This is the best cream cheese frosting because it’s so light and delicate. It’s a different cream cheese frosting from a traditional one because it is not made with butter my made with whipped cream instead. Cream cheese and heavy whipping cream and whipped together with some sugar to create this soft, velvety frosting. Only 3 ingredients and it’s a perfect compliment to light cakes, cupcakes, and cheesecakes.
If you’re a big fan of cream cheese frosting like we are, you will love this White Chocolate Cream Cheese Frosting and Raspberry Cream Cheese Frosting. This Marble Cream Cheese Frosting tastes as great as it looks too.
CREAM CHEESE FROSTING
Cream cheese frosting is my absolute favorite frosting. I use it on just about everything I bake instead of buttercream. Its light and creamy texture is so much better.
Traditional cream cheese frosting is made by beating cream cheese and butter together. It’s soft and creamy while being slightly sweet. Of course, sugar can be adjusted to everyone’s personal preference.
This cream cheese frosting is quite a bit different. It is made with cream cheese and heavy whipping cream. Both are whipped together until heavy whipping cream stiffens into whipped cream. This results in an amazing light and fluffy texture.
It’s almost like cream cheese and whipped cream frostings combined into one. The texture is light and airy and the flavor is smooth and silky. It’s a beautiful frosting for any delicate dessert.
TIPS FOR MAKING THIS CREAM CHEESE FROSTING
Make sure that cream cheese is softened first. Leave it on the counter in the original foil casing to soften for about an hour.
Keep heavy whipping cream cold. Don’t take it out of the refrigerator until ready to make the frosting.
Have all the ingredients measured and on hand before starting since this frosting only takes about 5 minutes.
Don’t walk away from the mixer because heavy whipping cream whips pretty fast.
HOW TO STORE CREAM CHEESE FROSTING
You will be happy to know that this frosting CAN be made ahead of time. Unlike frosting that contains butter, it will not solidity in the refrigerator to the point of un-spreadable.
After frosting is made, transfer it into a container with a lid and store it in the refrigerator for up to 2 days.
When ready to use, pull frosting out and open the lid. Let it warm up on the counter for about 30 minutes. The frosting is still spreadable cold so there is not a lot of time needed to soften it.
Use a rubber spatula to gently stir the frosting and transfer it into a piping bag fitted with an attachment and frost.
Frosted dessert should be stored in the refrigerator since this is a cream based frosting.
WHERE TO USE CREAM CHEESE FROSTING
This is a light and delicate frosting so it will go nicely with many delicate desserts.
Cupcakes will be great frosted with this cream cheese frosting of course. If frosting a cake, I would recommend just frosting the outside of the cake with this frosting if the cake layers are dense and heavy.
Frost cheesecakes with this whipped frosting and it will provide a great texture addition to the dessert.
Make parfaits and trifles with fruit, cake, and this cream cheese frosting.
My kids also like to dip fruit into a bowl of this whipped cream cheese frosting like it’s a fruit dip.
SOME MORE SWEET RECIPES TO TRY:
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Whipped Cream Cheese Frosting
It's the best cream cheese frosting! Only 3 ingredients and it's so light and delicate.
Ingredients
- 8 oz cream cheese softened
- 1 cup heavy whipping cream cold
- 1/2 cup white granulated sugar
Instructions
Make sure to soften cream cheese first.
Fit a whisk attachment on the mixer.
Start beating cream cheese for about a minute on medium-high speed.
Slowly pour in heavy whipping cream while it's mixing. Slowly pour in sugar after heavy whipping cream. Continue beating until frosting is whipped into stiff peaks and waves. (It won't take long so don't walk away.)
Frost dessert immediately or store frosting in an air-tight container, in the fridge.
Recipe Notes
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
Julia A. Gibbs
Has anyone used powdered sugar?
Melanie
Has anyone made this ahead of time, then used to pipe Rose’s on cupcakes? Do they keep their sgape?
LyubaB
Hi, Melanie! It should keep it’s shape pretty good because of the cream cheese. It does need to be refrigerated and not left out long because it’s dairy based. I think the best way would be to pipe the roses on the cupcakes and then store them in the refrigerator until 10-15 min before serving.
Cassie
Hi there! I just tried to make this tonight and it tastes very good but it is not thick at all. Not pipeable. I wonder if I whipped it for too long? Or maybe not long enough? Thank you very much for your help!
Ray
What is considered the size of the serving? Nutritional facts are meaningless without this information 😉🤔🤔 Thanks