Whipped Cream Frosting Recipe - Allrecipes.com
Whipped Cream Frosting Recipe
  • READY IN 15 mins

Whipped Cream Frosting

Recipe by  

"A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese."

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Ingredients Edit and Save

Original recipe makes 1 frosting for a 2 layer cake Change Servings
  • PREP

    15 mins

    15 mins


  1. In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
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Reviews More Reviews

Most Helpful Positive Review
Sep 28, 2005

In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. Heavy cream that has been whipped for long periods of time will eventually go past that beautiful "stiff peak" stage into a less appealing state of ..... you guessed it, butter! Hence the butter churn from days gone by. The milky substance that accompanies the butter is known as buttermilk. (thanks grandma) I hope other users have found this information helpful and to those who already knew this..... my apologies!! Otherwise, great recipe Tom!!

Most Helpful Critical Review
Oct 05, 2007

Although delicious, this was not what I was looking for in a frosting. It turned out incredibly runny and I ended up having to dip the tops of my cupcakes in order to apply it.

May 14, 2005

OH SO GOOD...I made this recipe after reading the reviews and decided to use powdered sugar instead of granulated.It was very smooth.I would HIGHLY reccomend that you put bowl,beaters and even the heavy whipping cream into the freezer for 10 min. prior to whipping.It stiffened up nice and quick. I want to mention that I used heavy whipping cream instead of just heavy cream(not sure if it makes a difference)I used it on a Duncan Hines strawberry cake(2 layers) and it's a great contrast against the sweetness of the cake.If you want it a little sweeter add an extra 1/2c. powdered sugar.

Jun 01, 2005

This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated (measured it first, then sifted into cream cheese mixture). SO! It was yummy and I will be making it again! I highly recommend this recipe if you are looking for something nice and light-tasting (but not light calorie wise!)

Apr 04, 2008

For the person who had trouble with the softness of the frosting, just add one package/cup of cream of Dr. Oetikers Whip-it stabilizer. This is my standard frosting for decorating cakes and it is great to work with once the stabilizer has been added.

Mar 27, 2007

This recipe is a definite winner in the taste category. As someone with lots of cake decorating experience, I would say this is a wonderful filling, but is not suited for frosting (unless you just dollop it on top). This recipe is VERY soft, and does NOT firm up upon refigeration like a buttercream. I made a double batch to decorate a large cake and ditched that plan shortly after I started decorating. I froze this double batch until I thought of a use for it (decided to add it to leftover white rice, added a bit of milk, cinnamon, and a touch more vanilla... it was the most delicious rice pudding imagineable). I might use it as a tart filling sometime, topped with seasonal fruits. Really delicious stuff. PS - I read that it piped well, but I have enough decorating experience to tell that was not going to be the case.

Apr 05, 2010

This whipped cream frosting is awesome! But, I had to add another 3 oz. of cream cheese and 2 tbsp. of white sugar and a splash more of vanilla to get it to pipe. I know this goes without saying, but make sure your bowl and beater are well chilled! This is a definite keeper!

Dec 03, 2003

This is a wonderfully light and fluffy frosting. It’s not too sweet. It’s like a whipped cream frosting with a hint of cream cheese or an extremely light and airy version of a cream cheese frosting. It's easy to make. I’ve received several compliments and requests for this recipe.


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  • Calories
  • 233 kcal
  • 12%
  • Carbohydrates
  • 18 g
  • 6%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 2 g
  • 4%
  • Sodium
  • 91 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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