I keep a batch of this Whipped Cream Cream Cheese Frosting in mind for every cake, cupcake, cookie sandwich, and fruit tart that needs a creamy, lightly sweet finish. It’s the frosting that makes everything look bakery worthy without stealing the spotlight.

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I’m obsessed with this whipped cream cream cheese frosting because it hits that sweet spot between fluffy and tangy without turning into a sugar bomb. I love how the cream cheese gives it body and that little bite, while cold heavy whipping cream keeps it light, smooth, and seriously spoon-worthy.

And yes, I’ve eaten it straight from the bowl. No regrets.

It spreads like a dream, pipes beautifully, and tastes incredible on cakes, cupcakes, cookies, fruit, or whatever I decide needs frosting that day. But the best part?

It feels rich without being heavy. Creamy, airy, tangy.

The good stuff.

Ingredients

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Cream cheese brings that tangy, rich vibe that keeps the frosting from tasting flat.
Heavy cream makes it fluffy and light, like frosting with a little cloud energy.
Powdered sugar sweetens things smoothly, so you don’t get any gritty bites.
Vanilla adds warmth and makes the whole bowl smell like a bakery.
Salt sounds tiny, but it balances the sweet stuff in a real way.
Gelatin helps it hold up longer, especially if your cake’s sitting out.
Basically, this frosting is creamy, soft, and not crazy sweet.
Plus, it pipes better than regular whipped cream and tastes way richer.

Ingredient Quantities

8 ounces (226 g) cream cheese, softened

1 cup (240 ml) heavy whipping cream, cold

3/4 cup (90 g) powdered sugar, sifted

1 teaspoon pure vanilla extract

Pinch of fine salt

Optional: 1 teaspoon unflavored gelatin plus 1 tablespoon cold water for stabilization

How to Make this

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1. Chill a mixing bowl and beaters in the fridge for 10 to 15 minutes, and ensure the 1 cup cold heavy whipping cream and 8 ounces softened cream cheese are ready.

2. If using gelatin, sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let bloom for 3 to 5 minutes, then gently warm until dissolved and let cool slightly but not set.

3. In a medium bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until completely smooth and lump free, about 1 to 2 minutes.

4. In the chilled bowl, pour the cold heavy whipping cream and begin whipping on medium speed until it just starts to thicken.

5. Add the sifted 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of fine salt to the cream and continue whipping to soft peaks.

6. If using gelatin, slowly drizzle the slightly cooled dissolved gelatin into the whipping cream as it reaches soft peaks, then continue whipping to medium peaks; be careful not to overwhip.

7. Fold one third of the whipped cream into the whipped cream cheese gently with a spatula to lighten the mixture, then fold in the remaining whipped cream in two additions until fully combined and smooth.

8. Taste and adjust sweetness or vanilla if needed, then use immediately to frost or fill cakes, cupcakes, or stored covered in the refrigerator for up to 48 hours.

Equipment Needed

1. Medium mixing bowl (for chilling the cream before whipping)
2. Hand mixer or stand mixer with beaters
3. Small bowl for blooming gelatin and warming if using
4. Rubber or silicone spatula for folding
5. Measuring cups and spoons
6. Fine mesh sieve or sifter for powdered sugar
7. Refrigerator (for chilling bowl and storing finished cream)

FAQ

Can I make this frosting without gelatin?

Yes. The frosting is stable for casual use without gelatin because whipped cream and cream cheese provide structure. Add the gelatin only if you need extra stability for warm environments or long display times.

How do I stabilize the whipped cream with gelatin?

Sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let bloom 1 to 2 minutes. Warm gently until dissolved, cool slightly, then drizzle into the whipped cream as you whip to soft peaks before folding into the cream cheese.

Can I use low fat cream cheese or whipped topping?

Low fat cream cheese and whipped toppings will change texture and flavor and produce a softer, less stable frosting. For best results use full fat cream cheese and real heavy whipping cream.

How should I store leftovers and how long will it keep?

Store in an airtight container in the refrigerator up to 3 days. For longer storage freeze up to 1 month, thaw in the fridge and rewhip briefly to refresh texture if needed.

