Whipped cream frosting is fluffy, creamy, and lightly sweetened. Made with just 5 ingredients in less than 10 minutes, it’s the perfect topping for cakes, cupcakes, and more.
If you’re looking for a light and airy frosting, this whipped cream frosting is the answer. This frosting is made with just a few simple ingredients that whip up into a fluffy frosting in minutes.
The frosting isn’t as sweet as traditional buttercream; it’s closer to ermine frosting. It’s the perfect way to frost cupcakes when you want something soft, creamy, but not overly rich. With only 5 ingredients and less than 10 minutes of prep, this frosting is as easy as it is delicious.
Ingredient notes and substitutions
- Cream cheese: I recommend using full-fat cream cheese for the richest, creamiest frosting.
- Extracts: You can use any flavor of extract or combination of extracts to flavor the frosting.
- Heavy cream: It’s important to use cold heavy cream. Cold cream will whip up best.
How to make whipped cream frosting
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Beat the cream cheese, sugar, and extracts in the bowl of a stand mixer fitted with the whisk attachment on low for 30 seconds.
Step 2: Increase speed to medium and continue to beat until well-combined, scraping down the bowl as needed.
Step 3: Stream in the heavy cream.
Step 4: Beat until the frosting reaches stiff peaks, scraping down the bowl as needed.
Storage
Store any leftover frosting in an airtight container in the refrigerator. It is best used/eaten when freshly made, but it will keep for up to 3 days when properly stored in the fridge.
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Whipped Cream Frosting
Equipment
- Stand mixer
Ingredients
- 8 ounce package full-fat cream cheese softened
- ½ cup granulated sugar
- 1 ½ teaspoons vanilla extract clear vanilla extract for whiter frosting
- ½ teaspoon almond extract or additional vanilla extract
- 2 cups cold heavy cream
Instructions
- Beat the cream cheese, sugar, and extracts in the bowl of a stand mixer fitted with the whisk attachment on low for 30 seconds.8 ounce package full-fat cream cheese, ½ cup granulated sugar, 1 ½ teaspoons vanilla extract, ½ teaspoon almond extract
- Increase speed to medium and continue to beat until well-combined, scraping down the bowl as needed.
- Stream in the heavy cream.2 cups cold heavy cream
- Beat until the frosting reaches stiff peaks, scraping down the bowl as needed.
Notes
- Cream cheese: I recommend using full-fat cream cheese for the richest, creamiest frosting.
- Extracts: You can use any flavor of extract or combination of extracts to flavor the frosting.
- Heavy cream: It’s important to use cold heavy cream. Cold cream will whip up best.
- Yield: This recipe will make enough for basic frosting for 24 cupcakes or a 2 layer 9-inch round cake. If you would like to pipe or do a heavier amount of frosting, I recommend making 1.5 or 2x batch.
- Nutrition values are estimates.
Nutrition
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Comments & Reviews
Jeannie says
Best frosting I have ever had. Perfect for my Pumpkin cake at Thanksgiving!
Kate Dean says
Thank you!
Trish says
Love this frosting, by far my favorite and the sugar blends well. Not overly sweet. Thank you Kate!
Kate Dean says
Thank you!