Whipped cream cheese frosting is a fluffy, tangy, and ultra-creamy topping that comes together in 5 minutes — perfect for cupcakes, carrot cake, red velvet, and quick cake decorating.
This whipped cream cheese frosting is a lighter, fluffier version of the classic cream cheese frosting without butter.
It has the airy texture of whipped cream with the tangy flavor of Philadelphia cream cheese, similar to my mascarpone frosting.
Made with just cream cheese, heavy cream, and powdered sugar, this whipped cream cheese frosting comes together in 5 minutes and pipes beautifully on cupcakes, carrot cake, and red velvet.
Why you'll love this recipe
- Light & fluffy – A soft, whipped texture without butter.
- Easy 5-minute frosting – Just cream cheese, heavy cream, and powdered sugar.
- Perfect for cakes – Pipes well on cupcakes, carrot cake, and red velvet.
Ingredients you need
- Cream cheese – Full-fat Philadelphia, cold for a stable whipped cream cheese frosting.
- Heavy cream – Very cold heavy cream or heavy whipping cream (30–35% fat).
- Powdered sugar – Extra-fine confectioners’ sugar for a smooth, fluffy texture.
- Vanilla + salt – Optional for flavor: vanilla extract, vanilla paste, or a pinch of salt.
Tips for this recipe
- Use cold ingredients – Cold cream cheese and heavy cream give the thickest frosting.
- Mix on medium-high – Whip 2–3 minutes for a fluffy, stable texture.
- Stop before overmixing – When it’s thick and smooth, stop to avoid a grainy frosting.
How to make whipped cream cheese frosting
Place all the ingredients in a large mixing bowl (cold cream cheese, cold heavy cream, powdered sugar, vanilla, salt).
Whip on medium-high speed for 2–3 minutes until the frosting is thick, smooth, and fluffy.
Use immediately to pipe on cupcakes or fill cakes, or chill if needed.
How to use this frosting
- Red velvet cupcakes – Perfect swirl topping for red velvet and mini red velvet cupcakes.
- Carrot cake – Ideal for filling or covering carrot cake and carrot cake cupcakes.
- Birthday cakes – Smooth, fluffy frosting for filling and light cake decorating.
- Brownies – Spread a thin creamy layer over chocolate brownies.
- Cookies – Use as a filling for chocolate or vanilla sandwich cookies.
- Fruit tarts – Add a creamy base under fresh berries or fruit.
Storage
- In the fridge – Keep in an airtight container for 3–4 days.
- Freezing – Not recommended unless already inside a cake.
Recipe Variations
- With cookies – Add Oreo crumbs, Biscoff crumbs, or any dry cookie powder for a flavored frosting.
- Spreads – Mix in Nutella, Biscoff spread, or another thick spread.
- Buttercream style – Add a little softened butter for a cream cheese buttercream texture.
- Maple cinnamon – Stir in maple syrup and a pinch of cinnamon.
- Chocolate – Add cocoa powder or melted cooled chocolate.
- Berry flavor – Mix in strawberry, raspberry, or blueberry purée/compote.
- Caramel swirl – Fold in a spoon of salted caramel.
- Citrus zest – Add lemon, lime, or orange zest.
- Boozy twist – Add a splash of Baileys, rum, or bourbon.
Recipe Questions
Does whipped cream cheese frosting need to be refrigerated?
Yes, it must stay in the fridge because of the cream cheese and heavy cream. Keep cakes chilled until serving.
Can I use this frosting for piping?
Yes, it pipes well if the ingredients are very cold. Chill the cake 1 hour after decorating for best stability.
How can I thicken whipped cream cheese frosting?
Whip a little longer or add a spoon of cold cream cheese. If it stays soft, chill it 10 minutes before using.
More Cream Cheese frostings
I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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Whipped Cream Cheese Frosting
- Total Time: 5 minutes
- Yield: 10 portions
Description
A light and fluffy whipped cream cheese frosting made in 5 minutes with cream cheese, heavy cream, and powdered sugar. Perfect for cupcakes, carrot cake, and quick cake decorating. (Makes enough to top 10–12 cupcakes or fill a 6-inch / 15 cm cake)
Ingredients
- 150 g (5.3 oz) Cream Cheese – Philadelphia
- 225 ml (1 cup) Heavy Cream – full-fat and cold
- 60 g (½ cup) Powdered Sugar
- 1 tsp Vanilla extract
- 1 pinch Salt – optional
Instructions
- Place all the ingredients in a large bowl (cold cream cheese, cold heavy cream, powdered sugar, vanilla, salt).
- Whip on slow-medium speed for about 2 minutes until thick, creamy, and fluffy.
- Use immediately to pipe or fill cakes, or refrigerate if needed.
Notes
Storage: Store in the fridge for 3–4 days in an airtight container. Not suitable for freezing unless already inside a cake.
Tips:
- Use cold ingredients for a stable frosting
- Weigh everything with a kitchen scale for accuracy
- Whip on medium speed to avoid overmixing
- Chill the bowl if your kitchen is warm
- Stop mixing once the texture is thick and smooth
- Prep Time: 5 minutes
- Category: frosting
- Cuisine: American
Nutrition
- Serving Size: a portion
- Calories: 116
- Sugar: 6.8 g
- Sodium: 282.9 mg
- Fat: 9.3 g
- Carbohydrates: 7.2 g
- Protein: 1.2 g
- Cholesterol: 28 mg
Frieda
This was perfect for the strawberry shortcake I made! Super quick and easy recipe as well, I highly recommend!
S
it was yummy, nothing crazy since it is a pretty easy basic recipe. fluffy? kinda. this recipe is small for a cake so i had to 3-4x the amount for it to be enough for my cake. holds pretty well doesn’t just fall and melt off. i’d use again for something simple and pretty yummy 🙂
Catie
I wouldn't use this for red velvet cupcakes since it really does melt in your mouth (which is lovely, if that's what you're looking for!) and I want a sturdier frosting for red velvet. I think it would go great with an oreo dessert, because it tastes just like an oreo cookie's frosting.
Cate
simple and yummy!
Keiko
Epic recipe. And cake is literally my middle name. Well, first name. I had to add a touch more powdered sugar and a splash of milk but it was no biggie!!!