Whipped Cream Cream Cheese Frosting with Video!

By |2018-08-29T10:46:08-04:00November 20th, 2017|Desserts, Frostings & Fillings|463 Comments

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

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

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

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

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 cakeStrawberry Cake with Whipped Cream Cream Cheese Frosting

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

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

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

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

They line up for it!

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

Chocolate Whipped Cream Creamcheese Frosting Banner


4.83 from 17 votes

Whipped Cream Cream Cheese Frosting

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


  • 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


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.

*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!:)

*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_

By |2018-08-29T10:46:08-04:00November 20th, 2017|Desserts, Frostings & Fillings|463 Comments


  1. Tasbih @ Cleobuttera February 7, 2015 at 3:43 pm - Reply

    Yummy! I love this frosting too. I recently tried a similar recipe and fell in love. I’m so finicky when it comes to frostings too. The sugary, crusty frosting is not my cup of tea, and the meringue buttercreams are just too buttery! Until one of us comes up with the perfect ratio, this one will be my go-to. I love the pictures! Makes me just wanna lick the spoon clean…Mmmmm.

    • Ramona February 7, 2015 at 4:12 pm - Reply

      Well, the good news is that I’m certain one of us will come up with a perfect buttercream one day. And that will be a fine day indeed!

      • Emma May 25, 2016 at 11:49 pm - Reply

        Hi I followed the directions carefully and my frosting came out watery? Is there a reason why. The only thing I can think of is, I let the cream cheese get to room temp. ☹️

        • Ramona May 26, 2016 at 9:07 am - Reply

          You are right Emma. It most likely was your room temp cream cheese :( This is a frosting that likes cold. If you’re making cheesecake, then you want room temp, but not for this frosting. I don’t know if this will work, but you could refrigerate your soupy frosting until it gets really cold and try whipping it again. It’s such a DELICIOUS frosting, I want it to work out for you! I’m about to make four batches as we speak and all of my ingredients will stay in the refrigerator until I’m ready to begin. Let me know how it works out for you.

          • Angelina February 17, 2017 at 6:45 pm

            Mine came out watery as well. The heavy cream and cream cheese where both directly from the refrigerator. I was able to get about 5 minutes of piping done before it went completely soupy (and my house is always cold). The taste is delicious, but the stability didn’t work?

          • Ramona February 17, 2017 at 8:16 pm

            I’m so sorry it didn’t work out for you Angelina. Did you use block cream cheese and not whipped cream cheese? Were you able to get stiff peaks when you whipped it? Did you use one bowl or two bowl method?

          • Vincent March 22, 2018 at 4:55 pm

            I was wondering if I put a little bit of passion fruit purée do you think it will still stiffen up?

          • Ramona March 22, 2018 at 8:22 pm

            If you’ve ended up with a runny frosting, fruit puree is not going to help. However, you can add the fruit puree and then freeze the batch for a frozen dessert treat. That way, your first batch won’t go to waste. As far as the frosting, you’ll have to start over. Read all the tips, keep everything cold and make sure you don’t over beat the cream cheese. Good luck!

          • Linda February 11, 2019 at 8:49 pm

            Why should you not ice cupcakes the day after making the icing?

          • Ramona February 12, 2019 at 11:48 am

            Hi Linda, it’s because this icing doesn’t store well for piping. It’s at it’s best once it’s made. It’s not like Swiss Meringue Buttercream that can be stored and re whipped. It’s very stable. You’ll get your smoothest spread, the most body and the cleanest piping lines if you pipe it right after you make it. Remember it has whipped cream in it, so it’s best to do your decorating and THEN pop your decorated treat right into the refrigerator to stay firm.

        • Shannah April 11, 2017 at 11:47 pm - Reply

          I’m not sure if you’ll read this, but did you use low fat cream cheese? You have to use the regular, full fat block cream cheese. I’ve made cream cheese frosting a thousand times and one time I wasn’t paying attention and low fat cream cheese and no matter what I did, it wouldn’t thicken.

      • Glenda July 25, 2016 at 1:22 pm - Reply

        Could I just buy whip cream instead of the heavy whipping cream and fold it into the Cream cheese mixture?

        • Ramona July 25, 2016 at 5:13 pm - Reply

          I’m not sure what you mean by buying whipped cream. Do you mean like whipped cream that comes out of a can? Or like a cool whip? My worry with anything ready made is that the texture may be too soft. I’ve only ever used fresh cream and whipped it. I think you’ll have the best results that way but you can always test a half recipe to see if you’re happy with how it turns out.

      • Aishwarya Kothare October 1, 2017 at 3:48 pm - Reply

        Can you please convert the recipe into grams?
        Thanks in advance

        • Ramona October 1, 2017 at 5:29 pm - Reply

          Aishwarya, here’s a link to a site that will do conversions by ingredient for you.

          • Aishwarya Kothare October 8, 2017 at 3:37 am

            Tried out the recipe..it’s so yummy..the recipe is a keeper for sure..thanks a ton

          • Ramona October 8, 2017 at 8:45 am

            Yay! Happy to hear it was a success!

      • Pat February 3, 2018 at 3:21 pm - Reply

        Hi Ramona can you substitute honey for the sugar? If so how muchhoney would you suggest?

        • Ramona February 3, 2018 at 6:02 pm - Reply

          I wouldn’t substitute honey. It’s so loose it will likely make the frosting too soft. You might be able to add the honey and just know that you won’t be able to pipe it and it might get soupy. I’m sure there’s a way, but without some experimentation, I wouldn’t want to steer you in the wrong direction.

    • Michele May 14, 2017 at 3:46 pm - Reply

      I made this today an it turned out amazeing ty for your recipe..

      • Ramona May 14, 2017 at 7:26 pm - Reply

        Michele, thanks for the great feedback. I’m so glad it worked out for you. It really is one incredibly delicious frosting!

  2. Oliver's Mom February 7, 2015 at 6:14 pm - Reply

    I’ve had this from The Merchant Baker herself and it is out if this world!

    • Ramona February 7, 2015 at 9:35 pm - Reply

      Thank you, (my friend who likes the sugary frostings…. :) See? Proof positive that everyone loves this yummy frosting!

      • Laarni June 16, 2016 at 4:09 pm - Reply

        This is by far the most delicious and light cream cheese frosting I have had in my entire life! And this is the very first frosting I made from scratch and I followed your instructions to the T and it came out really good! It was just so easy to follow too. I made it with a hand mixer and followed the one-bowl strategy. I had leftovers and had put it in the freezer. Do you think I can still use it? Also, would it make a lot of difference if I add more whipping cream (2 cups instead of 1.5 cups)? Thank you for sharing this recipe!

        • Ramona June 16, 2016 at 5:42 pm - Reply

          I’m so glad that you enjoyed it. It is a favorite of many! I have frozen frosted pieces of cake and they defrosted just fine. I’m not sure that it will whip up again, but you can try it. You might try letting it defrost in your fridge, then adding more cream and then re-whipping. I’ve never tried it so I’m not sure if it will work. It’s certainly worth a try. As far as amounts, you can add more whipped cream, and it will simply be more “whipped creamy.” The texture will change a bit,it will be softer, but I think you should still be able to pipe it. If you have leftovers in the future, and you want to freeze it, you could try sandwiching it between some cookies or graham crackers for a fun frozen treat, but let me know if the re-whipping works.

          • Laarni June 17, 2016 at 11:01 pm

            Hmmm that’s a great idea! Thank you! I’m making a lot of this frosting tomorrow for my daughter’s birthday party. My friend made zucchini chocolate cupcakes and I’m making the frosting. We tried it already and they are a perfect match! I will let you know if the re-whipping works. I think I’m not going to add more cream. It’s perfect as it is. Thanks again!

  3. Shelby @ Go Eat and Repeat February 7, 2015 at 7:36 pm - Reply

    Cream cheese frosting is hands down my favorite frosting ever. I will definitely have to try this!

    • Ramona February 7, 2015 at 9:36 pm - Reply

      If you love cream cheese frosting, you’re gonna REALLY love this!

      • Vanessa March 23, 2017 at 3:31 pm - Reply

        Hi Ramona, I just found your post and I love it! I was wondering if this recipe can be made a day ahead and if I can decorate the cake with it. Also I’m thinking on ruffles or petals shapes on a two 9″ layer cake. It’s my mom’s birthday tomorrow and I would love to be able to make this recipe. Please let me know. Thanks for your time.


        • Ramona March 23, 2017 at 6:18 pm - Reply

          Hi Vanessa, yes you can make the frosting ahead but only if you are frosting the cake ahead. You can’t make the frosting, refrigerate it and then use it later. You must pipe the frosting right after you make it. Once it’s on the cake, the frosted cake will store beautifully in the refrigerator. You’ll see I used the ruffle technique on my Strawberry Cake. Hope it all works out for you!

  4. Cyndi B February 8, 2015 at 6:27 am - Reply

    Sometimes when I whip cold cream cheese there are little clumps in the mixture. Kind of like when you whip it for cheesecake. Does it come out smooth?

    • Ramona February 8, 2015 at 9:35 am - Reply

      I never get any clumps. Beating it to make it creamy first should help that, then the addition of the sugar seems to eliminate any of that issue. It’s like the sugar melts into the cream cheese. You can see the consistency of the cream cheese mixture dripping off of the beaters in the picture in the post. I only use Philadelphia Cream Cheese, both full fat and 1/3 less fat and I’ve never had an issue. Like butter, all cream cheese is not created equal and the quality of the ingredient will definitely affect the outcome. It’s possible that other manufacturers have a texture that is harder to cream. Philadelphia comes out of the package very creamy and without any dryness or hardness. Using that brand, this frosting has never come out anything but smooth and creamy and wonderful and I’ve made it at least a hundred times. Let me know how it turns out for you.

    • Esther July 3, 2015 at 8:02 pm - Reply

      I find I get the same result when I use cold cream cheese, so now I make sure to bring it to room temperature first before whipping…same with butter. Makes it much easier to whip and get the desired consistency :)

      • Ramona July 3, 2015 at 10:24 pm - Reply

        I’ve never had a problem using it cold for this particular recipe and I find that I need to start it cold if I want it to hold up until I get to piping with it. The sugar seems to break it down without any problems with lumpiness. It sounds like you haven’t had any issues with using it room temperature. Thanks for the feedback. I’m sure it will be helpful for others who have similar issues.

  5. Kathy @ Beyond the Chicken Coop February 8, 2015 at 10:26 pm - Reply

    I am always looking for the perfect frosting to go with the perfect cake. My definition seems to change with the type of cake, the weather, and what type of decorating I will do. Cream cheese is always a yummy one to pick!

  6. connie April 1, 2015 at 9:30 pm - Reply

    This is my favorite frosting ever!!! Use 1/2 cup sugar, 1/2 cup powdered sugar…….yummmmmmm!

    • Ramona April 1, 2015 at 10:38 pm - Reply

      Interesting…definitely have to try that!

  7. Pat parks May 22, 2015 at 6:15 pm - Reply

    Hi, wondering if I could use a mascarpone cheese instead of the cream cheese mixture. Then fold it into the whipped cream. Thanks!

    • Ramona May 22, 2015 at 10:55 pm - Reply

      I think you could. It would certainly be a delicious substitution, but the texture will be different because mascarpone is softer/creamier than cream cheese. The thicker cream cheese helps give the frosting enough body to pipe. I’ve always wanted to try this recipe with mascarpone but never got around to it, so I’m not sure exactly what your results will be. You should still get a very nice, but likely softer, creamier frosting. I just don’t know if it will hold up to piping, and that might not matter depending on what you’re using it for. If you try it, please come back and let me know how it works out.

      • Angie Carrara July 25, 2015 at 6:20 pm - Reply

        Can you use wilton paste coloring in this recipe

        • Ramona July 25, 2015 at 7:57 pm - Reply

          Yes. If you look at my Kimochi Birthday cake post, you’ll see it as a colored frosting there. I often color the cream cheese mixture and the whipped cream mixtures separately, then adjust coloring once they are whipped together, for best results. You can add it all in at the end, just be careful how long you are “playing” with getting the right color since the frosting can start to warm up too much and begin to lose structure. At that point, it could become difficult to pipe.

          • Azinta Alvares June 21, 2018 at 11:59 am

            Hi Ramona,

            Was just wondering, if i use the colored whipped cream cheese frosting. Will the colors bleed? I’ve had this issue with whipped cream, where I had a white whipped cream frosting base and had a few flowers on top which bled onto the cake.

          • Ramona June 22, 2018 at 4:26 pm

            Azinta, I don’t think you will have an issue, but I don’t think I’ve used color on white. I’ve used multiple colors and never had an issue with bleeding, so I think it should work out.

        • Jamie December 23, 2016 at 10:27 am - Reply

          Hi I’m making about 20 cupcakes for Christmas and will this recipe be enough to pipe 20 cupcakes not just swipe frosting on them?

          • Ramona December 23, 2016 at 2:57 pm

            Jamie, you should have enough to pipe 24 cupcakes with a nice piped swirl. (See the chocolate version for how much I put on a cupcake.) No swiping :)

          • Ramona December 23, 2016 at 2:59 pm

            Hi Jamie, You’ll have enough to pipe 24 cupcakes. See my chocolate version for how much I pipe. No swiping here :)

      • Kim February 6, 2016 at 9:37 am - Reply

        I have used it with marscapone cheese only, and I’ve made it 3 times so far. It is delicious and holds up pretty well, I did put it in the fridge for a bit before I piped with it. And I even made a chocolate ganache(refrigeratored it for a while) and added some of that to some of this mixture for a light chocolaty flavor. Yummmm!

        • Ramona February 6, 2016 at 11:00 am - Reply

          I love the mascarpone option! And adding chocolate ganache? I love that idea! I’ve recommended adding cocoa for a chocolate flavor (I really need to work out a standard measurement on that so I can share it with everyone)…but the ganache is another great way to add that flavor! Thanks for sharing!

    • Shelley February 25, 2016 at 7:59 am - Reply

      I make this and have tried the marscapone substitute and it turned out grainy and not as smooth. Not sure why. Just wanted to share.

      • Ramona February 25, 2016 at 8:51 am - Reply

        Shelley, thanks for the feedback. I still haven’t tried that option, though other readers have commented that they’ve had success. I can’t imagine why it would turn out grainy unless the sugar crystals didn’t get a chance to dissolve? In any case, if the original cream cheese works well for you, then I would stick with that.

  8. Kaity May 26, 2015 at 7:29 pm - Reply

    Does the frosting hold up well if frosted cupcakes are left to sit out at a party?

    • Ramona May 26, 2015 at 10:15 pm - Reply

      It depends on how hot it is. I always keep them 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. You might want to use an American Buttercream if you need a longer lasting frosting.

  9. Audrey May 27, 2015 at 11:36 am - Reply

    Can I use Cool Whip as a substitute for the heavy whipping cream?

    • Ramona May 27, 2015 at 5:38 pm - Reply

      I never have, so I’m not sure how it would work out. The texture would likely be different and I’m not sure how it would pipe. The whipped cream only takes a couple minutes with a mixer to beat up though and the taste is worth it!

  10. Namithaa May 27, 2015 at 5:43 pm - Reply

    This looks too good… Would it be an issue if I just use powdered sugar instead of granulated sugar..

    • Ramona May 27, 2015 at 8:56 pm - Reply

      I find granulated sugar dissolves nicely into the cream cheese and therefore, there is no gritty texture that sometimes comes with using powdered sugar. You would have to adjust the amount of sugar you use as you would need more powdered sugar to get the same amount of sweetness. I would start with a cup, then keep adding to taste. You’ll probably need at least a cup and a half and up to two cups depending on how sweet you like your frosting. One benefit of using powdered sugar is the cornstarch in it will add some extra stability for the whipped cream. On the other hand, it’s so fine that the texture of the frosting may be different. If you try it, please stop back and let me know how it works out for you.

      • Amber November 23, 2017 at 8:58 am - Reply

        I’ve used powdered sugar in this recipe. I didn’t want to use granulated. It worked perfectly. I did the two bowl method also. Definitely a keeper!

        • Ramona November 23, 2017 at 11:12 am - Reply

          Perfect! Glad it worked out so well!

  11. Joy June 5, 2015 at 3:09 pm - Reply

    I need a cream cheese frosting I can thin so I can drizzle it over an apple cake. Do you think this recipe would work for that?

    • Ramona June 5, 2015 at 4:09 pm - Reply

      This is whipped, so it’s not meant to drizzle. For a very basic drizzle worthy cream cheese icing, I would just mix up some cream cheese with some powdered sugar to your desired sweetness, add a bit of vanilla and add milk until it reaches your desired drizzling consistency.

  12. Diane June 6, 2015 at 2:24 pm - Reply

    I was wondering, I wanted to make a cake ahead of time and decorate it. My question— Can this frosting be frozen.?

    • Ramona June 6, 2015 at 3:49 pm - Reply

      So, I’ve never frozen a whole cake ahead of serving it. What I can tell you is that I’ve made lots of really big cakes, so I usually have leftovers. I slice the cake into individual slices or even slightly larger pieces, wrap them in wax paper, then put them in freezer bags. Those freeze quite well and I always have friends who want to know if there’s “any cake in the freezer.” I don’t have to worry much about ruining decorations though, since now they’re just slices. So, on a small scale, it technically freezes well. When I make large cakes, I usually do the filling and frosting the day before, then it goes into the refrigerator until the day of the party and that works out very well. I don’t know how an entire cake would fare. I think your biggest issues would be protecting it in the freezer, since you wouldn’t want to ruin the decorations. I imagine you would have to completely freeze it solid, then cover it somehow to protect it.

  13. Em June 9, 2015 at 5:23 pm - Reply

    Could this frosting be spread on a cake? It’s hard to tell the exact consistency from the pictures. Also, do you think it would work to dye it with food coloring?

    • Ramona June 9, 2015 at 5:54 pm - Reply

      It can absolutely be used to spread on a cake. It’s creamy and easy to spread, but also pipes well. I used it on my Strawberry Cake and as the filling in my Pac Man Cake. And yes, you can also dye it with food coloring. I usually do that step when I’m combining the two mixtures.

  14. […] 2. resource The Merchant Baker: Whipped Cream Cream Cheese Frosting […]

  15. Susan June 27, 2015 at 6:03 pm - Reply

    cant wait to try this

    • Ramona June 27, 2015 at 6:28 pm - Reply

      It’s amazing stuff! You’re going to LOVE it!

  16. Lydia June 29, 2015 at 11:57 pm - Reply

    Can this be use on yellow cake

    • Ramona June 30, 2015 at 9:34 am - Reply

      Yes, yes, yes! It can be used on ANY kind of cake, chocolate, vanilla, banana cake, carrot cake, red velvet! We also use it on pancakes, to top fruit, on top of oatmeal, on graham crackers and vanilla wafers. I use it to fill whoopie pies and to frost cupcakes. You can use it wherever you want some creamy sweetness!

  17. Barb July 3, 2015 at 9:00 pm - Reply

    Could you substitute Truvia for the sugar to make it sugar free?

    • Ramona July 3, 2015 at 10:36 pm - Reply

      I never use sugar substitutes so I don’t have a lot of experience with them and how they react in different recipes. Since this recipe primarily uses the sugar for sweetening (not for texture or leavening as it may in a baked good) I think it would probably work out just fine. If you try it, please come back and share your feedback for other possible sugar free readers.

  18. Norma July 4, 2015 at 6:41 pm - Reply

    why did my butter creAm cheese frosting come out a little runny? Not stiff like the picture

    • Ramona July 4, 2015 at 10:42 pm - Reply

      I can only think of two things…a hot kitchen/tools or possibly over beating the cream cheese. I start everything cold. Cold heavy cream, cold cream cheese. Because these two ingredients have fat in them, if your kitchen was really hot or if you let it sit out too long then yes, the fats will get softer or even melt if you’re working in high heat. Also, if you over beat your cream cheese, the sugar can make it very soft. You just need to beat it until the sugar isn’t grainy, then fold in your whipped cream and finish whipping. You can even refrigerate your beaters and bowls to try to keep everything cold. I’ve made this frosting a million times, though, and truly, I’ve never had an issue piping it. Also, the frosting isn’t really stiff like a crusting buttercream. It holds a nice edge for piping, but it is definitely a soft creamy frosting and one that does not hold up well to high heats.

      • Stephenie November 21, 2016 at 10:00 am - Reply

        Hi!! I have the same problem now. I have make this a few times. But why sometimes it pipe like too dry and sometimes too runny just like a drizzle I can’t pipe at all… is that over beating? It’s wasted.. how can I bring back the frosting again? I need to redo a new batch of cream cheese frosting.

        • Ramona November 21, 2016 at 12:34 pm - Reply

          Stephenie, without seeing exactly what you’re doing, it’s hard to say what the problem could be. This should be one of the easiest frostings to make. If you use Philadelphia Cream Cheese, (which I find to be very creamy), and you use it COLD, and you have a cold bowl, cold beaters and cold cream, and you don’t over beat it…it should work beautifully. If you use the two bowl method and whip the cream separately, you should only beat to stiff peaks. If you over beat cream, it turns into butter. I don’t think you can save it once it turns to butter, but you can use the butter for your toast or bread. Some readers have said they’ve beat the mixture for 20 minutes. This is far too long. It really only take me a few minutes to beat the entire recipe up. I use the one bowl method and beat the cream cheese, sugar, vanilla and salt until they are combined, then drizzle in the cream and whip until it is pipeable. I’ve never had to save it from being too soft. You could try refrigerating it until it’s very cold and then re whip it with some additional cream.