Is this frosting suitable for piping and decorating?

Yes for most simple piping and borders. For very fine work or tall, intricate designs use the gelatin option and chill the frosted item between layers to help it set.

Can I flavor or color the frosting?

Yes. Add extracts like almond or lemon, citrus zest, or up to 2 tablespoons of flavoring pastes. Use gel food coloring sparingly to avoid thinning the frosting.

Whipped Cream Cream Cheese Frosting Recipe Substitutions and Variations

Cream cheese: mascarpone (equal amount, slightly richer and milder); Neufchâtel (lower fat, same measure); thick Greek yogurt strained overnight (use slightly less, adds tang).
Heavy whipping cream: full fat canned coconut cream (dairy free, chill first); chilled evaporated milk whipped with 2 tablespoons powdered sugar (lighter, less stable).
Powdered sugar: make your own by processing 1 cup granulated sugar with 1 tablespoon cornstarch until very fine; or use sifted superfine (caster) sugar if you prefer less sweetness and a grainier texture.
Optional gelatin for stabilization: agar agar powder (use about 1 teaspoon dissolved and simmered as directed, plant based); or 1 teaspoon instant clearjel or 1 tablespoon cornstarch slurry cooked briefly to thicken for a milder set.

Pro Tips

1. Warm the cream cheese very gently before whipping so it has no cold lumps. If it feels too cool, let it sit at room temperature for 15 minutes and press through a fine mesh or beat a little longer. That gives you a silky base and prevents grainy bits in the final frosting.

2. Keep the cream cold while whipping for better volume, but stop as soon as you hit medium peaks. Overwhipping makes it grainy and prone to splitting. If it starts to look curdled, chill the bowl briefly and rewhip on low to bring it back together.

3. If you use the gelatin for extra stability, make sure it is fully dissolved and only slightly warm when you add it. Drizzle it in slowly while whipping so it disperses evenly. Too hot or too much at once can deflate the cream.

4. For best flavor, taste and tweak at the end. A tiny pinch more salt or a drop more vanilla can brighten the sweetness. If you need firmer piping, chill the mixture 20 to 30 minutes, then rewhip briefly to restore texture.

Whipped Cream Cream Cheese Frosting Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

243

kcal

Equipment: 1. Medium mixing bowl (for chilling the cream before whipping)
2. Hand mixer or stand mixer with beaters
3. Small bowl for blooming gelatin and warming if using
4. Rubber or silicone spatula for folding
5. Measuring cups and spoons
6. Fine mesh sieve or sifter for powdered sugar
7. Refrigerator (for chilling bowl and storing finished cream)

Ingredients

8 ounces (226 g) cream cheese, softened
1 cup (240 ml) heavy whipping cream, cold
3/4 cup (90 g) powdered sugar, sifted
1 teaspoon pure vanilla extract
Pinch of fine salt
Optional: 1 teaspoon unflavored gelatin plus 1 tablespoon cold water for stabilization

Directions

Chill a mixing bowl and beaters in the fridge for 10 to 15 minutes, and ensure the 1 cup cold heavy whipping cream and 8 ounces softened cream cheese are ready.
If using gelatin, sprinkle 1 teaspoon unflavored gelatin over 1 tablespoon cold water and let bloom for 3 to 5 minutes, then gently warm until dissolved and let cool slightly but not set.
In a medium bowl, beat the softened cream cheese with a hand or stand mixer on medium speed until completely smooth and lump free, about 1 to 2 minutes.
In the chilled bowl, pour the cold heavy whipping cream and begin whipping on medium speed until it just starts to thicken.
Add the sifted 3/4 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of fine salt to the cream and continue whipping to soft peaks.
If using gelatin, slowly drizzle the slightly cooled dissolved gelatin into the whipping cream as it reaches soft peaks, then continue whipping to medium peaks; be careful not to overwhip.
Fold one third of the whipped cream into the whipped cream cheese gently with a spatula to lighten the mixture, then fold in the remaining whipped cream in two additions until fully combined and smooth.
Taste and adjust sweetness or vanilla if needed, then use immediately to frost or fill cakes, cupcakes, or stored covered in the refrigerator for up to 48 hours.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.