Whipped Cream and Cream Cheese Frosting

A cupcake topped with cream cheese and whipped cream frosting and half a strawberry with leaves on it.

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This Whipped Cream and Cream Cheese Frosting is such a light and fluffy frosting, that isn't too sweet. It's perfect for cupcakes, cakes, whoopie pies, cookies, or however you want to use it.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Keyword: Frosting, Whipped Cream Cheese Frosting

Servings: cups

Calories: 723kcal

Ingredients

8 oz cream cheese (softened, but not warm)
1 cup powdered sugar
1 tsp vanilla extract
1/8 tsp salt
2 cups heavy whipping cream or heavy cream (cold)

Instructions

Add the cream cheese to the bowl of a stand mixer with the whisk attachment (or a large bowl with a hand mixer). Mix until the cream cheese is smooth, and creamy.
Add in the powdered sugar, vanilla extract, and salt and mix for 2 to 3 minutes, until combined. Scrape down the bottom and sides of the bowl as needed.
With the mixer running on low, slowly pour in the heavy cream.
Once the cream is all mixed in, turn the mixer to medium high speed. Continue mixing until the frosting is thick enough to hold its shape. Scrape the bottom and sides of the bowl as needed.
Use the frosting immediately for piping, spreading, or topping your favorite desserts.

Notes

**This makes enough frosting to cover about 24 cupcakes, or generously frost about 12 to 16 cupcakes. Or enough to cover a 9x13 sheet cake, or an 8 or 9inch 2 layer cake. For a triple layer cake I recommend scaling the recipe up by 1.5x with 12oz of cream cheese, 1 1/2 cups powdered sugar, 1 1/2 tsp vanilla extract, 1/8 tsp salt, and 3 cups heavy cream.

Nutrition