Today I’m going to share a light and flavorful Whipped Cream Cheese Frosting recipe! The light consistency makes for a heavenly filling, and also works well for swirling onto cupcakes.
When it comes to cream cheese frosting, you can never go wrong. I love just about every variation we’ve tried! We have lots of cream cheese frosting choices in our Recipes section, but this is the first whipped version we’ve posted. SO good!
We don’t actually whip the cream cheese frosting, but instead incorporate a fresh batch of whipped cream into our cream cheese. The result is a very light cream cheese frosting which very much resembles whipped cream (in a more stabilized form).
The flavor is AMAZING, and it pipes very nicely although I wouldn’t recommend it for frosting an entire cake. It is just a bit to airy and doesn’t spread as easily as buttercream or cream cheese frosting would.
However, it would be perfect for swirling onto cupcakes, or as a simple piped filling and topping on naked cakes. When piped with a large piping tip, it has a lovely billowy look and feel.
To make the frosting, we first chilled our beater and bowl, and then whipped the cream until stiff peaks formed.
In another bowl, we combined the cream cheese, sugar, and vanilla. Beat until very smooth, and then gently folded it into the whipped cream.
That’s all there is to it! We used this recipe on our recent Alphabet Cake video tutorial (member section). You can see that it pipes perfectly! We hope that you enjoy it!
Whipped Cream Cheese Frosting
- Two 8 ounce packages (452g) cream cheese, softened. It must be full fat, not cream cheese in a tub or reduced fat, those are too soft.
- 4 cups (460g) powdered sugar
- 2 teaspoons (8g) vanilla extract
- 3 cups (696g) heavy whipping cream
- Chill your mixing bowl and beater before whipping the cream. Beat the whipping cream until stiff peaks. This can happen very quickly so don't walk away from the mixer. You are at the stiff peak stage when you lift the beater and the cream stands straight up forming a peak. Set aside.
- In another bowl combine the cream cheese, powdered sugar and vanilla. Beat until very smooth. Fold this into the whipped cream. Cover and refrigerate. If you are piping on this frosting and it becomes too soft, just refrigerate the filled piping bag for a short while.
- Use on your cake the same day it is made. We piped this frosting using a french tip Ateco 869 on our Alphabet Cake. The cake still looked good on the 3rd day though the frosting was very slightly deflated.
- Makes approximately 71/2 to 8 cups frosting