          • Stephenie November 21, 2016 at 5:10 pm

            Hi!! Thanks for reply me. At first really in pipeable condition but after a while it’s like melted maybe I over stirring my cream cheese? Yes! I use Philadelphia cream cheese never use other brand before. Just wonder why always whip nicely after a while it become very runny if kept stir it become drizzle type. Cause I add food coloring in. Is that one of the reason it’s over stirring so it melted? And I also have add some lemon juice inside it.

            So mean I can re whip again by putting some whipping cream in? Is that work? I feel not it is wasted. Or any recipe can be use for the fail cream cheese frosting? Can it make ice Cream? Haha!,

            This recipe is really nice for decorate in every type of cupcakes and cakes. Thanks for your recipes!

          • Ramona November 21, 2016 at 8:08 pm

            Hi Stephenie, It sounds like you get it to a pipeable stage and then it melts. I always make it, pipe it and then put my cake/cupcakes into the refrigerator. So pipe it right away. If you keep stirring just the cream cheese part, the sugar melts into it and it can get drippy. Also, I only ever whip it. For the two bowl method, I’ll fold in the whipped cream so that it stays fluffy. If you just stir it and stir it, you will deflate all the air that you’ve whipped into it. It’s possible that you’ve added too much food coloring, but I doubt it. IF you add lemon juice, that will change the texture. For lemon flavor, I would just use a lemon extract or lemon zest and not add additional liquid to this. Adding extra liquid will make this too soft to pipe. When I tested this with Nutella, it was too soft and I couldn’t pipe it at all. I didn’t want to waste it and so I covered the surface with plastic wrap and froze it. It was delicious and turned into the No Churn Nutella Cheesecake Ice Cream post! So, yes, I’m pretty sure you can freeze it and you will have a lemon cheesecake ice cream.

          • Stephenie November 22, 2016 at 12:05 am

            Can I still try to re whip again my drippy cream cheese by adding some whipping cream? Is that possible to bring back life. Haha!! ??

            If putting the lemon extract the taste will different from the original lemon right?

            Thank you so much Romona!!
            This is the cream cheese that everyone love it.. I will use it for every cake.. ??

          • Ramona November 22, 2016 at 7:41 am

            Stephenie, you can try to re-whip it again but I would make sure everything is cold first before adding more whipping cream. Yes, lemon extract will not be exactly the same as lemon juice, but you can use the zest of a fresh lemon or you can use lemon powder

      • Nancy F March 22, 2017 at 1:35 pm - Reply

        Ramona did you use the paddle or whip when doing this frosting?
        How long to beat it, my peaks were still a litle droppy after 10 minutes. I used the one bowl method

        • Ramona March 22, 2017 at 2:13 pm - Reply

          Hi Nancy, when I used to do the two bowl method, I would use the whip attachment on my stand mixer for the cream and my hand held electric mixer for the cream cheese. Then I would finish them with my hand held mixer. For the one bowl method, I only use the electric mixer (those beaters are like the whip attachment.) If you use a stand mixer, I would use the paddle for the cream cheese. Since it’s cold, you’ll need the paddle to get through it. I would then switch attachments to the whip and whip the cream in. You definitely need a whip to get the proper amount of air into the cream. What did you use?

  19. Tiff July 17, 2015 at 4:05 pm - Reply

    If I frost a cake with this can it be left out on counter like usual or will it melt ?

    • Ramona July 18, 2015 at 7:11 pm - Reply

      Both cream and cream cheese are perishable, so I would not leave this out on the counter for more than two hours. The frosting is nice and creamy at room temperature and much firmer just out of the refrigerator. It holds up well at a cool room temperature, but I would not leave it sit out too long in a hot room or outside in warm temperatures. I like to refrigerate until about a half hour or so before serving, then let it come close to room temperature for creamiest texture.

      • Wanubia May 18, 2016 at 7:34 am - Reply

        Hiii Ramona, I wander how far in advance can I frost the cake before serving it. how long can I leave it in the refrigerator before serving it. please let me know. thank you.

        • Ramona May 18, 2016 at 7:55 am - Reply

          When I’ve had really large cake projects, I’ve frosted cakes up to two days in advance, but normally, I plan to frost it no longer than the day before, then refrigerate it overnight. Cake frosted with this frosting should definitely be stored in the refrigerator, then I would take it out about a half hour or so before serving. If I have any leftovers, I slice them up, wrap them individually in waxed paper, put them in freezer bags and freeze them.

  20. Julie Papastergiou August 8, 2015 at 3:55 pm - Reply

    I made this with 3/4 cup organic sugar and it turned out PERFECT!! Thank you for the recipe!!

    • Ramona August 8, 2015 at 5:09 pm - Reply

      Julie, Thanks for checking back in to give feedback. I’m so glad you liked it. I always use the 3/4 cup of sugar now; I’m glad that same amount worked out so well for you, too! :)

  21. Cheryl August 10, 2015 at 9:25 am - Reply

    I would love to try the whipped cream/cream cheese frosting on cup cakes that I have to make for a bridal shower. My only problem is the icing needs to be chocolate. Can I add chocolate favoring to this recipe?

    • Ramona August 10, 2015 at 12:27 pm - Reply

      Cheryl, I have successfully made a chocolate version of this, but it’s been awhile. I usually make Whipped Chocolate Frosting when I want that flavor. I don’t remember the exact measurements I used for the chocolate version, (I hope to make it again someday and post it), but you can do it easily to your taste preferences. There are two ways you can do this, either by adding unsweetened cocoa powder or melted semi-sweet chocolate. I’ve only tried using cocoa, but I’d love to try using melted chocolate.

      Just make the frosting as directed, but add unsweetened (not dutch) cocoa powder to the cream cheese mixture before you add the whipped cream. Depending upon how chocolatey you want it, you could add anywhere from 2 Tablespoons to almost 1/2 cup, I would add the 2 Tablespoons, then taste and add until you have the level you want, remembering it will get mixed with the whipped cream which will mellow it a bit.

      If you decide to try the melted chocolate version, which I haven’t tried yet…here’s how I would do it: I would melt a cup of semi-sweet chips in the microwave, stirring at 30 second intervals. Allow it to cool but not re-harden. It should still be smooth and creamy, but not warm so that it doesn’t melt the cream cheese (and you won’t want your cream cheese cold or the chocolate will solidify when you mix the two together.) Then, beat the cooled melted chocolate into the cream cheese until well combined. Then fold in your whipped cream and beat it all together.

      So, there you go…three options: one with cocoa, one with melted chocolate or try Whipped Chocolate Frosting which is always a hit and also a wonderful, not too sweet frosting. Good luck and let me know what you do and how it turns out :)

      Update 4-27-16…I’ve now posted the chocolate version here!

  22. Cheryl August 13, 2015 at 5:46 pm - Reply

    omgosh!!!! I made a double recipe and put it on top of strawberry shortcake! I did not have a single bite left! This is sooooooooooooo yummmmmmmmmmm!!!!! Going to use this recipe a LOT!!! Thanks!!!

    • Ramona August 13, 2015 at 6:41 pm - Reply

      That sounds delicious! One of the reasons I love this recipe is because it’s so good on whatever you put it on. I’m happy it worked out so well for you!

  23. Brittany August 22, 2015 at 9:09 pm - Reply

    Do you use powdered sugar or regular white sugar?

    • Ramona August 22, 2015 at 9:59 pm - Reply

      Just regular white sugar works great!

  24. Jean August 24, 2015 at 1:33 am - Reply

    This is basically the same as a no bake cheesecake. Difference is you add 1/2 cup of sour cream, and only use 1/2 cup of sweetening (I use white honey instead of sugar in general). You let the cream cheese sit to room temp to avoid lumps. Do everything else the same as your recipe, plop on graham cracker or pretzil pie crust and refrigerate. Mmmmm.
    But anywho, it’s a great frosting, I used it for my 3 yr old birthday cake! Will do again!

  25. Theresa Nicholson August 30, 2015 at 2:38 pm - Reply

    i just made this frosting and it’s AMAZING! Thank you so much for sharing your recipe & tips! I’ve tried to make similar frostings before but they always came out soupy. So glad to have found this. =)

    • Ramona August 30, 2015 at 4:50 pm - Reply

      Theresa, thanks for stopping by to give such great feedback! I’m so glad you like it. It’s good on soooo many things. If you ever have a little left over, be sure to try it on pancakes, or spread it on a graham cracker or vanilla wafer. It really makes just about everything taste better!

      • Theresa Nicholson August 31, 2015 at 12:29 am - Reply

        I doubled the recipes and iced my sister’s engagement cake. I just tagged you on Instagram. I made a lemon & blueberry cake. Flavored the icing with lemon. Delicious! Everyone loved it! Thanks again! PS I do have a piping bag full in the fridge… Can’t wait to try it on my oatmeal in the morning. Mmmmm

        • Ramona August 31, 2015 at 11:59 am - Reply

          Oh Theresa! That cake sounds delicious! I’ve also flavored the frosting with lemon, orange and played around with other flavors and additions that I really need to post someday. It’s really a crazy versatile recipe. Your sister is lucky to have a sister who bakes amazing cakes :) (I didn’t see the tag come through on IG :( I’m @themerchantbaker )

          • Theresa Nicholson August 31, 2015 at 5:38 pm

            I love it!! Ok now you should be tagged correctly :)

          • Samantha Gunderson March 29, 2016 at 5:52 pm

            When you flavor it with lemon, have you done so with lemon juice or rind?

          • Ramona March 29, 2016 at 6:00 pm

            I don’t add lemon juice, since that would loosen it up. I’ve used lemon extract, lemon powder and/or lemon zest. It is really delicious as a lemon flavored frosting!

  26. Monica August 31, 2015 at 1:15 pm - Reply

    Is this recipe stable in room temperature? Thank you

    • Ramona August 31, 2015 at 2:03 pm - Reply

      I’m copying this response I gave to another reader that had the same question. It depends on how hot it is. I always keep my frosted baked 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. You might want to use an American Buttercream if you need a longer lasting frosting.

  27. Sarah September 1, 2015 at 2:37 pm - Reply

    I made this frosting today as a trial run for my baby’s first birthday party in two weeks and it ended up very runny… After reading other comments, I’m thinking it was probably because I added the color at the end and probably whipped it for too long. Can you go into more detail about how you add coloring separately before mixing them together? Other than that, it tasted great!! Thanks!

    • Ramona September 1, 2015 at 7:06 pm - Reply

      Sure, Sarah. First, make sure everything is cold and try to keep everything cold. Use Philadelphia cream cheese because you shouldn’t have any issues with not getting it smooth while using it cold. I use a good gel food coloring to avoid adding too much liquid to the mixture. Wilton is fine, but I prefer Americolor. I whip up the cream cheese mixture and add food coloring to get it close to the color I want. Then I whip up the cream and add the food coloring to get it close to the color I want. (To be extra careful, you could put the cream cheese mixture into the refrigerator or freezer for the few minutes it takes to get your cream whipped up so that it doesn’t have time to get warm.) Then, when I combine them, I usually only have to add a little more coloring to the whole mixture to get the desired color. I don’t usually use a lot of dye when I want a really clean piped edge. Since I don’t know how you’re using it to decorate the cake, I’m not sure if I’m solving all of your issues. I don’t know if you need to pipe it, or just fill and cover the cake or if you’re trying to achieve a deep color or just a tinted pale. It pipes beautifully without dye as you can see in my Strawberry Cake and it dyed well when I used it for my Kimochi Cake and many other cakes I’ve made. Hopefully, the tips above will help you. Good luck! Let me know if you have any other questions!

  28. Sneha September 4, 2015 at 11:00 pm - Reply

    I plan to use this frosting for a friends baby shower cake. I would like to add 2T orange juice and orange zest to the recipe. Do you think it is advisable to add it to this recipe or do I run the risk of it getting very thin?

    • Ramona September 5, 2015 at 12:19 am - Reply

      I have not tried adding juice to the recipe, because I do think the risk is probable that it would get too thin. I used this same recipe to make an Irish Cream filling and topping for cupcakes and added 6 Tablespoons of Baileys. Here’s the link to that post. You can see how soft the frosting is, which was fine for my filling and topping, but was definitely not something you could cleanly pipe, if that’s what you need it to do.

      I would add the orange zest and perhaps a quarter to a half teaspoon of pure orange extract if the zest doesn’t give you enough orange flavor. I think that will give you what you’re looking for, plus you’d have the visual beauty of the zest in your frosting. If you feel like experimenting, you could also try reducing the juice of an orange down to a thick syrup, let it cool and then try adding a Tablespoon or two, tasting as you go. It will be much less watery and the flavor will be intensified. Would love to hear what you decided to do and how it turns out for you! Good luck!

      • Sneha September 5, 2015 at 4:33 am - Reply

        I used the frosting for a carrot cake. I was not planning to pipe it hence went ahead and added the zest as well as 1 Tbsp of orange juice! It was perfect! Thank you for the recipe. I don’t think I will ever use butter when making cream cheese frosting!

        • Ramona September 5, 2015 at 7:44 am - Reply

          Thanks for reporting back. You definitely have more flexibility with this frosting, if you don’t need to pipe. Glad to know a tablespoon of juice worked well for you. This frosting with the zest and juice on top of carrot cake sounds wonderful!

  29. Laura September 11, 2015 at 10:20 pm - Reply

    I made this frosting for my younger sister’s graduation cake and it was a hit with the entire family. I want to make this again for my older sister’s birthday on Monday. She likes white chocolate, so are there any ways I might be able to incorporate white chocolate (good quality, of course) into this frosting?

    • Ramona September 12, 2015 at 8:36 am - Reply

      Laura, I haven’t specifically made that variation for this frosting, but I have made white chocolate whipped cream so I think it would work beautifully. Here’s what I would do…first, you’re right, you HAVE to use good quality white chocolate or you’ll end up with a chalky flavor. I would use one to two ounces. Chop it up. Mix it with a few tablespoons of the cream (before it is whipped.) Microwave it, stirring every 30 seconds until it melts into a nice white chocolate ganache. Let it cool to room temperature or as cool as you can get it before it starts to solidify. You don’t want to warm up your whipped cream when you add it in, but you don’t want to end up with chunks either. Then, whip the balance of your cream as per the recipe, adding in your cooled, but still fluid, white chocolate ganache once you’ve reached soft peaks. Finish whipping the cream as per the recipe and add it to the cream cheese mixture.

      White chocolate is sweet, so you may want to adjust the sugar amount you add to the cream cheese. You might want to take out about 1/4 cup of however much you used the first time you made it. You can always add more before you add the whipped cream. Just taste each mixture before you combine them and if they are both sweet enough for you, then go ahead and combine them and finish whipping. Good luck! Let me know how it turns out for you!

      • Laura September 15, 2015 at 2:18 pm - Reply

        I tried it with the white chocolate. Does not work very well. It was very loose, almost like a liquid and I couldn’t pipe it at all, even when it was in the fridge for a while. Although the first time I made this recipe, it wasn’t that pipe-able but it held up enough to put on a cake and spread easily without it going in places I didn’t want it to. I may be leaving my cream cheese out for too long. I will attempt it again to see if I can tweak it enough to be a stiff frosting.

        • Ramona September 15, 2015 at 4:28 pm - Reply

          Hi Laura, this will never be stiff like a buttercream, but it should be very pipe-able. I don’t leave the cream cheese out at all. I use Philadelphia cream cheese straight from the refrigerator and beat it with the sugar. I use it cold and try to keep everything really cold, then pipe as soon as the two mixtures comes together. If you have a hot kitchen, it will be hard to keep it from getting too soft. I don’t know what your cake is going to be like, but here’s another idea to incorporate the white chocolate. You could make the frosting as per the recipe, then frost your cake and cover the top, the sides, the bottom edge or the whole cake with white chocolate shavings. I’ve done that and it makes for a beautiful presentation. The shaved white chocolate just melts in your mouth. If it doesn’t work for the outside portion of your cake, you could do it with the frosting in between the layers. However, the melted white chocolate in the whipped cream really should work especially since it gets firm once it cools off, it should actually help to add structure, not make the mixture softer. You could try whipping the melted and cooled white chocolate into the cream cheese mixture instead, then refrigerate the cream cheese mixture until it’s cold. Then, whip the cream and mix it into the cream cheese mixture. To save ingredients for your trials, you can easily halve the recipe. I hope one of these options works for you.

  30. Vanessa October 3, 2015 at 1:35 pm - Reply

    Is it regular sugar or granulated sugar or powdered sugar?

    • Ramona October 3, 2015 at 6:34 pm - Reply

      Vanessa, it’s white granulated sugar, just the regular table sugar you would normally use.

  31. Shanice October 5, 2015 at 2:15 pm - Reply

    This recipe is delicious I only needed about a cup of heavy whipping cream, I like a more cream cheese flavor in my frosting, but yum

    • Ramona October 5, 2015 at 2:22 pm - Reply

      Shanice, I’m happy to hear that you liked it….and also discovered how flexible it is. I love that you can switch things up pretty easily to your own taste. This is great feedback for others.

      • Salma August 26, 2016 at 11:13 pm - Reply

        Hi there at which stage should i add color if im want to make it a colored frosting

        • Ramona August 27, 2016 at 1:08 am - Reply

          Salma, I usually add it to the cream cheese mixture before adding the cream, remembering that adding the cream will lighten it further. You can always add some once the mixture is completely combined as well, but I like to get a head start so I’m not over whipping at the end of the process just to get the color combined.

  32. Ann October 10, 2015 at 4:01 pm - Reply

    I plan on using strawberry cream cheese to mix with the whipped cream. Should I still add the 3/4 cup of sugar and vanilla?

    Also, I am putting the icing on an angel food cake. Can I ice the cake the day before and then refrigerate it overnight?

    • Ramona October 10, 2015 at 5:20 pm - Reply

      Ann, I don’t know how sweet your flavored cream cheese is so you’ll probably have to do it to taste. So, first taste the cream cheese by itself. If it tastes sweet enough to you for a frosting, then you don’t need to add much sugar. I’m thinking that it will probably need a least a little, unless it’s a really sweet cream cheese. If you need to add any, I would start with 1/4 cup of sugar, mix it in, taste it, then add more if you like a sweeter frosting. Do all of that tasting before you add the whipped cream. You can still add the vanilla, especially if you like the flavor. Vanilla will make the frosting a bit creamier in color, so if your cream cheese is the perfect pink and you don’t want to mess with it, you could omit the vanilla. This recipe is easy to play with. You’re really just making a sweet cream cheese and then combining it with whipped cream. As long as you like the flavor and sweetness level of your cream cheese, you should be good to go.

      Also, flavored cream cheeses can be a little softer, especially if they’re whipped, so just know that your frosting may not have as much body as the original recipe. I think it will be fine. And you can absolutely ice the cake the day before and refrigerate it overnight. I do that all the time! Please come back and let me know how it worked out for you! Using a flavored cream cheese is really interesting idea.

      • Ann Stevenson October 21, 2015 at 11:27 am - Reply

        Made two cakes and with the first one used about 1/2 cup of regular sugar, omitted the vanilla and found it too sweet, for the second cake used only 1/4 cup of regular sugar in the strawberry cream cheese, and omitted the vanilla, and the icing turned out just right. Thanks for your help.

        • Ramona October 21, 2015 at 11:53 am - Reply

          Ann, thanks for coming back to let others know what proportions ended up working out for you. This is a great flavor shortcut!

  33. A very tasty (for kids and grown-ups) Halloween treat | Carrots and Peace October 30, 2015 at 12:52 pm - Reply

    […] put a few of them together to make this! (very close to this one with less sugar and more vanilla: https://www.themerchantbaker.com/desserts/whipped-cream-cream-cheese-frosting/) The result was amazing!!! So good even if I say so […]

  34. Aqsa November 19, 2015 at 6:34 pm - Reply

    Ramona your frosting looks great! I know this post is coming so late but I hope you will find this and would be able to help. I plan on making vanilla cupcakes with this growing for thanksgiving at my parents house – 2 hours away. I will be going Wednesday night. What do you think would be wiser? Making this frosting a day ahead and refrigerating it, then making the 2 hour drive and refrigerating it again? Or making the frosting at my mom’s? (I’m really hoping there’s a way around the second option!)
    Also, should I frost the cupcakes the night before and stick them in the refrigerator or frost them the day of?
    Thanks so much!

