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A Lemon cupcake frosted with whipped cream cheese frosting

Whipped Cream Cheese Frosting

  • Author: Mindee
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes (But 30 minutes chill time)
  • Total Time: 45 minutes
  • Yield: Frosts 24 Cupcakes 1x
  • Category: Dessert
  • Method: Whipping
  • Cuisine: American


Looking for something a bit lighter than a traditional cream cheese frosting? This whipped cream frosting with cream cheese is the perfect balance or tangy and sweet flavors! Perfect complement to any cake!


Units Scale
  • 1 (8 oz) pkg. Cream Cheese (softened)
  • 1/8 tsp Salt
  • 2 cups Powdered Sugar (sifted)
  • 1 tsp Pure Vanilla (clear is preferable but not necessary)
  • 1 1/2 cups Heavy Cream


  1. In a medium sized bowl, beat the cream cheese, 1 Cup of the sifted powdered sugar, and salt. 
  2. Set aside.
  3. In another medium bowl, begin beating the heavy cream.
  4. As it starts to thicken, drizzle in the vanilla and spoon in the last cup of sifted powdered sugar with the beaters running.
  5. Continue to beat until stiff peaks form.
  6. Beat a dollop or two into the cream cheese mixture just to loosen it up a little.
  7. Then FOLD the remaining whipped cream in by hand.
  8. Remember to fold, not stir, to keep the fluffiness of the whipped cream.
  9. Chill the frosting for 30 minutes.
  10. 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.

Keywords: cream cheese frosting, whipped cream frosting, whipped cream cheese frosting recipe