Whipped Cream Cheese Frosting Recipe (Video Tutorial)

Whipped Cream Cheese Frosting blends sweetened whipped cream with cream cheese frosting to create a lighter, less sweet alternative to traditional frostings. It’s simple to make in either one bowl or two and produces a stable, pipeable frosting perfect for cakes and cupcakes.

The best frosting you’ll ever try!

If you enjoy classic cream cheese frosting, you’ll likely prefer this whipped version. It’s light, creamy, and just sweet enough. The yield is generous—about 4 cups—so you’ll have plenty to spread thick on a cake or pile high on cupcakes. Because it’s less sweet than buttercream, it’s easier to enjoy larger servings.

Ingredients

Heavy whipping cream (30–36% fat) adds volume and a light texture, while the cream cheese stabilizes the mixture so it holds shape. Use cold brick-style cream cheese (full fat or Neufchatel) straight from the refrigerator—not whipped or tub-style cream cheese.

Other essentials are powdered sugar for sweetness, a pinch of salt to balance flavor, and vanilla for aroma. Whip the mixture until it leaves ripples in the bowl and forms stiff peaks. The finished frosting pipes like buttercream but contains no butter.

How to Use and Store Whipped Cream Cheese Frosting

This frosting must stay refrigerated. Frosted desserts should not sit at room temperature for more than 2 hours (1 hour on very hot days). For the best appearance and texture, frost cakes and cupcakes right before serving. If you need to refrigerate frosted items, remove them 20–30 minutes before serving to take the chill off so slices aren’t dense.

If you prefer not to refrigerate finished cakes, store the frosting separately. Pipe it into a piping bag fitted with a tip, put that bag inside a resealable plastic bag, and refrigerate until ready to decorate.

More Than Just Frosting

This whipped cream cheese frosting is versatile. Use it for:

• No-bake cheesecake in a graham cracker crust.
• Topping for waffles, pancakes, or oatmeal.
• A whipped cream substitute on pie.
• Filling for whoopie pies or cookie sandwiches.
• A dip for fresh fruit or graham crackers.
• Or enjoy it straight from a spoon.

How to Make Whipped Cream Cheese Frosting (One-Bowl Method)

The one-bowl method keeps cleanup minimal and produces the same final texture, though you’ll want to scrape the bowl a few times to ensure everything is evenly mixed.

1. Place an 8 oz brick of COLD cream cheese in a stand mixer fitted with the paddle attachment.
2. Beat for 10–15 seconds until smooth, then scrape the bowl.
3. Add 1½ cups powdered sugar, 1/8 tsp salt, and 1 tsp vanilla; mix until combined and scrape the bowl again.
4. Switch to the whisk attachment. On medium speed, slowly add 1½ cups COLD heavy cream while whipping until the mixture is light, fluffy, and holds stiff peaks. Scrape and mix as needed.

Note: The area where cream is added can be a bit softer than the center; scrape and fold or mix a bit longer to ensure an even texture. Use immediately for best piping and spreading; refrigeration can reduce volume slightly.

How to Make Whipped Cream Cheese Frosting (Two-Bowl Method)

The two-bowl method allows you to whip the cream and prepare the cream cheese base simultaneously. It produces the same result but requires an extra bowl.

1. Beat the cold cream cheese in a bowl for 10–15 seconds with an electric hand mixer until creamy.
2. Add powdered sugar, salt, and vanilla; beat just until combined to avoid a stringy texture.
3. In a separate bowl, whip the heavy cream to stiff peaks using a whisk attachment. Be careful not to over-whip into butter.
4. Gently fold or beat the whipped cream into the cream cheese mixture until smooth and combined. Use immediately for best results.

Tips and Important Information

• Use the frosting immediately for spreading, piping, or filling whenever possible.
• Start with cold cream cheese and cold heavy cream. A chilled bowl and beaters can help produce better volume.
• Store leftover frosting or frosted desserts in the refrigerator. Frosting can be refrigerated in an airtight container or in a piping bag inside a zip-top bag for up to 5 days, though it may lose some volume after a day.
• Color the frosting with gel food coloring if desired; gel colors are less likely to thin the mixture.
• Frosted cakes or cupcakes should not sit out longer than 2 hours at room temperature (1 hour in hot conditions).

More Delicious Frosting Recipes

• Cream Cheese Frosting (less sweet)
• Chocolate Cream Cheese Frosting
• Lemon Cream Cheese Frosting
• Strawberry Cream Cheese Frosting
• Coconut Cream Cheese Frosting
• Vanilla Buttercream Frosting
• Strawberry Buttercream (with jam)
• Chocolate Buttercream Frosting
• White Chocolate Pudding Frosting
• Nutella Frosting
• Pina Colada Cupcakes with Blackberry Frosting

4.44 from 71 ratings

Whipped Cream Cheese Frosting

Prep: 10 mins

Total: 10 mins

Whipped Cream Cheese Frosting combines whipped cream & cream cheese frosting — made easy in ONE bowl (or two). It’s fluffy, lightly sweet, & pipeable.

32 servings

Ingredients

• 8 oz (226 g) brick cream cheese, COLD (full fat or Neufchatel)
• 1 ½ cups (180 g) powdered sugar
• ⅛ tsp salt
• 1 tsp vanilla extract
• 1 ½ cups (355 ml) heavy whipping cream, COLD

Equipment

• Electric hand mixer
• Optional: piping tip (e.g., Wilton 2D) for decorating

Instructions

ONE-BOWL METHOD:

1. In a stand mixer with the paddle attachment, beat the cream cheese 10–15 seconds until creamy. Scrape the bowl.
2. Add powdered sugar, salt, and vanilla; mix until combined, scraping the bowl again.
3. Switch to the whisk attachment. On medium speed, slowly add the heavy cream while whipping until light, fluffy, and thick. Scrape the bowl as needed. Use immediately for best piping and spreading.

TWO-BOWL METHOD:

1. Beat the cream cheese for 10–15 seconds with an electric hand mixer until creamy.
2. Add powdered sugar, salt, and vanilla; beat until combined (do not overbeat).
3. Whip the heavy cream in a separate bowl to stiff peaks. Be careful not to over-whip.
4. Fold or beat the whipped cream into the cream cheese mixture until smooth. Use immediately.

Notes

• Cream cheese: Full-fat brick-style cream cheese or Neufchatel works best. Avoid tub-style products.
• Yield: About 4 cups of frosting—enough for a 2-layer 9-inch cake or ~24 cupcakes.
• Storage: Refrigerate frosting or frosted desserts. Remove refrigerated desserts 20–30 minutes before serving. Frosting keeps up to 5 days refrigerated but may lose some volume.
• Coloring: Use gel food coloring to tint without thinning the frosting.
• Serving safety: Do not leave at room temperature more than 2 hours (1 hour in very hot conditions).

Nutrition

Serving: 2 Tbsp | Calories: 68 kcal | Carbohydrates: 6 g | Protein: 1 g | Fat: 4 g | Saturated Fat: 3 g | Sugar: 6 g

Disclaimer: Nutritional values are estimates.

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