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 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 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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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”…
They line up for it!
You’ll see…this Whipped Cream Cream Cheese Frosting is quickly going to become one of your favorites!
For all of you looking for the chocolate version of this amazing frosting…
And here’s the perfect option to top your fall flavored cakes like this Pumpkin Ale Cake, Brown Sugar Cinnamon Whipped Cream Cream Cheese Frosting!