Whipped Cream Cream Cheese Frosting is really EASY to make with a light and fluffy texture, made with only four simple ingredients and ready in under 10 minutes!

This is the perfect match to any indulgent dessert, like my Chocolate Coffee Cake, or Gingerbread Cupcakes. For another version of this, check out this Easy Mascarpone Frosting

Cupcakes on a wooden cutting board with whipped cream cheese frosting decoratively piped on top and sprinkled with cinnamon.

This is the perfect frosting to make for almost any occasion, and the flavor reminds me of cheesecake (but lighter). It’s really light, but also has a good amount of sweetness, without being overly sweet.

If you have a really indulgent cake, layer cakes, or cupcake recipe, this is the perfect match. It lightens up these desserts and prevents them from being too heavy. Because this is whipped cream based, this frosting (or cake using it) MUST be refrigerated.

You can adjust the flavor of this frosting recipe by adding more vanilla, or try almond extract and spices like cinnamon or pumpkin pie spice. This works great for creating layer cakes, particularly chocolate or red velvet cakes. It’s also perfect for piping decoratively, topping ice cream, or alongside fresh fruit! 

Ingredients You’ll Need

Individual ingredients for whipped cream cheese frosting on a marble table.

Heavy Whipping Cream. Heavy cream is the key ingredient to making any whipped cream frosting incredibly light and fluffy. I recommend using full-fat heavy whipping cream for the best texture. 

You’re essentially making whipped cream, and combining the sugar and cream cheese for richness, flavor and sweetness. 

Cream Cheese. Cream cheese adds some indulgence to the frosting, and a richer creamy texture. You can swap this out for mascarpone cheese, too.   

Powdered Sugar. Powdered sugar adds sweetness, without making this an overly-sweet frosting. 

This is also called confectioner’s sugar. 

Vanilla Extract. A teaspoon vanilla extract adds flavor to the frosting. You can also add some almond or peppermint flavor, depending on the type of cake you’re frosting. 

How to Make Whipped Cream Cream Cheese Frosting

Step by step photos for how to make whipped cream cheese frosting.
  1. In a stand mixer (or large mixing bowl using an electric mixer), cream cream cheese, powdered sugar, and vanilla on low speed. Slowly increase the speed to medium, until completely combined. Be careful not to over-mix at this step. 
  2. Use the whisk attachment on the stand mixer (or just regular beaters if you’re using an electric hand mixer). On medium-high speed, very slowly add the cream down the side of the mixing bowl. The whisk will incorporate it into the cream cheese mixture. Make sure the heavy cream is cold. 
  3. After the cream is completely added, set the mixer on high speed for about 2-3 minutes. Once the frosting forms stiff peaks, turn the mixer off. A trick to help this work better is to use a cold bowl. 
  4. Store the frosting in the refrigerator until ready to use. 

Storage

Store frosting in an airtight container in the refrigerator for 2-3 days. This frosting must be refrigerated because it is heavily dairy-based. 

Freeze for 2-3 months. Defrost in the refrigerator the day before you need to use it. 

Frosted Cake Recipes to Try

Frequently Asked Questions

How do you thicken whipped cream?

If you want a thicker frosting texture before you’ve made the whipped cream, hold back some of the cream in the beginning so the ratio has more cream cheese.  

If you’ve already made the frosting, you can sift in a few tablespoons of powdered sugar as it’s mixing.

What is the difference between whipped cream cream cheese frosting and cream cheese frosting?

This is essentially whipped cream, with cream cheese incorporated for some flavor and a creamy texture. It is still the same fluffy texture as whipped cream, and it’s much lighter in sweetness. 

A traditional cream cheese frosting recipe is more like a buttercream frosting in texture, significantly thicker and a whole lot sweeter.

Why isn’t my whipped cream forming stiff peaks?

