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Whipped Cream Cream Cheese Frosting with Video!

Whipped Cream Cream Cheese FrostingWhipped Cream Cream Cheese FrostingWhipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting
Whipped Cream Cream Cheese Frosting
Whipped Cream Cream Cheese Frosting

This post for Whipped Cream Cream Cheese Frosting was originally published on February 7th, 2015. It has been updated with additional photos, text and a new video! (I’ve left many of the original photos, for nostaligia’s sake and to insure that repeat visitors recognize that, yes, this is still that same favorite, creamy, not too sweet, frosting recipe 😊)

Whipped Cream Cream Cheese Frosting on a cupcake from themerchantbaker.com

Whipped Cream Cream Cheese Frosting is one of my most popular recipes. But, it was published almost three years ago! Many of you don’t even know that it exists!

So, consider this an introduction to one of the single best frosting recipes you’ll ever make. If you’ve never gotten rave reviews for frosting, it’s because you haven’t yet made this amazing recipe.

I’ve also been dying to make a video of it. One, because a video is worth a thousand words, and two, because I’m so excited to show the versatility of the recipe. It’s a fun video to watch, too! (Scroll down to the bottom to view it.)

Whipped Cream Cream Cheese Frosting in a dish dessert from themerchantbaker.com

Whipped Cream Cream Cheese Frosting has been my favorite frosting ever since I discovered it in 2005. Yep, that’s 12 years of deliciousness! In all that time, I’ve made this frosting a million times more than any other frosting.

Why? Because it combines my two favorite frostings of all time, whipped cream and cream cheese. I love them because they always fall into the creamy, not too sweet category.

I’m not a sweet frosting kind of girl. When it’s too sweet, I scrape it all off or leave just a transparent layer to sweeten whatever lies beneath it.

If the frosting crusts, it’s even worse. That’s one of my friend’s favorite frostings, the kind that makes your teeth hurt. Ugh! Not for me.

Whipped Cream Cream Cheese Frosting on a cupcake with sprinkles from themerchantbaker.com

But, I do love a good buttercream if it’s not too sweet, not too buttery and whipped to an airy lightness. I rarely run into great buttercreams and I’m still working on my own ratios to get to my ultimate recipe for that.

Over the years, I’ve found a few that I like, namely this Whipped Vanilla Frosting and Whipped Chocolate Frosting and they’ve served me well.

However, this Whipped Cream Cream Cheese frosting is the favorite of that small group and is nothing like those teeth gratingly sweet, sugary buttercreams.

People always want to know what kind of frosting it is, because it doesn’t look like a cream cheese frosting and yet has more body than a whipped cream frosting. It looks a lot like buttercream when you pipe it, but doesn’t taste like buttercream.

Whipped Cream Cream Cheese Frosting on a cupcake with sprinkles from themerchantbaker.com

Therefore, you end up with many questions like, “What kind of frosting IS this?  Or, ” I usually hate frosting but this is sooo good!”

Even my friend who loves crusty sweet frosting likes this frosting. And, one of my son’s teachers hates cream cheese frosting, but loves this. So, I’d say that it has pretty wide appeal.

It’s also very easy to make and generally foolproof. I’ve never ever had an issue when making it because, frankly, there’s not much to mess up. Friends, my husband, who is not a baker, can make this frosting.

Mixing cream cheese with electric hand mixer

That said, from the many comments I’ve received, I do realize that some of you have had issues. I’ve added many notes to the recipe to try to insure your success. But, it really comes down to a few things:

Tips for making Whipped Cream Cream Cheese Frosting:

  • Ingredients Matter! Use block cream cheese, not whipped. I use Philadelphia.
  • Use the proper cream. I use heavy cream or heavy whipping cream. They are 30-36% fat. It’s the cream you buy to make whipped cream. If you aren’t sure, ask someone in the dairy department.
  • Keep everything cold. That goes for the cream cheese and the heavy cream. (A cold bowl and beaters is also good, though I never need to take that step.)
  • Don’t over beat. If you over beat the cream cheese, the mixture will become soupy. If you over beat the whipped cream, you’ll end up with butter.

