This Whipped Cream Cheese Frosting is unreal, you guys. You thought you had to stop eating cream cheese frosting at some point, because you go into a sugar coma, right? Now you never have to stop. This recipe is light, airy, fresh. It feels like you’re eating whipped cream, but with the flavor of tangy cream cheese. Here’s the secret: instead of butter we are using CREAM. And instead of powdered sugar we are using granulated sugar. I know, WHAT? Read on! It’s magic. Especially on my Red Velvet Cake!
Table of Contents
- I have a secret
- Cream cheese frosting: room for two??
- Lighter than air cream cheese frosting
- Rules for this recipe, I’m the boss today
- Whipped cream cheese frosting recipe ingredients
- How to make whipped cream cheese frosting
- Cakes to make with cream cheese whipped cream frosting
- Cupcakes to make with cream cheese frosting
- Cookies to go with this frosting
- Brownies and bars to make with cream cheese frosting
- What else? What to do with leftover cream cheese frosting
- How to store leftover whipped cream cheese frosting
- Whipped cream cheese frequently asked questions
- More cream cheese recipes to love
- Cream Cheese Frosting made with Cream Recipe
Every woman who wears hoop earrings has the same fear, and last week that fear became a reality for me. Yes, that punch you just felt in your gut actually happened to me. NINE stitches later, I’m here to tell the tale.
I had the stitches taken out on Friday. I brought in my daughter’s pure gold stud earrings, the ones they gave her at Claire’s when she got her ears pierced a couple years ago. I was hoping my doctor would tell me I could put them in and keep my original piercing open while the rest of it healed.
I held up the gold studs. “Do you think we could—”
You should have seen the look on his face. “Absolutely not. You are crazy.” He was incredulous.
I love my doctor, he gives it straight. I call him “Dr. Buffalo” even though that’s not his name, because he’s from Buffalo and misses it, he hates California. Everything about him screams New York. He talks a mile a minute and does not beat around the bush.
On a previous check up, he was doing a physical and asked me to open my mouth. Before he could stop himself he bursts out “GAH! You’re dehydrated. Do you EVER drink water??” I was laughing, because he’s absolutely right, I don’t drink enough water.
I was telling my sister about my doctor and how New York he is. She told me about the time when our family of S E V E N traveled to New York City when I was pretty little (I’m the youngest of 5.)
We were on the subway and suddenly realized that everyone was staring at us. Someone finally said, You’re not from around here, are you? Are you guys from California? We said, yes, how did you know? They said, “Well, you’re being very talkative and friendly. And all 7 of you are blonde.”
Apparently all the blonde friendly people live in California. Sorry Dr. Buffalo. 😉
I have a secret
I made Eric a 3-layer Spice Cake for his birthday party in the spring. Every woman in the room—I’m not exaggerating—stopped to ask me what the deal was with the cream cheese frosting on the cake. What IS this, they asked. It’s like whipped cream, but…cream cheese! It’s light!
I have been hoarding this new cream cheese frosting recipe from you ever since.
I have to apologize for my selfishness. I have made this recipe a dozen times since then. Once you start down this path, there is no going back. Get ready for your life to change. (if a new frosting recipe isn’t life-changing for you, then by golly, you’ve got too much going on.)
Let’s dive deep on all things cream cheese.
Cream cheese frosting: room for two??
You guys, I already have a Cream Cheese Frosting recipe that I love. You have one too, probably. Here’s how it goes: Beat up soft cream cheese and butter. Dump in too much powdered sugar. Call it good.
Cream cheese frosting made this way is DELISH. I will never not love that recipe, and I would never replace it. It’s a little tangy. It’s thick and creamy. It’s decadent. It’s perfect for SO many recipes, like this easy Banana Sheet Cake or these Raspberry Sweet Rolls.
Well sheesh Karen, if it’s so good, why are you posting another cream cheese frosting recipe? Have you no loyalty? Hear me out:
OG Cream Cheese frosting is good, but it’s HEAVY. And rich, like capital R Rich. It’s a lot of flavor. Butter is a flavor powerhouse, AND cream cheese is a flavor powerhouse. (This house is so powered up guys.) On top of all that flavor, we dump a ton of powdered sugar (sometimes NECESSARY to get the right consistency)…well guys, it’s just a lot. Cloying, overwhelming, setting that last bite down because I-can’t-even-handle-it level. Sometimes it even takes over the flavor of whatever cake you’re serving it with.
