Can I use low-fat cream cheese for this recipe?

I don't recommend it. Full-fat cream cheese provides the structure and richness that makes this frosting special. Low-fat varieties contain more water and can make your frosting runny and less stable.

Why did my frosting turn out runny?

This typically happens when either the heavy cream wasn't cold enough, the cream cheese was too cold and formed lumps, or the frosting was overmixed. Make sure your cream is straight from the refrigerator, your cream cheese is at room temperature, and stop mixing as soon as stiff peaks form.

Can I color this frosting?

Absolutely! Gel food coloring works best as it won't add additional liquid to your frosting. Start with a small amount and gradually add more until you reach your desired shade.

Is this frosting stable enough for decorating a layer cake?

Yes, it works wonderfully for layer cakes but isn't as structurally strong as buttercream. For the best results, keep the decorated cake refrigerated until about 20-30 minutes before serving, especially in warm weather. For wedding cakes or elaborate tiered designs, you might want to add a stabilizer.

Whipped Cream Cheese Frosting Recipe

Name: Whipped Cream Cheese Frosting Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: American
Ingredients: Main Ingredients; 1 ½ cups cold heavy whipping cream; 1 (8 oz) block cream cheese, room temperature; ¾ cup caster sugar (extra fine granulated sugar); 2 teaspoons vanilla bean paste or vanilla extract; Pinch of salt

This velvety Whipped Cream Cheese Frosting strikes the perfect balance between light, fluffy whipped cream and rich, tangy cream cheese. It’s exceptionally smooth with just the right amount of sweetness, making it the ideal companion for everything from cupcakes to layer cakes. Ready in just 15 minutes, this frosting will transform your homemade baked goods into bakery-worthy treats!

Why You’ll Love This Recipe

Incredibly Silky Texture: The combination of whipped cream and cream cheese creates a luxurious, cloud-like frosting that spreads beautifully.
Not Too Sweet: Unlike buttercream, this frosting has a subtle sweetness that lets the tangy cream cheese shine through.
Versatile: Works wonderfully on carrot cake, red velvet, chocolate cupcakes, or even as a filling between cookie sandwiches.
Quick Preparation: Takes just 15 minutes to whip up, perfect for when you need an impressive frosting without spending hours in the kitchen.

Ingredients You’ll Need

Heavy Whipping Cream: Provides the light, airy texture – must be cold to whip properly and hold its structure.
Cream Cheese: The star of the show, giving tanginess and stability to the frosting. Must be at room temperature to prevent lumps.
Caster Sugar: Its fine texture dissolves quickly, ensuring a perfectly smooth frosting without any graininess.
Vanilla Bean Paste: Adds gorgeous flavor and those beautiful flecks throughout the frosting. Vanilla extract works too, but the paste gives a more intense flavor.
Salt: Just a pinch enhances all the flavors and balances the sweetness.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Flavor Twists

Citrus Zing: Add lemon, lime, or orange zest for a refreshing twist.
Coffee Infusion: Mix in 1-2 teaspoons of espresso powder for a sophisticated mocha flavor.
Berry Delight: Fold in 2-3 tablespoons of seedless berry jam or preserves for a fruity touch.
Chocolate Dream: Incorporate 2-3 tablespoons of cocoa powder with the cream cheese mixture.

Texture Options

Extra Stable Version: Add 1 tablespoon of mascarpone for additional stability when working in warm environments.
Ultra Light: Use 2 cups of cream instead of 1½ for an even fluffier consistency when you want something especially light.

How to Make Whipped Cream Cheese Frosting

Step 1: Prepare Your Equipment

Chill your metal mixing bowl in the freezer for at least 30 minutes before starting. Cold equipment helps the cream whip faster and creates more stable peaks.

Step 2: Mix Base Ingredients

Add room temperature cream cheese, caster sugar, vanilla bean paste, and salt to your chilled bowl. Using a hand mixer, cream these ingredients together until completely smooth, gradually increasing speed to high. Scrape down the sides and bottom of the bowl to ensure everything is well incorporated.

Step 3: Add Heavy Cream

With the mixer running, slowly pour the cold heavy cream down the side of the bowl. This gradual addition allows the cream to incorporate properly without deflating.

Step 4: Whip to Perfection

Continue mixing until the frosting forms stiff peaks. Watch carefully – this happens quickly! You’ll know it’s ready when the frosting holds its shape when you lift the beaters.

Step 5: Use Immediately

Apply your freshly made frosting to cooled cakes or cupcakes right away for the best texture and appearance.

Pro Tips for Making the Recipe

Temperature Matters: Keep the cream cold but the cream cheese at room temperature – this contrast is crucial for proper texture.
Bowl Position: Tilt your mixing bowl slightly when adding the cream to help it incorporate gradually rather than splashing.
Visual Cues: Stop mixing as soon as you see stiff peaks form – overmixing can turn your frosting grainy or butter-like.
Spreading Technique: Use an offset spatula dipped in hot water (then dried) for ultra-smooth frosting application.
Troubleshooting: If your frosting seems too loose, chill it for 15-20 minutes and then give it a quick whip before using.

How to Serve

Perfect Pairings

This frosting pairs beautifully with:

Carrot cake or cupcakes
Red velvet cake
Chocolate cake
Vanilla sponge
Spice cakes
Banana bread (for an indulgent twist)

Decorating Ideas

Pipe using a large star tip for elegant swirls on cupcakes
Spread between cake layers and create textured designs on the outside
Top with fresh berries, chocolate shavings, or a light dusting of cinnamon
Use as a filling for macarons or sandwich cookies

Make Ahead and Storage

Storing Leftovers

Store this frosting in an airtight container in the refrigerator for up to 5 days. The same applies to any cakes or cupcakes you’ve already frosted – they’ll stay fresh when refrigerated.

Make-Ahead Tips

You can prepare this frosting a day before using it. When ready to use, let it sit at room temperature for about 30 minutes, then briefly re-whip to restore its fluffy texture.

Freezing

While possible to freeze for up to 1 month, freezing may slightly alter the texture. After thawing in the refrigerator overnight, you’ll need to re-whip it to restore some of the original fluffiness.

Reheating

This frosting should never be heated – it will melt! Always serve cold or at cool room temperature.

FAQs

Can I use low-fat cream cheese for this recipe?

I don’t recommend it. Full-fat cream cheese provides the structure and richness that makes this frosting special. Low-fat varieties contain more water and can make your frosting runny and less stable.
Why did my frosting turn out runny?

This typically happens when either the heavy cream wasn’t cold enough, the cream cheese was too cold and formed lumps, or the frosting was overmixed. Make sure your cream is straight from the refrigerator, your cream cheese is at room temperature, and stop mixing as soon as stiff peaks form.
Can I color this frosting?

Absolutely! Gel food coloring works best as it won’t add additional liquid to your frosting. Start with a small amount and gradually add more until you reach your desired shade.
Is this frosting stable enough for decorating a layer cake?

Yes, it works wonderfully for layer cakes but isn’t as structurally strong as buttercream. For the best results, keep the decorated cake refrigerated until about 20-30 minutes before serving, especially in warm weather. For wedding cakes or elaborate tiered designs, you might want to add a stabilizer.

Final Thoughts

This Whipped Cream Cheese Frosting truly offers the best of both worlds – the lightness of whipped cream with the rich flavor and stability of cream cheese frosting. I love how versatile it is, complementing so many different cake flavors while being quick enough to make on a weeknight. Whether you’re a seasoned baker or just starting out, this recipe produces professional-looking results with minimal effort. Give it a try – I promise your cakes and cupcakes will never be the same again!