Combining whipped cream with cream cheese

You can make this frosting in one bowl or two. I made it in two bowls for years. I call it,“The Two Bowl Method.” I suggest those of you who are having issues use this method.

For the “Two Bowl Method”:

  • In one bowl, whip the cream cheese with sugar, salt and vanilla.  In a second bowl, whip the heavy cream to stiff peaks. Fold them together, then whip with your mixer for another minute to fully combine the two mixtures.

Whipped Cream Cream Cheese Frosting on a Spoon

But then, I started making it with what I call, “The One Bowl Method.” This is the only way I make it now and the way I show it in the video.

For the “One Bowl Method”:

  • In a large bowl, simply whip the cream cheese with sugar, salt and vanilla.
  • Then, slowly drizzle cold heavy whipping cream down the side of the bowl until you get stiff peaks. Done and done! It’s one bowl easy.

Whipped Cream Cream Cheese Frosting New 2017

This is my family’s request for just about every birthday cake. Above are just two of the birthday cakes (this Kimochi cake and this Minecraft cake) that have been graced with this frosting.

Whipped Cream Cream Cheese Frosting piped on side of cake from themerchantbaker.com

Whipped Cream Cream Cheese Frosting piped on a cake topped with strawberries from themerchantbaker.com

I’ve used this to frost anything from cupcakes to large, multi-tiered cakes. The year that I posted this recipe, I featured it on the delicious Strawberry Cake above.

Whipped Cream Cream Cheese Frosting as a filling for whoopie pies from the merchantbaker.com

You can use it for filling whoopie pies. It pipes beautifully so it can make anything you put it on just a little bit more special.

Whipped Cream Cream Cheese Frosting as a topping for pancakes from themerchantbaker.com

It’s amazing on top of pumpkin pancakes or any pancakes! It’s delicious as a sweet spread for muffins. With a few adjustments, you can make it into a fruit dip or top a bowl of cut up fruit for a delicious dessert.

Whipped Cream Cream Cheese Frosting as a topping for oatmeal with berries from themerchantbaker.com

One morning, I had leftovers of the frosting and no pancakes. So, I tried topping our oatmeal with it along with some fresh berries.

It was un-be-lievable! That’s right. Say, “Hello,” to strawberry or blueberry cheesecake oatmeal!

The frosting on a spoon shot? Well, it’s one of the original photos. But, I was running out of ideas that day for how to shoot this amazing frosting so I just piped it on a spoon.

And really, that spoon shot really says it all.

Trust me when I tell you that it’s just gonna happen. Whether you dip a spoon right into that billowy bowl of goodness or you file it under, “licking the bowl,” it’s gonna happen.

At my house? It not only “happens”…

Whipped Cream Cream Cheese Frosting piped on a spoon from themerchantbaker.com

They line up for it!

You’ll see…this Whipped Cream Cream Cheese Frosting is quickly going to become one of your favorites!

For all of you looking for the chocolate version of this amazing frosting…

Chocolate Whipped Cream Creamcheese Frosting Banner

And here’s the perfect option to top your fall flavored cakes like this Pumpkin Ale Cake, Brown Sugar Cinnamon Whipped Cream Cream Cheese Frosting!

Whipped Cream Cream Cheese Frosting on a spoon from themerchantbaker.com
4.85 from 66 votes
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Whipped Cream Cream Cheese Frosting

Whipped Cream Cream Cheese Frosting. A combo of two favorites, you'll use this creamy, not too sweet frosting and filling for much more than topping cakes.

Servings 1 batch is enough to lightly frost a 2 layer 9" cake or more generously frost 24 cupcakes

Ingredients

  • 1 (8 ounce) package, block cream cheese, cold you can use Neufchatel if you're not planning to pipe it
  • 1 cup granulated white sugar or 3/4 cup, if you prefer less sweet
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream or heavy cream cold

Instructions

For the traditional "Two Bowl Method":

  1. In a large bowl, whip cream with a mixer until it forms stiff peaks.
  2. In another bowl, beat cream cheese for about 15 seconds or until creamy.

