Cream Cheese Whipped Cream Frosting
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This Cream Cheese Whipped Cream Frosting is so light and fluffy. The cream cheese flavor shines through and is lightly sweetened with powdered sugar. It makes a great stabilized whipped cream for cheesecake cakes, cookies that need to be refrigerated, and delicious trifles.
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Homemade whipped cream is fantastic on its own, but add cream cheese to it and it’s somehow even better. The best part is that it holds its shape at room temperature. I love to use this frosting on cheesecake cakes like this Red Velvet Cheesecake Cake and on cheesecakes like my popular Red Velvet Cheesecake, and it would be fantastic on these fruit pizza cookies!
I almost forgot, I have a fun variation of this recipe on my Chocolate Guinness and Baileys Cheesecake Cake recipe. If
Ingredients
- cream cheese – Use full-fat cream cheese.
- heavy whipping cream – make sure your heavy whipping cream is cold when you begin whipping it.
- powdered sugar
- vanilla extract – Use your favorite store-bought or homemade vanilla extract. You can also switch out the vanilla extract for another flavor. You may want to add less to begin with to make sure it isn’t too strong.
Step-by-Step Instructions
Start by beating the cream cheese into a large bowl until smooth and creamy. Scrape down the sides.
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Begin adding the heavy whipping cream to the cream cheese mixture. To make sure there are no lumps, slowly add in the heavy cream while mixing on low.
Once all of the heavy cream is incorporated turn the mixer to medium speed and beat until soft peaks form. This means there are peaks but they fall over.
Add in the powdered sugar and vanilla extract. Turn the speed to high and beat until stiff peaks form. Now the cream cheese whipped cream will hold the peaks without falling over.
Tips and Tricks
How to Store and Freeze
To store this Cream Cheese Whipped Cream Frosting, store it in an airtight container or covered with plastic wrap in the fridge for up to 5 days.
You can also freeze it. Add the whipped cream frosting to a freezer-safe container and pop it in the freezer for up to 3 months. To thaw, place it in the refrigerator overnight. It may need a little extra fluffing, so ffeels free to whip it with a hand mixer on medium speed.
Cream Cheese Whipped Cream Frosting
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Ingredients
- 4 ounces cream cheese room temperature
- 1 cup heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add in the cream cheese. Using a hand mixer, beat on medium speed until smooth. Scrape down the sides of the bowl.
- Add in the heavy whipping cream and continue to beat until soft peaks form.
- Add in the powdered sugar and vanilla extract. Beat until stiff peaks form. The whipped cream will be able to hold its shape without falling over.
- Add the whipped cream to a piping bag fitted with a piping tip and pipe onto a cake, cheesecake, cookie, etc. You can also use a butter knife or angled spatula and just spread it on.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
