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Fluffy, light, and airy: this is the BEST Whipped Cream Frosting recipe for cupcakes or cakes. It’s easy to make and it’s more stable than regular whipped cream, so it’s perfect if you need to frost in advance – no weeping or collapsing. This will be your new favorite frosting recipe!
What is Stabilized Whipped Cream Frosting?
I love whipped cream, but using it as a frosting isn’t always my favorite way to use it. If you’ve ever used it to decorate cakes and cupcakes you might have noticed that it doesn’t hold well for very long. It’s great if you plan to serve a dessert right away, but if you want to frost them ahead of time it’s not always the best choice. It tends to break down and weep, which means it releases moisture. So not good.
The good news is that you can have that fresh whipped cream flavor in a frosting AND make it so it’s stable and holds its shape on cakes and cupcakes. You just need to know the secret and I think you’re going to love it! This whipped cream frosting is my favorite frosting recipe to use when I want a light and creamy frosting – the taste and texture is amazing. I’ve been making this for strawberry shortcake cakes for years but I also love it on all desserts.
Sturdy Whipped Cream Frosting Ingredients
For this recipe we’re basically making a cream cheese whipped cream. It works perfectly every time and it’s great if you need to make a whipped cream icing ahead of time because it holds up.
- Softened cream cheese – The cream cheese is the secret for making stable whipped cream frosting. If you leave it out, you’re basically making whipped cream. Adding it in thickens the frosting and gives it structure. Be sure to let it soften before you use it. Just leave it out at room temperature for 20 to 30 minutes before you make the frosting. It will be much easier to mix if it’s soft.
- Powdered sugar – I’ve tested this recipe with granulated sugar but powdered sugar works better. The cornstarch in the powdered sugar adds stabilization, making it the preferred ingredient.
- Heavy Whipping Cream is required, not just whipping cream. Heavy whipping cream has 36% fat content which is required for the whipped icing to set up – the extra fat is needed for structure.
- Unlike the cream cheese, you want your heavy cream to be very cold when you make this frosting. Cold heavy cream is easier and quicker to whip into a light and fluffy state.
Click to see the recipe card below for full ingredients & instructions. See below the recipe card for even more information: process shots, variations, FAQ and more.
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Storage and Make Ahead
- If you aren’t planning to use the frosting right away store it in an airtight container. It will keep well in the refrigerator for up to 48 hours. I do not recommend freezing this frosting.
- There is a maximum of 2 hours for display at room temperature for food safety and structural integrity.
Cream Cheese vs Other Stabilizers
I find that cream cheese is the best stabilizer for whipped cream frosting because it is still light and fluffy and tastes like whipped cream with a closer texture to buttercream.
Don’t want to use cream cheese? Use my homemade whipped cream recipe and add 2 tablespoons of cornstarch. This will be stable, but be more like actual whipped cream and less like a frosting.
For a flavor variation instead of cream cheese, make regular whipped cream and add a box of instant pudding mix. This will also create a stable whipped cream icing but it won’t be as light and fluffy as my recipe with cream cheese.
Variations for Flavor
- Instead of (or in addition to) vanilla extract, add 1/4-1/2 teaspoon almond extract or coconut extract (or any flavor).
- Add the zest of a lime, lemon, or orange for citrus frosting.
- To make chocolate whipped cream frosting, add 2 tablespoons unsweetened cocoa powder with the powdered sugar.
Expert Tips
- Only use heavy whipping cream and make sure it’s COLD when you start.
- Chill your bowl and beaters for whipped cream for at least 15 minutes to beat up faster.
- Cream cheese needs to be ROOM TEMPERATURE to avoid lumps.
- Cream cheese acts as a fat anchor to prevent air bubbles in the cream from collapsing. However, due to the extra fat, it will turn into sweetened butter faster than normal whipped cream. Do not over mix!
- If your frosting starts to look grainy (be over mixed), add a tablespoon of heavy whipping cream and fold by hand to try to save the mixture.