    • Ramona November 19, 2015 at 7:06 pm - Reply

      The best option is frosting them at your mom’s. It’s an easy frosting to make and would eliminate all of the transporting issues. Then you could just pack up the baked cupcakes without worrying about ruining the tops or keeping it at the right temperature. If you really hate that option, you could drive with them if you stored them in a cooler for the ride. If you have a large cooler and a cupcake carrier, this would work. I would pack the ice in zip top bags so that water doesn’t collect around the cupcake carrier. Then I would put them in the refrigerator when you get there. Also, I would frost them the night before you leave and stick them in the refrigerator. That way, they will already be chilled when they go into the cooler. While you could try traveling without the cooler, I wouldn’t recommend it. Your car might be hot, or the sun might be hot and it wouldn’t be fun to get there and see all of your work sliding off your cupcakes. Good luck! I hope this helped. One thing I know for sure…your family is going to rave over the cupcakes! :)

  35. Meagan Anema November 24, 2015 at 1:41 pm - Reply

    So I just have to say that this frosting is amazing! This is the frosting I use on my cakes and cupcakes and any other pastry I decide to put it on or just as a treat ha ha. I do have a question for you, can you add other flavorings in there such as banana or Allmond or peppermint? I wanted to try a new recipe but wasn’t sure if any flavoring would ruin it. Thank you!!

    • Ramona November 24, 2015 at 4:34 pm - Reply

      Meagan…I’m so glad you love this amazing frosting as much as I do! Yes! You can add different extracts. You can sub for the vanilla or just add in another on top of the vanilla when you’re mixing up the cream cheese. You can add lemon zest or orange zest. There are SO many things you can do with this frosting…I really need to do a post just on some of the variations. But have fun with it.

      • Meagan Anema November 25, 2015 at 12:58 am - Reply

        Thank you! I added banana extract And made a couple dozen cupcakes & took them to work! They were a hit! Not one left over! Best frosting ever!!!!

        • Ramona November 25, 2015 at 8:34 am - Reply

          Those sound delicious! And yes, it IS the best frosting ever! I just made a double batch last night for a birthday cake. For the filling, I added mini chocolate chips (they are sooo good in between the cake layers) and then frosted the whole thing with the plain frosting. It refrigerated overnight. Today, I’m going to pour ganache over all and let it drizzle down the sides per the birthday girl’s request. Then, I’m hopefully going to use some leftover frosting to do a little piping on top…Some chocolate shavings and we are good to go! This is definitely my “go to” frosting and it’s always the one requested by my family for their cakes. I’m so excited that you love it too!

  36. Renee November 25, 2015 at 9:31 pm - Reply

    I have made this twice this week. It is amazing!!! Thanks for the recipe.

    • Ramona November 26, 2015 at 6:59 am - Reply

      Thanks, Renee! Twice in one week? You must be baking up some amazing things!

    • Nadia May 10, 2017 at 11:17 am - Reply

      Hi!!! I cannot wait to try this. I made the strawberry cake. It is sitting in the freezer since something came up and I could not decorate. How well do you think the cake is when it comes out of the freezer? Does it dry out a bit because of the butter in the cake? Or you recommend using it right away. I don’t have time to test this recipe out for a cake. I was wondering if the frosting softens or relaxes a bit when sitting on a cake in the fridge? Like how homemade whipped cream does. And do you think 4 days in advance is too early? I’m thinking yes because I read all of your comments and you said two. I guess I will have to save it for another cake. So excited to find your blog. Hope you still answer questions

      • Ramona May 10, 2017 at 2:09 pm - Reply

        Hi Nadia! The frosting firms up quite a bit when sitting on a cake in the fridge. It’s much more stable than plain whipped cream in that regard. The cake, if wrapped well, should be fine in the freezer. I usually wrap in plastic wrap, then put it in a freezer zip top bag and make sure I try to get as much air out of the bag as I can. I personally think that decorating a cake four days in advance is too early. I prefer to serve my cake when it’s fresher, though your average cake that you buy in a bakery can be sitting there for much longer than that. Also, if I end up having leftovers, then that’s more days the cake is sitting around. And, if I already froze the cake once, I wouldn’t want to refreeze the leftovers. I hope that makes sense. I hope you like the strawberry cake. It’s so good!

  37. Kathy December 3, 2015 at 10:09 am - Reply

    Doing a baby shower will this hold up for cake icing and cupcakes?

    • Ramona December 3, 2015 at 10:53 am - Reply

      Kathy, I’m not sure what you mean by “hold up” but it works beautifully on both cakes and cupcakes. It is pipe-able and will hold it’s shape. Anything you frost will need to be refrigerated but should hold up fine for up to two hours at a cool room temperature. I hope that answers your question.

  38. Marlene Ortiz December 6, 2015 at 11:42 pm - Reply


    I absolutely love this recipe. It’s delicious. Made it for the first time tonight. Although, I feel like I followed directions exactly, but when I tried to pipe my cake, the frosting sort of looked like it melted. It was way too soft to stay on the cake. Had it in the fridge for about 25 minutes before I put it on the cake. Any suggestions on how I could fix this or prevent it or maybe some insight on what I did wrong? I definitely want to try this again.

    • Ramona December 7, 2015 at 12:39 am - Reply

      Hi Marlene, another reader had that same issue and this was my response to her “I can only think of two things…a hot kitchen/hot tools or possibly over beating the cream cheese. I start everything cold. Cold heavy cream, cold cream cheese. Because these two ingredients have fat in them, if your kitchen was really hot or if you let it sit out too long then yes, the fats will get softer or even melt if you’re working in high heat. Also, if you overbeat your cream cheese, the sugar can make it very soft. You just need to beat it until the sugar isn’t grainy, then fold in your whipped cream and finish whipping. You can even refrigerate your beaters and bowls to try to keep everything cold. I’ve made this frosting a million times, though, and truly, I’ve never had an issue piping it. Also, the frosting isn’t really stiff like a crusting buttercream. It holds a nice edge for piping, but it is definitely a soft creamy frosting and one that does not hold up well to high heats.” I always start with cold cream cheese for this frosting. Some worry about issues with lumps. I never have that problem if I use Philadelphia Cream Cheese. Other brands are not as creamy. So…I don’t know where you live, but if you live in a warm climate and your kitchen is warm, you might have a problem. You could also try whipping the cream cheese with the sugar, vanilla etc…then refrigerate that mixture while you whip your cream. I have also recently had success making this in one bowl. I whip the cream cheese mixture, then whisk in the cream just enough so that it doesn’t splash when I turn on the mixer again and whip until the cream stiffens up and the beaters leave clear trails in the bowl, sort of like whipping the cream to stiff peaks. Don’t overfill your piping bag, especially if your hands run warm or you’ll warm up the whole bag. I usually fill the bag multiple times and keep the frosting in the refrigerator in between fillings. Once you pipe it all on your cake, refrigerate the cake. You’ll see that the frosting gets quite firm once it has time to rechill, to the point where I like to bring the cake out a good 30 minutes or so before I serve it so that the frosting has time to soften a bit and the cake isn’t cold. (It’s also possible that your refrigerator is warmer than mine. I keep mine at about 35 degrees, so my cream is nice and cold when I begin.) I hope this works out for you. Please come back and let me know if these tips help!

  39. Sunny December 12, 2015 at 7:50 am - Reply

    Hi thank you so much. I think I’m gonna make this today :) *Question is the recipe: one 1/2 cup heavy cream or 1.5 cup heavy cream?


    • Ramona December 12, 2015 at 10:14 am - Reply

      It’s one and a half (1.5) Enjoy!

  40. Loo December 22, 2015 at 4:51 pm - Reply

    I just made this. I was looking for something different for my cupcakes. I too cannot handle the overly sweet frostings. This is like none other! the texture is so silky. So light. So fluffy! It is by far the best frosting I have ever had! I see using this in so many ways…… I have to say that I was eating it out of the bowl, I could not help myself! Thank you for sharing this, thank you very much

    • Ramona December 22, 2015 at 5:42 pm - Reply

      Yay! Another fan of this amazing frosting! Trust me, I don’t know anyone who can resist eating it out of the bowl!

  41. yvonne January 2, 2016 at 7:38 am - Reply

    Hi Ramona,
    Love this frosting! Made it yesterday and everyone loved it.
    my only problem was tiny lumps in the frosting. i notice them after i mixed both frosting together.
    i left t cream cheese mixture in the fridge while whipping up the heavy cream. Once I start mixing them together, i notice lots of tiny lumps?
    Please advice because I really like this frosting.
    Thank you.

    • Ramona January 2, 2016 at 7:18 pm - Reply

      Hi Yvonne, I’ve never gotten tiny lumps. Was the cream cheese mixture lumpy at all before you mixed in the whipped cream? First, I always, always, ALWAYS use Philadelphia Cream Cheese. I’ve had success with both the full fat and the reduced fat (Neufchatel.) Sometimes, other brands of cream cheese don’t mix up well. You can even tell sometimes when you unwrap them that there are drier edges. Philadelphia is creamy, creamy creamy. Second, make sure you whip the sugar into the cream cheese until you don’t feel any graininess. I mentioned in the recipe that I have now very successfully added the unwhipped cream directly to the cream cheese/sugar mixture and then whipped until I got a good piping consistency. I know a lot of people like to only use room temperature cream cheese and you could try that. I think that’s great for cheesecakes, but I find that it’s counter productive with this recipe because I need it to stay cold. Let me know if any of this helps you. I’d love to know which brand of cream cheese you used; I think that may be the culprit! :) I’ve made this recipe so many times (possibly 100 at this point) and the only issue I’ve ever had is a too hot kitchen and trying to keep it cold enough to get a sharp piping edge.

      • yvonne January 2, 2016 at 8:57 pm - Reply

        Thanks for your reply Ramona.
        The cream cheese mixture doesnt appeared to be lumpy but I only have Shoprite cream cheese at that time so I took the risk…..
        I did use cold cream cheese. I read you mentioned its ok?
        I also used confectioners sugar because Im afraid regular sugar might be grainy.
        I’ll definitely try again with Philadelphia cream cheese.
        Thanks for your recipe!

        • Ramona January 2, 2016 at 10:07 pm - Reply

          It’s always good to have cream cheese on hand, but for this one, I swear by Philly. Cold cream cheese is what I use, but because it’s Philadelphia, it’s creamy even when it’s cold. Do not worry about using regular sugar. It will dissolve in your cream cheese. I only use regular white granulated sugar and it works every single time! I think you might even like the texture a bit better. I actually think confectioner’s sugar has far more issues with becoming grainy than regular sugar. So next time, try regular sugar and Philly cream cheese and I think it will all work out beautifully!

          • Laurie May 16, 2016 at 10:46 am

            Hi Ramona, I just stumbled upon this recipe today and have not made it yet, but I am excited to try it! I just want to make a comment about the Philadelphia brand cream cheese. I always buy Philadelphia and love it, but I have recently opened up 2 different foil packages that had some dried out edges. It was around the Christmas holiday. I had never found that with Philadelphia brand until then.

          • Ramona May 16, 2016 at 12:52 pm

            Hi Laurie! I have to say, I have never had that happen! I have had it happen often with store brands which is why I stick with Philadelphia for this recipe. Hopefully, your next packages won’t have that issue and the recipe will be a winner! Thanks for stopping by :)

  42. Azila January 5, 2016 at 9:13 pm - Reply

    Hi Ramona, I tried this recipe last night but sadly it turned out soupy and curdled. Does this mean that I overbeat the whipped cream? I used Pauls whipping cream with 35% milk fat straight out of the fridge but there was no Philadelphia cream cheese at the bakery supplies store yesterday so I used other brand. I will try again tonight and hopefully it will turn out all right. Thank you for the recipe!

    • Ramona January 6, 2016 at 1:08 am - Reply

      I don’t think a different brand of cream cheese would cause it to curdle. Other brands of cream cheese can leave you with lumps, though. I’ve never had this frosting come out soupy. I have had it come out a little soft if my kitchen is particularly warm, but if I work quickly, I don’t usually have an issue. If you have a hot kitchen, try chilling your bowl and beaters. I always start with cold cream cheese for this. Your whipping cream should only be whipped to stiff peaks. If you whip it beyond that, it will curdle. You can save curdled whipped cream by slowly whisking in more cold heavy cream, maybe a tablespoon at a time until it smooths out. Try making it in one bowl, whipping the cream cheese, sugar etc until it’s fully mixed, then add your cream and whip just until it starts to get stiff peaks. Making it in one bowl lessens the risk of you overbeating it. Let me know how the second batch turns out!

  43. Maria January 13, 2016 at 6:28 am - Reply

    Can i color this frosting?? It sounds like a yummy frosting and i would like to frost my son’s birthday cake but i need to add color to it. Thanks!!

    • Ramona January 13, 2016 at 7:49 am - Reply

      Yes, you can absolutely add color. I used this frosting for this Minecraft Cake as well as this Kimochi Birthday Cake. For both, I used gel food coloring.

      • Maria January 13, 2016 at 1:29 pm - Reply

        Thanks so much can’t wait to make my sons cake just to try the frosting!!!!!

  44. Aimee Akin January 18, 2016 at 11:35 pm - Reply

    Do you have to stabilize it so it doesn’t fall? Usually when I make just whipped cream filling I have to stabilize it with gelatin so it doesn’t go flat or melt. Have you ever had a problem with this, or with piping?

    • Ramona January 19, 2016 at 12:40 am - Reply

      I haven’t had any issues with it being stable. Remember this isn’t just plain whipped cream, it has a fair amount of cream cheese and sugar. I’ve never had it melt, but I pretty much keep it cold from the time I make it until the time I use it, then let my frosted cake or cupcakes sit out at room temp for a bit so that the frosted cake can come to room temperature. I’ve only had issues maintaining a crisp edge when piping if my kitchen is hot and that’s only happened once. I’ve had frosted and piped cakes sit out for up to two hours at cool room temperature without issue. Try it and you’ll see the difference between this and whipped cream. If you’ve never had this kind of frosting before, you’re in for a treat!

  45. […] because, why not? This is my new favorite cake and frosting.  […]

  46. Katy January 24, 2016 at 11:54 pm - Reply

    I just came across this recipe looking for an easy white frosting that didn’t rely on powdered sugar to stabilize the product and I have to say, this is now my go-to cream cheese frosting recipe. It was truly easy, and it gave me that silky smooth texture I wanted; no grainy texture like you get with most recipes. I even took your advice and did it in the one bowl only method. No problem!

    I piped it onto cupcakes for my niece’s bday this morning without issue and it never fell or separated. Seriously, my new favorite!
    Thank you so much for posting!

    • Ramona January 25, 2016 at 7:50 am - Reply

      Thanks for the great feedback, Katy! This frosting is my most requested for every occasion!

  47. Susan January 26, 2016 at 12:53 pm - Reply

    I’ve made this type of frosting/cheesecake filling for awhile now. However, I never bother whipping the cream separately. Beat the cream cheese with sugar until the sugar dissolves. Then add the whipping cream and continue beating until it’s stiff. You might have to stop the mixer and scrape the cream cheese off the sides of the bowl a time or two to make sure it mixes in. Since the cream cheese is basically cream, the two beat together just fine and you only need one bowl.

    • Ramona January 26, 2016 at 1:08 pm - Reply

      Thanks for the comment, Susan. I, too, now make this in one bowl and I updated the recipe notes last year to reflect that. After making it so many times, I decided to try just whipping it up in one bowl and it worked so well, I never went back. The one bowl method makes it so much easier for this amazingly delicious frosting. Thanks for chiming in how well it works for you, too!

  48. Lyudmyla January 27, 2016 at 2:44 pm - Reply

    Hi Ramona, I’ve just come across this recipe, can I use this recipe in tiered cake ( wedding cake).Thanks.

    • Ramona January 27, 2016 at 3:38 pm - Reply

      I’ve done tiered cakes with this in the past. I’ve used it both to frost the outside and also as filling for tiered cakes. Here’s the only issue…Whenever I’ve used it for big cakes, I’ve been able to refrigerate the cake in between decorating steps and then stored it in the refrigerator until about a half hour or so before serving, then left it out for about two hours during a party. If you need something that can sit out for hours and hours, this is not your best choice. It doesn’t have the staying power of something like a swiss meringue buttercream.

      • Lyudmyla January 27, 2016 at 5:03 pm - Reply

        Thank you for your help.

  49. Daniacamhi January 30, 2016 at 11:03 am - Reply

    If I want to make part of the frosting chocolate flavored to make marble frosting should I add cocoa powder or melted chocolate?

    • Ramona January 30, 2016 at 11:39 am - Reply

      I’ve made this as a chocolate frosting before and it’s worked well, but that was before the blog and I need to get the measurements set before I share. This is prepped as a cold frosting so it would likely solidify melted chocolate and you’d end up with chunks. Instead I add cocoa to the cream cheese mixture. You could use regular unsweetened or Dutch process. So, if you’re going to do half, first don’t use the one bowl method I updated the recipe with. Mix your cream cheese, sugar, salt and vanilla, then take out half and put it in the refrigerator while you create your chocolate part. Add your cocoa to the remaining cream cheese mixture. I would start with a tablespoon or two and adjust to taste (start with a little, you can always add more.) You may need to add more sugar to balance the cocoa, but basically, you just want to make that cream cheese mixture taste good to you, remembering that the flavor will be lightened by the whipped cream. Then, whip up your cream. Divide it half and mix it with each mixture. Let me know how it turns out for you!

      • Daniacamhi January 30, 2016 at 12:31 pm - Reply

        Thankyou! I will let you know

        • Daniacamhi January 31, 2016 at 7:21 am - Reply

          I did what you said and made half of the frosting chocolate flavored and it turned out amazing! Thank you for such a great recipe!!!

          • Ramona January 31, 2016 at 2:39 pm

            Yay! I’m glad it worked out for you! Thanks for coming back with the update :)

  50. Katie January 30, 2016 at 12:47 pm - Reply

    Just made this frosting today (1/30/2016) using the one bowl method and 3/4 c icing. Came out nice and fluffy with the perfect amount of sweetness. This will be my go to frosting. It spread very well on the cake and I practically had to tie up my 4 year old to keep out of it

    • Ramona January 30, 2016 at 1:34 pm - Reply

      My family lurks around the bowl fighting for who will get to lick the bowl, beaters, spatula etc…It really is so good! Glad the one bowl method and 3/4 cup sugar worked out so well for you!

  51. Melemas January 31, 2016 at 11:41 am - Reply

    Holy cow this was delicious. I never eat frosting, even when i make regular cream cheese frosting, I find myself scraping 90% of it off my peice of cake. But i was literally licking the spatula from this. I made it this morning for my niece’s 13th birthday and added some frosting dye and it didn’t affect the texture or taste. My daughter and two nieces devoured the leftovers in the bowl. Definitely Pinning amd savimg forever. Buttercream is a thing of a past for birthdays in this house.

    • Ramona January 31, 2016 at 2:42 pm - Reply

      Welcome to the fan club! When I said that everyone loves this frosting, I wasn’t kidding! I’m also one to scrape off the frosting, but this one? Yep, easy to eat it off the spoon, spatula…If you ever have any leftover, it’s amazing on pancakes, or on graham crackers…stirred into oatmeal…it’s just so good! Thanks for stopping by to comment!

  52. sue g. February 3, 2016 at 3:33 pm - Reply

    Hi Ramona. Just made the one bowl method and it is what i have wanted forever! I see me using this on strawberries as a dip etc. The texture and taste are just perfect.I never really liked regular frosting to sugary sweet. Thank you ever so much.

    • Ramona February 3, 2016 at 3:43 pm - Reply

      Sue, you are sooo welcome! I’m so glad you found your frosting nirvana with this easy recipe! It is definitely great for a strawberry dip and I might sound like a broken record from the post and my responses to comments, but it’s AMAZING as a dollop on pumpkin pancakes and in oatmeal and on graham crackers…you will find so many uses for it that you’ll wish you always had a bit left over from each time you make it!

  53. jazmine c February 3, 2016 at 10:35 pm - Reply

    How much frosting does this recipe make

    • Ramona February 3, 2016 at 11:34 pm - Reply

      Hi Jazmine! I state in the recipe that it’s enough to frost a 9″ two layer cake or 24 cupcakes, though I don’t have a total volume measurement for you. I hope that helps.

  54. Natalie February 7, 2016 at 4:02 pm - Reply

    I made a chocolate version of this to top a peanut butter cake. I substituted 1c Ghirardelli sweetened cocoa for the sugar. It’s so delicious I could eat it by the spoonful (and I did)!!!

    • Ramona February 7, 2016 at 6:14 pm - Reply

      Oooh, Natalie! That sounds so good! Thanks for sharing your version of a chocolate option. Another great way to get that chocolate flavor!

  55. Hilda Torres-Amaya February 8, 2016 at 10:56 am - Reply

    Hi. I love ur post.
    I wanted to ask (im gonna try out the recipe) can i used icing sugar instead of the regular sugar or is it better how yuve layed it out. Thank yu in advance

    • Ramona February 8, 2016 at 4:07 pm - Reply

      Thanks Hilda! I’ve only ever used regular white granulated sugar. I think other readers have tried it with icing sugar, but regular works perfectly for me. Icing sugar or confectioner’s/powdered sugar often has cornstarch in it and I just prefer plain sugar and the texture I get with it. I think either would work since the only function it has is adding sweetness. Let me know how it turns out for you!

  56. Lynn February 10, 2016 at 8:36 pm - Reply

    Hi Ramona,

    Can you use “Pure Whipping Cream”, or does it have to be “Heavy Whipping Cream”?

    • Ramona February 11, 2016 at 6:36 am - Reply

      Hi Lynn! Pure whipping cream is great. I’ve used both whipping cream and heavy cream with success. Heavy cream generally has a higher fat percentage which makes it slightly thicker and easier to hold shape. I’ve checked the fat% of the whipping cream and heavy cream available in the stores I shop and for the most part, there doesn’t seem to be a significant fat% difference. You’ll be fine with either.

