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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!

cupcake with white frosting

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.

ingredients in whipped cream frosting with words on photo.

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.

Be sure to see the recipe card below for full ingredients & instructions!

How to Make Whipped Cream Frosting

You can use a handheld mixer or a stand mixer fitted with the whisk attachment for this recipe.

  1. Beat the cream cheese until it’s smooth. Add powdered sugar and vanilla.
  2. Beat the cream cheese, powdered sugar, and vanilla together until the mixture is smooth and thick.
  3. 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.
  4. The frosting will look like regular whipped cream except with a thicker consistency.
bowl of whipped cream frosting

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!

close up of cupcake with frosting


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.

cupcake with frosting in front and ones with sprinkles behind

Whipped Cream Frosting

4.84 from 186 votes
Making Whipped Cream Frosting for a stable whipped cream – this easy frosting recipe is perfect for cakes, cupcakes, no bake desserts or even just to top fruit!
Prep Time 20 minutes
Total Time 20 minutes
Yield 8 servings
Serving Size 1 serving


  • 8 ounces (226g) cream cheese softened
  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (474ml) heavy whipping cream cold


  • 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

Serving: 1serving | Calories: 362kcal | Carbohydrates: 18g | Protein: 3g | Fat: 32g | Saturated Fat: 19g | Cholesterol: 113mg | Sodium: 114mg | Potassium: 84mg | Sugar: 16g | Vitamin A: 1255IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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Recipe Rating


    1. It frosts a 9×13 or 9-inch round layer cake with possibly a bit left over depending on how thick you make it.

  1. Can you color this frosting? If so, it might be nice to put that suggestion into the recipe description :). Looking forward to trying this (if it can be colored!)!

    1. Yes you can! I prefer gel food coloring because it’s less liquid but both will work, as long as you don’t use more than a few drops of the water based ones.

      1. What brand heavy cream are you using? And cream cheese – was it block cream cheese? I can only think that possibly the fat content was lower so it didn’t get as stiff.

  2. I would recommend using mascarpone cheese instead of soft cheese for better taste and stability. Also its best to beat them separately and fold together