Looking for something a bit lighter than a traditional cream cheese frosting? This whipped cream frosting with cream cheese is the perfect balance of tangy and sweet flavors! A perfect complement to any cake!
Why You'll Love This Recipe
- Perfect for Lemon Cupcakes, Red Velvet Cupcakes, or Carrot Cake Cupcakes!
- Any leftover frosting can be used as filling for Berry Crepes!
- Also makes a light and sweet fruit dip!
- Heavy Whipping Cream - 3 cups of Cool Whip or Whipped Topping may be substituted for the heavy cream.
- Cream Cheese - both regular and reduced-fat cream cheese work well.
- Vanilla Extract - pure vanilla is best.
Step by Step Instructions
- Place room-temperature cream cheese in a mixing bowl. (Cold cream cheese does not beat well)
- Sift 1 cup of powdered sugar and the salt over the cream cheese.
- Beat until well combined, pausing here and there to scrape down the sides and bottom of the bowl with a rubber spatula.
- In another bowl or deep measuring cup, begin beating the cream and vanilla with a hand mixer. I like the whisk attachment to do this.
- When soft peaks form, sift 1 cup of powdered sugar into the cream.
- Beat until stiff peaks form.
- Beat a small amount of the whipped cream into the cream cheese mixture to loosen it up.
- Then fold the rest of the whipped cream into it.
- FOLD, don't stir.
- Place the frosting in the fridge to chill for a half hour.
- Spoon chilled frosting into a large piping bag fitted with the tip of your choice.
- Pipe the frosting over cupcakes.
- If you are planning to frost a 2 layer cake, I recommend frosting the top of the first layer, creating that middle layer of frosting, and popping it in the freezer for 10-15 minutes. This will stabilize the frosting enough to place the top layer of cake on without the frosting squishing out.
- Store frosted cake or frosted cupcakes in the fridge.
- Store leftover frosting in an airtight container in the fridge.
Recipe FAQs and Expert Tips
Yes, due to the whipped cream and cream cheese, whatever you frost with it needs to be stored in the fridge.
Yes, you'll need 3 cups of Cool Whip which is an 8 oz tub, plus half of another 8 oz tub. Beat all the powdered sugar and the vanilla into the cream cheese and then fold the cool whip into that.
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Whipped Cream Cheese Frosting
- 8 oz Cream Cheese (softened) 8 oz package
- ⅛ teaspoon Salt
- 2 Cups Powdered Sugar sifted
- 1 teaspoon Pure Vanilla clear is preferable but not necessary
- 1 ½ Cups Heavy Cream
- In a medium-sized bowl, beat the cream cheese, 1 Cup of the sifted powdered sugar, and salt.
- Set aside.
- In another medium bowl, begin beating the heavy cream.
- As it starts to thicken, drizzle in the vanilla and spoon in the last cup of sifted powdered sugar with the beaters running.
- Continue to beat until stiff peaks form.
- Beat a dollop or two into the cream cheese mixture just to loosen it up a little.
- Then FOLD the remaining whipped cream in by hand.
- Remember to fold, not stir, to keep the fluffiness of the whipped cream.
- Chill the frosting for 30 minutes.
- Spoon the chilled frosting into a large frosting bag and pipe over a batch of cupcakes or frost a cake.
- This is not a stiff frosting like buttercream. It's a very soft and light frosting.
- Store desserts frosted with this frosting in the fridge.
- If you choose to substitute Cool Whip or whipped topping for the cream, you'll need 3 cups of Cool Whip which is an 8 oz tub, plus half of another 8 oz tub. Beat all the powdered sugar and the vanilla into the cream cheese and then fold the cool whip into that.
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