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cupcake with frosting in front and ones with sprinkles behind
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4.86 from 209 votes

Whipped Cream Frosting

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 Time20 minutes
Total Time20 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Calories: 362kcal
Author: Dorothy Kern
Cost: $5


  • 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.



  • 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.


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