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.
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.
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.
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.
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 another 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!
Whipped Cream Cream Cheese Frosting
Whipped Cream Cream Cheese Frosting. A combo of two favorites, you'll use this creamy, not too sweet frosting and filling for much more than topping cakes.
Ingredients
- 1 (8 ounce) package, block cream cheese, cold, you can use Neufchatel if you're not planning to pipe it
- 1 cup granulated white sugar, or 3/4 cup, if you prefer less sweet
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream or heavy cream, cold
Instructions
For the traditional "Two Bowl Method":
- In a large bowl, whip cream with a mixer until it forms stiff peaks.
- In another bowl, beat cream cheese for about 15 seconds or until creamy.
- 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.
- Fold whipped cream into cream cheese mixture then use mixer until it's fully combined and fluffy.
For the easy "One Bowl Method":
- 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.
- 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.
- Use immediately for frosting, piping or filling. Store leftovers and whatever you've frosted or filled in the refrigerator.
Notes
*I've always used the full cup of sugar, but yesterday I tried reducing it to 3/4 cup and I liked it better with less. Either way, it's delicious. Update 11-12-21: I've been using only 1/2 cup sugar for the past couple of years and my family loves it just the same. For those of us who love a not too sweet frosting, this is another win!
*I have a stand mixer and a hand mixer, so to save time, I usually let my stand mixer whip the cream while I mix the cream cheese mixture with my hand mixer. (Now I use the "one bowl" method, so only one mixer is needed!:)
*Update 9-17-19: If you use a stand mixer for the one bowl method, use the paddle attachment for the cream cheese portion, then switch to the whisk attachment before adding the cream.
*You want to work quickly and keep everything cold for best results when piping or frosting. If I have leftovers, I usually leave them in the piping bag and place the piping bag in a Ziploc and store in the refrigerator up to 3 days. It still pipes beautifully one day after storing, however, I've only used that option for leftovers.
*If I have leftover cake that has this frosting on it, I slice individual pieces, wrap in wax paper and place the wrapped pieces in a freezer Ziploc bag. I either thaw in the refrigerator overnight, or allow to thaw at room temperature for about 30 minutes, or very carefully use the microwave on a 50% power setting. You want to thaw the cake without melting the frosting.
*Update 8/31/15...Many readers have asked about leaving this frosting out at room temperature. Here's the response I've given...It depends on how hot it is. When I use this recipe, I always keep my frosted cake/cupcakes etc... refrigerated until I have to take them anywhere, but they’ve been out up to two hours (in air conditioning or cool weather) and held up well, though I think they’re probably best up to one hour. I don’t like to leave anything perishable out more than two hours anyway. I wouldn’t leave them out for long at a hot picnic or in very warm weather. I actually like to take my cakes out about 1/2 hour or up to an hour before serving so that they can lose the chill of the refrigerator and the cake isn't too dense from being cold. So, I try to serve the frosted baked good almost at room temperature. But this is not a recipe I would leave out for hours and hours at a party. My Whipped Vanilla Frosting recipe is perfect if you need something that can live for a longer time at room temperature.
Update 12-26-15: I've recently started making this in one bowl and it has worked perfectly for me. Just beat the cream cheese mixture together first as stated in the recipe, then gradually add the heavy cream (unbeaten) and continue beating until you get stiff peaks. (I usually have to stir the cream in a little bit so that it doesn't splash when I turn the beaters back on.)
*Update 8-4-16: Yes, you can tint/color this frosting! I use gel food colors. You can see this used as a colored frosting in my Minecraft Cake and Kimochi Cake posts.
Recipe Source All Recipes
_The Merchant Baker Copyright © 2015_
Kelly
Thursday 21st of November 2024
I love this recipe! I've been returning to it for 3 years now for birthday cakes and more often with our growing family! I use 1/2 cup of sugar and it's plenty sweet for everyone who's eaten it. Also, I almost always add pulverized frieze dried fruit to color it - strawberries, blueberries or raspberries (also tried mago but the color wasn't so vibrant). Adds delicious flavor and delightful color!
Ramona
Friday 22nd of November 2024
Hi Kelly, Thanks for your wonderful feedback! I'm down to 1/2 cup also and have been for awhile! I need to make a note on the recipe card. (Wait, I just checked, I already did make that note.) Anyway, it's definitely plenty sweet for everyone here, too. My family doesn't notice the difference. Freeze dried fruit is amazing in it! I have a post about a strawberry version, but you've already got that covered:) I love working with freeze dried fruit. It's really a game changer.
Moira Whyte
Monday 11th of November 2024
I live in Amsterdam and we are metric. As I can't see where you are located my question is if you are usng UK measurements or American? It would be very handy if in future you could also put in the metric measurements? Thanks!
Moira
Wednesday 13th of November 2024
@Ramona, Thanks for your response. I hear what u are saying. The information that these are US measurements is enough for now. I hope this recipe will work for me!
Ramona
Tuesday 12th of November 2024
Hi Moira, The measurements are US. While I personally prefer baking by weight, most home bakers (at least here in the US) are more comfortable with volume, so that’s been my default from the start. I would offer a conversion, but I don’t know how accurate recipe converters for grams would be as every ingredient varies from volume to weight depending upon their density. A conversion error could dramatically change the outcome of a recipe, otherwise, I could easily accommodate your needs. I appreciate the feedback and hope you continue to try my recipes even though they are developed with standard US volume measurements. Thanks again for your feedback.
Belinda
Wednesday 6th of November 2024
I have made this several times with success. However this last time I had pesky cream cheese bits that remained when I piped it, would you have any tips on how to avoid this in the future?
Ramona
Thursday 7th of November 2024
Hi Belinda, it's hard to know without being there. It might have been the brand of cream cheese. I always use Philadelphia and after making this recipe more than a hundred times, I've never had an issue. Did the cream cheese have any dry areas before mixing if it wasn't just opened. Mixing the cream cheese with the sugar should eliminate any lumps or bits pretty quickly since you also don't want to overbeat the cream cheese. One minute usually gets everything mixed up well for me. Cold cream cheese and cold cream work hand in hand together. So make sure it's all cold. I hope this helps for next time!
Agnieszka
Monday 7th of October 2024
Hi, I'm making a birthday cake and I want to cover it with fondant. Will this filling hold shape in a layer cake with fondant on top and sides? Also can I use it as a coating before applying the fondant or is it better to use buttercream? Thank you!
Agnieszka
Tuesday 8th of October 2024
@Ramona, Thank you so much for taking the time to answer my question.
Ramona
Monday 7th of October 2024
Hi Agnieszka, I don't work with fondant, but I don't think this frosting is a good match for it. It's like a very stable whipped cream. I think the frosting could be fine as a filling. Once filled, if you chill the cake, the frosting gets quite firm. If you're going to be working with the cake at room temperature for a lengthy time or planning to leave it out on display for hours, I wouldn't advise it. This is a frosting that needs to be stored in the refrigerator. I don't leave it out for more than two hours while serving. I think your best bet is to use a buttercream and save this frosting for when you're not working with fondant.
Irina
Friday 4th of October 2024
How can I make it coffee flavored?
Ramona
Sunday 6th of October 2024
I Irina, I would add espresso powder or instant coffee when you add the cream to the mixture, so that it can dissolve. Depending upon how strong you want it, you could start with 1/2-1 teaspoon and adjust to taste. I would adjust to taste before the cream is fully whipped up and is still liquid.