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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
It came out good after I tweaked the recipe. Idk wat went wrong but I definitely had to use more than 1 cup of powdered sugar. One cup was still runny. I ended up using 2.5-3 cups and then it finally thickened up.
The powdered sugar doesn’t thicken it. Chances are it was still runny because it needed to be whipped more. Depending on what mixer you’re using (stand vs hand) it’ll take several minutes – especially if you’re using an older hand mixer.
I thought it didn’t whip enough until it turned yellow like I was about to make butter. It was an epic fail for me. So I’m not sure if the mixture is trash or I can do anything with it. ):
I used this to ice an angel food cake for a work function. It held up beautifully and tasted fantastic. Thank you!
Omg!!! This was so good! Turned out perfect!! Made it for work and everyone loved it on the cake I made. Thank you!!! 💜💛.
My husband, who normally hates frosting absolutely loved it! As did the rest of the family 🤗. Never making plain butter cream frosting again!
Love this! I should have used my stand mixer though, instead of my hand one. I also used less sugar (1/2 c) because the cake it is for is super rich already. thank you!
Do you know how many cups this makes? I’m wondering how many cookies I could frost with this? Thanks for sharing your delicious recipes!!
About 5-6 cups of frosting
This recipes melts in MOMENTS!!! WHAT A JOKE AND WASTE OF FOOD. Taste WAS GREAT. BOUT THE ONLY THING GOING FOR IT. THIS IS not a cake Frosting.
If it melts it means that it needs to be whipped more – it should be nice and sturdy (sturdier than whipped cream, not as sturdy as buttercream). That said – it’s whipped cream so it needs to be chilled because it will melt. If you want to keep it even sturdier – add a pinch of cream of tartar.
What substitute works best when cream cheese is not available?
You could try mascarpone!
Is this an extreme sweet frosting?? & is it a all WHITE or BEIGE ending color?
Can I use low fat cream cheese for this frosting or will it change the consistency?
How does it take to food coloring?
I wouldn’t because you’ll need to adjust the cream as well. Food coloring is fine as long as you don’t use too much (I prefer gel food coloring in general so it doesn’t water down my frostings).
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