This Easy Whipped Cream Cheese Frosting is light and creamy, the flavor is rich and slightly tangy from the cream cheese, and it’s just the right amount of sweet. It’s incredibly easy to make—just four simple ingredients and a few minutes of mixing, and you’ve got a dreamy, fluffy frosting ready to go. This frosting works beautifully on cakes, cupcakes, —even as a dip for fruit. Trust me, once you make it, you’ll never go back to store-bought frosting again!
Oriana’s Thoughts On The Recipe
There’s something magical about a good frosting, and let me tell you—this one is gold! It’s light, creamy, and just the right amount of sweet. I love that it’s not as sugary as a traditional buttercream, making it a perfect choice when you want a balanced frosting that won’t overpower your baked goods. It’s basically a cross between whipped cream and cream cheese frosting, and trust me, once you try it, you’ll never go back to store-bought!
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Cream cheese – The star of the show! It adds a tangy, rich flavor and helps stabilize the frosting. Use full-fat cream cheese for the best texture.
- Heavy whipping cream – This is what makes the frosting light and fluffy. Be sure to use cold heavy cream for the best results.
- Powdered sugar – Sweetens the frosting while keeping it smooth. You can adjust the amount to your preference.
- Vanilla extract – Adds a warm, comforting flavor that enhances the cream cheese and cream.
Food Allergy Swaps
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can also use full-fat coconut cream. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
Potential Recipe Challenges & Pro Tips
- Over-Whipped Cream: If your whipped cream has been over-whipped and is starting to turn grainy or even curdled, no worries. Pro Tip: Gently mix in a small amount (about 1-2 tablespoons) of unwhipped heavy cream. Use a spatula or whisk to fold it in slowly, which will help bring back some of the smooth texture.
- The Frosting Isn’t Holding Its Shape: Pro Tip: Make sure your heavy whipping cream is cold before whipping—it needs to be cold to whip up properly! Also, don’t over-whip the frosting; stop once you see stiff peaks form.
- The Frosting Looks Curdled: Pro Tip: If your cream cheese and heavy cream aren’t blending smoothly, it’s likely because the cream cheese was too cold. Let it soften slightly before mixing to create a smooth, lump-free texture.
- The Frosting Is Too Soft: Pro Tip: If your frosting seems too soft to pipe or spread, pop it in the fridge for 10–15 minutes to firm up. The chill time will help it hold its shape better!
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Soften The Cream Cheese
Add the cream cheese to a large mixer bowl and beat until smooth and creamy, then set aside.
Step 2 – Whip
Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, for 3 to 5 minutes. Add the confectioners’ sugar and vanilla and continue whipping until stiff peaks form, 2 to 4 minutes.
Step 3 – Fold
Add about 1/2 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. When mostly combined, add the remainder of the whipped cream and gently fold together until completely combined.
Extra Recipe Tips For Success
- Use full-fat cream cheese for the creamiest texture. Low-fat versions can make the frosting runnier.
- Always sift the confectioners’ sugar.
- Chill your mixing bowl and beaters before whipping the heavy cream—it helps it whip up faster!
- If you want extra stability, add a tablespoon of cornstarch or instant pudding mix to help hold the frosting’s shape longer.
- Don’t Overwhip: Stop whipping as soon as stiff peaks form. Over-whipping can lead to a grainy texture.
- Medium Peaks: Whipped cream with medium peaks is a stage in the whipping process between soft peaks and stiff peaks. At the medium peak stage, the whipped cream will be thicker and more stable than soft peaks, but it won’t be as firm as stiff peaks. It should look smooth and glossy, with a slight curl at the top of the whipped cream when you lift the beaters.
- Stiff Peaks: To test for stiff peaks, lift the beaters – the whipped cream should hold its shape without collapsing. Be careful not to overdo it; whipping too far can cause the cream to curdle.
Variations & Additions
- Chocolate Version – Add 2 tablespoons of cocoa powder for a chocolate twist!
- Citrus Zest – A little lemon or orange zest adds a fresh, bright flavor.
- Spiced Frosting – Mix in cinnamon or nutmeg for a warm, cozy flavor.
Storing and Make Ahead Instructions
Store: I recommend using the frosting immediately. If you need to store it for a little while, cover it tightly and store it in the refrigerator for up to 12 hours.