Lighter than air cream cheese frosting
Here’s the secret to this new recipe: we are replacing the butter with cream. We are skipping the powdered sugar entirely, and using WAY LESS granulated sugar instead.
The result is like whipped cream, but with a huge punch of that tangy cream cheese flavor we love. It is not heavy. It does not overtake the cake or dessert you serve it with. It feels like summer. It has a completely different texture: think light, fluffy clouds that melt in your mouth. But unlike actual Whipped Cream, which tends to take on the flavor of whatever you pair it with, this frosting comes through with it’s own bright, tangy cream cheese flavor.
And best of all, it’s not overly sweet. SO often, cream cheese frosting has lost it’s tang because bakers pile on cup after cup of powdered sugar in an effort to make the frosting thick enough to pipe.
How does this recipe work?? I’ll break it down for you.
Rules for this recipe, I’m the boss today
Listen up:
- You need some powerful beaters: This recipe is BEST made in a stand mixer, but a hand mixer will work too if you are committed. I would ask someone to help you add ingredients if you are using a hand mixer. Or just embrace the one-handed-motorized-tool-life. You need the mixture to be beaten constantly as you add the cream.
- You need cold, cold, cold ingredients. All the ingredients for this recipe should be straight-outta-the-fridge cold. This is the rule for making whipped cream too. If it’s not cold, your frosting won’t beat into thick frosting consistency; instead it will stay thin and puddle-y, that’s a word now.
- Only use Philadelphia FULL FAT cream cheese. Literally this recipe might not work without this magical ingredient, so respect. Do not use Neufchatel or low-fat (we tried it, it doesn’t work). You need the fat to provide structure. Philadelphia is the BEST cream cheese on the market. Go for the gold.
- Granulated sugar, not powdered: Cream cheese does not aerate well. It stays heavy and thick, even when beaten. The granulated sugar opens up the cream cheese and allows air to be incorporated. This makes it light and fluffy.
- Whipping cream: The cream also cuts through the density of the cream cheese, in a way that butter never could. (Butter ADDS to the density, which is why regular cream cheese frosting feels so heavy.) Cream transforms the cream cheese so that it’s the lightest and fluffiest it’s ever been. The cream also completely dissolves the granulated sugar so our frosting is SMOOTH. No grainy mouthfeel, promise.
- Lemon juice, vanilla, and salt: We are using just a smidge of these. They are essential for bringing out the flavor in the cream cheese frosting and help get the perfect balance of sweetness! I promise your frosting will not taste lemony or salty. It will just have that tangy oomph that makes you say, dang, that’s good.
Whipped cream cheese frosting recipe ingredients
This is a dangerous recipe for me, because I almost always have every single ingredient on hand in my pantry and can make it in about 5 minutes. This is just a quick glance to give you an idea of what you’ll need, but make sure to go to the recipe card for ingredient measurements and recipe instructions.
- Philadelphia cream cheese (FULL FAT): This is an ESSENTIAL ingredient. Do not buy low fat!
- Granulated sugar: Wait, won’t this make my cream cheese frosting grainy? NO, it’s magic. The granulated sugar beaten into cold cream cheese in the beginning aerates the cream cheese, making it light and fluffy.
- Heavy cream: The same thing we make Whipped Cream out of. The cream that rises to the top of milk. It’s full of fat, just like butter (cream is pre-butter, after all), but has a way lighter flavor.
- Vanilla: adds the perfect hint of flavor.
- Lemon juice: enhances cream cheese’s natural tang
- Kosher salt: acts as an amplifier for the flavors already there
- Powdered sugar: optional, if you want it a little sweeter or thicker at the end.
How to make whipped cream cheese frosting
The BEST part about this recipe is the no-waiting part. With normal Cream Cheese Frosting, which uses butter, you must wait for the cream cheese and the butter to soften before you can beat them (if you don’t, there will be lumps). Not so with this recipe!
