Whipped Cream Cream Cheese Frosting

"Light and fluffy, it's perfect for cakes!"
photo by Hannah Petertil photo by Hannah Petertil
photo by Hannah Petertil
photo by sherry.costa photo by sherry.costa
photo by Hannah Petertil photo by Hannah Petertil
photo by Tosha H. photo by Tosha H.
photo by sherry.costa photo by sherry.costa
Ready In:




  • In a bowl whip the 1-1/2 cups whipping cream until stiff peaks form.
  • In another large bowl beat together the cream cheese with sugar, salt and vanilla until smooth.
  • Using a spatula fold in the whipped cream into the cream cheese mixture.

Questions & Replies

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  1. brownorchids
    Are you serious? California with all its fruit and nut trees and you pick a frosting?
  2. shepperd
    Can I make this frosting 2-3 days ahead of time and refrigerate or freeze it until ready to use? Then, let it defrost to room temperature, and whip it up again to use of the cake?
  3. Anonymous
    Do you have a frosting recipe using whipping cream & sourcream?
  4. Lee B.
    Can this be stored for a day or two before using?
  5. Patty K.
    Does this need to be refrigerated?


  1. sherry.costa
    Absolutely the perfectly light fluffy texture for cakes with the perfect amount of cream cheese taste that is not overpowering! It also holds up extremely well over a period of time, and easy to decorate with. A definite keeper and crowd pleaser! )As shown in the pic, my first attempt at decorating a red velvet cake using a ziplock bag and decorating star tip.) Thank you!
    • Review photo by sherry.costa
  2. Hannah Petertil
    Now you know my secret to perfect cakes. This frosting recipe has been my go-to since high school. Usually I just make guesses about the measurements because I never feel like searching for the recipe (and more or less have it memorized) but this recipe turned out perfectly. Just be sure to follow the steps and really cream the cream cheese and ALWAYS add the sugar, salt and vanilla to the cream cheese not the whipped cream. If you don't do that you can end up with a runny frosting, and no one wants that.
  3. LoveToCookHateToCle
    I followed the recipe almost exactly, only substituting with strawberry flavored cream cheese to top a red velvet (from mix) cake. What a crowd pleaser! The frosting came out a pretty, pale pink that was beautiful on the deep red cake. I will use this recipe often. I think I will try the pineapple cream cheese next!
  4. skinnerpc
    I just made this frosting, following the directions exactly and it is the absolute best frosting I have ever tasted. My family went crazy for it. Definitely my go to only frosting from here on out.
  5. RebekahSophia
    Made this for a marble birthday cake. It was amazing! Perfectly fluffy with a light cream cheese deliciousness!


  1. Stefanie T.
    Only modification was that I used powdered, not granulated sugar.
  2. Kristi R.
    Of using on a layer cake either use skewers to secure them or make sure the cake is thoroughly chilled. This isn't as "sticky" as other frosting and I had a layer slip.



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