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Cream Cheese Whipped Cream Frosting

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Cream Cheese Whipped Cream Frosting — an easy four-ingredient recipe great for topping cakes, pudding, and parfaits.

cream cheese frosting on a balloon whisk

Cream Cheese Whipped Cream Frosting is amazing on cakes like Sour Cream Chocolate Cake and in layered desserts like Strawberry Shortcake Trifle. This recipe is easy to make and adapt to taste. You can control the level of sweetness and flavoring without disrupting the recipe.

Whipped cream as frosting

pouring heavy cream into a mixing bowl

Homemade whipped cream makes an excellent frosting once it is stabilized. By stabilize, I mean preserved in texture and quality. I discuss a number of ways to stabilize whipped cream in my Homemade Whipped Cream post but cream cheese is my favorite method. Adding a little bit of cream cheese is great for stabilizing whipped cream, allowing it to stay fluffy and firm for days. But adding a larger amount of cream cheese creates a creamy firm frosting perfect for icing cakes.

Ingredients and equipment

frosting ingredients
  • Heavy cream
  • Cream cheese
  • Powdered sugar
  • Vanilla extract
  • Stand mixer
  • Paddle attachment
  • Balloon whisk

How to make cream cheese whipped cream frosting

collage of the steps to make the frosting

Start by beating the cream cheese with a paddle attachment on medium speed until smooth. You want to get as many lumps out of the cream cheese as possible before adding more ingredients.

Next, turn off the machine and add the vanilla and powdered sugar. You can use as little as 1/2 cup up to 2 cups of powdered sugar. Beat on low to keep from spilling the sugar then increase to medium speed. Once incorporated, scrape the sides and bottom of the bowl.

cream cheese frosting on a balloon whisk

Switch to the whisk attachment and turn the speed to high. Slowly pour the heavy cream down one side of the mixing bowl whipping on high speed until the cream thickens and begins to fluff.

Usage

This recipe will generously frost a 9×13” sheet cake, 2 dozen cupcakes, and a 8” double layer cake.

Tips and storage

cream cheese whipped cream frosting in a storage bag

Start with cold equipment and ingredients. Place the stand mixer bowl and whisk in the freezer for 15 minutes before starting. Keep the heavy cream in the fridge until needed.

Keep the frosting refrigerated. Whipped cream frosting will maintain its shape at cool temperatures. It’s not a great choice for long warm temperature events. Leftovers will keep for 4-5 days.

Dessert recipe to try

This cream cheese whipped cream frosting will perfectly frost Strawberry CupcakesFunfetti White Cake Cupcakes, and Yellow Layer Cake. It is also used in my Strawberry Crunch Ice Cream Cake recipe and would make an excellent whipped cream substitute in my From Scratch Banana Pudding Recipe.

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cream cheese frosting on a balloon whisk
5 from 1 vote

Cream Cheese Whipped Cream Frosting

Print Recipe
Cream Cheese Whipped Cream Frosting — an easy three ingredient recipes great for topping cakes, trifles, and parfaits.
Prep Time:15 mins
Active Time:10 mins
Total Time:25 mins

Ingredients

  • 2 c heavy cream cold
  • 8 oz cream cheese softened
  • 2 c powdered sugar
  • 1 tbsp vanilla extract

Instructions

  • Start by cutting the cream cheese into chunks. Whip the chunks one at a time on medium speed until smooth.
  • Next, add the vanilla and powdered sugar. Whip on low to keep from spilling the sugar then increase to medium speed. Once incorporated, scrape the sides and bottom of the bowl.
  • Turn the speed to high, and slowly allow the heavy cream to trickle down one side of the mixing bowl. Whip on high speed until the cream thickens and begins to fluff about 2-3 minutes.

Nutrition

Calories: 106kcal | Carbohydrates: 8g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 29mg | Potassium: 22mg | Sugar: 8g | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: cream cheese, cream cheese icing, frosting, whipped cream
Servings: 32 servings
Calories: 106kcal
Author: Ty

2 Comments

  1. 5 stars
    I love this frosting- it is not too sweet! Do you think I could add lemon zest, or would the acid cause the frosting to break or weep?? Thank you!

    1. So glad you like it! Yes, you can add lemon juice and/or zest. The cream cheese is a stabilizer for the heavy cream so it will not become flat. Just add the flavoring at the point just before adding the powdered sugar.

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