This whipped cream frosting is lightly sweet with a soft and fluffy texture, yet it's sturdy enough to hold up layer cakes and hold its shape when piped. It's quick and easy to make, and it's a great option if you want a frosting that's lighter and less sweet than buttercream. Adding a bit of cream cheese to the frosting creates a sturdier, stabilized whipped cream frosting without gelatin.
If you're searching for a light and airy, not-too-sweet frosting for your cakes and cupcakes, this whipped cream frosting with cream cheese is it!
Sturdier than classic whipped cream but not as heavy or sweet as American buttercream frosting, it's the perfect balance of soft and stable with a delicate sweetness that's especially delicious paired with fruit!
This frosting is basically the complete opposite of my popular rich and indulgent chocolate ganache buttercream. If you do want that rich chocolate flavor but love the light and airy texture of this stabilized whipped cream frosting, you'll want to try my chocolate whipped cream frosting, too!
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Stabilized Whipped Cream Frosting vs. Buttercream Frosting
Classic American buttercream is made primarily with butter and confectioners' (or powdered) sugar, plus a very small amount of milk or heavy cream and flavorings. The butter adds flavor, thickness, and creaminess to the frosting, while the sugar adds structure, fluffiness, and - of course - sweetness when whipped with the butter.The cornstarch or tapioca (depending on which brand you're using) in the confectioners' sugar also adds stability to the frosting.
Unlike buttercream, whipped cream frosting is made with the same key ingredients as whipped cream: heavy whipping cream with some confectioners' sugar, plus flavoring. Notice, no butter.
What makes whipped cream frosting different than simply whipped cream is the addition of a stabilizer. Whipped cream isn't sturdy enough to hold its shape when piped or support cake layers, and it eventually weeps when used to top desserts. Adding a stabilizer - like gelatin, cornstarch, or cream cheese - gives the frosting just enough structure to hold its shape while keeping its texture light and airy. In this recipe, we're using cream cheese to stabilize the frosting.
Why This Recipe Works
Simply put, this is the best whipped cream frosting recipe.
This whipped cream cream cheese frosting has a lusciously light texture that's smooth and fluffy with just a hint of sweetness. It tastes just like traditional whipped cream, yet it's strong enough to hold up a three layer cake!
Adding cream cheese is the perfect way to create stable whipped cream frosting because you may already have it on hand, it doesn't noticeably change the flavor of the frosting, and you don't have to deal with blooming gelatin.
While many other recipes for whipped cream frosting with cream cheese use just 1 ½ cups of heavy cream per 8 ounces of cream cheese, this recipe uses a full 2 cups of cream for a frosting that's perfectly smooth and not at all reminiscent of cream cheese frosting. In fact, my taste testers didn't even realize that there was cream cheese in the frosting!
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Heavy Whipping Cream - Heavy whipping cream is the key ingredient in this frosting recipe. Be sure to choose cream labeled "heavy whipping cream" or "heavy cream" so that it contains enough fat to whip properly. You'll also want to keep the cream cold, taking it out of the fridge just before adding it to the recipe.
Cream Cheese - Cream cheese is used to thicken and stabilize the whipped cream so that it doesn't weep after it's spread onto a cake or other dessert. The cream cheese also adds a very subtle tanginess to help keep the frosting from being too sweet. Be sure to use full-fat block cream cheese, not whipped cream cheese or cream cheese in a tub. Also, unlike most other recipes made with cream cheese, you'll want to use cold cream cheese for this recipe so that it doesn't warm up the cream.
Confectioners' Sugar - Confectioners' sugar, or powdered sugar, adds a bit of sweetness and structure to the frosting. Don't substitute granulated sugar, which will create a gritty frosting.
Vanilla Extract - Vanilla extract adds a delicious hint of flavor to the frosting. You can also use vanilla bean paste to add beautiful vanilla bean specks to the frosting.
Fine Sea Salt - A tiny bit of salt helps to enhance the flavor and balance the sweetness of the frosting. I prefer fine sea salt when making frosting.
Special Equipment
In addition to essential baking equipment (like a spatula), I recommend some special tools for making this recipe.
- A stand mixer with whisk attachment (or large bowl and electric hand mixer), for whipping the frosting.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Beat the cold cream cheese on medium-high speed until smooth.
Step 2: Add confectioners' sugar, vanilla, and salt and beat on low speed until mixed. Then turn speed up to medium-high speed until smooth.
Step 3: With mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed.
Allison's Top Tips
Be sure to keep the recipe ingredients cool, especially the cream and cream cheese. The cream won't whip properly if it's not well chilled.
