The best frosting ever this whipped cream cheese frosting is made by whipping heavy cream into a sugar and cream cheese base. Like whipped cream but better this frosting recipe will become a new favorite, trust me! Step-by-step photos show you how to make this tasty treat!
I've been making this frosting and versions of it for years. The first time you saw it on my blog was on these Strawberry Chocolate Cupcakes in 2014, in that recipe, I fold strawberries into the cream cheese whipped frosting, it was magical.
I most recently wanted to use this frosting recipe for my Banoffee Pie Cupcakes. Whipped cream cheese frosting is not an overly sweet frosting, it's not like traditional cream cheese frosting or buttercream. The flavor and texture are much more like a thicker version of whipped cream, the consistency is perfect.
I dare you not to love this frosting!
The only thing to keep in mind is that this is a cream-based frosting so it will not hold up well in a warm environment! I highly advise keeping whatever you use this on in the fridge until you are ready to serve.
Also, I have tried making this in a large bowl with a handheld mixture and I do not have success, I always have success when I use my electric stand mixer though. So I highly recommend only using an electric stand mixer fitted with a whisk attachment.
This frosting recipe would be perfect on cake or cupcakes or in layer cakes
Let's get to the recipe.
- Full Fat Cream Cheese. It is crucial that your cream cheese is completely softened to room temperature. If your cream cheese is not softened then it will create small lumps and that is the worst, you will not end up with a smooth creamy frosting. Make sure to use full fat!
- Granulated/ Caster Sugar. Some recipes will call for confectioners sugar but I find delicious results with granulated and granulated sugar does not make a huge mess like powdered sugar!
- Pure Vanilla Extract. Use the real stuff, trust me!
- Heavy Whipping Cream. Make sure you buy heavy whipping cream or double cream not just whipping cream. And make sure it is chilled and kept in the fridge until just before you are going to use it otherwise your cream will not whip properly.
You could add some lemon extract for a lemon-flavored cream cheese frosting.
If you find yourself with excess heavy whipping cream check out my whipped cream cake.
Since I am based in California generally my kitchen is warmer so I will often place my mixing bowl in the freezer for 5-10 minutes before making the frosting so that its nice and cold and the cream whips properly.
In the bowl of an electric mixer with whisk attachment whisk the cream cheese, vanilla, and granulated sugar for 3 minutes.
Make sure to scrape down the bowl once or twice to ensure everything is being evenly incorporated. If your cream cheese was not completely softened to room temperature then you will get lumps of cream cheese here, not what you want!
While the mixer is still on medium-high speed very slowly pour/stream in the heavy cream directly into the cream cheese mixture. Do not pour it all in at once.
Once all of the cream is added make sure to scrape the bowl down with a rubber spatula to make sure there are no cream cheese bits stuck to the bottom of the bowl and not incorporating into the whipped cream.
Whip for another couple of minutes after the cream has been added until you get a thick whipped cream texture do not over mix. You want stiff peaks!
The frosting is so light and fluffy, you will want to swim in it!! LOL
Use the frosting right away, store leftovers in the refrigerator. I find that if you frost a cupcake the whipped cream cheese frosting will sit fine on the cupcake overnight in the fridge but if you leave the frosting in the bowl it will deflate. So I highly recommend using this right away.
I like to add it to a piping bag with a large round tip.
I prefer the whipped cream frosting with the full two cups of heavy whipping cream but if you prefer a thicker frosting less whipped cream-like feel free to reduce the heavy cream down to 1 ½ cups. If you want defined piping for a cupcake or cake recipe then I would use 1 ½-1 ¾ cups of cream. If you wanted to dye the frosting I would suggest using gel food colors, be careful they are very potent.
In my banoffee cupcake recipe as you can see the frosting is just piped on in a basic pattern, this was a 2 cups of cream frosting. This frosting would also be perfect on top of carrot cake cupcakes.
More frosting recipes
This brown butter cream cheese frosting is scrumptious.
Chocolate Swiss meringue buttercream is so delicious and not as sweet as American Buttercream.
One of the most popular recipes on my website is this coffee buttercream frosting recipe.
★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!Print
- 8oz Cream Cheese completely softened to room temperature
- 100 grams (½ Cup) Granulated/ Caster Sugar
- 2 Teaspoons Pure Vanilla Extract
- 16oz (2 Cups) Heavy Whipping Cream
- In the bowl of an electric mixer with whisk attachment whisk the cream cheese, vanilla, and granulated sugar for 3 minutes. Make sure to scrape down the bowl once or twice to ensure everything is being evenly incorporated.
- While the mixer is still on medium-high speed very slowly pour/stream in the heavy cream. Whip for another couple of minutes after the cream has been added until you get a thick whipped cream texture do not over mix. You want stiff peaks. Use the frosting right away, store leftovers in the fridge.
I prefer the frosting with the full two cups of heavy whipping cream but if you prefer a thicker frosting less whipped cream-like feel free to reduce the heavy cream down to 1 ½ cups.
- Prep Time: 15
- Category: Dessert
- Method: Mix
- Cuisine: American
Keywords: cream cheese whipped cream frosting, stabilized whipped cream, cream cheese frosting, whipped cream with cream cheese