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Close up shot of vanilla cupcake with whipped cream frosting on top

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!
Course Dessert
Cuisine American
Keyword frosting, whipped cream
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 servings
Calories 362kcal
Author Dorothy Kern
Cost $5


  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups 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.



You can use granulated sugar but I prefer powdered because I feel like it is more stable when refrigerating leftover frosting for later use.


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