Make Ahead: Store it in the fridge for up to 12 hours, and give it a quick whip before using it to refresh the texture.
Frequently Asked Questions
Yes! Store it in the fridge for up to 12 hours, and give it a quick whip before using it to refresh the texture.
Make sure your cream cheese isn’t too warm and that you’ve whipped the heavy cream until stiff peaks form. If needed, refrigerate for 10–15 minutes before using.
Absolutely! Just add a few drops of gel food coloring and mix until combined.
Whipped cream frosting tends to lose its structure fairly quickly. For the best results, I recommend frosting your cake or cupcakes just before you plan to serve them. You can also try adding a whipped cream stabilizer to help it hold its shape longer.
More Frosting Recipes You’ll Love!
- Easy Whipped Cream Frosting (With Secret Ingredient)
- Easy Vanilla Buttercream Frosting
- Easy Chocolate Frosting
- Luscious Cream Cheese Frosting For Cinnamon Rolls (Easy)
- Easy Strawberry Frosting (4 ways)
- Browse more recipes…
Recipe Card
Easy Whipped Cream Cheese Frosting
Equipment
Ingredients
- 8 oz (one block- 225 g) full fat cream cheese
- 1 ½ cup (360 ml) heavy whipping cream, chilled
- 1 cup (120 g) powdered sugar
- 1 teaspoons (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Add the cream cheese to a large mixer bowl and beat until smooth and creamy, then set aside.
- Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, 3 to 5 minutes. Add the confectioners’ sugar and vanilla and continue whipping until stiff peaks form, about 2 – 4 minutes.
- Add about 1/2 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. When mostly combined, add the remainder of the whipped cream and gently fold together until completely combined.
- Use immediately.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can also use full-fat coconut cream. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Over-Whipped Cream: If your whipped cream has been over-whipped and is starting to turn grainy or even curdled, no worries. Pro Tip: Gently mix in a small amount (about 1-2 tablespoons) of unwhipped heavy cream. Use a spatula or whisk to fold it in slowly, which will help bring back some of the smooth texture.
- The Frosting Isn’t Holding Its Shape: Pro Tip: Make sure your heavy whipping cream is cold before whipping—it needs to be cold to whip up properly! Also, don’t over-whip the frosting; stop once you see stiff peaks form.
- The Frosting Looks Curdled: Pro Tip: If your cream cheese and heavy cream aren’t blending smoothly, it’s likely because the cream cheese was too cold. Let it soften slightly before mixing to create a smooth, lump-free texture.
- The Frosting Is Too Soft: Pro Tip: If your frosting seems too soft to pipe or spread, pop it in the fridge for 10–15 minutes to firm up. The chill time will help it hold its shape better!
- Use full-fat cream cheese for the creamiest texture. Low-fat versions can make the frosting runnier.
- Always sift the confectioners’ sugar.
- Chill your mixing bowl and beaters before whipping the heavy cream—it helps it whip up faster!
- If you want extra stability, add a tablespoon of cornstarch or instant pudding mix to help hold the frosting’s shape longer.
- Don’t Overwhip: Stop whipping as soon as stiff peaks form. Over-whipping can lead to a grainy texture.
- Medium Peaks: Whipped cream with medium peaks is a stage in the whipping process between soft peaks and stiff peaks. At the medium peak stage, the whipped cream will be thicker and more stable than soft peaks, but it won’t be as firm as stiff peaks. It should look smooth and glossy, with a slight curl at the top of the whipped cream when you lift the beaters.
- Stiff Peaks: To test for stiff peaks, lift the beaters – the whipped cream should hold its shape without collapsing. Be careful not to overdo it; whipping too far can cause the cream to curdle.
- Chocolate Version – Add 2 tablespoons of cocoa powder for a chocolate twist!
- Citrus Zest – A little lemon or orange zest adds a fresh, bright flavor.
- Spiced Frosting – Mix in cinnamon or nutmeg for a warm, cozy flavor.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
I have been looking for eggless recipes with the price of eggs and my love of baking. I’m so happy to have found to sight.
Hello Shirley! I’m so happy you found my site! 😊 With the price of eggs and your love of baking, I hope my eggless recipes help you enjoy delicious treats without any hassle. Thank you for stopping by, and I can’t wait for you to try some of the recipes—happy baking! 🧁❤️