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Cream Cheese Whipped Cream Frosting — an easy four-ingredient recipe great for topping cakes, pudding, and parfaits.
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
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
- Heavy cream
- Cream cheese
- Powdered sugar
- Vanilla extract
- Stand mixer
- Paddle attachment
- Balloon whisk
How to make cream cheese whipped cream 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.
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.
This recipe will generously frost a 9×13” sheet cake, 2 dozen cupcakes, and a 8” double layer cake.
Tips and storage
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 Cupcakes, Funfetti 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.
LET ME KNOW WHAT YOU THINK OF THE RECIPE. SUGGESTIONS AND HONEST OPINIONS ALWAYS APPRECIATED. LEAVE A REVIEW IN THE COMMENTS, RATE THE RECIPE, AND SAVE IT FOR LATER!
Cream Cheese Whipped Cream Frosting
- 2 c heavy cream cold
- 8 oz cream cheese softened
- 2 c powdered sugar
- 1 tbsp vanilla extract
- 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.