Whipped Cream Cheese Frosting

This whipped cream cheese frosting is a dreamy blend of classic tangy cream cheese and pillowy soft whipped cream. It is the secret to a fluffy cloud-like frosting that feels decadent yet never heavy. I love swirling it over cakes or piping onto cupcakes whenever I want something special yet unfussy. The frosting comes together in minutes and transforms any dessert into an occasion.

The first time I made this was for a family celebration and it disappeared before I set down the cake cutter. Now my nieces ask for it on every birthday cake because it tastes like the filling of a cheesecake but even softer.

Ingredients

• Heavy whipping cream: This must be ice cold to whip up light and fluffy. Always check the carton date and choose the freshest cream for best volume.
• Full fat cream cheese: Allow this to reach room temperature for a super smooth blend. Use full fat for the richest taste and creamiest result.
• Caster sugar or superfine sugar: This dissolves quickly into the frosting. You can pulse regular granulated sugar in a food processor to achieve a finer grain.
• Vanilla bean paste or vanilla extract: Choose vanilla bean paste for a luxury flavor and pretty vanilla specks or use pure vanilla extract if you prefer.
• Fine sea salt: Just a pinch to enhance all the other flavors and balance the sweetness. Look for sea salt without additives for cleanest flavor.

Step-by-Step Instructions

Chill Your Equipment:

Start by placing your mixing bowl and beaters in the fridge or freezer for at least fifteen minutes. Cold tools help your cream whip up faster and hold stiff peaks.

Cream the Base:

Combine the softened cream cheese caster sugar vanilla and fine sea salt in your chilled mixing bowl. Mix at low speed gradually increasing to high until the mixture is smooth and creamy with no lumps.

Add the Cream Slowly:

With the mixer running on medium pour the heavy whipping cream down the side of the bowl in a steady stream. This allows the cream to incorporate gently and helps avoid lumps.

Whip to Perfection:

Increase the mixer speed to high and beat just until stiff peaks form. The frosting should look very light and fluffy and hold its shape on the beaters. Stop as soon as you reach this point. Overmixing will cause the frosting to lose its airy texture.

Use or Store:

Spread or pipe the whipped frosting onto your cake or cupcakes right away. If making ahead store covered in the fridge and give it a quick whisk to revive the fluff before using.

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My favorite part is tasting for just the right balance of tang and sweetness. Every time my family sneaks an extra spoonful from the bowl I know it is a winner. My niece actually calls this cloud frosting and brings her own spoon so she can eat the extras.

Storage Tips

Store your finished frosting in an airtight container in the fridge for up to five days. If you make it ahead let it sit at room temperature for about thirty minutes before using then give it a quick whisk to restore its lofty texture. Avoid freezing as the whipped cream may separate during thawing.

Ingredient Substitutions

For the absolute fluffiest results always use full fat cream cheese and real heavy whipping cream. Low fat versions will not yield the same volume or richness. If you do not have caster sugar pulse granulated sugar in a blender until fine. Pure vanilla extract works nicely if you do not have vanilla bean paste.

Serving Suggestions

This frosting is the ultimate topper for red velvet cake carrot cupcakes banana cakes or even sandwiched between cookies. I also love adding a generous swirl to breakfast cinnamon rolls or using it as a dip for fresh fruit.

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Commonly Asked Questions

→ How do you ensure a fluffier frosting?

Chill your mixing bowl and beaters in advance. Use cold heavy cream and stop beating as soon as stiff peaks form to prevent overmixing.

→ Can other sugars be used instead of caster sugar?

Regular granulated sugar can be used if pulsed briefly in a blender to achieve a finer texture, helping to avoid any graininess.

→ What cakes go well with this frosting?

This light, creamy frosting is excellent for red velvet, carrot, vanilla, and banana cakes, as well as for sandwiching cookies.

→ How long does it stay fresh?

Keep the frosting refrigerated in an airtight container for up to five days. Rewhip slightly before spreading if it stiffens.

→ How can you flavor this frosting?

Add lemon or orange zest for brightness, a splash of almond extract, or cocoa powder for a chocolate variation.

→ How do you avoid over-whipping the mixture?

Stop the mixer once stiff peaks form. Over-beating can lead to a dense or grainy texture that’s difficult to spread or pipe.