Light, fluffy, and cloud-like frosting made of cream cheese and whipped cream. Perfect for cake, pipping cupcakes, pies, and many more.
Cream Cheese Whipped Cream Frosting
This whipped cream frosting is:
- Perfect for pipping – holds its shape better than regular whipped cream.
- Light and fluffy like clouds – and really delicious! I promise you will love this!
- Not tangy – you won’t taste the cream cheese. At all! The secret is using the right ratio of the cream cheese and cream.
- Less sweet – compared to other cream cheese frosting recipes.
Ingredients
To make the frosting, you will need 3 ingredients. These are:
- Whipping Cream – with at least 35% fat.
- Cream Cheese – use full-fat block cream cheese. Do not use the spreadable ones that are usually in tubs as it contains vegetable oils.
- Powdered Sugar – also known as icing sugar or confectioner’s sugar.
How to make Whipped Cream Frosting with Cream Cheese
Follow these tips for a foolproof way of making whipped cream at home:
- Chill the bowl and whisk in the freezer – do this 30 minutes before you’re going to make the frosting. This will keep the fat in the cream stable and solid while whisking for as long as possible.
- Keep the cream in the refrigerator until ready to use. Do not let it sit in room temperature.
- Use cold cream cheese (not too soft). Cut it into medium-sized cubes so you can easily whisk it with a mixer. Place it in a separate bowl (not the cold bowl) and beat until soft. Add the powdered sugar and whisk with a hand or stand mixer until fluffy.
- Transfer the cream cheese to the cold bowl.
- Slowly pour the cream while beating at medium speed. Once it’s all added, increase the speed to high and whipped until peaks are formed. Do not overbeat or it will liquefy and turn into butter.
How to prevent the cream from liquefying
One of the common mistakes when making whipped cream is over whipping. Unfortunately, there’s no way to undo the error. So, how do you know when to stop whipping?
Here’s what I do:
Use a timer – it approximately takes 3 to 4 minutes to get firm peaks when whipping cream using a hand mixer at high speed. Start the timer as soon as you start whisking the cream. Stop beating at 3 minutes and check the consistency of the cream. If it’s still soft, beat for another minute.
Dip and feel method – dip your finger (make sure it’s clean!) into the cream WHILE beating. Yes, you read it right. Do this at around 2 minutes. The volume will slowly increase as you keep on beating. Immediately stop when it feels firm and can hold its shape.
Cream Cheese Whipped Cream Ratio
What I love about this recipe is its adaptability. You can easily adjust the ratio of each ingredient depending on your personal preference.
More Whipped Cream
4 oz cream cheese to 1 1/4 cup whipped cream
Use this if you want a frosting that:
- has no noticeable cream cheese flavor
- will be served and consumed immediately.
- compliments cakes and cupcakes that has robust and intense flavor like mocha or chocolate cakes and cupcakes.
More Cream Cheese
8 oz cream cheese to 1 1/2 cup whipped cream
Use this if you want a frosting that:
- lasts longer and will not melt easily at room temperature.
- has noticeable cream cheese flavor
- recommended for lightly flavored cakes like red velvet cakes and cupcakes.
Equipment
Use a hand mixer or stand mixer with a whisk attachment. It’s the easiest and convenient way of making whipped cream. I have personally not made whipped cream or any kind of frosting by hand.
Flavors you can add
- Coffee – place ¼ cup of the cream and ½ teaspoon instant coffee (add more if preferred) in a bowl. Stir until dissolved. Add to the rest of the cream. Chill until ready to use.
- Chocolate – beat cream cheese, 1/4 cup cocoa powder and powdered sugar until fluffy. Proceed with the rest of the steps.
- Vanilla – beat vanilla extract or vanilla bean paste with the cream cheese and powdered sugar until fluffy. Proceed with the rest of the steps.
How to use this Cream Cheese Whipped Cream Frosting
Spread into layered cakes or pipe into cupcakes using a piping bag.
I’ve used this frosting for my delicious Mocha Cupcakes and they really went well together. It should also work for Red Velvet cupcakes and Carrot Cake.
Can I make this ahead?
And because this cream cheese whipped cream frosting is “stabilized”, it is perfect for making ahead. It can last in the fridge for several days.
Make it a day or two then frost the cake or cupcakes the day you’re serving them.
Storage and Shelf-Life
Use this frosting within 3 to 4 days for the best quality and texture. It will not deflate or melt as long as it is kept cold stored in the refrigerator.
How I Store the Frosting
Place it in a piping bag with you’re preferred decorating tip. Place the bag in a tall glass to keep it steady or lay it down on a tray. All you to do the next day is frost the cake.
Love desserts? Try these next
Cream Cheese Whipped Cream Frosting
Equipment
Ingredients
Option 1: More Whipped Cream
- 4 oz cream cheese (cold and slice into cubes, see note 1)
- ½ cup powdered sugar (sifted, add more as needed.)
- 1 ¼ cup heavy whipping cream (cold)
Option 2: More Cream Cheese
- 8 oz cream cheese (cold and slice into cubes, see note 1)
- ¾ cup powdered sugar (sifted, add more as needed.)
- 1 ½ cup heavy whipping cream (cold)
Instructions
Before Making the Frosting
- Chill the bowl and whisk in the freezer. Do this 30 minutes before you're going to make the frosting. This will keep the fat in the cream stable and solid while whisking for as long as possible.
Make the Frosting
- Slice cream cheese into medium-sized cubes. Place in a separate bowl and beat until smooth. Add powdered sugar and beat until fluffy. Transfer to the cold bowl.
- Pour the heavy cream into the side of the bowl while beating at medium speed. Scrape the sides, as needed.
- When all the cream has been added, adjust speed to high. Whip until peaks form. DO NOT OVERBEAT or it will liquefy. SEE NOTE 3.
Recipe Notes & Tips:
- Cream Cheese – use full-fat block cream cheese. Do not use the spreadable ones that are usually in tubs as it contains vegetable oils.
- Powdered Sugar – also known as icing sugar or confectioner’s sugar.
- Making the whipped cream – once added to the cream cheese beat for approximately 3 to 4 minutes at high speed using a mixer. Use a timer to make sure you don’t overbeat. Dip your clean finger into the cream WHILE beating at around 2 minutes where you will start to feel the volume slowly increasing. Immediately stop when it feels firm and can hold its shape.
- Doubling the recipe – double the recipe if piping tall swirls or making multi-layered cakes.
- Storage and shelf-life: Use this frosting within 3 to 4 days for the best quality and texture. It will not deflate or melt as long as it is kept cold stored in the refrigerator.
Thanks for the recipe. I used option 1 for my red velvet cake and it turned out so good! The cream cheese was not overpowering.
The best cream cheese/whipped cream frosting. Instructions were clearly written and made sense. I had just had to toss a full recipe that called for 2 cups of whipping cream and then I found you post, It tastes great and holds up perfectly. Five out of five.
Darlene
Glad to hear you liked my recipe, Darlene. I came up with this recipe because I like my cake and cupcakes with minimal frosting.
– Mella