Whipped Cream Cheese Frosting (Lighter, Better)
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Made with cold cream cheese and whipped cream, this cream cheese frosting is especially light and perfectly sweet. It comes together in no time and complements many a cake from this American Flag Sheet Cake to this One-Bowl Birthday Cake to this heavenly Carrot Cake.
My friend Sally, an avid baker, passed along this Stella Park’s recipe for whipped cream cheese frosting several years ago. She told me it had become her go-to for all sorts of cakes and urged me to give it a try.
A few things struck me about the recipe, namely the use of granulated sugar as opposed to confectioners’ sugar, the use of cold cream cheese as opposed to room temperature, and the absence of butter.
For years I had made Ina’s cream cheese frosting recipe, which calls for confectioners’ sugar and equal parts softened butter and cream cheese. As you can imagine, no one complained.
But I loved the idea of a lighter, more whipped-textured frosting, and I loved the idea of not having to soften anything.
Though I knew Sally would never steer me wrong, I questioned every step of the process: Will the granulated sugar dissolve? Will the cold cream cheese lighten? Will the heavy cream work in place of butter?
It turns out: yes, yes, yes.
Friends, I have never posted about a frosting recipe on its own but I think this one really deserves its own space. It’s especially light and perfectly sweet, and it comes together in no time. Every time I make it, either for this flag cake or this birthday cake, or this carrot cake, someone asks for the recipe, always calling out its texture.
Many of you likely already have a tried-and-true cream cheese frosting recipe in your repertoire, but if you are willing to take a leap on something new, I have no doubt you will approve.
Whipped Cream Cheese Frosting, Step by Step
Gather your ingredients: cold cream cheese, cold heavy cream, sugar, vanilla, and salt.
Start by beating the cold cream cheese and sugar together until…
… soft and creamy.
Add a pinch of salt, the vanilla, and the heavy cream.
Beat until light and whipped in texture:
Taste, and adjust with more cream, if necessary, to lighten the texture further. I always add a splash more cream and often another pinch of salt, too.
Use as desired! I love it on this American Flag Sheet Cake:
And on this One-Bowl Birthday Cake:
And this heavenly carrot cake:
Whipped Cream Cheese Frosting (Lighter, Better)
- Total Time: 10 minutes
- Yield: 2 cups
Description
Adapted from this Stella Park’s recipe. I use a slightly different method: I beat the cream cheese and sugar first; then add the heavy cream. And I use slightly more cream, too.
Ingredients
- 8 oz (226 g) cream cheese, cold
- 1/2 cup (100 g) sugar
- 3/4 cup (187 g) heavy cream
- pinch sea salt
- 1 teaspoon vanilla
Instructions
- Beat the cold cream cheese and sugar together until light and fluffy, 1 to 2 minutes.
- Add the heavy cream, a pinch of salt, and the vanilla. Beat again until light and fluffy, 1 to 2 minutes more.
- Taste. Adjust with more heavy cream, if desired, and beat again to lighten. I often add a pinch more salt, too.
- Prep Time: 5 minutes
- Category: Dessert
- Method: Stand Mixer
- Cuisine: American
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102 Comments on “Whipped Cream Cheese Frosting (Lighter, Better)”
Wow 😮 what a wonderful idea, fantastic recipe!
So many times I’ve disregarded a recipe because it called for a cup of butter 🧈 in the frosting!
I’m so excited that you posted this wonderful alternative recipe!
Thanks for sharing!
Hope you love it, Chris 🙂 🙂 🙂
This frosting is so, so good! It really makes that carrot cake. I did add some pecans, once just sprinkled on top and once mixed in the frosting at the end. Either way, you will want to just eat it with a spoon!
So happy to hear this, Lisa 🙂 🙂 🙂 Pecans sound delicious.
Can you use full-day milk in place of cream?
I don’t think so. Unfortunately whole milk won’t whip up/aerate the way heavy cream will.
I know this isn’t a review since I haven’t made this frosting yet…I intend to soon. HOWEVER, the tab to turn on Cook Mode to keep the computer from going dark is the greatest thing I’ve seen lately!! Brilliant! Thank you!!
I agree!!! Love it!
So nice to hear, Amy!! Thanks for writing 🙂
Yay! Glad you approve, Beth! I love that function, too 🙂 🙂 🙂
I agree the cook mode is brillant!!
Can I skip dragging out my stand mixer? Do you think this could possibly be made with a manual mixer? Or food processor? (Giving it 5 stars in advance… it looks so tasty 🙂
I would go for the food processor! But if you have a powerful hand-held mixer, that might work — mine is very weak, which is why I’m inclined to recommend the food processor.
I used a food processor and unfortunately the frosting was very liquidy from beginning to the end, even though I used cold cream cheese and cold whipped cream, and I put the frosting in the fridge, but it made no difference. I made cream cheese frosting before with great results, but this recipe cannot be used with my food processor.
Oh bummer to hear this. I guess a handheld mixer is probably your best bet if you don’t have a stand mixer.
