Whipped Cream Cheese Frosting

I’ll be honest, I’ve never been a big fan of cream cheese buttercream. It’s just too heavy and too sweet for me, especially on cakes that already have a lot of flavor. So when I was working on my red velvet cake and eggless carrot cake, I knew I wanted a frosting that was light, smooth, and still full of flavor. That’s how I ended up creating this whipped cream cheese frosting, and now I use it all the time.

What I love most is that it’s made with no butter at all, just cream cheese and whipped cream, so the texture is super fluffy and the taste isn’t overpowering. It’s just sweet enough, pipes beautifully, and comes together in 10 minutes with only 4 ingredients.

If you’re like me and cream cheese buttercream just isn’t your thing, this might be your new go-to frosting.

Ingredients to make cream cheese frosting:

• Cream cheese
• Whipped Cream
• Vanilla Extract
• Granulated Sugar

Measurements are posted in the recipe card below the instructions.

Frequently Asked Questions:

• Can I use powdered sugar instead of granulated? No, it’s best to stick with granulated sugar. Powdered sugar can make the cream cheese too soft and affect the texture of the frosting.
• Can I use other flavorings besides vanilla? Yes! You can swap vanilla extract for other flavor extracts like lemon, almond, coconut, or even maple; just adjust to taste.
• Is it good for cake filling? Yes, it works great! But if you’re making a layered cake, it’s best to pipe a buttercream ring around the edges to help hold everything in place. Watch this video for a better idea of how to do it. (Jump to minute 2:30).
• Can I freeze this frosting? It’s not ideal for freezing. The texture may change once thawed and become a bit grainy or watery.
• Can I use low-fat cream cheese or cream? It’s not recommended. Full-fat cream cheese and heavy cream give the best texture and stability for whipping.
• Can you pipe it on cupcakes? Definitely! This frosting holds its shape really well and is perfect for piping rosettes, swirls, or other simple designs.

• Place the cream cheese in a bowl and beat it until it’s smooth and soft with no lumps.
• Add the sugar and mix until it’s fully blended and the mixture looks creamy.

• Add the vanilla and mix again until it’s all combined.

• Pour in the cold cream and beat on high speed for 3 to 5 minutes, or until the frosting becomes thick, fluffy, and holds stiff peaks. It should be light and easy to pipe. Don’t over-mix, stop as soon as the cream reaches stiff peaks.