      • Lynn February 11, 2016 at 11:53 am - Reply

        Thanks Ramona! The Pure Whipping Cream is much cheaper than the Heavy Whipping Cream. I looked on-line yesterday & read that you need to use Heavy Whipping Cream if you’re planning to pipe it. So, I’m glad to hear that the Pure Whipping Cream will be just as good.

        What decorating tip would you recommend for piping? Not sure if I would have enough frosting to cover all 24 cupcakes, if I use the wrong tip.

        • Lynn February 11, 2016 at 12:26 pm - Reply

          Also, someone mentioned that they only used 1 Cup of the Heavy Whipping Cream. If I just buy 1 Cup (8 oz) of the Pure Whipping Cream, will it still be enough to pipe all 24 cupcakes?

          • Ramona February 11, 2016 at 1:14 pm

            I’d stick with the full amount of whipping cream, if you want to be sure to have enough. Once you see how much the full recipe gives you and how much you pipe on each cupcake, you’ll have a better idea if you’d want to reduce anything in the future. Trust me, if you have any leftover, you’ll be happy to use it to top just about anything, that is, if you aren’t tempted to just eat the rest with a spoon :)

        • Ramona February 11, 2016 at 1:10 pm - Reply

          I’m assuming that pure whipping cream is simply the whipping cream that is generally available in the store. You should be able to pipe it because it’s being further stabilized by the cream cheese and sugar. I have used different tips for piping, but often use a Wilton 1M open star tip. I’m able to frost 24 cupcakes with that tip piping in the classic swirl design. It’s not enough if you want to create tall towers of frosting on each cupcake, you’ll need more than one recipe if you want to go that route.

          • Lynn February 11, 2016 at 1:20 pm

            Hi Ramona,

            The “Pure Whipping Cream” is in a carton (Like the “Heavy Whipping Cream”), so you need to whip it. Will that be okay to use?

            Thanks for suggesting the 1M tip & for letting me know that it’ll be enough to cover all 24 cupcakes. I’ll use it in the swirl design (Not for tall towers of frosting).

          • Ramona February 11, 2016 at 1:41 pm

            Yep, that will be fine. I always find that it’s a better value to buy the 16 ounce than two 8 ounce cartons. And try to buy the Philadelphia brand cream cheese, (I know it’s more expensive than the store brand) it truly is the creamiest I have no issues with lumps when I use it.

          • Lynn February 11, 2016 at 1:59 pm

            Thanks SO MUCH for all of your help with this.

            I always buy Philadephia Cream Cheese too. My Mom always used to tell me that too (To only use Philadelphia Cream Cheese).


          • Lynn February 11, 2016 at 1:23 pm

            I think you’re right (That I should stick with the full amount of whipping cream). Better too have too much, than not enough.

            If so, the cost probably will be just a little less, since I would need to buy 2 cartons of the “Pure Whipping Cream”. I think the “Heavy Whipping Cream” carton is about 16 oz.

  57. […] From The Merchant Baker […]

  58. Elena February 13, 2016 at 7:55 am - Reply

    Hello Ramona,
    Your recipe looks delicious! Is it possible to have the ingredients in grams instead of cups?
    Thank you

    • Ramona February 13, 2016 at 9:52 am - Reply

      For the cream, you’ll need about 355ml (I don’t have weight for that, just volume) The cream cheese is 226 grams and the sugar is about 200 grams for the full cup. Remember, you can always google conversions for any recipe. I don’t generally include both measurements because I find that it makes the ingredients cumbersome to read, so I include the measurements I use, knowing that conversion tools are available readily on line. I wouldn’t want you to miss out on this great recipe so I hope providing these measurements will help you!

      • Elena February 13, 2016 at 1:50 pm - Reply

        Thank you for your time…

  59. […] I chose a different Frosting recipe. It can be found here. Whipped Cream Cheese Frosting […]

  60. T February 27, 2016 at 8:24 am - Reply

    What do you think about adding berry preserves? I didn’t see anyone mention it, so now I’m nervous it might not be a good combination? I have a moist chocolate cake, and was planning a berry preserve filling, so I thought it might be nice to tie in the berry flavor with this icing that I will use to cover the cake. Or is that overkill? Thank you.

    • Ramona February 27, 2016 at 8:54 am - Reply

      First… this frosting tastes wonderful when layered with berry preserves. On one of my layers in my Pac Man Cake, I spread the frosting, then spread the preserves on top and it tastes like berry cheesecake. It makes a wonderful filling. I also used preserves in my Strawberry Cake, but that time, I spread it directly on the cake before I spread the filling. It will also work to mix it in, as long as you’re happy with how it looks once it’s mixed in. Someone just emailed me last week about using cherry juice. I suggested either boiling down the juice to a thick syrup or using preserves. With this frosting, I basically gauge all of the potential add ins or flavorings by the cream cheese mixture. If you can mix it up with the cream cheese mixture and it tastes the way you want it to and you haven’t thinned the cream cheese too much by doing it, you should be good to add the whipped cream. Add it sparingly at first, though if you accidentally add too much, you can always balance it out by adding more cream cheese. You need to have enough body in the cream cheese so that you don’t end up with runny frosting. Also, since the preserves are sweet, you might need to reduce the sugar. I’m not sure what it will look like, hopefully it will be a pretty pink color.

      So, either use the frosting as the filling and spread the preserves on top, it will be like raspberry chocolate cheesecake! Or, if you like a pretty color contrast on top of your cake, you could frost the cake, then do a layer of preserves on top of it and maybe pipe a border around the top edge of the cake to keep the preserves in place and because it will look more finished. Then, you’ll have a beautiful white frosted cake topped with pretty and glossy preserves. Or mix it just into the frosting with the tips I mention above. Whatever you do, it won’t be overkill. It will be delicious!

      • T February 27, 2016 at 10:03 am - Reply

        Thank you so much for the quick reply! I’m about to make the icing right now. Your feedback has been so helpful! Really, I’ve been on the internet all morning trying to figure this out, lol.

        • Ramona February 27, 2016 at 11:52 am - Reply

          You’re welcome! Let me know how it all turns out for you!

  61. Maria Raphael March 5, 2016 at 8:17 pm - Reply

    I just made this frosting to pair with my childrens favorite pumpkin bars. It turned out perfectly!! Thanks so much for sharing it i wish i could show you a picture of our cake. Have lots left over that i am going to use for an order of cupcakes i have for tomorrow.

    • Ramona March 5, 2016 at 8:43 pm - Reply

      Oh, I wish I could see that picture! This frosting is especially delicious with pumpkin. We love using a dollop of leftover frosting on top of pumpkin pancakes. I can only imagine how good it was on top of your pumpkin bars!

  62. Margaret March 9, 2016 at 3:09 am - Reply

    I’m wanting to make a cherry almond cake for a friend’s birthday next month. How would you suggest flavoring this frosting for the cake as I’d like it to also be pink in color.

    • Ramona March 9, 2016 at 8:39 am - Reply

      Hi Margaret, I would add a 1/2 teaspoon of almond extract along with the vanilla. For the cherry flavor and pink color, you have a few options. You could add cherry preserves. You could boil down cherry juice (with some sugar if it’s very tart) and reduce it until it’s syrupy. (Which will sort of be like using cherry jam, but more concentrated in flavor.) You basically don’t want to thin out your cream cheese mixture so the thicker your cherry addition, the better. Remember that the syrup is sweet so you should taste the cream cheese mixture before you add more sugar. (Don’t forget to let it cool completely before you add it, or it will melt everything.) Depending upon how much syrup you add, you’ll probably want to reduce your sugar. You can play with that cream cheese mixture until it’s just right before you add any of the cream. You don’t want it to get too loose or it won’t hold up as frosting. You’ll be turning it into a thinner icing. I think just a hint of cherry flavor is fine and then I would punctuate the cherry flavor within the cake or filling. I like to spread a layer of jam in between cake layers along with the frosting. You’ll see this in my Pac Man Cake and my Strawberry Cake. Once your cream cheese mixture tastes right and has the right texture, then it’s just a matter of adding your cream and whipping.

      I would have to test it out myself to give you accurate measurements, but hopefully I’ve given you enough to work on. Obviously, you could add food dye to make it pink. These are simply the natural options. Just remember,for either option, add it to the cream cheese mixture before you add the whipped cream. Add enough flavor to the cream cheese to make it taste like you want it to, knowing that the whipped cream will lighten the flavor and texture. Good luck! Let me know how it works out for you!

      • Margaret Wan April 27, 2016 at 1:27 pm - Reply


        I have made this frosting twice now…using two bowls since I’d never made it before. (I chilled my bowl and mixer attachments) I also only used 3/4 cup of sugar each time. I may go to 2/3 of a cup of sugar the next time I make this delicious frosting…and bravely try the one bowl method.

        The first time was for my friend’s cherry almond birthday cake. For the frosting flavoring I used between 1/3 and 1/2 teaspoon of almond flavoring and then finished filling the teaspoon with maraschino cherry juice. I used a little bit of burgundy color paste to get a slight pink color. It looked pretty and tasted awesome! It piped beautifully as well.

        The second time I made it, I just used the vanilla flavoring. (I might cut back on the vanilla a slight bit the next time to make it not as strong vanilla flavor.) I then bought those individual sponge/shortcake type cakes that they sell next to angel food cakes in the store. I filled the cup part with the vanilla flavored frosting (swirling it in with a piping bag and a large star tip) and then decorated them with 3 pieces (1/2 slices) of kiwi (curved side up) and then a heart shaped slice of strawberry in the center…which I then lightly brushed with a cooled simple sugar syrup to keep the fruit fresh and shiny. I then put a dollop of the frosting at the top of the strawberry.

        Both of the things I made turned out pretty, held their shape, and were a hit due to this wonderful recipe…a recipe that I will keep using. (If there were a way to post pictures, I’d share them with you and the others here.)

        Thank you for sharing this recipe!

        • Ramona April 27, 2016 at 1:43 pm - Reply

          Margaret, your creations sound amazing! There’s nothing like a treat that’s both delicious and beautiful :) I have also used almond flavoring when I used this to make a white chocolate raspberry almond layer cake, so I know what a lovely addition the almond is. Thank you for sharing your creative endeavors. I love hearing about how readers are using the recipe. You can do soooo many things with it! (If you have an instagram account, you could always post the pictures there and tag me @themerchantbaker)

  63. Paige March 12, 2016 at 1:04 pm - Reply

    Oh my this was delish! It reminded me of a Swiss meringue buttercream because it was so light!

    • Ramona March 12, 2016 at 2:02 pm - Reply

      Thanks, Paige!

  64. Marie March 17, 2016 at 12:04 pm - Reply

    I need to make whip cream icing with cream cheese and gelatin
    To use on a wedding cake on the outside of the cake
    Need a recipe were the icing doesn’t run
    Thank you

    • Ramona March 17, 2016 at 2:18 pm - Reply

      Marie, This frosting does not include gelatin and is probably not your best choice for a cake that needs to be out at room temperature for an extended time. I will say that this frosting has not run when I’ve had it out for a couple of hours at cool room temperature and probably wouldn’t run if it were left out longer. However, it is a perishable frosting and therefore should not be left out for hours on end. I don’t know what the conditions will be for your cake. I’ve never used gelatin in this recipe, but you could search stabilized whipped cream recipes that use gelatin and try to use it in this recipe. However, I can’t tell you what the results or food safety issues might be since I have not tested them myself. I wish you luck on your search!

  65. Stephenie March 19, 2016 at 7:54 pm - Reply

    I have try the frosting before on my carrot cake. It’s nice when i pipe and the roses stand nicely. I reduced it the sugar to 3/4 cup. Can I reduced it more sugar?? Did it will effect when I pipe the frosting?

    Why when I beat the frosting and put it in the refrigerator quite sometimes when I take it out for pipping it doesn’t work. It look messy and not smooth?

    Can I know this frosting can be frost for 2 layer 9 inch cake and with full roses pipping on whole cake?? Sorry!! I have a lot of question to ask.. ???

    • Ramona March 19, 2016 at 8:42 pm - Reply

      Hi Stephenie, The sugar does help stabilize it. I think you could reduce it to 1/2 cup and still have a good piped edge, however, I’ve never tried it so I can’t speak from first hand experience. You’d have to try it. For your second question, I always pipe right after I make it, then I refrigerate the decorated cake. So, I wouldn’t store it then try to pipe it.It’s pretty fast to make, so I just make it as I need it. For your third question, I’ve done roses all over a cake, though I can’t remember now how much frosting I used and it was on a much larger cake than 9″. Roses and frilly piping take a lot of frosting. I don’t think one batch will be enough, especially if you put a thick layer of filling between the layers. I think you might need one and a half but it really depends on your frosting technique and how heavy you pipe. What I do is make one batch and fill the cake between the layers, then frost the outside of the cake with a thin crumb coat. Then, I start piping my roses until my first batch is gone and I have an idea of how much more I’ll need to make. Then, I’ll put the partially frosted cake in the refrigerator while I make more frosting. I’ll either make another whole batch or half batch. I don’t mind having leftovers of this frosting as I’ve mentioned many times in my responses. We use it to top pancakes, oatmeal. You could sandwich it in between cookies, then wrap and freeze them for another day. I used two full batches for my Strawberry Cake, but that was three 9″ layers and I didn’t pipe the top. You can take a look at that cake and see if it helps you gauge how much you’ll need for yours. Good luck!

      • Stephenie April 6, 2016 at 7:11 pm - Reply

        Hi Romona ! Thank you for your answer. Did any effect of i use powdered sugar?? Which sugar that work nicely?? I don’t like too sweet on my cake.
        Can I use topping cream to substitute heavy cream??

        • Ramona April 6, 2016 at 7:38 pm - Reply

          Stephanie, you can use powdered sugar, but I use regular white granulated sugar. I wouldn’t substitute anything for the heavy cream, especially if you need to pipe it. You could always experiment though, and see how it turns out!

          • Stephenie April 20, 2016 at 7:35 pm

            Hi Ramona!! Another question to ask.

            Can I use this frosting to be pipe roses on a flower tips and pop it into the freezer to set and then take out to decorate on my cake? Is that possible the rose to be stand firmly without collapse?

          • Ramona April 20, 2016 at 8:18 pm

            Hi Stephenie, when you say “pipe roses” I’m assuming you’re talking about the popular rose cakes where you simply use a star tip to create an easy swirl that looks like a rose like this cake. If you want to make the kind you pipe on a stick that firms up because it’s made with a buttercream? I really don’t know how it will work out for you. I’ve never tried to specifically freeze part of this frosting to be used for decorative purposes. I always pipe whatever decoration I need on the cake. It does freeze, but it doesn’t freeze solid like water does. You could still cut through it with a sharp knife. I really don’t know how well it will transfer from your flower tip to the cake. You’d have to experiment to see how it would work.

  66. Elaine March 20, 2016 at 5:39 pm - Reply

    Hi, is the sugar for this recipe confectioners sugar or granulated. I’m guessing its confectioners but want to make sure.

    • Ramona March 20, 2016 at 8:23 pm - Reply

      Hi Elaine! I use granulated sugar for this recipe. I’ll clarify that in the recipe.

  67. Lynn March 21, 2016 at 4:58 pm - Reply

    Hi Ramona,

    I LOVE this Whipped Cream Cheese Frosting recipe!

    Had a couple more questions for you (You helped me before).

    1. Can the frosting be used for Easter Grass on a cake? Not sure if it will be stiff enough.

    2. Also, can this frosting be used to “glue” on items (Like adhering marshmallows, cookies, candies to cakes)?

    • Ramona March 21, 2016 at 5:45 pm - Reply

      Hi Lynn!
      1. It is stiff enough for piping, as long as you follow the directions eg. keep everything cold, pipe immediately after mixing and then refrigerate when you’re finished piping. I’ve used this frosting to make “hair” on a monster cake. I used the Wilton 134 tip to do that. I’m not sure what your plan is for the grass (how thick and tall you need it) but if you’re making a huge pile of grass, I might pipe a base first with a round tip, then pipe the grass on top of it to fully cover it. But then you’ll at least have a more solid base holding up the more frail grass.

      2. As far as using it as glue, I’ve absolutely used it to adhere things to cakes, remembering that the frosting firms up quite well as it gets cold in the refrigerator. If you have heavy items, or if your frosting has gotten soft while you’ve spent time decorating, you might want to let the frosted cake firm up in the refrigerator for a bit before you “glue” anything on. Also, lighter is always better, so if you have big marshmallows that stick out, I’d probably cut them in half, so there’s less to pull it down or use a tooth pick to anchor it into the cake. Now I only use this as “glue” when the rest of the cake is frosted in this same frosting. That way, I’m “gluing” it to the same mixture. I would never just make this frosting as a glue. For that, I would either make a quick/thick confectioner’s sugar icing with water or I would use whatever base icing was on the cake.

      If you need a sturdier frosting, you could try my Whipped Vanilla Frosting. It has more body, acts more like a traditional buttercream and doesn’t need to be refrigerated. It’s also not too sweet and is my current go to for a less sweet buttercream choice.

      Hope that helps!

      • Lynn March 21, 2016 at 9:18 pm - Reply

        Hi Ramona,

        Thank You for your quick reply & for your help with my new project (Ha, ha, ha).

        1. I don’t need the grass to be too thick or tall. But, thanks for the tip about piping a base first with a round tip, then piping the grass on top of it, so that it’s fully covered.

        2. Thanks also for all the tips regarding using this frosting as a “glue”. I think I will use toothpicks to anchor the marshmallows down, even if I cut them in half (Just so they’d really be secure). If I’m trying to glue the marshmallow onto the cake, can I just frost that area of the cake & then put some frosting on the marshmallow to stick them on?

        Thanks also for letting me know about your Whipped Vanilla frosting.

        I’m going to stick with the Whipped Cream Cheese Frosting, since I love it so much!

        Thanks for all of your help again! Appreciate it!


        • Ramona March 21, 2016 at 9:59 pm - Reply

          Yes to your marshmallow question. Just frost the cake then put some frosting on the marshmallows and stick them on. When you use the toothpicks, make sure you put them in at an angle so that the point that is in the cake is lower than the point that is in the marshmallow (like a 45 degree angle.) It will be more stable that way. Then refrigerate the cake so everything can firm up together. Good luck!

          • Lynn March 22, 2016 at 1:06 pm

            Thanks Ramona!

  68. Dundikrumpli March 28, 2016 at 6:39 am - Reply

    Sloppy mess, could not pipe, had to throw the whole thing out. Followed directions exactly, even put it into fridge for several hours to try and harden it, no luck. Piped it on cupcakes and it just slid down the side like a thick sauce.

    • Ramona March 28, 2016 at 10:41 am - Reply

      The only thing I can think of is that your ingredients were too warm to start with, your kitchen was too warm, your bowl was too warm or you didn’t whip the cream to stiff peaks. It sounds like your frosting melted before you got a chance to use it. Unfortunately, if it melts once it is all mixed up, it is hard to bring it back by refrigerating it. This is a favorite frosting of so many, I’m sorry it didn’t work out for you.

  69. Lorena April 16, 2016 at 8:13 pm - Reply

    Do you think this recipe is good for a homemade ice cream cake?

    • Ramona April 16, 2016 at 9:09 pm - Reply

      Lorena, if you mean will it work to frost an ice cream cake, I think it will work well! Many ice cream cakes are frosted in whipped cream or chocolate ganache. This frosting has more body than whipped cream because of the cream cheese, so it will be firmer when frozen, though not as dense as the ice cream, so it should slice up nicely for you. As with most ice cream cakes, it’s best to let them thaw a little bit before slicing, just so that the ice cream is not too solid to slice.

  70. Andrea April 19, 2016 at 8:11 am - Reply

    Hi I’m very excited to try this recipe on a carrot cake in baking today but was wondering if t would hold the shape of rosettes piped all over the cake? Or would it just slide of the sides as I’m piping?

    • Ramona April 19, 2016 at 9:14 am - Reply

      I’ve piped with great success. Just keep all of your ingredients cold and pipe as soon as you make the frosting. Then store the cake in the refrigerator. You can see the piping I did with this frosting on this Strawberry Cake. I’ve also piped roses successfully. (It’s going to be DELICIOUS on carrot cake!)

      • Andrea April 19, 2016 at 12:33 pm - Reply

        Thank you Ramona!

        • Andrea April 19, 2016 at 12:35 pm - Reply

          I just retread the recipe and didn’t realize it was chocolate….. How do I make it without the chocolate?

          • Ramona April 19, 2016 at 2:12 pm

            Sorry, Andrea! I’m working on a version for a post on chocolate and didn’t realize that the recipe copied over. It will be fixed in just a minute.

          • Ramona April 19, 2016 at 2:35 pm

            Okay, Andrea…I’ve got it fixed. I hope I didn’t mess up your timing for making the cake. It took me longer than I thought to try to retrieve the original recipe and get it back up on the page. Sorry about that!

  71. Jessica S. April 26, 2016 at 1:00 am - Reply

    I love this recipe, it’s my new go to frosting! I’m excited to try your chocolate version soon. However, my piping doesn’t looking nearly as pretty as yours! I’m finding flour frosting easier and prettier to pipe. Is it possible I’m beating the frosting too long or not long enough?

