This Whipped Cream Cheese Frosting is a dreamy, cloud-like delight! Velvety smooth cream cheese, fluffy whipped cream, and a touch of sweetness come together for the perfect balance of rich, airy, and utterly irresistible. It’s pure frosting perfection! I love it for cakes, cupcakes (like my white cupcakes), and cinnamon rolls, just to give you a few delicious ways to use it! If you are looking for a more traditional, sturdy frosting that is perfect for piping and decorating cakes, my American Buttercream Frosting is another fan favorite.
Ingredients & Substitutions
- Cream Cheese: Let the cream cheese soften before making this frosting. If the cream cheese is too cold, it won’t mix as smoothly, leaving the frosting with lumps. For the best results, use full-fat cream cheese (not spreadable or a low-fat version).
How To Soften Cream Cheese Quickly
If you forgot to take out the cream cheese for this recipe, here are a couple of options to get it to room temperature quickly:
Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes. Flip it over every few minutes or so.
Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate. Microwave it on low power in 15-20-second intervals until it reaches the desired softness. Be careful not to overheat it, as cream cheese can quickly become too runny or even melt.
- Confectioners’ Sugar: Confectioners’ sugar, also known as powdered sugar, provides sweetness without being grainy, as it dissolves easily. It helps create a smooth, creamy texture in frostings and fillings, and also thickens the mixture, making it easier to spread or pipe. Its fine texture ensures a silky finish without any grittiness. If you only have granulated sugar, I recommend blending it in a food processor to make it finer. But, it still might not provide the same smoothness.
- Heavy Whipping Cream: In this recipe, heavy whipping cream makes the frosting smooth, light, and fluffy. It helps create a soft, airy texture, making the frosting easy to spread and giving it a nice consistency. Half-and-half could work as a lighter alternative, but the frosting will not be as thick or rich.
- Vanilla Extract: Vanilla adds a sweet, warm flavor to the frosting. It helps make the frosting taste even better by bringing out the other flavors, like the cream cheese and sugar, and making it more delicious overall. Almond extract could work, too, for more of a nutty flavor.
- Salt: Kosher salt helps enhance the sweetness and makes the flavors of the frosting taste better. Even though it’s just a small amount, it really helps bring everything together and balance the taste. (So, don’t leave it out.)
Why Chilling The Bowl And Whisk Is Key For Fluffy Whipped Cream Cheese Frosting
Chilling the bowl and whisk attachment helps the heavy whipping cream whip faster and more easily. When they are cold, the cream stays chilled longer, allowing it to hold its shape better and create a fluffier, more stable frosting. This step ensures the frosting has the right texture and consistency.
Troubleshooting Tips For Whipped Cream Cheese Frosting
- Frosting won’t thicken: Make sure the heavy whipping cream is cold and the bowl and whisk are chilled. If it still won’t thicken, try whipping for a bit longer or add a little more confectioners’ sugar to help it firm up.
- Frosting is too runny: If the frosting is too thin, add more confectioners’ sugar, a little at a time, to thicken it. You can also refrigerate the frosting for 15–20 minutes to help it set.
- Grainy texture: This can happen if the cream cheese is not fully softened. Make sure the cream cheese is at room temperature before making the frosting.
- Over-whipped frosting (Too Stiff): If you whip too long, the frosting can become too stiff or start to separate. To fix this, gently fold in a little more heavy whipping cream to loosen it up.
- Frosting is too sweet: If it’s too sweet, add a pinch of salt or a little extra cream cheese to balance the flavors.
Can I Use Whipped Cream Cheese Frosting For Piping Decorations?
Yes, you can use whipped cream cheese frosting for piping decorations, although it is softer than traditional buttercream. If you want to pipe small or detailed shapes, make sure the frosting is thick enough. If it’s too soft, put it in the refrigerator for a little while to make it firmer. For the best results, use a piping bag with the right tip for your design.
Can I Add Flavors To Whipped Cream Cheese Frosting?
Yes, you can add different flavors to whipped cream cheese frosting! To add flavor, you can mix in things like melted chocolate, cocoa powder, fruit purees, or extracts like almond extract. Just make sure not to add too much liquid, or it might change the texture of the frosting. Start with a little, then taste it (now that is a taste test I can handle😜), and add more if you want a stronger flavor.
How To Store & Freeze Whipped Cream Cheese Frosting
If not using the frosting immediately, store it in an airtight container in the refrigerator for up to 3-5 days. For longer storage, freeze the frosting. The frosting can be frozen in a freezer-safe container for up to 3 months. When ready to use it, let it thaw in the refrigerator and re-whip it before using.
Whipped Cream Cheese Frosting
Ingredients
- 1 block (8 ounces) cream cheese, softened
- 1 cup (125 g) confectioners' sugar
- 1 ½ cups (357 g) heavy whipping cream cold
- 1 teaspoon vanilla extract
- 1 pinch kosher salt
Instructions
- Before starting, place the bowl and whisk attachment from your stand mixer into the freezer to chill for about 15 minutes.* Starting with a cold bowl will help the cream whip up faster and with more volume.
- Once chilled, add the cream cheese to the bowl. Mix on medium-high speed until no lumps remain.
- Add the confectioners' sugar. Mix on low speed to combine. Then increase to medium-high speed and mix until fully incorporated and smooth. Scrape the sides of the bowl with a rubber spatula as needed.
- With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
- Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
- With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
- Finally, gently fold in the vanilla and a pinch of salt, being careful not to overmix.
- Serve it with your favorite desserts!
Notes
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What the Test Kitchen had to say about this recipe:
Autumn
This frosting is so creamy and sweet! I loved it on our vanilla cupcakes.
Elizabeth
I am not always a frosting lover, but this was so light and creamy, I loved it!
Annabelle
This frosting would be so good on my birthday cake! It is really smooth and not too heavy.
Bella
This frosting is light but still super creamy. The vanilla flavor is perfect, and it’s not too sweet, which I love.
Stephanie
This frosting is rich, but not overwhelming. The balance of cream cheese and whipped cream makes it smooth, fluffy, and perfectly sweet. I want to use it for carrot cake.