  3. Add sugar, salt and vanilla to the cream cheese and whip until fully combined and creamy. It should only take a minute or two to whip up the cream cheese and sugar mixture. Don't worry about checking for sugar grittiness. Just make sure it's fully combined and still fluffy.

  4. Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.

For the easy "One Bowl Method":

  1. In a large mixing bowl, beat cream cheese for about 15 seconds or until creamy. Add sugar, salt and vanilla and whip until fully combined.

  2. Drizzle cold cream down the side of the bowl (to prevent splashing) and beat until stiff peaks form. You'll see your beaters leaving clear trails in the mixture at this stage.

  3. Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.

Recipe Notes

*I've always used the full cup of sugar, but yesterday I tried reducing it to 3/4 cup and I liked it better with less. Either way, it's delicious. Update 11-12-21: I've been using only 1/2 cup sugar for the past couple of years and my family loves it just the same. For those of us who love a not too sweet frosting, this is another win!

*I have a stand mixer and a hand mixer, so to save time, I usually let my stand mixer whip the cream while I mix the cream cheese mixture with my hand mixer. (Now I use the "one bowl" method, so only one mixer is needed!:)

*Update 9-17-19: If you use a stand mixer for the one bowl method, use the paddle attachment for the cream cheese portion, then switch to the whisk attachment before adding the cream. 

*You want to work quickly and keep everything cold for best results when piping or frosting. If I have leftovers, I usually leave them in the piping bag and place the piping bag in a Ziploc and store in the refrigerator up to 3 days. It still pipes beautifully one day after storing, however, I've only used that option for leftovers.

*If I have leftover cake that has this frosting on it, I slice individual pieces, wrap in wax paper and place the wrapped pieces in a freezer Ziploc bag. I either thaw in the refrigerator overnight, or allow to thaw at room temperature for about 30 minutes, or very carefully use the microwave on a 50% power setting. You want to thaw the cake without melting the frosting.

*Update 8/31/15...Many readers have asked about leaving this frosting out at room temperature. Here's the response I've given...It depends on how hot it is. When I use this recipe, I always keep my frosted cake/cupcakes etc... refrigerated until I have to take them anywhere, but they’ve been out up to two hours (in air conditioning or cool weather) and held up well, though I think they’re probably best up to one hour. I don’t like to leave anything perishable out more than two hours anyway. I wouldn’t leave them out for long at a hot picnic or in very warm weather. I actually like to take my cakes out about 1/2 hour or up to an hour before serving so that they can lose the chill of the refrigerator and the cake isn't too dense from being cold. So, I try to serve the frosted baked good almost at room temperature. But this is not a recipe I would leave out for hours and hours at a party. My Whipped Vanilla Frosting recipe is perfect if you need something that can live for a longer time at room temperature.

Update 12-26-15: I've recently started making this in one bowl and it has worked perfectly for me. Just beat the cream cheese mixture together first as stated in the recipe, then gradually add the heavy cream (unbeaten) and continue beating until you get stiff peaks. (I usually have to stir the cream in a little bit so that it doesn't splash when I turn the beaters back on.)

*Update 8-4-16: Yes, you can tint/color this frosting! I use gel food colors. You can see this used as a colored frosting in my Minecraft Cake and Kimochi Cake posts.

Recipe Source All Recipes

_The Merchant Baker Copyright © 2015_

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Kathy McElroy

Sunday 20th of November 2022

Hi! I make a family recipe carrot cake that is mandatory at thanksgiving. I make a cream cheese frosting for the layers and the outside of the cake. Can I use this icing for the outside frosting? I see that people Friar with this but my question really is does this taste like the typical cream cheese frosting that is typical on carrot cakes?

