Dorothy Kern
This is the BEST Whipped Cream Frosting recipe for frosting desserts. It’s easy to make and it’s more stable than regular whipped cream, so it’s perfect if you need to frost cupcakes or cakes in advance.
I’ve been making this for strawberry shortcake cakes for years but I also love it on all desserts. This will be your new favorite frosting recipe!
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. 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.
Table of Contents
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. I’m so excited to show you how to make frosting with heavy whipping cream – it’s seriously the best! Here’s what you need to make it:
- Softened cream cheese
- Powdered sugar
- Vanilla extract
- Cold heavy whipping cream
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.
I’ve tested this recipe with granulated sugar and powdered sugar and I prefer the powdered sugar. I often save unused frosting in the refrigerator and it seems to hold up better when I make it with powdered sugar. If you only have granulated sugar, you can use it but the leftovers may not keep as well.
Unlike the cream cheese, you want your heavy cream to be very cold when you make this frosting. Cold whipped cream is easier and quicker to whip into a light and fluffy state.
How to Make Whipped Cream Frosting
You can use a handheld mixer or a stand mixer fitted with the whisk attachment for this recipe.
- 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 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 I use half and half or light cream instead of heavy whipping cream?
For this recipe, you definitely want to use heavy whipping cream. Lighter creams or half and half won’t work as well.
How long does whipped cream frosting last?
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 two days.
Can I pipe this frosting?
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.
Once you know how to make whipped cream frosting, you’ll want to use it again and again for all of your favorite desserts. It’s so creamy and pretty much goes with anything! When I want a stabilized whipped cream it’s the recipe I turn to – I hope you love it, too!
Ways to use this frosting recipe
- Yellow Cake and Cupcakes
- Strawberry Shortcake Cake Roll
- Chocolate Cake
- Strawberry Shortcake Cupcakes
- Red Velvet Cupcakes
Have you made this recipe?
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Whipped Cream Frosting
Ingredients
- 8 ounces cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups 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 Video
Recipe Notes
Nutrition Information
Nutritional information not guaranteed to be accurate
Whipped Cream Frosting is a great stable whipped cream for decorating cakes and cupcakes. This easy recipe is made with cream cheese, powdered sugar and heavy whipping cream and is one of the best frostings ever!
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 16, 2020
This is the best frosting ever! So easy to make, taste delicious not sweet at all, and goes on smoothly! Absolutely love this!
Love this! So easy and delicious. Wondering if I can freeze the frosting?
I don’t think freezing this one is a good idea – it will separate.
If I use this to icing cupcakes, how long will it hold it’s shape if refrigerated ? For example, I’m making cupcakes for a friend on Friday for a Sunday party. Will they be ok on Sunday?
They should be okay if you make it Saturday and keep them chilled but don’t make it more than a day in advance.
Hi!
I was planning on making this for a cake soon. It’s a 9 inch 3 layer cake. How big of a cake does this frost?
Would I need to double it?
Thanks
Yes for that size cake I would double the frosting.
These were really good. Very light but stable and easy to pipe on cupcakes. May add a little more powder sugar next time. Great.
This is dangerous. I would be eating it by the spoonful, ha.