    • Ramona April 26, 2016 at 9:30 am - Reply

      Flour frosting is easier to pipe because it is a butter based frosting. Butter has a higher fat content and that gives extra structure to the frosting. This Whipped Vanilla Frosting is the one I use for a flour based frosting. Love it! With this Whipped Cream Cream Cheese Frosting, they key to piping it is to keep it cold and pipe as soon as you make it. I always use cold Philadelphia Cream Cheese. You could be over beating your cream cheese. Just beat it until the sugar is dissolved. If it’s really loose when you’re done, it’s warmed up too much.You can stick the cream cheese mixture back in the refrigerator to firm up before you add the cream if that happens. Use full fat for the most structure. If you use the one bowl method, add the cream gradually and keep whipping it until you get stiff peaks. Those stiff peaks should translate into clean piping edges for you. Let me know if this works for you!

      • Jessica S. April 27, 2016 at 6:06 pm - Reply

        Thanks for the extra tips! The frosting definitely doesn’t seem to warm, if anything it seems too cold? The frosting kinda “breaks” when I pipe. I do the one bowl method, so I’ll try adding the whipping cream gradually this time. Also, I realized I’ve been using confectioners sugar and not granulated, so maybe that it affecting it too. Thanks again for your help! If all else fails, I’ll just turn to your whipped vanilla frosting :)

        • Ramona April 27, 2016 at 6:36 pm - Reply

          Aha! I think that’s it!!! I’ve never made it with confectioner’s sugar. Confectioner’s sugar has cornstarch in it, which is a thickener. My guess is that the cornstarch is changing your texture and making it too thick to really pipe well, thus the breaking. I’ve used a couple of tablespoons of confectioner’s sugar to sweeten just plain whipped cream and that works fine. But for this frosting recipe, I think granulated sugar will work best. Please don’t give up until you try it with granulated sugar. It’s such a yummy frosting, I’d hate for you to miss out! The whipped vanilla frosting is wonderful too, but it’s a completely different kind of frosting, it’s a buttercream where this one is like a light whipped cheesecake. I’d love for you to have both options ready to go whenever you need them!

  72. Kim April 26, 2016 at 10:48 am - Reply

    I make a very similar version of these same ingredients for dipping strawberries in. I’ll try it on my next cake as well

    • Ramona April 26, 2016 at 11:06 am - Reply

      We do the same thing, Kim! Basically we use this frosting (and variations of it) for all kinds of things including Raspberry Ice Box Chocolate Chip Cheesecake or this Caramel Apple Cheesecake Dip! And as I’ve mentioned a million times and will continue to tout, we use leftovers for pancakes, oatmeal and anything else that benefits from a little creamy richness! I bet the chocolate version would be great with strawberries too!

  73. yvonne April 27, 2016 at 7:13 am - Reply

    Hi Ramona,
    I’d made your frosting and it was delicious.
    I’m wondering if I can add strawberry puree in it to make strawberry filling?
    Not sure if that will affect the frosting.


    • Ramona April 27, 2016 at 1:37 pm - Reply

      Yvonne, here’s the response I gave to another reader asking a similar question. I might help you to decide what you’d like to do. “First… this frosting tastes wonderful when layered with berry preserves. On one of my layers in my Pac Man Cake, I spread the frosting, then spread the preserves on top and it tastes like berry cheesecake. It makes a wonderful filling. I also used preserves in my Strawberry Cake, but that time, I spread it directly on the cake before I spread the filling. It will also work to mix it in, as long as you’re happy with how it looks once it’s mixed in. Someone just emailed me last week about using cherry juice. I suggested either boiling down the juice to a thick syrup or using preserves. With this frosting, I basically gauge all of the potential add ins or flavorings by the cream cheese mixture. If you can mix it up with the cream cheese mixture and it tastes the way you want it to and you haven’t thinned the cream cheese too much by doing it, you should be good to add the whipped cream. Add it sparingly at first, though if you accidentally add too much, you can always balance it out by adding more cream cheese. You need to have enough body in the cream cheese so that you don’t end up with runny frosting. Also, since the preserves are sweet, you might need to reduce the sugar. I’m not sure what it will look like, hopefully it will be a pretty pink color.

      So, either use the frosting as the filling and spread the preserves on top, it will be like raspberry chocolate cheesecake! Or, if you like a pretty color contrast on top of your cake, you could frost the cake, then do a layer of preserves on top of it and maybe pipe a border around the top edge of the cake to keep the preserves in place and because it will look more finished. Then, you’ll have a beautiful white frosted cake topped with pretty and glossy preserves. Or mix it just into the frosting with the tips I mention above. Whatever you do, it won’t be overkill. It will be delicious!” For your specific question, I don’t think I would add strawberry puree. I think it would water it down too much, unless it’s okay with you to have a much softer frosting. I would add preserves or cook your strawberry puree with some sugar until it’s thick and bubbly, let it cool and then add it to the cream cheese mixture. The key is to keep your cream cheese mixture as thick as possible. Good luck! Let me know what you decide to try and how it works out!

  74. kelly langs May 11, 2016 at 4:16 pm - Reply

    I made this today and turned out great. Had leftovers as I was making for a strawberry loaf bread so combined the rest with a can of fruit salad!! Mmmm delish!

    • Ramona May 11, 2016 at 4:23 pm - Reply

      The strawberry loaf bread sounds wonderful! And there’s always a yummy way to use up leftovers as you found out!

  75. Greta May 23, 2016 at 11:32 am - Reply

    I tried it and it wasn’t fluffy at all
    :( do not know what I did wrong ??

    • Ramona May 23, 2016 at 11:38 am - Reply

      First, everything should be cold, both the cream cheese and the heavy cream. Second, if you try the one bowl method, it must be beaten until the whipped cream comes to stiff peaks. I suspect you either had too warm of ingredients, or you didn’t whip it long enough to incorporate enough air into the whipped cream. If you still have the mixture and you’ve refrigerated it, you can try whipping it again. I’m happy to help you troubleshoot, but I need more infol/details so that I can help you.

  76. Teresa May 30, 2016 at 7:19 am - Reply

    I have been searching for a lighter, cream based icing. Something that doesn’t require gelatins or strange powders, or eyes of newt, etc.

    This fits the bill. I used the one bowl method, cut the sugar to 3/4 cup, and had my metal bowl and whisk attachment in the freezer for about 15 minutes before starting. I used 1/2 tsp of almond flavoring because I was out of vanilla. I used it to frost a 2-layer dark chocolate cake, and had plenty to go between, on top and the sides.

    Oh, man. This is awesome. This is my official go-to cream based frosting now. Very easy, and light. Won’t overpower a cake, but will definitely leave people asking ‘what is that wonderful frosting?!’

    Thank you.

    • Ramona May 30, 2016 at 7:52 am - Reply

      Hey Teresa, looks like you’ve got the whole process down with keeping everything cold and adjusting sugar. 3/4 cup of sugar is plenty for me too. I love making it with almond flavoring (though I use vanilla along with the almond.) I’ve done that when making a white chocolate raspberry almond cake, but I can only imagine how good it is on a dark chocolate cake. I’m so happy you’ve found a new go-to frosting! You’ll find all kinds of ways to use it and different flavors to play with! Thanks for the feedback!

  77. Angie finazzo May 31, 2016 at 9:48 pm - Reply

    what is your one bowl method?

    • Ramona May 31, 2016 at 11:28 pm - Reply

      Angie, I describe it at the top of the recipe right before the ingredients. Basically, you whip the cream cheese with the sugar, vanilla and salt…then instead of whipping the cream separately and then folding and whipping it into the cream cheese mixture, you just slowly add the liquid cream into the cream cheese and beat it until you get stiff peaks. Thus, it can all be done in one bowl.

  78. Dina Fitzsimmons June 7, 2016 at 4:39 pm - Reply

    I was wondering if you ever coloured it? I
    made a carrot cake and would like to decorate it with a family tree…so need some colour in it.

    • Ramona June 7, 2016 at 6:28 pm - Reply

      Yes. I colored it here and here. Check out those links to see how well it works!

  79. Karli June 12, 2016 at 10:41 am - Reply

    Omg made this last night & my family could have eaten it by the spoonfuls! Thank you so much for sharing!

    • Ramona June 12, 2016 at 11:23 am - Reply

      You’re so welcome Karli! My family tries to eat it by the spoonful as I’m shooing them away from the bowl!

  80. Ramona June 17, 2016 at 9:34 pm - Reply

    Hola lo tratare hoy Entonces si decoro cupcakes y los entrego Otro dia los tendre q poner en el refrigerator ? Se ve delisioso xq no me gustan las cosas tan Dulces .

    • Ramona June 19, 2016 at 8:05 am - Reply

      Yes. They must be refrigerated. If you are decorating today and will serve them tomorrow, store them in the refrigerator right after decorating.

  81. […] Cream Cheese Whipping Cream Icing I tend to keep coming back to is this one. Very easy to make and it’s not a big deal if you add flavors or use more or less of any of […]

  82. Kelly June 29, 2016 at 3:13 pm - Reply

    Nope. Didn’t work for me! I tried making a double batch using the one-bowl method and 3/4 cup sugar (doubled) in my KitchenAid stand mixer last weekend. I read all the comments, so I made sure everything was cold and worked quickly, and the result was still a delicious but definitely un-pipable mixture. Hoping to save it, I put it in the freezer for half an hour, then re-whipped. Still runny. I refrigerated the entire batch overnight and re-whipped. Still runny. I added seven cups of powdered sugar, a cup at a time, while whipping. Still runny… so I gave up. I’ll use some of it to make a “churro cheesecake” recipe and the other half will become filling for a 4th of July tart with berries. So, certainly not a total loss, but also certainly not on top of the strawberry cupcakes I made! (On the flip side, I just posted a rave review of the Whipped Vanilla Frosting that saved the day for the cupcakes and my son’s birthday party.)

    • Ramona June 29, 2016 at 7:10 pm - Reply

      Hey Kelly! So my first thought is that this recipe is more fool proof than the Whipped Vanilla Frosting (which can sometimes be a little tricky) and yet that’s the one that worked out for you! I’m stumped as to why your frosting didn’t whip up. I hate that! It’s such a good frosting. Okay…so on the chance you want to give it another shot, here’s a few more tips. Try it as a single batch instead of doubling. Do the two bowl method where you whip up the cream to stiff peaks and you whip up the cream cheese with the sugar, etc. in another bowl. Fold them together. The original recipe doesn’t state to whip again. Just gently fold them together until they’re fairly well combined and you’re done. I’ve found the one bowl method so much easier that I just do that, but if you whip the cream separately and whip the cream cheese separately, I can’t imagine it wouldn’t work. Also, I’m really happy that you’ll find a use for the frosting. I love your ideas for cheesecake and tarts. Yum! Thanks for sticking with me and trying another frosting. I hope you’ll give this one another shot in the future! :)

      • Kelly June 29, 2016 at 9:50 pm - Reply

        Oh, I’ll definitely try it again. I usually make a Swiss buttercream but wanted to try something different (that didn’t require cooking). I don’t see that desire going away anytime soon during this hot summer! :) I’ll report back when I do try again.

        • Ramona June 30, 2016 at 10:01 am - Reply

          Phew! Glad to hear it Kelly! This recipe is such a raving favorite of so many, I don’t want you to miss out.

    • AOK December 26, 2016 at 2:41 pm - Reply

      I used this on Christmas Eve to make a Santa Belt cake on a Red Velvet cake. I was looking for a nice cream cheese frosting that could be piped but was not that buttercream, sickening sweet and was so excited to try this. Unfortunately, I got the same mess that Kelly did. Everything was cold (including my kitchen as well as the cake which had been in the freezer) and it did whip up nicely like whipped cream, but my instinct was it did not have the consistency to stand up to piping, but I had faith. I loaded up my piping bag and could tell right away it did not have enough heft, so I put that bag in the freezer for at least a half hour. I added red gel coloring to the remaining batch and it was just getting runnier. I had added 1 tsp of meringue powder to the original batch, and dumped a bunch more into what was left, but it had no effect. I was now running out of time, so I went ahead and iced the cake as smoothly as possible since no way I would be able to smooth it. The only good news, is it was runny enough that it smoothed it self out pretty well. But when I piped the white “ruffles” it drooped and slid. And my black fondant belt also slid. Wish I could post a photo. The cake was still kind of cute, and tasted good, but overall was a disappointment.

      • Ramona December 26, 2016 at 3:10 pm - Reply

        Anne, I’m sorry that this didn’t work out for you. Without being in your kitchen, I’m not sure what could have gone wrong. I will say that this is not the best frosting to put fondant on because it can slide or get gooey. I have successfully used fondant to add decorations to a cake that’s been frosted with this ( but only after I’ve let the decorations dry for a few days before attaching to the cake. As far as the frosting, and seeing that you’ve already read my tips, I just can’t imagine what the issue was. I’m glad the cake at least tasted good. So sorry it didn’t turn out how you had hoped.

  83. Julie July 1, 2016 at 7:11 pm - Reply

    Had to tell you–I found your recipe because my kids don’t like really sweet frosting–crazy, I know. I just made my son’s birthday cake and frosted it with this amazing frosting! But, it started with a mishap–I set my stand mixer on too high and walked away. When I came back. I had butter!! I have never claimed to be great in the kitchen, but it was pretty demoralizing! Luckily, I homeschool my kids and we had been meaning to make butter ever since we read The Little House series. So, you have made me “the Greatest Mom” in my kids eyes–for the best frosting they have ever eaten and for the butter! Thank you so much!

    • Ramona July 1, 2016 at 7:39 pm - Reply

      I love your story Julie! If a mishap is going to turn into something, butter is certainly not a bad thing to turn into :) (I always wanted to make the maple candy they made in the snow in those Little House books.) I’m happy the frosting was a hit, even if it was the second time around!

  84. emily July 12, 2016 at 8:11 pm - Reply

    I just made this for frosting brownies and I wasn’t sure how it was going to come out, but this is hands down the greatest frosting ive ever made.

    • Ramona July 12, 2016 at 11:40 pm - Reply

      Oooh…I’ve never frosted brownies with it! Great idea! Thanks for sharing! And yes…this is one of the best frostings ever!

  85. […] a trip we are taking to Disney World in the fall, and I found this DELICIOUS FROSTING! It’s a Whipped Cream Cheese Frosting, thanks to the Merchant Baker. I loved using this frosting for my 1 year old girls because it […]

  86. Kristin August 4, 2016 at 10:02 am - Reply

    I want to use this for my daughters birthday cake. Forgive me if this has been asked already, but is it ok to tint the frosting? Would you recommend liquid or gel coloring? Thanks

    • Ramona August 4, 2016 at 10:21 am - Reply

      No worries, Kristin, there’s a lot of comments to go through. Yes, you can tint the frosting. I prefer using gel color. I updated the recipe notes to reflect that today. I also gave two links to cakes I’ve made having tinted the frosting. I used it for a Minecraft Cake and a Kimochi Cake. Click on the links and you can see how well it tints. I will say that the color, if you use a lot, can soften up the frosting and it may be harder to pipe. If you’re doing just a pale tint, you should be fine. Also, it’s been hot lately, so put your beaters and bowls in the freezer first so that you are doing everything to prevent melting while you are beating the frosting. Good luck!

  87. April August 10, 2016 at 10:37 pm - Reply

    I want to add strawberries, have you tried that? If so how do I do it without watering down the frosting? Thanks

    • April August 10, 2016 at 10:42 pm - Reply

      Just read the other comments and think I have a game plan. Thanks

      • Ramona August 11, 2016 at 9:51 am - Reply

        Great April! Let me know what you do and how it turns out for you!

  88. Morgan August 13, 2016 at 1:05 am - Reply

    Would this frosting be okay to put on cupcakes that will be frosted the day before and refrigerated overnight, but then set out 3 hours before serving the next day??

    • Ramona August 13, 2016 at 9:36 am - Reply

      Morgan, I think that’s going to be tricky. I don’t usually leave them out more than 2 hours and it’s been HOT around here, so if you’re experiencing similar weather, then you’re risking melty frosting. I have been successful transporting the cupcakes (that have been refrigerated overnight) in a cupcake carrier that I’ve put into a cooler packed with frozen gel packs. That keeps them cool longer and still keeps them easy to transport. Then I would take them out maybe 30 minutes before serving.

  89. Shalyn August 14, 2016 at 6:23 pm - Reply

    Hey I am hoping to use this for my sons smash cake. I was wondering if I could add cocoa powder to make it brown as his birthday is construction theme?
    Thank you

    • Ramona August 14, 2016 at 7:04 pm - Reply

      Hi Shalyn! I have a chocolate version of this frosting. Here’s the link. Here’s another idea I love to use with this frosting (either the vanilla or the chocolate version)…Use chocolate sandwich cookie crumbs, graham cracker crumbs or vanilla wafer crumbs as “dirt” for your construction theme. It could be fun if you were using little tractors on the cake. You would just frost the cake and then press the crumbs all over or in whatever way works with your design. I used vanilla wafer crumbs as sand for a beach cake once, and let me tell you…the cookie crumbs soak up moisture from the frosting and get a little cake like. OMG…so delicious! Anyway, they’re just some ideas. The chocolate sandwich cookies (Oreos or your favorite) are terrific when you need a really black brown color on the outside of your cake.

  90. Sarah Pearcy September 5, 2016 at 2:25 pm - Reply

    Will this recipe work under fondant?

    • Ramona September 5, 2016 at 5:30 pm - Reply

      I don’t really work with fondant much (except for decorations) so I’m not sure how it would work. If you try it, please come back and let us know how it turned out.

  91. Bernadette Ijams September 6, 2016 at 5:58 pm - Reply

    This frosting looks amazing. I do have one question though, you say the ” one bowl method”, whats that?

    • Ramona September 6, 2016 at 8:11 pm - Reply

      Bernadette, it really truly is amazing!!! (Please see the note at the very top of the recipe for a description of the one bowl method.)

      • Bernadette Ijams September 6, 2016 at 10:57 pm - Reply

        Thank you so much!! I like “one bowl” options. :)

  92. Olivia September 14, 2016 at 5:52 pm - Reply


    I was wondering if you could put flavourings in this as well, like mint for example, and if the constancy would stay the same and if the flavouring comes through well?

    • Ramona September 14, 2016 at 7:55 pm - Reply

      Yes, you can use other flavorings, like extracts that are concentrated so that they don’t add too much liquid to the frosting. You can add the extract in with the vanilla or replace it if you prefer. Mint is usually a strong extract, so I don’t think the amount you would need to use would change the consistency at all.

  93. Chris O'Connell September 14, 2016 at 9:27 pm - Reply

    I am wanting to use this frosting on wedding cupcakes and a 2 tier wedding cake. As long as the venue is air conditioned will the frosting and decorations on top hold up during the reception until they cut the cake?

    Also can you flavor this frosting with cinnamon or brown sugar?

    • Ramona September 15, 2016 at 6:41 am - Reply

      Yes, you can flavor with cinnamon and brown sugar. Please see the notes on the recipe regarding leaving this frosting out. I don’t leave it out longer than two hours. I don’t know what kind of decorations you’re planning, so I don’t know how they would hold up either. I think there’s a lot of risk in making this for a wedding cake that’s going to sit out for the duration of a reception. I think you’d have better luck with my whipped vanilla frosting or with another buttercream (like a Swiss meringue.) I would test whatever you choose first to see if it works the way you want it to for looks, flavor and to see how it holds up over time.

  94. Lynda Le September 21, 2016 at 7:15 pm - Reply

    Hello there. Would this frosting be ok to use under fondant? I’m trying to make a red velvet cake with cream cheese frosting for a baby shower. This recipe sounds so fluffy and delicious and I would like to pair it with velvet cake. Thanks!

    • Ramona September 21, 2016 at 7:53 pm - Reply

      Here’s the response I gave to another reader with the same question…”I don’t really work with fondant much (except for decorations) so I’m not sure how it would work. If you try it, please come back and let us know how it turned out.” The frosting is truly delicious, so if it doesn’t work out under fondant, definitely try it on it’s own. Oh, and I have used it on a red velvet cake and it was perfect!

  95. Anne Scott September 27, 2016 at 1:34 pm - Reply

    This looks great! what do you think about adding Irish Cream? wondering, how this would change the consistency?

    • Ramona September 27, 2016 at 2:01 pm - Reply

      Hi Anne! Great minds think alike! It’s delicious, but it does change the consistency. Check out how I used it in these Chocolate Stout Cupcakes filled with Irish Cream :)

      • Anne Scott September 27, 2016 at 2:04 pm - Reply

        Awesome!!! Going to try it this weekend. Cheers for the quick response too :)

  96. Ellen Wendte October 19, 2016 at 10:51 pm - Reply

    I just made this frosting and piped it onto pumpkin cupcakes, and let me tell you I am in love.
    Absolutely stellar, thank you so much for sharing!

    • Ramona October 20, 2016 at 6:52 am - Reply

      Ellen, I love it on top of pumpkin cupcakes! And I think I already mentioned in the post that if I have leftovers, I’ll pipe a little bit on top of pumpkin pancakes instead of using butter or syrup. It’s delicious!