- You can use a hand mixer or a stand mixer on medium speed. It will take less time with a stand mixer.
- This recipe is thinner and less sweet than buttercream, without the sweetness of regular cream cheese frosting.
- You can easily pipe this frosting but it’s not good for intricate details. This would be better for a 1M tip to make rosettes or whirls.
Whipped Cream Frosting Recipe
Recipe Video
Ingredients
- 8 ounces (226g) cream cheese softened
- 1 cup (113g) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (474ml) heavy whipping cream cold
Instructions
- Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).
- While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It’ll resemble whipped cream but be thicker.
- Frost as desired.
- Store in refrigerator for up to 2 days in an airtight container.
Recipe Notes
- Only use heavy whipping cream and make sure it’s COLD when you start.
- Chill your bowl and beaters for whipped cream to beat up faster.
- Cream cheese needs to be ROOM TEMPERATURE to avoid lumps.
- You can use powdered sugar or granulated sugar.
Recipe Nutrition
FAQs
For this recipe, you definitely want to use heavy whipping cream with at least 36% fat content. Lighter creams or half and half won’t work as well.
Yes, it’s perfect for piping! Sometimes I go for a rustic look and dollop and spread it on cupcakes and cakes, but it’s great if you want to pipe it because it’s thick and sturdy.
If your whipped cream becomes chunky that means it’s probably over-mixed. Cream turns into butter when it is whipped past the whipped cream stage. It’s not easy to save when this happens but you can try slowly drizzling heavy whipping cream into the mixer while mixing and seeing if that helps.
This stabilized whipped cream frosting will hold its shape on a cake for up to 48 hours when stored in the refrigerator. For outdoor events or summer parties, it can safely sit at room temperature for up to 2 hours. Beyond that, the dairy will begin to soften, and for safety reasons, it should be moved back to a cool environment.
If whipped cream frosting is grainy, it means it was over mixed. Add a tablespoon of cold heavy whipping cream and fold by hand to try to save it. Over time, any whipped cream will get weepy. This will last 2 days in the refrigerator.
How to Make Whipped Cream Frosting step-by-step
You can use a handheld mixer or a stand mixer fitted with the whisk attachment for this recipe.
- Beat the cream cheese until it’s smooth in a large mixing bowl. Add powdered sugar and vanilla.
- Beat the cream cheese, powdered sugar, and vanilla together until the mixture is smooth and thick.
- Adjust the speed to medium-high and slowly add the heavy cream. Whip the mixture for a few minutes. It will form soft peaks – keep mixing until it holds stiff peaks. You can test it by lifting the whisk (or beaters). The frosting should lift up and hold its shape without collapsing back into itself.
- The frosting will look like regular whipped cream except with a thicker consistency.
Can you use food coloring in it?
Yes but I would recommend gel food coloring so there isn’t a lot of excess water – too much and it’ll deflate.
Hello!
I followed your recipe very carefully and the result was a throw-away mess.
It didn’t reach the stiff peak stage; in fact, it didn’t even reach the soft peak stage before it became a watery mixture.
I decorate my Black Forest Cherry cake with whipped cream, and am always searching for a more stable form of whipped cream.
I returned to my earlier recipe of adding 1 teaspoon of meringue powder to 2 cups of heavy cream, which is more stable than whipping cream on its own.
Have you any idea as to why your recipe didn’t work for me?
Thanks in advance.
Jacquelyn Scholtz 😀
Can you let me know what kind of cream cheese you used? Was it full fat block cream cheese? That can make a difference. Also be sure to use heavy whipping cream, scrape the bowl during mixing to make sure the cream cheese is incorporated, and whip until stiff peaks form.
The best way to stabilize whipped cream is with Agar-Agar Powder. It will not get watery or weepy for 3 weeks in the fridge, and is great to use in fruit salads.
Can I add cocoa powder to this?
Yes – about 2-3 tablespoons probably (I haven’t tried it, that’s me guessing, but I know it should work just fine).
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