly recommend this recipe! 1000/10!
So glad you enjoyed this recipe! I love how thick and fluffy the whipped cream gets!
How many cupcakes would this be able to frost? Can’t wait to try it! ☺️
It really depends on how much frosting you are applying to each cupcake. But I would say 2-3 dozen is a safe estimate!
How much frosting does this make? I’m making a 3 layer cake. Thanks!
It should be enough to fill and cover a 7 or 8 inch 3 layer cake with a little extra for piping!
This recipe is very light and fluffy, pipes beautifully, and is not too sweet! ♥️
I’m so thrilled to hear you enjoyed the recipe! Thanks for trying and sharing!