Cream Cheese Whipped Cream Frosting (2024)

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Cream cheese whipped cream frosting is perfect if you are not a huge fan of super sweet frosting. This recipe contains only four ingredients and takes just a few minutes to make! The frosting recipe has a slight tang from the cream cheese and great vanilla flavor.

Table of Contents

Ingredients for Cream Cheese Whipped Cream Frosting

Cream cheese: For this recipe, you will want your cream cheese to be cold. Chilled cream cheese helps the heavy cream whip up into stiff peaks. I recommend using full fat cream cheese for best results.
Powdered sugar: You can add a bit more or a bit less to your taste. I find that 1/2 cup adds the perfect subtle sweetness to this frosting.
Vanilla extract: Two teaspoons vanilla extract or vanilla bean paste adds great vanilla flavor.
Heavy cream: Be sure your heavy cream is cold for the best results. You can use heavy cream or heavy whipping cream for this recipe.

Tools & Supplies for Making Cream Cheese Whipped Cream Frosting

How to Make Cream Cheese Whipped Cream Frosting

This recipe is so simple! It whips up in just a few minutes! I recommend using a stand mixer fitted with a whisk attachment for the best results. You can use an electric hand mixer as well, but I find that a stand mixer creates a better texture to this frosting.

In a large bowl, cream together cold cream cheese and powdered sugar until light, fluffy, and smooth. This may take a few minutes on medium-high speed. Be sure to scrape the sides and bottom of the bowl to ensure everything is well mixed.
Add in vanilla extract to the whipped cream cheese mixture and mix on low until combined.
Turn the mixer to medium speed and slowly pour in the heavy cream. Once the heavy cream is added, scrape the sides and bottom of the bowl with a rubber spatula.
Turn the mixer to medium-high speed and whip until stiff peaks form. This will likely take a minute or two. Be careful not to overmix the whipped cream or it may break. Once you have achieved stiff peaks, it is ready!

Cream Cheese Whipped Cream Frosting Recipe Tips

Chill the bowl

Starting with a cold mixing bowl helps the heavy cream whip up beautifully. You can place your bowl in the refrigerator or freezer for a few minutes before making the frosting.

Cold ingredients

For this recipe, you want to use cold cream cheese and cold heavy cream for the best results. The chilled bowl coupled with the cold ingredients helps the cream whip up into stiff peaks more easily. Heat is the enemy of whipped cream. Because the cream cheese is cold, it might take an extra minute or two to cream it with the powdered sugar.

Do not overmix

Once you have achieved stiff peaks, you will want to stop whipping. If the frosting is overmixed, it can break or turn into butter. You will know you have stiff peaks when the whipped cream can maintain shape.

Add more or less powdered sugar to taste

If you want to add a bit more sweetness or a bit less, feel free to adjust the amount of powdered sugar you add to the recipe. I do not recommend adding more than one cup.

Coloring the frosting

If you would like to color the frosting, I recommend adding a small amount of gel food coloring when you are whipping it up at the end. Stay away from liquid food coloring as it can impact the consistency of the frosting and requires more to get the same color as gel food coloring. I also recommend sticking with lighter colors.

Use the same day you make

This is a frosting I do not recommend making ahead to save for using another time. Spread the frosting with a spatula or pipe with a piping bag the same day you make it. The cream cheese serves as a stabilizing agent, so the cream cheese whipped cream will maintain shape for a few days without wilting.

Storing and serving

After the cream cheese whipped cream is spread or piped onto cake, cupcakes, or cheesecake, it can be stored in the refrigerator for up to 3 days. I recommend storing the dessert in an airtight container to prevent the whipped cream from taking on any odors that may be present in the fridge. This is a stabilized whipped cream, so it will maintain its shape well.

Click here to see a quick video on how to make cream cheese whipped cream frosting! Follow Cake Me Home Tonight on TikTok, Instagram, and YouTube for more recipe videos and baking tutorials!

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Cream Cheese Whipped Cream Frosting

Prep Time 10 minutes mins

Yield: 4 cups

Cream cheese whipped cream frosting contains 4 ingredients and takes less than 10 minutes to make! It is light, creamy, and smooth and has great flavor from cream cheese and vanilla extract.

Equipment

Stand mixer fitted with a whisk attachment or electric hand mixer

Ingredients

▢ 8 oz cream cheese cold
▢ ½ cup powdered sugar
▢ 2 tsp vanilla extract
▢ 2 cups heavy cream

Instructions

Add cream cheese and powdered sugar to the bowl of a stand mixer fitted with a whisk attachment or large mixing bowl. *Optional: Chill the bowl in the refrigerator or freezer for a few minutes before making the frosting.
Cream together the cream cheese and powdered sugar on medium-high speed until smooth. Scrape the sides and bottom of the bowl to ensure the cream cheese is well mixed.
Add in vanilla extract on low speed.
Turn the mixer to medium speed and slowly pour in heavy cream. Once all the heavy cream is added, scrape the sides and bottom of the bowl.
Turn the speed to medium-high and whip the frosting until stiff peaks form. The frosting will be able to hold shape. Do not overmix.
Spread or pipe the cream cheese whipped cream frosting onto the cake, cupcakes, or cheesecake immediately.

Notes

Cream cheese whipped cream frosting should be used immediately after making. Once it is frosted onto cake, cupcakes, or cheesecake, the frosting will hold up in the refrigerator for 2 to 3 days.

Be sure to store in an airtight container so the frosting does not take on any odors that may be present in your refrigerator.

Although this frosting is more stabilized than regular whipped cream, I do not recommend leaving out for extended periods of time or placing in direct sunlight.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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