Stabilized Whipped Cream Frosting - Crazy for Crust (2024)

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Written ByDorothy Kern

Updated OnJanuary 19, 2024

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Fluffy, light, and airy: this is the BEST Whipped Cream Frosting recipe for cupcakes or cakes. It’s easy to make and it’s more stable than regular whipped cream, so it’s perfect if you need to frost in advance – no weeping or collapsing. This will be your new favorite frosting recipe!

Stabilized Whipped Cream Frosting - Crazy for Crust (2)

Stabilized Whipped Cream frosting for Cake Decorating

I love whipped cream, but using it as a frosting isn’t always my favorite way to use it. If you’ve ever used it to decorate cakes and cupcakes you might have noticed that it doesn’t hold well for very long. It’s great if you plan to serve a dessert right away, but if you want to frost them ahead of time it’s not always the best choice. It tends to break down and weep, which means it releases moisture. So not good.

The good news is that you can have that fresh whipped cream flavor in a frosting AND make it so it’s stable and holds its shape. You just need to know the secret and I think you’re going to love it! This whipped cream frosting is my favorite frosting recipe to use when I want a light and creamy frosting – the taste and texture is amazing. I’ve been making this for strawberry shortcake cakes for years but I also love it on all desserts.

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Sturdy Whipped Cream Frosting Ingredients

For this recipe we’re basically making a cream cheese whipped cream. It works perfectly every time and it’s great if you need to make a whipped cream icing ahead of time because it holds up.

Softened cream cheese – The cream cheese is the secret for making stable whipped cream frosting. If you leave it out, you’re basically making whipped cream. Adding it in thickens the frosting and gives it structure. Be sure to let it soften before you use it. Just leave it out at room temperature for 20 to 30 minutes before you make the frosting. It will be much easier to mix if it’s soft.
Powdered sugar – I’ve tested this recipe with granulated sugar and powdered sugar and I prefer the powdered sugar. I often save unused frosting in the refrigerator and it seems to hold up better when I make it with powdered sugar. If you only have granulated sugar, you can use it but the leftovers may not keep as well.
Cold heavy whipping cream -Unlike the cream cheese, you want your heavy cream to be very cold when you make this frosting. Cold whipped cream is easier and quicker to whip into a light and fluffy state.

Be sure to see the recipe card below for full ingredients & instructions!

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Stabilized Whipped Cream Frosting - Crazy for Crust (5)

How to Make Whipped Cream Frosting

You can use a handheld mixer or a stand mixer fitted with the whisk attachment for this recipe.

Beat the cream cheese until it’s smooth. Add powdered sugar and vanilla.
Beat the cream cheese, powdered sugar, and vanilla together until the mixture is smooth and thick.
Adjust the speed to medium-high and slowly add the heavy cream. Whip the mixture for a few minutes. It will form soft peaks – keep mixing until it holds stiff peaks. You can test it by lifting the whisk (or beaters). The frosting should lift up and hold its shape without collapsing back into itself.
The frosting will look like regular whipped cream except with a thicker consistency.

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Tip From Dorothy

Expert Tips

Only use heavy whipping cream and make sure it’s COLD when you start.
Chill your bowl and beaters for whipped cream to beat up faster.
Cream cheese needs to be ROOM TEMPERATURE to avoid lumps.
You can use powdered sugar or granulated sugar.
Make sure it’s mixed enough – but don’t OVER mix or it’ll turn into butter.
You can use a hand mixer or a stand mixer on medium speed. It will take less time with a stand mixer.
This recipe is thinner and less sweet than buttercream, without the sweetness of regular cream cheese frosting.

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FAQs

Can I use half and half or light cream instead of heavy whipping cream?

For this recipe, you definitely want to use heavy whipping cream. Lighter creams or half and half won’t work as well.

How long does whipped cream frosting last?

If you aren’t planning to use the frosting right away store it in an airtight container. It will keep well in the refrigerator for up to two days.

Can I pipe this frosting?

Yes, it’s perfect for piping! Sometimes I go for a rustic look and dollop and spread it on cupcakes and cakes, but it’s great if you want to pipe it because it’s thick and sturdy.

Ways to use this frosting recipe

Yellow Cake and Cupcakes
Strawberry Shortcake Cake Roll
Chocolate Cake
Strawberry Shortcake Cupcakes
Red Velvet Cupcakes
Garnish pound cake or angel food cake with this frosting and serve with fresh berries.

Whipped Cream Frosting

4.86 from 209 votes

Ingredients

▢ 8 ounces (226g) cream cheese softened
▢ 1 cup (113g) powdered sugar
▢ 1 teaspoon vanilla extract
▢ 2 cups (474ml) heavy whipping cream cold

Instructions

Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).
While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It’ll resemble whipped cream but be thicker.
Frost as desired.
Store in refrigerator for up to 2 days in an airtight container.

Recipe Video

Recipe Notes

Only use heavy whipping cream and make sure it’s COLD when you start.

Chill your bowl and beaters for whipped cream to beat up faster.

Cream cheese needs to be ROOM TEMPERATURE to avoid lumps.

You can use powdered sugar or granulated sugar.

Recipe Nutrition

Nutritional information not guaranteed to be accurate

Course Dessert

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Whipped Cream Frosting is a great stable whipped cream for decorating cakes and cupcakes. This easy recipe is made with cream cheese, powdered sugar and heavy whipping cream and is one of the best frostings ever!

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Last Updated on January 19, 2024

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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225 Comments

Can this be made into a chocolate version?
Reply
1. You can add a few tablespoons of cocoa to the mixture!
  Reply
  Delicious
  Reply
  Yummy
  Reply
  Made this today. Easy to make. My ggranddaughter doesn’t like sweets she ate the entire piece of cake. Even licked the beater. I had extra which I saved for dipping strawberries.
  Reply
  Perfection 😋
  Reply
  Does this frosting color well with gel food colorings for decorating?
  Reply
  Yes I recommend gel since it won’t water it down like regular food coloring.
  Reply
  I just made this for my daughter’s birthday cake. Everyone loved it, it was light and not overly sweet.
  If you’re wanting to get creative with decorating though, I would recommend a different type of frosting because it doesn’t hold up very well if you try to pipe it. But for a basic frosting for a rustic looking cake, this is a knock out.
  Reply
  This is the BEST frosting I have ever made!
  Reply
  I would like to do a 3 layer 10″ cake do i need to double the ingredients? and will this frosting be okay in between the layers?
  Reply
  It will be fine in the layers – and yes I’d double just to be sure!
  Reply
  I made this frosting recently and added finely chopped fresh strawberries to frost a strawberry cake and OMG it was amazing! It got raves from everyone at the party. I even heard people asking what bakery it was from! I am going to try it next on a coconut cake and add coconut extract instead of vanilla and use fresh coconut.
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