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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!
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 – 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 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 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.
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.
- 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.
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 January 19, 2024
This was delicious and worked so well! I added strawberries and make a filled angel food cake for my granddaughters birthday. Yums all around!
I’m using this recipe and it didn’t thicken up, but it curdled and got all chunky and runny…… what am I doing wrong! 😣
Did you mix your cream cheese with sugar thoroughly first? Did you use heavy whipping cream? It sounds like it whipped too long (whipped cream when beaten too long turns to butter – milk/chunky)
Will this frost 24 cupcakes or should I make extra?
It should no problem, unless you do really high frosting
I see your comment for making it chocolate. Have you ever tried other flavors for this frosting? Lemon, strawberry, etc…? I’d love to hear your recommendations. I also might try experimenting. This frosting was delightful. Light and fluffy, perfect sweetness, and the slightest hint of cream cheese. YUM!!
Have you ever used color gel to tint the icing?
I haven’t but you can – just don’t use too much. It’s best to use gel based coloring so you don’t thin the frosting, but if you’re using traditional grocery store food coloring, just add a drop or 2.
Can’t wait to try it
This is a great recipe and tastes so good. However, if you’re in a warm climate, such as TX in Spring/Summer prepare to take some extra steps when working with this. I had to stick in the freezer for a few min at a time to use it on a cake, and I had to work faster as it would kind of start setting. It still held up some, but I just took precaution.
If I’m making cupcakes the night before an event do I have to refrigerate them after I frosting them?
Yes you should refrigerated them.
I used your receipt and it was spectacular. It wasn’t to sweet and you did not taste the cream cheese at all. My family and friends loved the tastes. This is diffinetly one I will be doing again. Thank you for sharing your receipt.
This frosting is wonderful! Light, fluffy, not too sweet and very easy to work. Thank you for the recipe.
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