Looks like another winner! One question: How do you think this would hold up as a frosting for cupcakes at a summer birthday picnic? Thanks!
Excellent! I’ve used it on cupcakes recently. It’s not super hot where I am, but the frosting didn’t show any signs of struggling.
I had the same question! Only a high of 68 degrees here, so I’m hoping it could work. What was your experience?
Hello Alexandra, can I substitute Monk Fruit sugar for the white granulated in this recipe. Thank you.
I have never used monk fruit sugar, but I imagine you could… if you’ve used it in other recipes, I would just follow the recommended substitution ratio… is it sweeter than sugar?
Could you share why you changed the technique? Cream cheese and sugar whipped first instead if cream and sugar whipped first. What is the difference in the end result ?
Hi! Good question. A few reasons: I found it to be faster to beat the cream cheese and sugar first to lighten in, then add the cream at the end. I also just found the instructions in the original recipe to require a little more attention: getting the cream to the right texture, then adding the cream cheese slowly piece by piece. I find the end result to be nearly identical. Give the original recipe a read! I think you’ll see what I mean.
From the pictures, it looks like you used a mixer…..why did you mention to use a food processor in another comment? Also, what is this about “cook mode?”
Hi! I was responding to a question from someone who does not want to lug out her stand mixer. She has a food processor already out, and I suggested using that in place of the stand mixer.
Cook mode is a function you can turn on in the recipe box to prevent your screen from going dark while you are making the recipe. There’s a little toggle beneath the ingredient list.
Can this be doubled, or would you make two separate batches?
I think doubling would be just fine!
This looks so good. I am intrigued with what you are using to mix. Doesn’t look like a kitchen aid but more like a food processor with a beater? I want one !
Hi! It’s called an Ankarsrum mixer. It’s actually more like kitchen aid than a food processor, but the design is different. My Kitchen Aid was on my last legs, so I replaced it with the Ankarsrum, which came highly recommended by a friend. I have to be honest, I have not experimented much with it, but I love it for this frosting!
Just made this and wow! I like it better than the conventional cream cheese frosting which is a little denser and thick than I like. Plus it’s so easy to make.
Great to hear, Mary! I agree — I much prefer it to traditional cream cheese frosting.
Fabulous stuff! Man, was this EASY! Cold cream cheese – yes, please! I made this as an alternative to regular whipped cream for strawberry shortcakes and it was a huge hit! People commented that it was like an adult whipped cream since it had a little tang to it. When I made it, I used 1 full cup of the heavy cream. It held up well sitting out for an hour, and overnight in the fridge, it looked as fresh as when I made it. BRAVO and thank you!
Yay and yum! Strawberry shortcakes sound so delicious right now. Thanks for writing 🙂 🙂 🙂
Hi Ali. I just made the cream cheese frosting for 🇺🇸cake. Scrumptious, light, creamy, easy! THE BEST. Thank you so much for all your delicious recipes.
HAPPY FOURTH to you and yours.
Yay! Great to hear, Vicki! Happy Fourth to you as well. Thanks for writing 🙂 🙂 🙂
I’m so glad to see this. What do you think about using Neufchâtel (or low-fat cream cheese) instead of full-fat cream cheese? (It’s what I usually have on hand. Happy Fourth!
I think it should work, Marilyn! Worth a shot anyway. Happy Fourth to you as well!
What a brilliant technique! I’ve printed the recipe and will try it on my next cake. The heavy butter frostings are what often turn me away from cake and toward other desserts. Thanks for sharing Alexandra.
Hope you love it, Lynne 🙂 🙂 🙂
Can you store this cake icing at room temp? And how does it hold up over 1-2 days? Fridge space is always at a premium so I tend to shy away from whipped cream frostings as they need cool storage and deflate over time–plus I like to store cakes on the counter (in a glass dome). Cream cheese-butter icing (and buttercream) are stable this way provided the temperature in your kitchen remains reasonable (or you have AC during the dog days of summer).
appreciate any insight
The frosting at room temp holds up well for several hours (I’d say 2 to 4), and it keeps very well in the fridge for days — I don’t think I’ve kept it longer than 2 days, but I imagine it would hold up if you needed to store it for longer.
I have shamefully never left a review here before (I don’t think), though I rely on your recipes so much! But this seemingly modest recipe for cream cheese frosting is such a game changer that I just had to comment. It’s PERFECT. I have been making the same Nigella Lawson Guinness cake for years and years and always found that the addition of cream to her cream cheese frosting made the texture more like sauce than frosting, but without the cream the texture has that powdered sugar chalkiness–no one complains of course but I never love it. This technique (and no powdered sugar! fantastic!) was perfect and took the cake to a whole new level–it’s lighter, creamier, and just the perfect contrast with the dense cake. It’s also kept beautifully in the fridge, maintain its loft and wonderful texture. Thank you!
Hooray! It’s so great to read all of this, Nelle! I have made that Nigella cake, but it has been ages, and your comment is making me realize I need to revisit it ASAP. Thanks so much for writing 🙂 🙂 🙂
Thank you for this – can’t wait to try it! I always struggle with how to make frosting ahead of time. Do you have any tips? Thanks so much!