Ramona

Sunday 20th of November 2022

Hi Kathy, I have to be honest with you...everyone I know PREFERS this frosting to cream cheese frosting on carrot cake and on red velvet cake...and really on most cakes. It's just that good! It doesn't taste exactly like cream cheese frosting. I know people who don't like cream cheese frosting that LOVE this frosting. It's got a bit of a cheesecake vibe to it. I think the fact that this doesn't taste exactly like traditional cream cheese frosting works in your favor. I love your idea of filling the layers with the traditional cream cheese frosting so you have that flavor that you want and then frosting with this for the outside. It definitely won't clash with the filling. It will just be fluffier and creamier and you'll be able to pipe it if that's something you'd want to do. If you try it, I'd love to hear how it works out for you.

Amanda

Saturday 19th of November 2022

I think I overwhelmed it after I added everything together. Is there saving it?!?!

Ramona

Saturday 19th of November 2022

Hi Amanda, I'd like to help you trouble shoot but need more information. I don't know if "overwhelmed" is a typo, but if it's not in not sure what you mean. If you can provide me with more details about what you did and what's not working, I will try help.

Sandy Brown

Tuesday 25th of October 2022

Absolutely delicious and so easy! I used the one bowl method and had no issues at all. I wish I could send you a picture of the decorated cake, no issues with pipping. It came out BEAUTIFUL! Thank you for this recipe! It’s a keeper!!!!

Ramona

Tuesday 25th of October 2022

Thanks Sandy for the wonderful feedback! I'd love to see a picture of your cake! I can only imagine that it was spectacular :) If you have Instagram, you can post it and tag me (@themerchantbaker)

Nikki

Monday 17th of October 2022

This is THE best frosting ever, and my husband agrees! I’ve made this version a couple times and I added a little cinnamon to it once to frost some unimpressive Snickerdoodle cupcakes (was out of brown sugar at the time so couldn’t do the brown sugar cinnamon version that day) and the frosting was so good that it actually saved the cupcakes! My kitchen was too warm to pipe it, they were just for my husband and me and I was getting impatient so I just plopped a spoonful on each cupcake and gave it a little swirl with a spatula, and they were absolutely fantastic. Every time I talk about what to bake next, he mentions this frosting, and I’d never made whipped cream before I made this the first time and it was still so easy. THANK YOU for sharing!

Ramona

Monday 17th of October 2022

Hi Nikki! Thanks so much for the wonderful feedback! Yes, after you master the basic frosting, there are so many ways you can flavor it to match your needs. The good thing about this frosting is that even if your kitchen is too warm to pipe it, once you frost the cupcakes and store them in the fridge, the frosting will firm back up in whatever design you swirled it. I love your comment about it saving your cupcakes. It really makes everything taste better! :)

Claudia

Sunday 9th of October 2022

Hello, first thank you for sharing this, it's really great to have a fluffy not too sweet frosting! I'm hoping you might be able to help with a problem I had. So I made this following the 2 bowl technique and had great results. However, today I tried the one bowl technique but forgot to change the paddle to a whisk and eventually my frosting just got soupy. I think this has to do with cream cheese releasing moisture...at any rate I never incorporated enough air. I'm not sure if this can be salvaged...at least for a no bake cheesecake? Any insights?

Ramona

Sunday 9th of October 2022

Hi Claudia... yep, you definitely need a whisk to incorporate air. You can try a couple of things. Cover the bowl and chill it thoroughly, then try whipping it up again with the whisk attachment. I haven't tried it but it's worth a shot. It should whip some air into it. If it still isn't up to par to use as frosting, you can freeze it and use it like ice cream. If you do this, you could try it plain or even try mixing in some dry additions like crushed oreos or other cookies (or softer candies like peanut butter cups?) if you want to jazz it up.  Or, like you said... cheesecake. Maybe fill a graham or cookie crust then chill or you could make it a frozen cheesecake pie too. Bottom line... that mixture will definitely not go to waste 😊

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