  97. Hanisha October 23, 2016 at 2:42 am - Reply

    Beautiful pics n droolin frosting…. Here we get non dairy whipping cream which just needs to be whipped without any sugar… DO I still need to add sugar for consistency or skipping it would work? Pls lemme know as about to try my hands on this goodness… TIA

    • Ramona October 23, 2016 at 10:15 am - Reply

      You have me a little stumped. I have no experience working with whipping up a non-dairy cream. Does it already have sugar in it? I think you’re going to want some sugar to sweeten the cream cheese and the sugar does help stabilize the whipped cream, though I don’t know if yours needs to be stabilized. If your non-dairy cream is very sweet and whips up into whipped cream, then maybe just add a couple of tablespoons of sugar to the cream cheese mixture. I think you’re probably going to have to experiment a little. I would try a half or quarter batch first to see how it works so that you don’t waste a lot of ingredients.

      • Tejaswini October 31, 2016 at 1:59 pm - Reply


        I know the answer to this question because I just made this today. :)
        Here in India, we get a non dairy whipping cream which doesn’t need sugar. I added 1/2 a cup of sugar to the cream cheese and then folded in the whipped cream and the frosting came out perfect!!!!
        Everyone at home loved the frosting.

        • Ramona October 31, 2016 at 2:14 pm - Reply

          Thank you so much for jumping in and commenting on this! I know it will be helpful to those who only have access to certain products. I’m so glad that you loved the frosting and were able to make adjustments in the recipe.

  98. Lynn December 12, 2016 at 12:11 pm - Reply

    I’m thinking that this Cream Cheese Frosting wouldn’t hold up if I use it for a Gingerbread House (Planning to use the frosting with a piping bag). My son is having a Gingerbread House making party at school in the morning & will be bringing it home that afternoon. The weather here is warm/hot.

    Do you think the Vanilla Frosting recipe you have, would work better?

    • Ramona December 12, 2016 at 12:57 pm - Reply

      Lynn, you are correct, this is definitely not good as a “glue” for a gingerbread house. The Vanilla Frosting would be better, but that’s still a creamy frosting. You want a frosting that dries firm, I think. If you want to make homemade, use a Royal Icing Recipe. You can find a bunch of recipes out there for that. I don’t currently have one on my blog. Or, you could search for a “Crusting Buttercream.” I prefer making and eating homemade frosting, but when we decorate our gingerbread houses, we don’t really eat them, so I use a canned vanilla frosting (none of the “whipped” versions though, they are soft) and they dry hard and hold all of our candy decorations on them. So there’s three options for you, Royal Icing, a crusting buttercream or a canned vanilla frosting that is not “whipped.”

      • Lynn December 12, 2016 at 4:28 pm - Reply

        Hi Ramona,

        Thanks for your quick reply (As always). I asked a question before about your yummy Cream Cheese Frosting.

        Thanks for your detailed response. I had bought a canned vanilla frosting that came with some sprinkles on the side.

        I didn’t really need the sprinkles, so I just came back from “Target” & bought a can of their whipped fluffy white frosting. I’m not sure how white the other vanilla frosting is, so thought this one might be much whiter.

        But now that you mentioned not to use any of the “whipped” versions, maybe I should just stick with the original can I bought (That doesn’t say whipped).

        Thanks SO MUCH for your help with this.

        Happy Holidays!


        • Ramona December 12, 2016 at 5:35 pm - Reply

          No problem, Lynn. I actually accidentally bought whipped this year and you could probably still use it…it’s just that we had inconsistent results. Some had no issues, others had decorations slide off :( All whipped frostings are not created equal, so yours might work. Have fun decorating!

          • Lynn December 12, 2016 at 6:02 pm

            Thanks Ramona! I think I’ll just stick with that first can (That doesn’t say whipped), just in case. Don’t want the decorations to be sliding off (Ha, ha, ha).


  99. Marci December 14, 2016 at 9:01 am - Reply

    The one bowl method was a huge mistake! It came out so soupy! I ended up having to scrap it and start over :(
    Came out perfect with the two bowls, I added in some candied ginger and it was very delicious on top of gingerbread cupcakes!

    • Ramona December 14, 2016 at 9:05 am - Reply

      The one bowl method works beautifully for me, but I’ve made it with the two bowl method for years. I offer the two methods so that there are options. I’m disappointed that the one bowl didn’t work out for you, but I’m so glad that the two bowl method was successful, so that you could taste this delicious frosting. I love your candied ginger variation. I bet it was amazing on those gingerbread cupcakes!

  100. Abigail December 16, 2016 at 5:35 pm - Reply

    Hi, does this recipe melt at room temperature??

    • Ramona December 16, 2016 at 9:53 pm - Reply

      Hi Abigail, check the notes at the end of the recipe where I answer this frequently asked question. If you have another question after that, please let me know!

  101. Kate Baeschlin February 12, 2017 at 1:35 pm - Reply

    I made this recipe for a friend’s bridal shower cupcakes and it turned out perfect! I could not have been happier with how well the icing piped. I had many compliments on how delicious it was as well. Seriously, thank you!

    • Ramona February 12, 2017 at 2:05 pm - Reply

      You are so very welcome Kate! I’m happy it all worked out well and that you received such a nice reaction from the lucky ones who were treated to your cupcakes :)

  102. Joana February 13, 2017 at 8:36 pm - Reply


    This is my all-time favorite frosting recipe, I use it every time I can. Do you think this recipe holds well if used with melted chocolate and cocoa?

    Thank you for your yummy creations!

    • Ramona February 13, 2017 at 8:52 pm - Reply

      Joana, You’re so very welcome! I’m glad you love this frosting as much as we do! I have a post specifically for a chocolate version. Here’s the link!

  103. Rose February 15, 2017 at 8:49 pm - Reply

    Can you explain the one bowl vs 2 bowl method? Specifically, which mixers you use for both (hand mixer with beater attachment or whip attachment or kitchen aid mixer with whip attachment). Trying to figure out and make sure it’s right either method. thanks!!

    • Ramona February 16, 2017 at 7:59 am - Reply

      Sure, Rose. You use electric mixers for both methods. With the one bowl method, I use an electric mixer (I only have one set of beaters for that) to beat up the cream cheese, sugar, vanilla and salt until combined. Then I gradually add the heavy cream and continue beating until I have stiff peaks. With the two bowl method, I still beat up the cream cheese mixture with the vanilla, salt and sugar in a bowl with my hand mixer. With this method, you simply beat up whipped cream in a separate bowl and then fold it into the cream cheese. When I’ve used the two bowl method, I’ve used my hand held electric mixer to beat up the cream cheese and my whip attachment on my stand mixer to beat up the whipped cream. If I were only to use my stand mixer for the two bowl method, I would whip up the cream cheese in one bowl with the paddle attachment. Switch to a new bowl and switch to the whisk attachment in order to whip the cream. However, you can whip cream in many ways, including by hand with a whisk. Finally, if you were to use the stand mixer for the one bowl method, I would use the paddle attachment to whip the cream cheese mixture. I would then gradually add the cream until the mixture is loose enough to switch to the whip attachment. Then I would continue adding the cream and whip with the whip attachment until I had stiff peaks. That’s a lot of options. Hopefully, you’ll find some clarity in there. I prefer the one bowl method because it’s easier. Make sure you use block cream cheese, not cream cheese that’s already been whipped in a tub container and make sure everything stays cold. Let me know if you have any other questions. Good luck. This is some amazingly delicious frosting!

  104. Emma February 21, 2017 at 9:37 pm - Reply

    I’m a monster and added 1/2 stick butter. Now it’s a whipped cream cream cheese buttercream! A bit sturdier and velvety :)

    • Ramona February 22, 2017 at 9:46 am - Reply

      Emma, brilliant idea! While I don’t use butter in the original, I will add a 1/2 stick of butter when I’m experimenting with other flavor add ins that need that boost in sturdiness. Of course, now you have me wanting to try it in the original too! Being a “monster” never tasted so good. You go girl!

  105. Adeymig February 22, 2017 at 1:26 pm - Reply

    Ok so this is my first time telling something about a recipe and I must say THAAAAAAAANK YOUUUUUUU!! It’s for real an amazing recipe! I’ve been looking for THE best cream cheese frosting for a long time (I made another recipe like an hour ago before finding this one and totally ruined it) and I’ve finally found it! I used it to frost 2 mini carrot cakes and 3 cupcakes for my best friend’s birthday! I’m so going to check your recipes! Thank you so much, from Venezuela! :)

    • Ramona February 22, 2017 at 2:23 pm - Reply

      YOU’RRRRRRRRRRRE WELLLLLLLLLLCOMMMMMMMME!!!! This is the PERFECT frosting for carrot cakes! At least I think so :) Glad you found your go to recipe. Your best friend is lucky to have you to bake yummy birthday treats!

  106. Sara Noel March 10, 2017 at 2:16 pm - Reply

    Ramona, Oh my gosh. I just made this recipe. It is perfect! It’s so light, fluffy and delicious! I used it on applesauce cupcakes and this is just one of those recipes that is simple and amazing. Thank you so much for sharing it. I tried a different recipe a month ago and it was tasty, but just so heavy. This is just right! I had to stop myself from eating it out of the bowl! Definitely a keeper! I look forward to hearing if you like how it turns out with butter.

    • Ramona March 10, 2017 at 4:42 pm - Reply

      Yay! Another fan of the best frosting ever! Seriously, this is why I’ve made it hundreds of times over the years. It’s just so darn good! As I continue to experiment with other flavors and additions, I’ll be sure to post them!

  107. Cheryl March 15, 2017 at 10:02 am - Reply

    Hi, I think they whipped the heavy cream to long, it will separate to butter and the liquid will be buttermilk, I know this from experience lmbo. It made a great cake.

  108. Susan E Barrows April 3, 2017 at 7:17 pm - Reply

    This frosting is the bomb.com! It has become my go to frosting for just about everything. My sister loves pumpkin, carrot, zucchini cakes and I bake them year round and this is the perfect companion. Also, thanks for the tip about mixing in one bowl. I just finished a bowl and it work perfect! ?❤

    • Ramona April 3, 2017 at 7:40 pm - Reply

      Susan, thanks for the wonderful feedback! I’m glad the one bowl method worked so well for you. It makes it so easy to whip up whenever you need a great batch of frosting. And I agree, this is the PERFECT frosting for pumpkin, carrot and zucchini cakes. If you have any leftover, try a dollop on pumpkin pancakes…makes them an extra special breakfast treat!

  109. jamie April 8, 2017 at 1:24 pm - Reply

    This looks delicious, but very confusing!! Is this the current recipe? Has the recipe been changed after the updates? Thanks.

    • Ramona April 8, 2017 at 8:06 pm - Reply

      Jamie, the recipe is correct as written. It is written with the two bowl method which is basically whipping up your cream cheese, sugar, vanilla and salt. Then whipping up the whipped cream separately. The whipped cream then gets folded into the cream cheese mixture. The updated note simply states that you can also make it in one bowl. With the one bowl method, I whip up the cream cheese mixture, then drizzle the heavy cream into the bowl and whip until I get stiff peaks. Either method will work. You might want to start with the two bowl method, just as the recipe is written to get a feel for it. Then, you can move on to using the one bowl method once you get a feel for the recipe.

  110. Alisha April 10, 2017 at 4:41 pm - Reply

    I’m so excited to try this! I checked out how you did your strawberry cake and I will definitely need to do two separate batches. I’m wondering how fast I’ll have to work to actually decorate with my second batch? I’m thinking about doing a basket weave for an Easter cake and I’m scared that I won’t be able to go quickly enough (I’m a cake decorating newbie).

    • Ramona April 10, 2017 at 6:12 pm - Reply

      Alisha, I don’t know where you live and if it’s hot there this time of year, but to be on the safe side, I would fill the layers and do the crumb coat with the first batch. The crumb coat is the thin layer of frosting you spread on the sides and top to seal any loose crumb to the cake. Then I would refrigerate the cake for a few hours at least. I like to make sure it’s chilled through. Then I would make the second batch of frosting and do your decorating. One other tip is to not overfill your piping bag. The longer it stays in your hands, the warmer it will get. So, pipe smaller batches, keeping the balance of the frosting cold in the refrigerator/freezer for the minutes your using to pipe your basket weave. Then, refill your bag, always keeping the extra frosting in the bowl in the refrigerator/freezer so that it doesn’t sit out getting warm either. I hope those tips help. That strawberry cake is so good! I think you’re going to love it!

      • Alisha April 11, 2017 at 6:41 am - Reply

        Ramona, you are such a gem! I’ve been reading as many comments as possible in preparation and your responses are all so sweet! I’m so glad I read them too – I’m definitely going to bake and do my crumb coat Thursday, chill the cake, and decorate Friday. Thank you for all of your tips! I’m using it on a carrot cake and I’m SO excited! I have cupcakes to decorate too so I can use any leftover icing Thursday night to decorate some of those :)

        • Ramona April 11, 2017 at 7:02 am - Reply

          Alisha, we’re very much alike. I’m a comment reader/researcher/planner as well. I love that you read through the comments and responses to make sure you’ve covered all of your bases. I think you have a good plan in place. Remember when you’re storing the excess in your refrigerator/freezer while you’re piping, the idea is not to leave it in there to firm up. In other words, you don’t want to leave it in there for long term storage. It’s only to keep it cold while you’re piping. The only other advice I was thinking about is if you need to practice the basket weave technique before you start with the “real” frosting, you could buy a can of frosting from the store and practice piping with that until you feel confident with the technique. The basket weave takes longer than other techniques so it’s good if you can move quickly. Once the cake is all decorated, make sure it goes right back into the refrigerator so that your decorative frosting can firm up. Then you’ll be good to go! Of course, if you’ve read the comments, you know I LOVE this frosting for carrot cake :) Good luck Alisha!

          • Alisha April 14, 2017 at 8:32 am

            My cake turned out incredible! This frosting is delicious! Pipes beautifully but I definitely needed to work fast because I was super nervous about it melting. I think it will be a great go-to for cupcakes. I tried both the one and two bowl methods and both worked fine!

          • Ramona April 14, 2017 at 9:51 pm

            Yay! I was thinking of you the past couple of days and hoping everything worked out well and am so excited that both methods were a success. I bet your cake looks and tastes fantastic! Kudos to you!

  111. Thelma April 12, 2017 at 2:12 pm - Reply

    Looks delicious., can’t wait to make!!!?

    • Ramona April 12, 2017 at 5:21 pm - Reply

      Thelma, it’s so so good!

  112. Abby April 15, 2017 at 2:29 pm - Reply

    Hi! I just made this, but I think I must have overbeat the cream cheese, as it is definitely not pipable. However, I was trying to follow instructions exactly, and beat cream cheese until there was no “crunch” left because of the sugar, so I beat it for probably 10 minutes before the crunch went away. I did start with cold ingredients, but I imagine it didn’t help after that much beating. Anyway, are you able to make the crunch go away quickly?

    • Ramona April 15, 2017 at 2:39 pm - Reply

      Hi Abby, I think you definitely overbeat the cream cheese. It’s never taken me that long to dissolve the sugar. I usually only beat the mixture for a miute or two. Your cream cheese must be soupy now :( Forget the crunch. If you want to start over, use the one bowl method, just beat the sugar and cream cheese together until completely combined and still fluffy, then drizzle in the heavy cream and whip until you have stiff peaks. Adding the liquid cream to the cream cheese will help dissolve the sugar. I’m going to make another note in the recipe to change those directions.

  113. Caitlin April 19, 2017 at 10:48 am - Reply

    I would like to make a caramel variation of this recipe. Is that possible? I plan on adding 1/2 stick of butter for a little more stability as well.

    • Ramona April 19, 2017 at 4:29 pm - Reply

      I think it’s possible, but I don’t have an exact method to give you since I haven’t experimented. It’s on my list to test, but I don’t have anything to share with you yet. I think you can experiment with adding a caramel sauce that is thick when cold. Adding a loose caramel sauce will just make the frosting too soupy. You can also try just using brown sugar instead of white to get a more caramel flavor. That’s something I also plan to post. Good luck! Let me know what you try!

  114. Kristin April 23, 2017 at 9:57 pm - Reply

    I tried to print this recipe but it had a big blank space where the ingredients were supposed to go; I think because of an ad that didn’t print, but left the big blank part on the page. This recipe looks delicious and I look forward to trying it.

    • Ramona April 23, 2017 at 11:28 pm - Reply

      Kristin, that shouldn’t happen. I just checked it and everything seems to be okay. Try it again and let me know if you’re still having issues. In the meantime, I’ll email you a printable version of the recipe.

  115. Bobby April 26, 2017 at 9:30 pm - Reply

    If all else fails you can always use a bit of Knox Gelatin. Mix it with a bit of boiling water stir. Let it cool a bit then add it to your well beaten icing. It will stay nice and firm even in warm temperatures!! Good luck.

  116. Thanh May 2, 2017 at 4:45 pm - Reply

    I attempted this frosting for the first time and it was a success! I was able to pipe and fill up my practice cake. I’m learning still..I plan on baking the cake a day before with the frosting (which will be refrigerated till the next day) how long do you think the cake after fully assemble need to be refrigerated for to fully “stiffen”? And how long before the party should I take the cake out of the fridge to serve? I’m planning on assembling the cake the day of and it’ll be a rectangle cake.

    • Ramona May 2, 2017 at 5:00 pm - Reply

      Thanh, I think at least of couple of hours should be enough to firm up the frosting, so the fact that you’re planning to refrigerate overnight should work out perfectly for you. I almost always frost the cake the day before and then refrigerate it, especially if I’m making it for a special occasion. No need to be worrying about the cake the day of the party :) I usually let the cake sit out for 30 minutes or so. It depends on the size of the cake, but 30-45 minutes should give it enough time to soften up for cutting and serving, and really, as long as you’re not in a really warm room, it should be able to sit out for up to 2 hours during the party. At that point, I like to put it back into the refrigerator. I’m glad your test worked out so well! Good luck with the “real” party cake!

  117. Ross Eunos May 6, 2017 at 1:33 pm - Reply

    hello there Ramona,
    One of the common problem that I’ve read through comments and feedbacks are the frosting becomes runny. First of course because of the heat and over beating of the creamcheese. But could it be because over beating of the heavy cream too?. I’ve never tried this, just stumbled upon your blog when I’m browsing the internet for cake ideas and found yours is very interesting and looks stunning. Not too mention how many people’ve tried it and loving it. Will try it very soon…

  118. Ross Eunos May 6, 2017 at 1:35 pm - Reply

    The only concerns that I have is that I am living in Malaysia and the weather here is very warm. It could reach 38 degree celcius during the day. Do you have any suggestion on how to work with this crazy climate?

    • Ramona May 6, 2017 at 4:22 pm - Reply

      Ross, if you can successfully whip cream in your climate, you should be able to make this delicious frosting. With regards to your comment of overbeating the cream, that could be an issue, though it wouldn’t become runny, it would get churned into butter. As far as the heat…if you have air conditioning, you should be fine. If you don’t, then I would put my bowls and beaters in the freezer to make sure they were really cold. You might want to use the two bowl method, making the cream cheese mixture first, then storing it in the refrigerator while you whip the cream. I guess the important thing is to just work fast and then put whatever you’re frosting back into the refrigerator as soon as it’s frosted. In other words, just keep trying to keep things cold at every step. And of course, not over beat either of the mixtures. That’s the best advice I can give.

  119. Sara Astorga June 6, 2017 at 8:23 pm - Reply

    I made this for my daughter’s graduation this year! It’s beautiful and yummy. I made a red velvet cheese cake for the frosting. Super easy!

    • Ramona June 7, 2017 at 11:33 am - Reply

      Sara, this is such a delicious choice for red velvet. Congrats to your daughter on her graduation!

  120. Debi June 9, 2017 at 1:01 pm - Reply

    Do you think it possible to make hydrangea blooms with this recipe?

    • Ramona June 9, 2017 at 3:19 pm - Reply

      Debi, if prepared properly, it does pipe well. It’s not as stable as buttercream, but I imagine you could make hydrangea blooms with it as long as you work quickly. If making the blooms requires that your warm hands hold the piping bag for an extended period of time, your frosting may become too soft to pipe. I have piped the sides of large cakes (16″ square x 6″ high) without issue. Sometimes I wear a glove if I’m going to pipe longer than usual to insulate the bag from the warmth of my hands. I love hydrangea blooms and hope to try that technique with this frosting someday :)

  121. Valarie V June 13, 2017 at 3:12 pm - Reply

    My step son requested a strawberry cake with cream cheese frosting for his birthday. He doesn’t like heavy, overly sweet frostings and usually just eats the cake. So, I went on the search for a not- so- sweet cream cheese frosting. I came across your recipe and it sounded exactly like what I was looking for, and I decided to try it. It was FABULOUS!!!!! It was light, fluffy and just the right amount of sweetness. It paired so well with the cake recipe I chose to make. We ALL loved it!!! Especially my step son and husband. This will be my go to cream cheese frosting from now on! I used the double bowl method with the ¾ cup of sugar. Everything came together great and it was so easy!!! Thank you for sharing this wonderful recipe!!!!

