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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!
What is Stabilized Whipped Cream Frosting?
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 on cakes and cupcakes. 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 heavy 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 in a large mixing bowl. 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.
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.
- Add flavor with other extracts, like lemon or almond!
Storage
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. I do not recommend freezing this frosting.
FAQs
For this recipe, you definitely want to use heavy whipping cream. Lighter creams or half and half won’t work as well.
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.
If your whipped cream becomes chunky that means it’s probably over-mixed. Cream turns into butter when it is whipped past the whipped cream stage. It’s not easy to save when this happens but you can try slowly drizzling heavy whipping cream into the mixer while mixing and seeing if that helps.
Whipped Cream Frosting Recipe
Recipe Video
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 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!
While the frosting does taste great, it is way too runny to really frost a cake or a cupcake. I followed the instructions to a T and mixed it for a long time and it’s still pretty soft and doesn’t have a lot of structure. Tried adding more icing sugar at the end but that didn’t help either. Next time i’ll try whipping the cream first like most other recipes say
I occasionally have this issue with this frosting and I think it could be humidity or weather. Make sure that you’re also using heavy whipping cream as well.
This frosting is the bomb. I’ll never go back to a buttercream frosting. This isn’t very sweet and it’s super fluffy. Having said that, I’m not sure why but my frosting was loose. Almost too creamy. When I put it on the spatula, some would fall off and onto the plate or counter. It took some effort to get it to cover the cake. Once the cake was completed, I put it in the fridge hoping the frosting will firm up a bit. Awesome recipe. Thanks for sharing.
Will you be able to taste the cream cheese? I want a stabilized whipped cream frosting so it will not melt but do not want the cream cheese flavor.
To me it tastes more like whipped cream but there is a bit of a tang
Can this cover a 2 layer 10″ cake or.should I double ?
If you’re filling and topping it, I’d double
Do you think I could turn this into a chocolate icing by adding cocoa powder to the whipping cream before adding to the cream cheese mixture
Yes! probably about 2-3 tablespoons cocoa
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