This will keep great in the fridge for 2 to 3 days. Go for it!
I made this frosting for a chocolate birthday cake and it was fantastic. Now, I want to use it on an ice cream cake. Do you think it will freeze well? And thaw without breaking down? Thanks for any advice.
Hi Christina, great to hear! Regarding freezing, I’m not sure! I’d hate for you to waste it. In the past, what kind of frosting have you used that does freeze well? I’d be interested to compare the ingredient list. One thought would be to make a batch, then freeze just a small amount of it, maybe on a piece of bread or something or a plate and see how it thaws?
Absolutely love this frosting.So light and not so sweet.I made it yesterday and added a few blackberries and it was amazing.
Yay and yum! Thanks so much for writing 🙂
Great light and delish frosting.
I have another question as I see you are using a Ankarsrum Mixer. I presently have & love my Kitchen Aid. It’s more than 50 year old and it still works beautifully. However I am looking for a mixer with a larger bowl and with enough power for bread kneading and mixing larger batches of cookies dough. I do bake a lot, and have considered the Ankarsrum for its larger bowl size and it will fit on my countertop under my cabinet perfectly. I’ve read the reviews which should good, but know of no one who has used it let alone heard of this brand. Could you comment on your personal experience on the performance of the Ankarsrum Mixer. thank you and appreciate your advice
Hi Brenda! I’m going to try to get my friend Claire to weigh in here — she is the one who convinced me to buy it when I told her my Kitchen Aid was on its last legs. She bakes a ton of bread and in very large quantities, too, and she loves her Ank! I know she does not use the dough hook that comes with it but a different attachment. I have to say, I have not used it enough to give it a fair review yet — I love it for this frosting, but I’ve barely used it for anything else. Stay tuned. It’s a big investment, and I’d love you to have more info. Oh and I just remembered! Andrew over at Wordloaf reviewed mixers: scroll down to the bottom of this post to find the Ank review: https://newsletter.wordloaf.org/p/all-mixed-up-part-2
Absolutely delicious; I have made many of your recipes over the years and all have been keepers, this one being no exception. Made for a cake but wondered if it may be suitable for cinnamon rolls? Typically I use the glaze you have posted on your cinnamon roll recipe, but the taste almost reminded me of Cinnabon’s frosting, albeit a little lighter in texture/weight. What do you think?
YES! I think this will be the best cinnamon roll frosting ever. Do it!!
Made this w the 14 C Cuisinart and could have doubled or tripled it (or more?). I read that whipping cream holds shape better made in a FP vs a mixer- careful not to over-pulse into butter- but it took about a minute to mix- removing lid twice to scrape down- lovely texture & taste! Plopped into a pastry bag w big star tip- threw in fridge tip down, setting in a quart deli cont for 10 minutes while I got ready to pipe- PIPED beautifully on cupcakes from the freezer- also would take dye well if you’d choose. Test piped “star” held shape fine for 30 minutes at 75 degrees
Great to hear, Teresa! Thanks so much for writing and sharing your notes 🙂 🙂 🙂
I made this last year, and remember it being great! Want to make again for my kids’ birthday party — Very Hungry Caterpillar cupcakes! 1) Would this do ok with pipling? Not that I can really pipe frosting very well onto cupcakes, but hoping to do a bit more decorating than just plopping it on top which is my go to method. 2)What about tinting it a color? And 3) I saw your comment that this should hold up for 2-4 hours. The cupcakes would be sitting out for about that length of time probably, so you don’t think they would “melt”? (I would make a test batch if I didn’t have a 1 and 3 year old who require ALL of my attention haha) Thank you for any help!!
Hi Katie!!
Yes to piping and yes to tinting and yes to holding up for 2-4 hours. Good luck! What a fun cupcake project!! Hope life with the littles is treating you well. xo
This is the best and only cream cheese frosting from now on.
Covered generously covered top, middle and sides of two layer 9″ cake.
Thank-you!!!!!
Great to hear! Thanks for writing 🙂 🙂 🙂
I did make this recipe and it tasted very good but was kind of runny and not very stable to use as icing.I used my stand mixer and used cold cream cheese and cold heavy cream.It just didn’t hold up. I am disappointed but sometimes things just don’t work out.
Hmmm… what kind of heavy cream were you using? Brand name would be helpful.
I haven’t even added this to the cake yet, it’s still in the mixing bowl but I just had to hop on and comment because I just tasted it and I am obsessed!! This cake isn’t going to have any frosting on it if I’m not careful because I can’t stop taking spoonfuls out of the bowl for myself. I love this recipe, thank you!!
Yay! So nice to read this, Hailey 🙂 🙂 🙂 I feel the same way about this frosting… I find it irresistible!
This did not whip. It stayed liquidly when following the directions given. Trying it again by whipping the cream seperately then adding it to the cream cheese mixture.
Strange! What kind of cream are you using?
Wow! This was so wonderfully light and tasty!
Great to hear, Jocelyn!