    • Ramona June 13, 2017 at 5:53 pm - Reply

      Valerie, I’m excited to hear that you found a great go to recipe for your son’s birthday cake. There are quite a few of us who aren’t big fans of really sweet frosting and this one is a fave for all of us who feel that way. Thanks for all of your wonderful feedback!

  122. Stella June 13, 2017 at 10:15 pm - Reply

    Hi! Would this work using a Vitamix and putting all the ingredients in at the same time? My hand mixer broke and I’d like to make this icing for a watermelon cake– I’ll be cutting a watermelon and then icing it to make it look like a cake :)

    • Ramona June 14, 2017 at 9:01 am - Reply

      Hi Stella! I don’t know if it would work or not. We’re talking about a kitchen hack here and it would need some experimentation. If I were trying it, I would try whipping just the cream portion in the mixer, being very careful that it doesn’t get churned into butter. Vitamix’s get hot from the friction as well, so you want to make sure it doesn’t melt your whipped cream either. Then I would mix the cream cheese portion by hand. The cream cheese is cold so I think it would get stuck in the blades. Once the cream cheese mixture is well combined, you could fold the whipped cream into it. You can also whip cream by hand with a whisk. It takes some arm strength and a large bowl so there’s plenty of room to incorporate air into the mixture, but it doesn’t take forever to do. Let me know what you decide to do and how it works out.

  123. Linda June 18, 2017 at 9:18 am - Reply

    I just made the frosting and it is absolutely, unbelievably good! Like others have mentioned this will be my go to cream cheese frosting. Thank you so much for the great recipe.

    • Ramona June 18, 2017 at 6:03 pm - Reply

      You’re so very welcome, Linda! I’m always excited to hear how much people love it!

  124. Theresa K July 7, 2017 at 1:42 pm - Reply

    This was the first cream cheese frosting I’ve ever made and it was delicious! My kids were eating the leftover frosting with a spoon lol. I did only use the 3/4 c of pure cane sugar though. This is going in my cookbook that will get passed on from generation to generation. Thanks!!!

    • Ramona July 7, 2017 at 5:48 pm - Reply

      That’s wonderful, Theresa! It truly is our favorite!

  125. Kaitilyn July 10, 2017 at 9:10 pm - Reply

    I was wondering if this would be stiff enough to cover in fondant? It seems like with the cream it might not be. Thanks!

    • Ramona July 10, 2017 at 10:57 pm - Reply

      Kate, I don’t really use fondant much, except for decorations, never to cover an entire cake. So I’ve never tried using this as a base. That being said, I really don’t think this is the ideal base for fondant. I would choose a buttercream with more stability.

  126. Sharlene Wong July 11, 2017 at 6:35 pm - Reply

    just read the comments about the icing becoming runny. is it possible people who say it’s runny is from the Uk?? I’m from the UK and the Philly cream cheese in a tub is apparently different from the US. it’s a whole lot softer and “wet”.

    What I did was literally whip the cream cheese for 5 seconds just to break it up, beat the sugar with the whip cream and whipped that to soft peaks. then folded them both together in a metal bowl with an ice pack underneath.

    it held perfectly, didn’t split or was runny at all- which is a complete first for me trying this in the UK! hope this helps anyone :)

    • Ramona July 11, 2017 at 7:44 pm - Reply

      Sharlene, you offer up a very interesting point. Perhaps that is the issue for some. The cream cheese in a tub is different than the block cream cheese. I think it is whipped for spreadability. For this recipe, cream cheese that comes in a block form is the best choice. Thanks for sharing your insight! I think it will help others. I’m glad it worked out for you!

    • AOK July 12, 2017 at 12:26 pm - Reply

      I am in the US and used cold Philadelphia Cream Cheese in blocks. It was December that I had an issue with the frosting turning running, so my house was very cold. In hind sight, after reading all of the comments since then, I am wondering if I just whipped it a little too long. As I recall, I continued whipping because I was thinking it should be more fluffy but I’m thinking I may have beat it too much.

      • Ramona July 12, 2017 at 12:39 pm - Reply

        Anne, thanks for weighing in. I really only whip the cream cheese for about a minute with my electric mixer. Once everything is mixed in well, you should be good to go. Beating it for a long time just encourages the sugar to become kind of syrupy and the friction of the beaters eventually adds heat to the mixture. I hope you give it another try.

        • AOK July 12, 2017 at 12:42 pm - Reply

          I probably will try it again another time and just be prepared for a plan B if it does not work.Too many others have had great results, so somehow it had to be operator error :-).

          • Ramona July 12, 2017 at 6:35 pm

            Well, if it, for some reason, turns out runny again…you can always freeze it. It turns into a frozen cheesecake like ice cream treat. It might not be what you were looking for, but at least it won’t go to waste.

  127. Rebecca July 14, 2017 at 11:45 am - Reply

    Ok I know you have stated this several times but me not being much of a cook I’d like to confirm. I plan on making this tomorrow for my daughter’s 4th birthday party on Sunday. So I should bake my cupcakes and let them cool (maybe refrigerate), then make the frosting and pipe it on to the cupcakes right away. Then I should put it in the refrigerator (Covered? Uncovered? Covered how, you think?) until 30 minutes before we have our cupcakes. This will be for an outside party and its estimated to be 84 degrees and sunny on Sunday. I was planning on adding other decorative items, like some edible butterfly decorations. I’m not sure how those will hold up in the fridge but I can look into it.

    Did I understand your recommendations correctly? Thank you in advance for putting my nerves at ease :)

    • Ramona July 14, 2017 at 2:21 pm - Reply

      Hi Rebecca, basically you have it right. Bake the cupcakes. Cool them completely. You don’t have to refrigerate them before frosting. Then make the frosting and pipe it on the cupcakes right away. You can decorate right then, if you want. If it’s any kind of decoration that will bleed into the frosting, then I would wait. But, it’s good to add any sturdy extras while the frosting is still soft, so that they will stick. (Like chocolate chips. I sprinkle those on as soon as I frost so that they stick to the frosting. I wouldn’t put sugary candies on top until later because they might weep into the frosting (like if you put a hard candy in water, it would start to melt) I don’t know what your butterflies are like, but if they are something kind of big and you can easily just stick them into the frosting, I might wait until closer to serving. Remember the frosting is moist, so your decorations would need to be able to hold up to that moisture. Then refrigerate the cupcakes. You don’t have to cover them, and really, I only cover them if I know I’m taking them somewhere. Then, I just put them into the container I’m planning to carry them in and put that in the refrigerator. Unless they’re in a container, you can’t really cover them because you’ll ruin your decorations and piped frosting. If you have any aromatic food in your refrigerator like garlic or onion or any other smells from other foods, the frosting can absorb it. So, I would make sure you don’t have any food in your refrigerator that would affect the cupcakes. Then, because it’s so warm outside, I’d probably bring them out about 10-15 minutes before serving. I’d risk having them be colder than having them melt. I have many eaters that really prefer them cold. Your guests might even like that better since it’s warm outside. And remember, people don’t always eat them as soon as they put them on their plate. Time passes quickly. Does that help? I hope so. Enjoy the party!

      • Rebecca July 17, 2017 at 12:48 am - Reply

        It’s a tremendous help, thank you! Frosting was made (my new guilty pleasure – it was fabulous!) using the one bowl method. The cupcakes were an absolute hit!

        So glad I ran into this site. Had enough frosting to dip into some strawberries as my after party treat. Next time I make this I’ll plan a bit ahead and make some muffins I can spread some frosting on.

        Thank you!

        • Ramona July 17, 2017 at 7:37 am - Reply

          Rebecca, thanks for stopping back to let me know how it all turned out. It’s fun to hear that your cupcakes were a hit! And the frosting is so good as a fruit dip, isn’t it? And as I’ve said many times before, it is good on everything! When I have some leftover, we put a dollop on pancakes/waffles/french toast. It’s great on oatmeal. And it’s hard not to just eat it with a spoon!

  128. Eva July 30, 2017 at 1:44 pm - Reply

    I was wondering if I can use 1 tes. of lemon juice instead of vanilla, I am making a Lemon zest

    • Ramona July 30, 2017 at 7:24 pm - Reply

      Eva, you can, but since it’s not an extract, 1 teaspoon won’t really add much flavor. Using more than a teaspoon would thin out the frosting too much. I would just use the lemon zest.

  129. Danielle August 10, 2017 at 12:28 pm - Reply

    I just made this frosting today and it is AMAZING! I was very skeptical about using granulated sugar, but it came out so well. I could still feel/taste grittiness as I was mixing the cream cheese (used 2 bowl method), but I just went with it because I didn’t want to over-beat the cream cheese. Once I mixed it with the whipped cream, all grittiness was gone! 2 thumbs up – great recipe!!

    • Ramona August 10, 2017 at 1:44 pm - Reply

      Yay, Danielle! It’s always nice to welcome a new fan of this wonderful frosting. I’m glad you pushed through your doubt on the sugar and found success :)

  130. Joe August 18, 2017 at 9:02 am - Reply

    My wife and I used to make standard cream cheese frosting for our cupcakes and switched to this when we were tired of the frosting being so sweet. I have adapted it in several different ways to suit the frosting needs of different cupcakes flavors, such as adding maple syrup, adding butter (to cut the tartness), and adding additional cream cheese (to up the tartness). I have made it with every cold and everything room temperature using the one-bowl method and my Kitchen-Aid Professional 600 mixer; it comes out perfect every single time.

    Since we switched, we have been making A LOT more cupcakes, so I can’t thank you enough for posting such a fantastically simple, and remarkably flexible, frosting recipe.

    • Ramona August 18, 2017 at 10:17 am - Reply

      Joe, it’s exciting to hear that this recipe has worked out so well for you, even with room temperature ingredients! I love all the variations you mention. It really is flexible in so many ways from the fats used to the flavorings. It’s why this is my go to favorite frosting. I use it as a base to make so many different flavors. I can just imagine how delicious your cupcakes must be!

  131. Cloudy September 16, 2017 at 2:28 am - Reply

    The thing is with cream cheese the longer it’s whipped the looser it gets, that’s just the fat content and then to add whipped cream is more liquid so your frosting is going to end up soupy. And that’s not taking into the fact that in different countries the cream cheese can differ a lot for example in Australia the cream cheese is the colour of …well….cream it’s more yellow so you don’t get that really white whipped look as in your pictures. Add strawberry pulp and you get a pinky apricot colour instead of a pink.
    To make a stiffer cream cheese is almost impossible when you have to beat it first to loosen it, then beat it again when the sugar is added. If more liquid is added, then it has to be beaten again and by this time it’s too soft for piping and like many have mentioned before, it’s a soupy consistency. I think it’s the cream cheese being different depending where you are in the world.

    • Ramona September 16, 2017 at 10:19 am - Reply

      Thanks for your input, Cloudy. It’s true. When you start with different ingredients, you can get different results. A very soft cream cheese would present more challenge, that’s for certain.

  132. Biancah Gallo September 21, 2017 at 1:51 pm - Reply

    Hi! I can’t wait to try this recipe. I’m making Passion fruit cupcakes with a guava cream cheese filling and wanted to top it with this frosting, with the substitution of coconut extract rather than vanilla extract. I had one question, I am making about 36 – 48 cupcakes, would I just double the recipe amounts to achieve that?

    • Ramona September 21, 2017 at 1:55 pm - Reply

      Biancah, this recipe frosts 24 cupcakes, so if you want to make sure you have enough for 48, definitely double it. If you know you’re making 36, go with one and a half. Until you’re familiar with the recipe, I would go ahead and make two separate batches. Make one, frost 24 cupcakes. Put them in the refrigerator and then do your next batch. That will reduce the risk of lots of frosting getting warm. Your flavor idea sounds delicious!

  133. Kassidy Kubi October 8, 2017 at 8:27 pm - Reply

    I would like to make this frosting recipe and add a little bit of cinnamon powder, will it affect the frosting in any way?

    • Ramona October 9, 2017 at 1:16 pm - Reply

      Kassidy, I’m actually working on a fall version of this frosting, so we’re on the same page there. Yes, feel free to add cinnamon. It will work out just fine!

  134. Madeline Stockman October 18, 2017 at 3:06 pm - Reply

    Hi Ramona!

    If I used this icing on cupcakes, and then refrigerated them, would the icing hold up to being dipped in a ganache for coating? Or do you think it would melt on contact if I tried?

    • Ramona October 18, 2017 at 8:39 pm - Reply

      Madeline, I’d have to say, “Maybe.” It gets pretty firm in the refrigerator, but a hot ganache could kill it. You could try freezing them (the frosting freezes well) so that they’re super cold and then try drizzling a not too warm ganache (instead of submerging them) and then popping right back in the freezer. I have actually poured ganache over a cake that was frosted with this frosting. But, I had a smooth iced cake, no piped peaks that I had to worry about melting. I made sure the cake was cold and the ganache was pourable, but as close to room temp as possible. Let me know what you end up trying.

  135. Hilda October 19, 2017 at 10:23 pm - Reply

    I always love this whipped cream cheese frosting! Made this again yesterday to frost mango cake. A perfect combination. Sweet and tangy! I use 2 bowl method, though coz i gotta stabilized the whipped cream since i live in Indonesia where the weather is always hot and humid! Increased the whipped cream to 2 cups coz gotta frost a 4 layer cake.

    Once i finished beating the cream cheese, i put 2 big dollops(around 2 cups) of whipped cream to the cream cheese and mix them together, then fold in the rest. I found it easier to get it mixed evenly.

    • Ramona October 19, 2017 at 11:15 pm - Reply

      Hilda, I adore mangoes. I can just imagine how delicious your cake must be!

  136. Lisa Marie Meiser October 21, 2017 at 9:25 am - Reply

    Me and my freind tried this frosting but it ended up extremly soupy. The wipped cream and cream cheese came directly out of the fridge so that can not bei the cause, but my friend accidently over beat the wipped cream. Is there a was to still save it?

    • Ramona October 21, 2017 at 3:45 pm - Reply

      I don’t think you can save it at this point. Once you over beat the whipped cream, you end up with butter. But it doesn’t make sense that you would have a soupy frosting if you over beat the cream. I think you should try the two bowl method next time, so that you can insure that your whipped cream is properly whipped before you fold it into the cream cheese mixture. If, by any chance, you didn’t end up whipping it into butter, and you like the way it tastes. You can freeze it and use it like a no churn ice cream.

      • Lisa Marie Meiser October 23, 2017 at 1:43 am - Reply

        Thanks for replying. We froze the frosting in ice cube containers. It would be weird if the two bowl method would change anything since we used the two bowl method. Might the problem be that we used 30% fat cream instead of heavy cream because our store does not sell heavy cream.

        • Ramona October 23, 2017 at 7:10 am - Reply

          Lisa, heavy cream is essential. It has to be a cream that can whip up to stiff peaks (all by itself) in order for the frosting to have the body it needs. It’s frustrating that your store doesn’t sell the ingredient you need. I’m not sure what 30% fat cream is. The heavy cream that I buy is actually 9% fat. In any case, hopefully you’ll end up with a fun frozen treat.

          • AOK October 23, 2017 at 11:55 am

            FYI, whipping cream (sometimes called light whipping cream) is 30% milk fat and heavy whipping cream (or heavy cream) is 36% milk fat. The higher the fat content, yes the more stable it would be. My guess is whipping cream used did not lend any favors to success, but that likely the culprit was overmixing (based upon my own experience and subsequent comments here). Ramona the 9% fat you are referring is the nutritional percentage in grams, and not the percentage of milk fat.

          • Ramona October 23, 2017 at 5:43 pm

            Hey Anne, thanks so much for clarifying. I actually do know about cream’s fat content vs. nutritional percentage. However, I think I misunderstood the question. Someone else had recently commented on cream cheese being different in their country, so I was on a whole different wave length, thinking I was dealing with some product other than what we use here. Every basic grocery store I’ve ever shopped in has had heavy cream or heavy whipping cream and we don’t refer to it as 30% cream, nor is it printed on the label. So I figured I’d give the info on the nutritional label because that’s the only number actually printed on the carton for reference. I thought by providing that, it would level the playing field on information, but instead it likely caused more confusion. I’ve used both heavy cream and heavy whipping cream with success. And yes, with less fat in light whipping cream, there would be less stability. The same is true for light cream cheese (neufchatel) Though I have made this frosting with that as well, I usually use it for times I don’t need as much stability. I wouldn’t recommend it for those who are struggling. Thanks again for helping out! I’m disappointed that you also had an issue with over whipping. I hope that you were able to try again and have success :)

          • AOK October 24, 2017 at 12:16 pm

            Ramona I have seen recipes that specifically call for 36% which is why I was aware. But thinking about it, they may have been recipes from Canada. Can’t recall if I’ve ever seen it specifically on packaging. I will try this recipe again because after seeing so many people who don’t have trouble, I really do believe that I overwhipped it.When I do, I will be sure to report back.

          • Ramona October 24, 2017 at 12:24 pm

            I’m just thankful that you cleared it up. I was off on a whole other tangent, (and was a bit sleep deprived when I read the question, so there’s that.) Use whatever cream you would normally use to make homemade whipped cream. As we’ve discussed, the higher the fat the better. But the bottom line is, as it’s core, this frosting is simply sweetened whipped cream cheese mixed with whipped cream. If you use the two bowl method, just whip to stiff peaks and stop. For the cream cheese, just whip it until it’s all combined and creamy. Then fold together. I always use the one bowl method now because it’s less dishes, easier and faster. I seriously can have a batch of this whipped up in less than 10 minutes. It probably takes a minute or two to whip the cream cheese, then I drizzle in the cream and just beat it with an electric mixer until the beaters are leaving clear tracks in the frosting. That lets me know it’s ready to pipe.

  137. Teri November 5, 2017 at 9:24 am - Reply

    Hi, Am excited to try this! Would you recommend this for cupcakes that will be sent to school for snack? Didn’t know how well it would hold up at school. Not sure what time of day snack time is. Thanks…

    • Ramona November 5, 2017 at 10:35 am - Reply

      I have made cupcakes with this frosting to take to school many times! However, I’ve generally brought them in at “party” time. Check the notes on the recipe, you’ll see my advice on how long I would leave this frosting out. (I have also had teachers offer the staff refrigerator to keep them cold until they were needed, but I realize that’s not always an option.)

  138. Gisella November 20, 2017 at 1:50 pm - Reply

    This frosting is absolutely delicious!!! I did the 2 bowl method following your directions carefully and it was so easy, it came out perfect. The taste is amazing, perfectly sweet (I used the 3/4 cup of sugar option according to your comment). I got so many compliments and it held perfectly the top layer of my cake. Amazing for decorating the cake too!! Love it!! Thank you!! <3

    • Ramona November 20, 2017 at 1:53 pm - Reply

      Gisella, thanks so much for all the terrific feedback! It’s timely because I just re-published this post today with lots of updates and a new video! So glad everything worked out well for you! :) (Check out the video! It’s got some great ideas in case you have any leftovers.)

  139. Esther November 30, 2017 at 11:08 pm - Reply

    We really like it as a fruit dip!!

    • Ramona December 1, 2017 at 7:14 am - Reply

      We do too, Esther! Check out the video and you’ll see more ways we like to use it! :)

  140. Aimee December 5, 2017 at 11:32 am - Reply

    Hello there……just wanted you to know that I think this frosting is wonderful! I made it using the “One-Bowl” method in my KA and it worked perfectly! I followed your easy directions to the T. I used it for a lovely Red Velvet Cake that will be enjoyed by many people. Thank you for making this recipe available!

    • Ramona December 5, 2017 at 5:19 pm - Reply

      You’re so welcome, Aimee! I’m glad the one bowl method worked so well for you! I happen to LOVE this frosting on Red Velvet! I’m sure it will be a hit with the lucky people that get to enjoy yours :)

  141. Jahnavi December 8, 2017 at 12:02 pm - Reply

    This is an amazing frosting! I don’t usually like frostings but I love this one. Seriously divine. Thank you for sharing it! 5 stars! (I wasn’t able to select 5 stars below…)
    I’m not sure if this question has already been answered but can I make the frosting a day in advance and put it in the fridge for frosting a cake the next day?

    • Ramona December 8, 2017 at 1:33 pm - Reply

      Jahnavi, I never make this frosting in advance. I often have leftovers that I pipe the next day onto pancakes or other things, but it’s not the same as when it’s freshly made. If I need to do a cake in advance, I simply frost it the day before and refrigerate it until serving time. The frosting firms up and the piped edges stay nice and crisp when it’s chilled. Then, I take the cake out about 30 minutes before serving to take the chill off and give the frosting and cake time to come closer to room temperature. Because I can whip up a batch so quickly, I always use it immediately after making. I think you’ll have the best success that way….That being said, you can always experiment and see how it works out for you. I just never risk that option.

  142. Jamillah December 13, 2017 at 8:24 am - Reply

    Do you think that caramel sauce would be ok to add to this frosting and how much of each ingredient would you say may be enough to make a 3 tiered cake? Would you say it’s ok to change the regular sugar to powdered sugar?

    • Ramona December 13, 2017 at 10:25 am - Reply

      Jamillah, I think caramel sauce would make this frosting too soft. You could try using brown sugar instead of the granulated sugar for a slightly more caramel flavor. As far as the powdered sugar, I prefer the granulated sugar, but I’ve seen some recipes that use powdered sugar. You’d have to try it to see if you like it. Also, you would need more powdered sugar. For one cup of granulated sugar you would use 1 3/4 cup powdered sugar to get the same level of sweetness. I would start with less and then add to taste. Since I’ve never tried it, I don’t know what your results will be. You’d really have to experiment.

