Alternate title: fluffy silky cloud dream frosting. This simple concoction has been hiding over on a post about stabilized whipped cream, since it plays on a simple stabilization method, but it is often my go-to when needing a light whippy frosting, or a topping for all kinds of desserts. This magical not-too-sweet mix only requires 3 main ingredients (plus some vanilla and a pinch of salt)and it produces a topping that is light like whipped cream, stable like frosting, and creamy like cool whip. It’s essentially 1 package of cream cheese and 1 pint of cream. What it is not is cream cheese frosting. Don’t let that ingredient fool you. If I didn’t mention it had cream cheese in it, you may not even guess by tasting it. The finished product is more like whipped cream than it is cream cheese. It pipes like a dream, making it perfect to adorn cakes or cupcakes (it’s what I used to top my funfetti cake in this recipe, and I even use it as the cake filling as well) but it also works great dollop on things like cheesecake and strawberry shortcake, like you would use a whipped cream. The cream cheese stabilizes the cream, so it will last and hold up longer than just plain whipped cream. Try it once and I guarantee you will be thinking of all kinds of things to put it on!
Ingredients Needed
- Cream Cheese – I prefer to use full fat cream cheese in recipes like this, but reduced fat should also work. I would however avoid fat free cream cheese.
- Heavy Whipping Cream – it’s important that you grab cream labeled “heavy” because the higher fat percentage is going to help stabilize the finished mixture.
- Powdered Sugar
- Vanilla – feel free to add other flavorings, my favorite is the addition of almond extracts, which I almost always add when I frost white or yellow cakes!
- Salt – just a pinch
- Stand Mixer – you can also use a hand mixer, but if you own a stand mixer, definitely pull it out for this one!
How to make Whipped Frosting
- Start by using a whisk attachment (as opposed to the paddle) on your stand mixer to beat cream cheese until smooth and creamy.
- Add powdered sugar, vanilla and a pinch of salt and beat to combine.
- Scrape down edges and make sure it’s smooth.
- With mixer running, start drizzling in cream. If you add it all at once too fast, you run the risk of lumps so steady is best.
- Continue beating until it’s smooth and fluffy, with stiff peaks. It only takes a few minutes!
Storage and Other Tips
- This light and airy whipped frosting can be used to spread on cakes, cupcakes, cheesecakes, and more, and it pipes beautifully.
- You can also use it as you would a whipped cream and dollop on things like strawberry shortcake.
- If decorating a cake ahead of time, spread or pipe onto cake and then store cake in the fridge. this is great straight from the fridge, or set at room temp for about 20 minutes first, to come to temperature.
Frequently Asked Questions
I’ve tested freezing this, and while it still tastes amazing and works well for dolloping, it doesn’t work as well for piping or cake frosting because you simply lose some air after freezing and thawing. For those uses, I’d make it fresh. However if you wanted to for example, freeze leftover cake or a fully made cheesecake with this topping already piped on top, that works great.
Similar to freezing, you can store this in the fridge to use later, but I wouldn’t intentionally prep it ahead unless absolutely necessary. If you have to pipe or spread it after a day or more in the fridge, it still tastes amazing and will work, but you will lose a bit of volume and structure. It would work well for daloping but not as much for something more structured like a cake or cupcakes. On the flip side– if you fully decorate a cake or cupcakes with it, those can go in the fridge ahead of time and it works beautifully because you’re not re-whipping or re-spreading after fridge storage.
Yes, you can definitely add any flavor extracts, or flavoring oils that you like.
Yes. Feel free to add a few drops of liquid food coloring. If you’d like to reach a thicker, darker color, I recommend gel color as to not add too much liquid.
Because there is a whole pint of cream here, it really mellows out the flavor of the cream cheese. I think the tanginess of the cream cheese off-sets everything nicely. There’s a mild cream cheese flavor, but a lot of people might not even realize it’s in there. If you’re really worried, you can follow the recipe as written, and just decrease the amount of cream cheese by 2oz or more. It won’t be quite as thick, but will still be delicious.
Light and Airy Whipped Frosting
Equipment
- 1 Stand Mixer If you have one, use it!
Ingredients
- 8 ounces cream cheese
- 1 cup powdered sugar
- 1 pinch salt
- 1 ½ teaspoons vanilla
- 2 cups heavy whipping cream
Instructions
- Start by using a whisk attachment (as opposed to the paddle) on your stand mixer to beat cream cheese until smooth and creamy.
- Add powdered sugar, vanilla and a pinch of salt and beat to combine until smooth. Scrape down edges and make sure it's smooth.
- With mixer running, start drizzling in cream. If you add it all at once too fast, you run the risk of lumps so steady is best. Continue beating for several minutes until it's smooth and fluffy, with stiff peaks.
Notes
- If decorating a cake ahead of time, spread or pipe onto cake and then store cake in the fridge. this is great straight from the fridge, or set at room temp for about 20 minutes first, to come to temperature.