If your whipped cream isn’t forming stiff peaks, it may be too warm. It’s important to start out with cold heavy cream, so take it right from the refrigerator when you’re ready to make it. 
Starting out with a cold mixing bowl helps the cream form more easily.

It’s also possible that you’ve passed the stiff peaks and gone straight to over-mixed. Honestly, there’s not a great way to fix this. If I’m just making something for at-home, I’ll still use the whipped cream, even if it’s over-mixed. It will taste fine, but not look as nice. If you’re making this for a special occasion, then consider starting over. 

Cooking Tips

  • Make sure you start with cold heavy whipping cream. If your cream is room temperature, it won’t whip properly and you’ll end up with runny frosting. Plus you don’t want to leave cream out of the refrigerator for too long!
  • There is heavy cream, and light or regular whipping cream. The heavy whipping cream will form a thicker whipped cream due to the higher milk fat. I recommend the heavy cream. Heavy cream and heavy whipping cream are the same thing.  
  • I use softened (or slightly cooler) cream cheese, because it’s easier to work with in the electric stand mixer. I’ve also done this with cold cream cheese, but it might need to be mixed for a little longer when incorporating with the sugar. 
  • I use full fat cream cheese but Neufchatel cheese would also work. 
  • Add a small amount of gel food coloring or liquid food coloring when you add the heavy cream to change colors for different holidays and events.
  • A stand mixer is the easiest way to make this, but you can also use an electric hand mixer. Either with the regular beaters, or with a whisk attachment. Technically, an old fashioned whisk would do the job, but it would take a lot of work to get stiff frosting!
  • If your frosting is too sweet, add a pinch of salt to balance the flavor. You only need a small pinch of salt, don’t add too much!
  • Add a small amount of lemon juice and a teaspoon of lemon zest for a whipped lemon cream cheese frosting. 
Whipped cream cheese frosting piped into a glass bowl on a wooden cutting board with a piping bag in the background.

If you loved this recipe, be sure to leave a 5 Star review below, and tag me with a photo of your finished recipe on Instagram @Jacqui_DishingDelish!

Cupcakes on a wooden cutting board with whipped cream cheese frosting decoratively piped on top and sprinkled with cinnamon.

Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting is really EASY to make with a light and fluffy texture, made with only four simple ingredients and ready in under 10 minutes!
5 from 2 votes
Prep Time: 5 mins
Total Time: 5 mins
Course: Dessert
Cuisine: American
Author: Jacqui
Yield: 12 servings

Ingredients
 
 

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups heavy whipping cream, cold

Equipment

  • 1 Stand mixer or electric hand mixer

Instructions
 

  • Add cream cheese, powdered sugar, and vanilla to the mixing bowl of a stand mixer. Cream everything together on medium-low speed until completely combined. Be careful not to over-mix.
  • Using the whisk attachment on medium-high speed, very slowly add the cream down the side of the mixing bowl. After the cream is completely added, set the mixer on high speed for about 2-3 minutes.
  • Once the frosting forms stiff peaks, turn the mixer off. Store the frosting in the refrigerator until ready to use.

Notes

Click on the time in the instructions to start a timer!
Storage
Store in an airtight container in the refrigerator for 2-3 days. This frosting must be refrigerated because it is heavily dairy-based.
Freeze for 2-3 months. Defrost in the refrigerator the day before you need to use it.
Cooking Tips
  • Make sure your heavy whipping cream is cold to start with!
  • When the frosting forms stiff peaks, you should be able to pull the whisk through it without the frosting moving back into place. 

Nutrition

Calories: 241kcal (12%)Carbohydrates: 12g (4%)Protein: 2g (4%)Fat: 21g (32%)Saturated Fat: 13g (81%)Polyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 64mg (21%)Sodium: 70mg (3%)Potassium: 63mg (2%)Sugar: 12g (13%)Vitamin A: 837IU (17%)Vitamin C: 0.2mgCalcium: 45mg (5%)Iron: 0.1mg (1%)
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