  143. Stacy December 15, 2017 at 11:02 am - Reply

    Hello there! So I love your frosting! I’ve made it several times now. I’m making an ice-cream cake for my daughters birthday and I was wondering if you have ever used this as the frosting for that? Do you think it would work? Most ice-cream recipes just call for cool whip or whipped cream, but I’m thinking this has to yummier than than those!

    • Ramona December 15, 2017 at 1:21 pm - Reply

      I definitely think it will work! This frosting freezes well. (I only freeze after I’ve decorated the cake. I don’t store bulk portions of just frosting in the freezer.) It will be thicker than just using whipped cream. It will sort of be like cheesecake ice cream. I’ve done it and loved it!

  144. Dianne December 16, 2017 at 8:50 pm - Reply

    Hi Ramona!
    I just made your recipe, but before that I read A LOT of the comments on this sight. Was a bit nervous about making the recipe because a lot of folks posted about the watery/lumpy frosting and you reiterated many times what it was they were/were not doing correctly. First, I want to commend you on your patience. You’ve answered the same questions over and over again. Second, I used Organic Cream Cheese (another reason I was nervous because you STRESSED Philadelphia Cream Cheese). Third, as soon as I saw a good consistency, I stopped mixing! Just went with the flow and it came out perfect, no lumps, not runny, and boy am I full😊. Last but not least (forth) I want to thank you for the delicious recipe!

    • Ramona December 16, 2017 at 9:31 pm - Reply

      You are so very welcome, Dianne! You’re a doll for reading through the comments and saying such nice things. You just made my day! In addition to the Philly cream cheese, I’ve also used organic cream cheese successfully, so it’s not mandatory that one uses Philly, but there are inferior cream cheeses out there. And not being able to actually see what the culprit was when readers had issues, I wanted to make sure I gave a widely available option that works every time. I am a fan of Philadelphia cream cheese for it’s creamy consistency. I’m often perplexed by the issues because even my husband, who’s not a baker, has mixed this up without me around to coach. That’s why I really wanted to make a video and just show people that it’s one of the easiest frostings you can make. I’m so glad it worked out well for you!

  145. Dianne December 16, 2017 at 8:54 pm - Reply

    P.S. I tried to rate your recipe as 5 star ⭐️ but it wouldn’t let me do it😳

    • Ramona December 16, 2017 at 9:44 pm - Reply

      No worries. Your comment was five star enough for me! :)

      • Dianne Foster December 17, 2017 at 7:29 am - Reply

        Guess the 5 star rating thingy worked 😉
        Also meant to tell you what I made. It was a German Apple Cake. Very good & is a dense cake. The top and sides of the cake had a crispy texture, which is normal (my sister’s favorite part). The Whipped CreamCheese Frosting added even more personality to a cake that doesn’t even require a frosting ❤️

        • Ramona December 17, 2017 at 9:42 pm - Reply

          I’ve used this frosting on a million things…but never apple cake! Sounds delish!

          • Dianne Foster December 21, 2017 at 6:11 am

            It is VERY GOOD, especially with your frosting! This Apple cake and Whipped Cream Chees Frosting was the only food I could think about until it was gone! And I still want more. Will be making this cake or Pineapple Upside Down Cheesecake Christmas Eve. Not sue which one yet?!
            Merry Christmas and thank you for the delishness😊

          • Ramona December 21, 2017 at 7:10 am

            You’re welcome, Dianne! Merry Christmas!

  146. Debra December 22, 2017 at 9:00 am - Reply

    Can you use this to frost cookies?

    • Ramona December 22, 2017 at 9:29 am - Reply

      Theoretically, I suppose you could, but it depends on what kind of cookie and what your plans for them are. This wouldn’t generally be my first choice for cookie frosting. What kind of cookie are you thinking of and are you planning on refrigerating the cookies? Anything you frost with this frosting needs to be stored in the refrigerator.

  147. Habiba December 29, 2017 at 10:18 am - Reply


    So I made this frosting a while back, it became too runny (for the reasons you mentioned already) but we still ate it on its own because it was delicious

    Quick question,

    If I were to use metric units instead of cups (I don’t have cups) how much of each ingredient would I use?

    Generally the cream cheese we get in the UK comes in 180g…so I were to use that much, what quantities of the other ingredients would I need?

    Thanks so much!
    I don’t want to mess it up this time =/

    Ps. The pictures are amazing! I could stare at whipped frosting all day

    • Ramona December 29, 2017 at 12:53 pm - Reply

      Well, this is all going to be an estimate, so you should definitely do your own research and check the math….but 180g is about 80% of the 226g block of cream cheese I use. So, you could adjust everything to 80% of the total. For this frosting, it doesn’t need to be exact. So, if 1 1/2 cups of heavy cream is 350 mL. 80% of that would be 280 mL. 3/4 cup of sugar would be 150g, so 80% of that would be 120 grams. I think the biggest issue is the type of cream cheese you get in the UK. I remember someone saying they don’t have the same kind of cream cheese we have in the US. Not sure if it was the UK or not, but the cream cheese I use is creamy but dense. If you’re using a very soft cream cheese or a whipped cream cheese, it will be harder to get the texture right. Good luck!

      • Habiba January 28, 2018 at 2:34 pm - Reply

        Thanks so much! Going to attempt this in a few days for a dinner party, wish me luck!

        Btw the cream cheese we have in the UK is thick enough to really hold its shape.. Kind of like the density of ice cream if I was to compare

        • Habiba February 6, 2018 at 6:47 am - Reply

          Update: made this frosting for carrot cake and everyone loved it! It was a smash hit =D

          Thank you so much for sharing the recipe and giving such helpful advice!!

          We have a tub of cream cheese in the fridge and I’m debating whether I should make it again and forget watching what I eat lol

          Note to UK people attempting this recipe: if you’re using philadelphia cheese from the tub, there’s no need to mix it so much with the sugar because it’s already so soft. I literally just poured the sugar in and stirred with a spoon until they mixed together and the cream cheese lost its shape… 1 minute tops.

          • Ramona February 6, 2018 at 8:33 am

            I’m excited to hear that it all worked out so well! Thanks for sharing your tips. I know they’ll be helpful to others :)

  148. Linda January 2, 2018 at 3:27 pm - Reply

    Is this a frosting hat could be used to make a Black Forest Cake? Neither my husband nor my daughter like whipped cream at all.

    • Ramona January 2, 2018 at 5:12 pm - Reply

      If you don’t like whipped cream, this may not be the frosting for you…though there are people that hate cream cheese frosting that love this frosting. I love the light and fluffy texture of whipped cream for a Black Forest Cake. This frosting will be richer, almost like a cheesecake and will change the overall feel of the traditional Black Forest Cake. That being said, I think it would taste fantastic. You’d just have to decide if your family is into a soft whippy cheesecake like frosting.

  149. Tovah January 20, 2018 at 5:21 pm - Reply

    I just made this frosting and it is unbelievable! The consistency is perfect- light and fluffy and pipes beautifully! it tastes amazing, such a nice change from buttercream! I used the one bowl method and it turned out perfectly!! Thank you!!

    • Ramona January 20, 2018 at 7:37 pm - Reply

      You are so WELCOME, Tovah!

  150. Katkula February 1, 2018 at 11:48 am - Reply

    Hi, I have used your recipe twice with great success, thanks for the recipe! I only change one thing: I use a lot less sugar :-)

    • Ramona February 1, 2018 at 11:56 am - Reply

      You’re welcome Katkula! I like using less sugar, but I usually don’t go below 3/4 cup, though it depends on how I’m going to use it. The great thing, as you found out, is that you can adjust it to your own personal taste. I’m happy that it worked out so well for you!

  151. Ana February 4, 2018 at 5:55 pm - Reply

    Can I freeze this delicious frosting?

    • Ramona February 5, 2018 at 12:03 am - Reply

      Ana, I have frozen it once I’ve frosted a cake and then frozen individually wrapped leftover slices of the frosted cake. However, I wouldn’t make a batch, freeze it and then try to whip it back up to frost something.

  152. Elaine Murray February 11, 2018 at 5:55 pm - Reply

    This is a really lovely frosting. I did the one bowl and it came out excellent.. Absolutely love it. I was worried it would noticing to the fact it was my first time using whipped cream. Thank you very much for sharing it.

    • Ramona February 11, 2018 at 6:55 pm - Reply

      You’re so welcome Elaine! You’re proof that even if you’ve never worked with whipped cream, you can have success making this frosting!

  153. Kayla February 22, 2018 at 11:09 pm - Reply

    I have been looking at a ton of whipped recipes because I do not like the super sweet frostings either. Most of them I see for stabilized whipped cream added gelatin do you think adding gelatin to this mixture would help it hold up better? Say for cupcakes at a birthday party?

    • Ramona February 23, 2018 at 6:10 am - Reply

      I suppose you could use gelatin, but it would change the texture of this delicious frosting. I’ve used this frosting many, many times for cupcakes and very large cakes and haven’t had an issue with it holding up. I’ve served them at home. I’ve taken them to parties. It is, however, not meant to sit out all day. If the frosting is made properly, your cupcakes are frosted as soon as you make the frosting and you either serve them immediately or refrigerate them until serving, there shouldn’t be an issue. This isn’t as fragile as plain whipped cream. Once it’s chilled, the frosting firms up.

      • Kayla March 20, 2018 at 10:39 pm - Reply

        So if I make the cupcakes the day before and frost them they will hold up overnight in the fridge?

        • Ramona March 21, 2018 at 7:34 am - Reply

          Absolutely! The frosting will become firmer overnight and hold your piping beautifully. I rarely serve cupcakes as soon as I frost them, so they’re either in the fridge overnight or for hours before I serve them. You can either serve them cold, or give them 20-30 minutes at room temperature to take the chill off.

  154. Ariane March 1, 2018 at 9:32 pm - Reply

    I am new at this baking stuff! I followed your directions for the one bowl method for my mom’s favorite chocolate cake with cherries and whipped cream cheese frosting. I didn’t want to disappoint my family who knows how my mom likes this cake. Your recipe was perfect!!!! Thank you for keeping this simple and delicious 😊

    • Ramona March 2, 2018 at 7:11 am - Reply

      Ariane, you are welcome! I’m happy to hear that you found the directions clear and easy to follow. The cake that you made for your mom sounds absolutely delicious!

  155. Kate March 17, 2018 at 3:20 pm - Reply

    Have you ever put crushed Oreos in the frosting? I’m wondering if it’ll hold up with additions.

    • Ramona March 17, 2018 at 8:05 pm - Reply

      I haven’t, but it’s on my list. I had planned to post a cookies ‘n cream cupcake version someday, but haven’t gotten to it yet. I really think it would be fine, depending upon what you’re going to do with it. I’ve used them to coat cakes that I’ve already frosted with this icing. For what you want to do, I would just fold them in at the end. It will definitely taste amazing, like oreo cheesecake. Bottom line, we love this frosting so much, I try to use it for pretty much everything and change up the flavors to fit whatever I’m making.

  156. Tin-Tin May 3, 2018 at 11:40 pm - Reply

    I love this frosting! I’ve been using your recipe for almost two years now and everyone that tasted it loved it! Thanks for sharing this recipe.

    • Ramona May 4, 2018 at 7:00 am - Reply

      You’re welcome, Tin-Tin! I’m happy to hear it’s become a favorite for you!

  157. Angelica May 9, 2018 at 5:00 am - Reply

    I love this frosting! Every time I make it, it’s a big hit. Thank you for sharing. Is this something I can use under fondant? I know buttercream is better for it but I’m really not a fan of buttercream. Any suggestions?

    • Ramona May 9, 2018 at 12:13 pm - Reply

      Angelica, I’m not a big fondant user so I’ve never covered an entire cake in fondant that was frosted with this frosting. That being said, do a search on using whipped cream frosting under fondant and you’ll find that some people do have success with it if they use certain tips and tricks. I think whipped cream would be even trickier than this frosting, so if you can find tips that work for whipped cream, they will likely work here as well.

  158. Rogue May 18, 2018 at 9:51 am - Reply

    Could I add insant pudding mix to this?

    • Ramona May 18, 2018 at 10:24 am - Reply

      I’ve never tried it, but I think there are recipes out there that do use it. You’d have to experiment to see if you get the result you’re looking for.

  159. Chin Chin Phung June 6, 2018 at 1:25 pm - Reply

    You mentioned to pipe it right after making the frosting and refrigerate. Can I make the frosting few days ahead and refrigerate and only pipe it when I am ready to decorate the cake?

    • Ramona June 6, 2018 at 4:57 pm - Reply

      Sorry, Chin Chin. You really have to follow the rules on this one. Your best piping will come from just made frosting.

  160. Ruth June 14, 2018 at 6:55 am - Reply

    I made this frosting for the first time yesterday and used the the one bowl method. All I have to say is it was OMG DELICIOUS!!!! So much better than just the cream cheese frosting recipes I’ve tried before. This will be my go to recipe from now on. Everyone loved it!

    • Ramona June 14, 2018 at 11:16 pm - Reply

      Ruth! Welcome to this frosting’s growing fan club! It’s always so much fun to hear when a reader tries it for the first time and LOVES it! And if the one bowl method works for you, it’s such an easy frosting to whip together when you need it. Thanks for such nice feedback:)

  161. Sheri July 18, 2018 at 7:56 pm - Reply

    So sad…..my daughters husband hates sweet frosting and I thought this frosting would be so good on my carrot cake. It was a big fail. I used all the ingredients that you used straight from the cold fridge, I even used the same brands you used and yet it is in no way going to be piped onto my cake. It is not soupy but not heavy peaked. I got so frustrated with it so I just frosted the cake and put it in the fridge and hope that it firms up overnight. I guess I should have did a trial run a few days ago. I don’t have time to keep trying as his party is tomorrow afternoon. I will say this tho…the taste is awesome!

    • Ramona July 18, 2018 at 9:00 pm - Reply

      Sheri, it’s always good to test something first especially since it’s for something special. (And no, I don’t always take my own advice on that. I’m constantly risking failure when I really shouldn’t :/ The only thing I can think is you overwhipped the cream cheese or maybe you didn’t whip the cream long enough. If you did the one bowl method, you could try the two bowl method. That way, you’ll know your whipped cream is already at stiff peaks when you fold in the cream cheese mixture. I had hoped the video would help so that everyone could see exactly how it comes together. But, some still have issues and I’m sorry that you’re one of the people who did. I hope you were at least able to get some pretty swirls with the frosting so that the cake looks nice for the party…and yes, it should definitely firm up overnight. I do think you’re going to love it on the carrot cake. It is seriously a huge hit wherever I’ve taken it. And hopefully, your daughter’s husband will love it too!

  162. Lori Vanlaningham August 3, 2018 at 5:03 pm - Reply

    You were abosolutely correct about it not being pipable the next day but aside from some settling it holds up beautifully once piped I wonder why that is?
    This is by far the best, easiest, frosting I have ver used and the only one I’ll use in the future for EVERYTHING.

    • Ramona August 4, 2018 at 11:51 am - Reply

      As my husband says, I’m always right ;) I don’t have an exact explanation for you, I just go with the flow and pipe it right away. I’ve actually never needed to make it in advance because it’s always so easy to whip up right when I need it. It’s the cakes that I’m going to pipe that get made in advance. Those are far more time consuming. I will say that I do leave leftover frosting (if I have it) in the piping bag with the tip and pipe it on top of pancakes the next day. It pipes fine for a quick topping, and my kids love piping their own design on their pancakes…but I would never save it to pipe cakes/cupcakes. I’m so glad you love it as much as we do. As I often say, “Welcome to the fan club!”

  163. Kesha August 14, 2018 at 3:53 pm - Reply

    Oh dear goodness, this frosting is AMAZING!! So soft and silky smoothe that it just melts in your mouth! I am a huge fan of this as I do not like the overly sweet buttercreams. I was worried about the granulated sugar, but I can assure you that it is perfectly smoothe and all of the sugar disolves perfectly. I did the one bowl and it worked perfectly! No need to dirty a second bowl!!! This will be my go to recipe! What do you think about adding some peanut butter to it for peanut butter icing? Any other flavor ideas to change it up when needed?
    Thanms again for this perfect recipe!!
    Ps. I give it 5 Stars (it won’t let me rate it below)

    • Ramona August 14, 2018 at 6:23 pm - Reply

      Kesha, thanks for your enthusiastic feedback! I have a chocolate version on the site. Peanut butter makes it soft and I don’t have an exact recipe for you, but I would probably sub part of the cream cheese for butter to help give it some more body. For lemon or lime…I like to add lemon powder and or lemon/lime zest. This is a great frosting to add powdered freeze dried fruit like strawberry and raspberry…I use freeze dried fruit powders for all kinds of things like this brownie or these cookies. Of course, you can add any extract to change the flavor as well. Enjoy!

  164. Kelly August 26, 2018 at 7:46 pm - Reply

    I used the two both method and this frosting came out absolutely wonderful! It’s so light and airy and simply delicious!! I used it to frost Mix and Match Mama’s pumpkin muffins and both recipes are keepers!

    • Ramona August 27, 2018 at 11:14 am - Reply

      Good to hear, Kelly! Now that you’ve gotten the two bowl method down, try the one bowl method. It’s less dishes with the same great results. And pumpkin anything is my favorite thing to put this frosting on. I bet your muffins were delish!

  165. Lenore September 9, 2018 at 8:52 pm - Reply

    This frosting is excellent! I am an amateur baker. I used the one-bowl method with a KitchenAid stand mixer and the whisk attachment. I used block cream cheese (generic) and whipping cream. I chilled everything in the freezer before I started. I substituted powdered sugar for granulated. I added powdered sugar to taste – it was a little over one cup. I also added 1/8 teaspoon of cream of tartar as a stabaliser. After I frosted the layers of a naked cake, I popped the cake into the freezer for 20 minutes to help set everything. Then into the fridge over night with quite a pit of cling wrap to keep it from drying out. The cake was delicious and tender. It was not dry at all and the frosting held up well. It was in a car for two hours near some ice packs for transportation, then back in a fridge for 8 hours. Prior to serving, it sat out for another 90 minutes. This frosting was so rock solid. It did not melt or start to weep. It held it shape well. Altogether this was the tastiest frosting I’ve ever made and it was a dream to make because it only needed one bowl. I am always worried whip cream fillings will not hold up well. This is like a better version of whip cream filling. I am not a fan of butter cream,

    • Ramona September 9, 2018 at 9:27 pm - Reply

      Lenore, thank you for sharing all the details of your experience making, storing and traveling with the frosting. Sounds like your substitutions and whole storage process was a great success! I’m glad you enjoyed the taste as much as we do. Now you can see why it’s the frosting I’ve made more than any other. It’s just so easy and so delicious!

  166. Jessica Fowler September 11, 2018 at 7:14 am - Reply

    I love this recipe! You can play with it so much. For more cream cheese flavor with lots of stability ( my cake sat on my table for about 5 hours with absolutely no melting). I followed the one bowl directions, which is quiquite easy. I only used 1 cup of heavy cream and added 1 and a half tablespoons of dry instant vanilla pudding. I had people eating the leftover frosting by spoonfuls! For more of a whipped cream (a little less cream cheese flavor) follow the directions with only 1 half cup sugar, the full 1 and a half cups heavy cream and 1 and a half instant pudding ( I’m thinking you can add different flavors with different flavors of pudding). Thank you for this wonderful recipe.

    • Ramona September 11, 2018 at 9:11 am - Reply

      You are so welcome, Jessica! It sounds like you’ve got this recipe down to a science and are having lots of fun experimenting. If you look through my site, I’ve used different versions of it for ice box cakes and dessert dips. We just love it!

  167. Veronique October 3, 2018 at 11:51 am - Reply

    I made it for my son’s birthday, it was a success

    • Ramona October 3, 2018 at 7:01 pm - Reply

      Yay! Great to hear!

  168. Cecilia March 16, 2019 at 6:04 pm - Reply

    I used this to frost my carrot cake and it piped beautifully . However, it was still sweet at 3/4 cups sugar. I know you dont advise to use leftover to pipe another caje but I would love to be abke to salvage the rest. I am thinking to rewhip the leftover and add more cream cheese and cream. What is your opinion on it?

    Also, I made fondant decor to put on top of it and the fondant “melted”. Would a marzipan sugar decor be better? Hehe, too lazy to make different colors of whipped cream cheese frosting to decorate.

    • Ramona March 16, 2019 at 10:31 pm - Reply

      Cecilia, you could try to pipe another cake, but the piping edges will be softer. You will see in the video that I use leftovers on pretty much everything from pancakes to fruit to oatmeal. I’ve never tried rewhipping with more cream and cream cheese. You could experiment. The other thing you could do is freeze it and use it like a no churn ice cream. Fondant is difficult on this frosting. When I do use fondant decorations on this type of frosting, I usually create whatever the decoration is going to be and let it dry for a few days. Then, I place the decorations on as close to serving as possible. Then, I don’t have to worry about “melting,” before I serve the cake. I, too, have had that happen.

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