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cream cheese whipped cream frosting- in a metal bowl with a wire whisk on a grey surface with a white and black linen

Whipped Cream Cheese Frosting

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5 from 4 reviews

This Whipped Cream Cheese Frosting is light, creamy, and perfectly balanced—not too sweet, but full of flavor. Made with softened cream cheese, granulated sugar, vanilla extract, and chilled heavy whipping cream, it whips up in minutes into a fluffy, velvety topping. Ideal for frosting cupcakes and cakes, it holds its shape best when kept cold, making it a fresh and elegant choice.

  • Total Time: 15
  • Yield: 5 Cups 1x

Ingredients

Units Scale
  • 8oz Cream Cheese completely softened to room temperature
  • 100 grams (1/2 Cup) Granulated/ Caster Sugar
  • 2 Teaspoons Pure Vanilla Extract
  • 16oz (2 Cups) Heavy Whipping Cream

Instructions

  1. 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.
  2. 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.

Equipment

Notes

  • 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 1/2 cups. If you want defined piping for a cupcake or cake recipe then I would use 1 1/2-1 3/4 cups of cream. If you wanted to dye the frosting I would suggest using gel food colors, be careful they are very potent.

Find it online: https://confessionsofabakingqueen.com/whipped-cream-cheese-frosting/

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