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–+ servings
A heavily frosted swirl of fluffy cream cheese frosting on top of a cupcake.
Rachel Koller

Whipped Cream Cheese Frosting

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Whipped Cream Cheese Frosting that’s airy, tangy, and perfect for cakes, bars, or pastries with minimal effort.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 1/2 cups
Course: Desserts
Calories: 203

Ingredients
  

  • 8 oz cream cheese
  • 1 cup powdered sugar
  • 1 1/2 cups heavy whipping cream
  • 1/2 teaspoon vanilla

Method
 

  1. In a cold medium-size mixing bowl, add cold heavy whipping cream. Whip (using an electric hand mixer, stand mixer, or whisk) until stiff peaks form, or until the whipped cream peak stands straight up when pulling the beater or whisk out. Make sure not to over mix as this will turn the whipped cream into butter. Set aside.
  2. Place the cream cheese in another medium-size mixing bowl. Using an electric hand mixer or stand mixer, whip the cream cheese for 30–60 seconds until it is smooth.
  3. Add the powdered sugar and vanilla to the cream cheese. Mix until fully combined and smooth, about 60 seconds.
  4. Carefully fold the whipped cream into the cream cheese mixture. Once mostly combined, use the hand mixer or stand mixer to whip for 15–30 seconds to fully combine. Use immediately or store in the fridge until ready to use.

Nutrition

Serving: 1gCalories: 203kcalCarbohydrates: 11gProtein: 2gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 5gCholesterol: 53mgSodium: 68mgSugar: 11g

Notes

  • This recipe will make about 2.5 cups of frosting which is enough to frost 12 cupcakes, a 9x13 inch cake or lightly frost an 8 inch two layer cake. If you plan on doing tall swirls on cupcakes plan on making 1 1/2 to 2 batches for 12-15 cupcakes.
  • Use heavy whipping cream with a higher fat content to help it whip into a stiff peak. This will help your frosting be more stable and perfect for piping on cupcakes, cakes and more.
  • Chilling your mixing bowl, beaters, and cream before whipping the cream will helps the whipping process. A quick 10–15 minutes in the freezer can make a big difference.
  • Cream cheese does not need to be at room temperature. Using cold cream cheese keeps this recipe quick and easy.
  • For a faster method, whip the cream cheese first, then add all remaining ingredients (including the unwhipped heavy whipping cream). Whip for 3–5 minutes until thickened. The result will be slightly softer but still usable for many desserts. I would not recommend this method if you plan on piping tall swirls atop cupcakes as it's more likely to "slump" if the frosting comes to room temperature before serving.
  • Store frosting or desserts using this frosting, in the fridge. This frosting will keep in the fridge for several days.

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