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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!
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Stabilized Whipped Cream frosting for Cake Decorating
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. 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 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.
- Cold heavy whipping cream -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 until it’s smooth. 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 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.
Tip From Dorothy
Expert Tips
- 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.
- Make sure it’s mixed enough – but don’t OVER mix or it’ll turn into butter.
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!
FAQs
For this recipe, you definitely want to use heavy whipping cream. Lighter creams or half and half won’t work as well.
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.
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.
Whipped Cream Frosting
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 Video
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
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!
Favorite Frostings
Last Updated on October 12, 2023
Does this frosting color well with gel food colorings for decorating?
Yes I recommend gel since it won’t water it down like regular food coloring.
I just made this for my daughter’s birthday cake. Everyone loved it, it was light and not overly sweet.
If you’re wanting to get creative with decorating though, I would recommend a different type of frosting because it doesn’t hold up very well if you try to pipe it. But for a basic frosting for a rustic looking cake, this is a knock out.
This is the BEST frosting I have ever made!
I would like to do a 3 layer 10″ cake do i need to double the ingredients? and will this frosting be okay in between the layers?
It will be fine in the layers – and yes I’d double just to be sure!
I made this frosting recently and added finely chopped fresh strawberries to frost a strawberry cake and OMG it was amazing! It got raves from everyone at the party. I even heard people asking what bakery it was from! I am going to try it next on a coconut cake and add coconut extract instead of vanilla and use fresh coconut.
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