This Whipped Cream Cheese Frosting Recipe is so good you will want to frost everything with it! Sweet, delicious, and perfect for your next cake, cupcake, or cookie!
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Why You'll Love This Recipe
Flavor and Functionality: Not only is it incredibly delicious it's also sturdy enough to pipe- so you can use it for anything!
Variety of Uses: I’ve used this recipe on many cakes, cupcakes, cookies, and brownies! It pairs well with so many desserts!
Easy To Make: With only a handful of ingredients you can make this delicious frosting!
What You Need for This Recipe:
Butter: I use softened unsalted but if you use salted omit the extra salt in the recipe.
Cream Cheese: Let this come to room temperature so it mixes in easily.
Variations
Citrus: Check out my Easy Lemon Cupcakes, Orange Cupcakes, and Grapefruit Cupcakes for a lemon, orange, and grapefruit cream cheese frosting!
Chocolate: Add ¼ cup cocoa powder for a chocolate cream cheese frosting. This is a variation of my chocolate buttercream.
How to Make Whipped Cream Cheese Frosting:
- Step 1: Combine butter and cream cheese until fully incorporated.
- Step 2: Add in the vanilla, heavy cream, and salt.
- Step 3: Mix in the powdered sugar. Whip on high to add volume.
Expert Tips
Runny Consistency: If your frosting is too runny, add more powdered sugar, a few tablespoons at a time until it thickens.
Thick Consistency: If your frosting is too stiff, add more heavy cream, a few tablespoons at a time until it thins.
Separation: If your frosting seems to not be incorporating well for a smooth frosting, try beating on high for 30 seconds or so, additionally try refrigerating the mixture for 5-10 minutes then mixing again.
Color: Feel free to add a few drops of food gel coloring to make vibrant-colored frosting!
I've used this recipe on my pumpkin pie cupcakes, pumpkin bread, red velvet brownies, red velvet cookies with cake mix, carrot cake cookies, and Easter Bunny Cinnamon Rolls!
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How Much Does This Recipe Make?
Approximately 2 cups of frosting, enough to frost 30 cookies (like these red velvet crinkle cookies), or 24 cupcakes (like these valentine cupcakes), or a cake (like this red white and blue cake)
If you want to pile the frosting on high (like these sweet potato cupcakes), or crumb coat and final coat a cake (like this pink and gold cake) I’d recommend doubling the recipes.
Frequently Asked Questions
Yes. Due to the butter, cream cheese, and heavy whipping cream in the recipe this frosting needs to be refrigerated.
Yep! The powdered sugar adds structure to the frosting and allows you to pipe sturdy designs.
Yes. Whip up a batch and store it in an air-tight container in the refrigerator for up to 2 weeks, or freeze it for up to 6 months.
More Related Recipes
If you like this recipe make sure to check out all my Easy Frosting Recipes like Dark Chocolate Buttercream, Brown Sugar Buttercream, Vanilla Buttercream, and this Easy Caramel Frosting.
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Whipped Cream Cheese Frosting Recipe
Ingredients
- ½ cup butter slightly softened but still cold, cut into chunks
- 4 oz cream cheese
- 2 teaspoon vanilla
- 3 tbs heavy cream
- Pinch of salt
- 5 cups powdered sugar
Instructions
- In a stand mixer, whip your butter and cream cheese on medium-high speed until the mixture is light and fluffy.½ cup butter, 4 oz cream cheese
- Add in vanilla, salt, and 5 tbs of heavy cream and mix until incorporated. Then add in powdered sugar 1 cup at a time.2 teaspoon vanilla, 3 tbs heavy cream, Pinch of salt, 5 cups powdered sugar
- You may need to add more heavy cream or more powdered sugar to get the desired consistency. If the frosting is too thick you can add more heavy cream or if the frosting is too runny, add more powdered sugar to thicken it.
- Pipe onto cupcakes, cake, or cookies!
Notes
- Refrigeration: Due to the butter, cream cheese, and heavy whipping cream in the recipe this frosting needs to be refrigerated.
- Make Ahead: Whip up a batch and store it in an air-tight container in the refrigerator for up to 2 weeks, or freeze it for up to 6 months.
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