Whipped Cream Frosting

Light, fluffy, and perfectly sweet, this Whipped Cream Frosting is made with just 5 ingredients in less than 10 minutes.

Course Dessert

Cuisine American

Prep Time 8

Total Time 8

Servings cupcakes

Calories 118kcal

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.

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.