Try this quick homemade cream cheese whipped cream frosting on your next homemade cake or box mix. It’s easy to make and delicious to eat with any flavor.
If you love trying new recipes with some of your favorite cakes, this recipe is for you! Whether you are making a homemade cake or a box mix cake, this Cream Cheese Whipped Cream Frosting will pair perfectly with it.
It’s light, it’s fluffy and has an amazing flavor. It will melt in your mouth. I love that it is not a traditional buttercream or a traditional cream cheese frosting recipe. There’s no butter. It’s more like a whipped cream cheese frosting that has a fluffy consistency and will be great on your cakes, cookies and even cheesecake.
What you’ll need to make this recipe:
Cream cheese. You want to plan ahead and bring the cream cheese to room temperature. It doesn’t need to be warm, just at room temp so that it creams easily and gets really smooth. Philadelphia full fat cream cheese is best.
Powdered sugar. If you’d like, you could use Lakanto Monk Fruit powdered sugar for a low carb option.
Vanilla extract. Or use your favorite extract to switch up the flavors.
Heavy whipping cream. You want to make sure this is very cold. Whipping cream whips best when it is straight from the fridge. You’ll get nice stiff peaks this way.
How to Make Cream Cheese Whipped Cream Frosting
Beat the cream cheese, powdered sugar, and vanilla in the mixing bowl of a stand mixer together on medium high speed until smooth. Scrape the sides and bottom of the bowl with a rubber spatula if needed to get all of the cream cheese mixture off.
Then slowly add in your cold heavy whipping cream (emphasis on cold because it will whip better if it is straight out of the refrigerator).
Whisk your cream cheese and heavy whipping cream until it is light, fluffy, and forms soft peaks.
How do I keep the frosting firm?
The best method for keeping the topping firm, yet creamy is to beat the cream cheese before the heavy whipping cream. If you beat the cold heavy cream first, the cream cheese tends to instantly harden and form lumps in your topping. It also takes much longer to come together and get those beautiful smooth soft peaks.
This frosting should be stored in an airtight container in the refrigerator because of the high milk content. Store a frosted cake and any leftover frosting in the fridge.
Can I color this frosting?
Yes. Add a small amount of gel food coloring to the frosting and fold it until the cover looks even. Gel food coloring works better with this frosting than liquid food coloring.
What cakes is this frosting good on?
Although this frosting is delicious on many different flavors of cakes, here are a few of our favorites that is the perfect topping for:
Using a stand mixer with the paddle attachment, beat together cream cheese, powder sugar, and vanilla until light and fluffy. (If you don't have a stand mixer, use a hand mixer.)
Switch to the whisk attachment and slowly add in heavy whipping cream. Whip until fully incorporated. Scrape the side of the bowl as needed.
Beat topping until it thickens and forms soft peaks, about 3-5 minutes. It should have a light, creamy texture.
Spread topping over cake.
Refrigerate any cake frosted with this frosting.
This cake makes enough to frost a 9×13 cake or a 2 layer 8″ round cake.The calories shown are based on the frosting making about 15 servings, with 1 serving being 1/15 of the recipe. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**