To help keep the frosting ingredients cool, you can chill the bowl and whisk in the freezer for 15 to 30 minutes before you begin mixing.
Be very careful not to over-mix the frosting. Whip the frosting until it's just ever so slightly shy of stiff peaks. (This article explains the difference between medium peaks and stiff peaks.) You shouldn't have to whip the frosting for more than an extra 30 seconds after all the cream is added.
Uses for Stabilized Whipped Cream Frosting
Stabilized whipped cream frosting is incredibly versatile and can be used in all sorts of desserts. Here are some of my favorite ways to use it:
- Frost or fill cakes (This frosting works well both for filling and frosting cakes. It pairs perfectly with fruity cakes, like my strawberry vanilla cake. I also love the way it balances the richness of a moist chocolate cake.)
- Frost cupcakes (I especially love this frosting with vanilla cake and cupcakes.)
- Frost no-bake desserts, like this no-bake chocolate mousse pie
- Dollop on fruit pies (I love it with blueberry pie!)
For frosting cakes and cupcakes, this guide will help you figure out how much frosting you'll need.
Recipe FAQs
While you could top a cake or cupcakes with whipped cream, it won't hold it's shape and will begin to weep. Plain whipped cream also is not strong enough to be used between the layers of a layer cake. Your best bet is to use a stabilized whipped cream frosting, like this recipe, that tastes just like whipped cream but is sturdy enough to hold its shape and support layer cakes.
There are many ingredients that you can use to thicken - or stabilize - whipped cream to create a whipped cream frosting that can be used for cakes, cupcakes, and other desserts. Adding thickeners to the recipe - like cream cheese, gelatin, cornstarch, modified food starch (Instant ClearJel) - will do the trick. My preference is to use cream cheese because I usually already have it on hand and it's much easier than using gelatin.
Storage Instructions
Leftover frosting can be stored in an airtight container in the fridge for up to 3 days. There's no need to re-whip the frosting before using.
Items frosted with this whipped cream frosting should also be stored in a sealed container in the fridge for up to 3 days.
More Frosting Recipes & Tips
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Recipe
Stabilized Whipped Cream Frosting with Cream Cheese
Special Equipment
- Stand mixer with whisk attachment (or large bowl and electric hand mixer)
Ingredients
- 8 ounces (227 grams) full-fat cream cheese block cold
- 1 cup (114 grams) confectioners' sugar
- 1 teaspoon (4 grams) vanilla extract
- ⅛ teaspoon (0.75 grams) fine sea salt
- 2 cups (454 grams) heavy whipping cream cold
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment (or in a large bowl using an electric hand mixer), beat the cold cream cheese on medium-high speed until smooth.8 ounces (227 grams) full-fat cream cheese block
- Add confectioners' sugar, vanilla, and salt and beat on low speed until mixed. Then turn speed up to medium-high speed until smooth.1 cup (114 grams) confectioners' sugar, 1 teaspoon (4 grams) vanilla extract, ⅛ teaspoon (0.75 grams) fine sea salt
- With mixer running on medium-high speed, slowly stream the heavy cream into the bowl and blend until thoroughly mixed.2 cups (454 grams) heavy whipping cream
- Use the frosting right away.
Kassandra says
Saved this recipe to try on my cupcakes for my shower this weekend. Curious to know if I can incorporate crushed pineapple into it without compromising it.
Allison Ferraro says
Hi Cassandra! I haven't tested this recipe with crushed pineapple, but the extra liquid will certainly impact the recipe. I don't imagine it will work out, and I'd recommend doing a test batch to be sure before decorating your cupcakes if you do decide to give it a try.
- Allison
Brenda Towers says
Can you add white chocolate to this recipe?
Allison Ferraro says
Hi Brenda! I haven't tested this recipe with white chocolate, but if you give it a try please let me know how it turns out!
- Allison
Larissa says
Best frosting I’ve ever had! Perfect flavor and texture!
Georgia says
Can I halve this recipe?
Allison Ferraro says
Hi Georgia! Yep, you can halve this recipe. There's a little box you can click in the recipe card to either halve or double the recipe, and it will do the math for you!
- Allison
Denise says
Can you freeze this frosting??
Allison Ferraro says
Hi Denise! No, I do not recommend freezing this frosting, since it's light and airy texture will be lost after freezing and thawing.
- Allison
Adrienna Simon says
Can I use mascarpone instead?
Allison Ferraro says
Hi Adrienna! Great question! I haven't tested this recipe with mascarpone, but now I'm curious to try. I do imagine that it would work, though the ratio of ingredients may need to be tweaked. If you do give it a try please let me know how it turns out.
- Allison