Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting is really EASY to make with a light and fluffy texture, made with only four simple ingredients and ready in under 10 minutes!

This is the perfect match to any indulgent dessert, like my Chocolate Coffee Cake, or Gingerbread Cupcakes. For another version of this, check out this Easy Mascarpone Frosting! 

This is the perfect frosting to make for almost any occasion, and the flavor reminds me of cheesecake (but lighter). It’s really light, but also has a good amount of sweetness, without being overly sweet.

If you have a really indulgent cake, layer cakes, or cupcake recipe, this is the perfect match. It lightens up these desserts and prevents them from being too heavy. Because this is whipped cream based, this frosting (or cake using it) MUST be refrigerated.

You can adjust the flavor of this frosting recipe by adding more vanilla, or try almond extract and spices like cinnamon or pumpkin pie spice. This works great for creating layer cakes, particularly chocolate or red velvet cakes. It’s also perfect for piping decoratively, topping ice cream, or alongside fresh fruit! 

Ingredients You’ll Need

Heavy Whipping Cream. Heavy cream is the key ingredient to making any whipped cream frosting incredibly light and fluffy. I recommend using full-fat heavy whipping cream for the best texture. 

You’re essentially making whipped cream, and combining the sugar and cream cheese for richness, flavor and sweetness. 

Cream Cheese. Cream cheese adds some indulgence to the frosting, and a richer creamy texture. You can swap this out for mascarpone cheese, too.   

Powdered Sugar. Powdered sugar adds sweetness, without making this an overly-sweet frosting. 

This is also called confectioner’s sugar. 

Vanilla Extract. A teaspoon vanilla extract adds flavor to the frosting. You can also add some almond or peppermint flavor, depending on the type of cake you’re frosting. 

How to Make Whipped Cream Cream Cheese Frosting

1. In a stand mixer (or large mixing bowl using an electric mixer), cream cream cheese, powdered sugar, and vanilla on low speed. Slowly increase the speed to medium, until completely combined. Be careful not to over-mix at this step. 
2. Use the whisk attachment on the stand mixer (or just regular beaters if you’re using an electric hand mixer). On medium-high speed, very slowly add the cream down the side of the mixing bowl. The whisk will incorporate it into the cream cheese mixture. Make sure the heavy cream is cold. 
3. After the cream is completely added, set the mixer on high speed for about 2-3 minutes. Once the frosting forms stiff peaks, turn the mixer off. A trick to help this work better is to use a cold bowl. 
4. Store the frosting in the refrigerator until ready to use. 

Storage

Store frosting in an airtight container in the refrigerator for 2-3 days. This frosting must be refrigerated because it is heavily dairy-based. 

Freeze for 2-3 months. Defrost in the refrigerator the day before you need to use it. 

Frosted Cake Recipes to Try

• Chocolate Coffee Cake
• Chocolate Carrot Cake
• Gluten Free Carrot Cake

Frequently Asked Questions

Cooking Tips

• Make sure you start with cold heavy whipping cream. If your cream is room temperature, it won’t whip properly and you’ll end up with runny frosting. Plus you don’t want to leave cream out of the refrigerator for too long!
• There is heavy cream, and light or regular whipping cream. The heavy whipping cream will form a thicker whipped cream due to the higher milk fat. I recommend the heavy cream. Heavy cream and heavy whipping cream are the same thing.  
• I use softened (or slightly cooler) cream cheese, because it’s easier to work with in the electric stand mixer. I’ve also done this with cold cream cheese, but it might need to be mixed for a little longer when incorporating with the sugar. 
• I use full fat cream cheese but Neufchatel cheese would also work. 
• Add a small amount of gel food coloring or liquid food coloring when you add the heavy cream to change colors for different holidays and events.
• A stand mixer is the easiest way to make this, but you can also use an electric hand mixer. Either with the regular beaters, or with a whisk attachment. Technically, an old fashioned whisk would do the job, but it would take a lot of work to get stiff frosting!
• If your frosting is too sweet, add a pinch of salt to balance the flavor. You only need a small pinch of salt, don’t add too much!
• Add a small amount of lemon juice and a teaspoon of lemon zest for a whipped lemon cream cheese frosting. 

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

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