This whipped cream cheese frosting combines the classic tang and velvety creaminess of cream cheese frosting with the airy lightness of whipped cream into one magical frosting! Whether you’re dressing up a classic red velvet cake or swirling it onto cupcakes, it’s the ultimate indulgence.
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Test Kitchen Review
Kerri
I used this whipped frosting on my candy corn cake and it was SO GOOD! It’s sweet, light, and fluffy, with just the right amount of tanginess for balance. I used the recommend vanilla bean paste and it was so worth the extra money.
Why I Love This Whipped Cream Cheese Frosting Recipe
I’ll be honest… I’ve never met a frosting I didn’t like. However, this cream cheese whipped cream frosting really takes the cake! I’m a total sucker for cream cheese frosting, and combining it with whipped cream makes it even more airy and fluffy. It’s seriously the perfect light frosting for any cake… it’s so good, I can even eat it just with a spoon! Check out what makes this fluffy frosting such a hit:
- Sweet and Tangy: The combination of cream cheese and whipped cream creates the ideal balance between tanginess and sweetness.
- So Light and Fluffy: This whipped frosting has a light, airy texture that’s perfect for adding to cakes without weighing them down.
- Minimal Ingredients: Made with just five ingredients, this frosting is super simple to make and so much better than store-bought.
- Versatile: This whipped cream cheese frosting works just as well on cupcakes, as it does on cakes, or even cookies.
Check out more of our favorite frosting recipes like this chocolate buttercream frosting and strawberry buttercream frosting.
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for whipped cream and cream cheese frosting. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Heavy Whipping Cream: It must be COLD! I do not recommend swapping this with any other dairy product, this is a must use ingredient.
- Cream Cheese: Let it adjust to room temperature prior to using. I like using regular cream cheese with the full-fat content (not low-fat) for the creamiest results.
- Caster Sugar: This is just your standard white granulated sugar that’s superfine. You can use regular granulated sugar, but you do run the risk of it being ever so slightly grainy. Make your own: Add your regular granulated sugar to a food processor or blender and pulse it a few times to make it extra fine!
- Vanilla Bean Paste: This will create the best vanilla flavor. However, vanilla extract works just fine as well.
How to Make Whipped Cream Cheese Frosting
The blending of cream cheese and whipped cream creates a silky-smooth texture that’s a dream to spread. Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Beat: Add cream cheese, caster sugar, vanilla bean paste, and sea salt to a chilled metal mixing bowl. Cream the ingredients together until smooth, slowly increasing the speed to high and stopping to scrape the sides once in a while.
- Add heavy cream: Slowly pour the heavy cream down the side of the mixing bowl into the cream cheese mixture, all while you continue to mix.
- Keep beating: Continue beating until stiff peaks form. Do not over-beat the frosting though, as it will change the texture!
Chef’s Tips & Variations
- Chill the Bowl and Beaters: To get the best results, make sure your mixing bowl and beaters are cold. It helps the whipped cream hold its shape better.
- Don’t Over-whip the Cream: Stop mixing as soon as stiff peaks form to avoid turning your cream into butter.
- Add Citrus Zest: For a bright and tangy twist, you can add a bit of lemon or orange zest to the frosting.
- Chocolate Version: For a chocolatey twist, mix in 2 to 3 tablespoons of cocoa powder when you’re creaming the sugar and cream cheese.
- Double the Recipe: This recipe easily doubles if you’re frosting a larger cake or multiple cupcakes.
- Add Almond Extract: For a different flavor profile, try adding a little almond extract alongside the vanilla.
What to Serve with Whipped Cream Cheese Frosting
- Cakes: This frosting is perfect for stacking layers because it’s light yet stable enough to hold its shape. It’s a must for my candy corn cake, but we also use it to on my favorite homemade vanilla cake and fresh banana cake!
- Cupcakes: Pipe this frosting on top of some carrot cake cupcakes, tangy red velvet cupcakes, or pumpkin cupcakes.
- Cookies: Make a brown butter chocolate chip cookie sandwich with this whipped cream cheese icing as the filling and thank me later.
How To Store or Make Ahead
- Store: You can store leftover whipped cream cheese frosting in an airtight container in the fridge for up to 5 days.
- Make-Ahead Tip: Let the icing rest at room temperature for 30 minutes, then beat it again before using to frost a cake for best results!
Yield: 12 servings (3 cups frosting)
Whipped Cream Cheese Frosting
This whipped cream cheese frosting combines the classic tang of cream cheese frosting with the lightness of whipped cream into one frosting! It’s light, fluffy, and just the right amount of creamy, making it the perfect topping for cakes, cupcakes, or even as a dip for fresh fruit.⭐️Test Kitchen Approved!⭐️
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
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Instructions
- Add the cream cheese, caster sugar, vanilla bean paste, and sea salt to a chilled metal mixing bowl. I recommend putting the mixing bowl in the freezer at least 30 minutes before making this frosting.
- Using a hand mixer cream the ingredients together until smooth, slowly increasing the speed to high and scraping down the bottom and sides as needed.
- Next, while continuing to mix, slowly pour the the heavy cream down the side of the mixing bowl into the cream cheese mixture. Continue to mix just until stiff peaks form, being careful not to over mix!
- Use frosting immediately, as desired, on top of your favorite cakes or cupcakes.
Video
Notes
Store: Store this frosting, or desserts frosted with it, in the fridge in an airtight container for up to 5 days.
Make-Ahead Tip: You can make the frosting a day ahead and store it in the fridge. Let the icing rest at room temperature for 30 minutes, then give it a quick mix or beat it once more before using to restore its fluffy consistency.
Caster Sugar: This is just your standard white granulated sugar that’s superfine. You can use regular granulated sugar, but you do run the risk of it being ever so slightly grainy. Make your own! Add your regular granulated sugar to a food processor or blender and pulse it a few times to make it extra fine!
Nutrition
Serving: 1 serving, Calories: 219kcal, Carbohydrates: 15g, Protein: 2g, Fat: 17g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 53mg, Sodium: 68mg, Potassium: 53mg, Sugar: 15g, Vitamin A: 691IU, Vitamin C: 0.2mg, Calcium: 38mg, Iron: 0.1mg
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