Questions & Reviews
I followed this to a tee and it went lumpy and split 😭
Hey Hannah! Some troubleshooting if you had lumps: Make sure to whip your cream cheese first until completely smooth. Then drizzle in your cream slowly, allowing it to fully incorporate as it whips. Things would only get lumpy if your cream cheese wasn’t smooth to begin with, or you added the cream too fast. I hope you can try again with better results!
Can I make this ahead 1-3 hours before using it on the cake store in the fridge?
You can, but making as close to serving using is best since it will lose some air the longer it sits. if it works with your schedule, piping onto the cake immediately and then storing the cake in the fridge till serving works great!
Could you just use the whipped cream cheese?
I’ve never tried it with whipped so I can’t confirm how it would turn out.
Has anyone that lives in the UK tried making this? The only cream cheese we have here is like philadelphia spreadable cream cheese and I’m not sure that will work…
I’m so picky with frosting but I love the airy texture of this and that it’s not too sweet.
I just threw away all my other frosting recipes! This frosting is everything it claims to be; delicious, light and airy, and so easy to spread – Thank you so much for sharing!
Hands down, the best frosting I have ever made🔥🔥🔥 If this frosting was a person, I would marry them
How would you flavor this to put it on a strawberry cake? Would you just leave it as is, or what would be a good way to add strawberry flavor without compromising the consistency of the frosting?
I would put freeze-dried strawberries in a blender until you have a powder and then whip that in!
I baked two white cake layers and I used strawberry spread and cut up strawberries between the layers. Frosted everything else on the two layer cake. Put in fridge ‘till time to serve. It was so good the birthday Girl took the leftover cake home. I wanted another piece!
Should the cream cheese be cold or at room temperature for this recipe?
If it’s cold, just make sure you whip it up first until it’s super smooth before you add the cream a little at a time. You don’t want the cream cheese warm by any means, but as long as the cream is cold, the cream cheese could also be room temperature.
Can I have the recipe for the cranberry sauce for the cheesecake
Sure, here you go Clara: https://ourbestbites.com/cranberry-sauce/
If I would use this for cookies, would they need to be refrigerated?
Think of it like whipped cream. They are fine at room temp for a while but for extended storage you’ll want to put in the fridge.
Would it still work if i reduced sugar?
Yes, you can add sugar to taste. I use what I think is the least amount of sugar with it still tasting good, but feel free to adjust to your preference.
You mentioned you like to add almond extract. How much do you add?
I add it to taste- start with about 1/2 teaspoon!
Does this work well if made ahead of time and used at a later date? I was thinking of just refrigerating and bringing it out a bit before I need it and then maybe giving it a fresh whip. Any idea if that works?
I have tested it, and while it still works, it’s not as great as fresh. The flavor is still delicious but you for sure lose some of the structure and volume. It would be okay if you are just dolloping on a dessert, but for anything you need structure for, I’d make it fresh.
Could I add cocoa powder for a chocolate version? How much would I add!
I need to measure to see exactly how much, but you can certainly whip in some cocoa powder to taste!
How long will this last in the fridge? If I’m using it for Thanksgiving, can I make it a day or two ahead?
Flavor wise, it can stay in the fridge (and even freezer) for several days, but it’s not as great as fresh. The flavor is still delicious but you lose some of the structure and volume. It would be okay if you are just dolloping on a dessert, but for anything you need structure for, I’d make it fresh.
How long can it sit at room temperature?
Similar to whipped cream. It’s fine at room temp for several hours, but if you’re in a particularly warm environment, you’ll want to chill so you don’t lose volume.
Do you by chance have a chocolate version?
I don’t have one written out, but I’ll whip it up and add that info to the post!
You said that last year!!! JK! Definitely looking forward to the chocolate version as this looks oh so good!
How would you store this frosting if you’re not using it immediately and for how long?
In the fridge in an airtight container. Please see the FAQ’s for info on making ahead though!
Can you colour this?
yep! I recommend gel color as to not add too much liquid, but if liquid is all you have, a few drops will work!
Have you ever tried this with lime juice to make lime cupcakes? I’ve tried this before but it doesn’t set up like yours does and I fear it’s the additional liquid. Not sure what else to do about it. Thanks for the tips!
I would avoid lime juice as the acid doesn’t play nice with dairy. Instead, use a lime oil (as opposed to extract.) It will give you crisp flavor and won’t interfere with the texture!
This recipe popped up just in time to try for a family birthday last night. It was SO good! It whipped up beautifully and the texture was incredible. I was expecting to be able to taste the cream cheese, but it really doesn’t taste like a cream cheese frosting. It’s just light and fluffy, and not overly sweet. It pipes like an absolute dream and I love that it doesn’t make a huge smeary mess when you cut into the cake. Definitely bookmarking this one to use again!
If I add more sugar do you think it will become less stable?
No, if you would like it a bit sweeter, you can add a little more sugar to taste!
Yum! What do you think about adding espresso powder?
I’ve never tried that but I bet it would be delicious!
I always thought I had to mix the whipped cream separately and then fold together. This will save me some dishes now!!!