Whipped Cream Cheese Frosting Recipe for Cakes and Pie Toppings – Video Included

Welcome to my whipped cream cheese frosting recipe. This recipe is a must for cream cheese fans who would like something that is not too sweet. Four simple ingredients – cream cheese, heavy whipping cream, confectioners sugar and vanilla – make this simple to create. The result is a light and fluffy frosting that is easy to spread and pipe.

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If you are one of those people who scrape icing off their cake because it is too sweet – this is the icing for you! It uses just one cup of confectioners’ sugar to frost a 9″ cake. Whereas, many cream cheese icings will use up to 2 pounds of sugar. Additionally, this frosting will not form a crust and remain silky smooth.

I use this recipe for many of the desserts in my bakery – carrot cakes, red velvet cakes, spice cakes, parfaits and a finishing for mini-tarts. The frosting does require refrigeration so make sure you have space in your fridge for that big cake!

I recommend removing the cake from your refrigerator approximately two hours prior to serving. This will allow the cake to come to room temperature. Place any leftovers back in the refrigerator.

I am often asked what is the difference between heavy cream and whipping cream. For a good explanation visit this website. Either heavy cream or whipping cream may be used for this recipe.

FAQs

Whipped Cream Cheese Icing

A creamy cake or cupcake icing made from cream cheese, whipped cream, vanilla and confectioners' sugar.

5 from 12 votes

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Course Dessert

Equipment

• Stand Mixer

Ingredients

  

• 16 Ounces Cream Cheese, room temperature
• 1 Cup Confectioners' Sugar
• 1 tsp Vanilla Bean Paste (or vanilla extract)
• 32 Fluid Ounces Heavy Whipping Cream

Instructions

 

• Place room temperature cream cheese in the bowl of a stand mixer fitted with the whip attachment.
• Add confectioners sugar and vanilla bean paste to the bowl.
• Begin mixing on low speed and gradually increase the speed to medium.
• Continue to whip the sugar and cream cheese until no lumps are present (2 – 3 minutes). Scrape the side of the bowl if needed.
• With the mixer running, slowly begin pouring heavy cream into the mixing bowl.
• Continue to mix until stiff peaks form. The icing is now ready to be used.
• Refrigerate icing if not using immediately.

Video

Notes

This recipe will produce enough frosting to fill and pipe rosettes on a 9″ cake.  If not piping rosettes, a half recipe will be sufficient.

Keyword cream cheese frosting recipe, whipped cream cheese icing

Tried this recipe?Let us know how it was!