Grab your COLD cream cheese and toss it in a bowl with the granulated sugar.
Why are we not getting lumps with cold cream cheese? The granulated sugar helps to aerate the cream cheese. This means that as you beat cream cheese and granulated sugar together, air particles are beaten into the cream cheese, making it lighter and fluffier.
Add in some lemon and vanilla. I’ll tell you a secret: you don’t actually NEED these ingredients. They are there to enhance tang and flavor. I absolutely never make it without them, because I feel like they add that little something something, but technically you can leave them out. Beat it all together:
Now grab your COLD COLD COLD cream from the fridge. With the beaters on HIGH, add your cream about 1 tablespoon at a time.
Make sure all the cream is incorporated before you add the next bit of cream. Stop to scrape down the sides as necessary.
The frosting will start to look smooth and form ridges when you run a spoon or beater through it (it should not be liquid-y).
Here are some more photos of adding cream bit by bit, using a hand mixer, this was another test on a different day:
As you add the cream, it will start to get thicker and thicker as the cream whips.
If you taste your frosting and decide that it’s a little TOO tangy, you can add powdered sugar a couple tablespoons at a time:
This will help thicken up the frosting a bit too. I hardly ever add powdered sugar because I like a tangy frosting!
Look at this beauty! All ready to be piped on a Chocolate Cupcake.
Cakes to make with cream cheese whipped cream frosting
Cakes are an obvious choice for frosting. To be honest, you can likely take just about any cake and replace the original frosting with this whipped cream cheese frosting and it’ll turn out incredible. Be sure to check out all my Cake Recipes on the blog for even more ideas, but I’ve listed some of the most classic pairings!
- Red Velvet Cake >> I’m not sure it can get anymore classic. THE best.
- Yellow Brown Sugar Cake Recipe >>Is this anyone else’s birthday go-to? this is THE ONE. Make this cake, add today’s frosting. HEAVEN.
- The Best Chocolate Cake I’ve Ever Had >> no lie, it’s the only one I make for myself
- The Best Homemade White Cake from Scratch. >> White cake. Whipped cream cheese frosting. Oh yeah! This is a 3-layer cake recipe, follow instructions for the largest batch of cream cheese frosting (in the notes of today’s recipe)
- Spice Cake >> the tang in the frosting is the perfect compliment for all the wonderful warm spice flavor in this cake. This is also a 3-layer cake recipe, follow instructions for the largest batch of cream cheese frosting (in the notes of today’s recipe)
- Pineapple Carrot Cake >> you will love the cream cheese flavor with this carrot cake!
- Lemon Sheet Cake >> if you like a lighter lemon flavor, swap the original frosting in this sheet cake for cream cheese frosting
- Layered Cornbread Cake >> a new cake favorite, and the light, sweet corn flavor would be amazing with this frosting!
Cupcakes to make with cream cheese frosting
The mini cake! If you want the ultra chocolate & cream cheese combo, try making these amazing, cream cheese filling Black Bottom Cupcakes! Also, if you love the chocolate and cream cheese pairing but don’t want to mess with a filling, use it on these perfect Chocolate Cupcakes, as pictured on this post. Or maybe try it on some Pumpkin or Lemon cupcakes if you want to try out something different!
Cookies to go with this frosting
I have nearly 100 Cookie Recipes on my blog. And I can tell you right now, a good portion of them I would be so happy to turn into a cookie sandwich with this frosting! Drop Sugar Cookies? Yes. Mexican Hot Chocolate Cookies or Molasses Cookies? Absolutely. Bring on the frosting!
Brownies and bars to make with cream cheese frosting
Again, so many options with recipes like Pumpkin Bars or Sugar Cookie Bars, or you could add this frosting to any normal pan of brownies and totally elevate it. You can look through the Brownies & Bars Recipe page for more ideas!
What else? What to do with leftover cream cheese frosting
I can’t help but steal a finger-full here, a spoon-full there, especially when there’s just a little left over that I can’t use it for another cake or cookies. Here are some ideas to “use up” any leftovers.
- are you a “eat the frosting straight up with a spoon” kind of person? Let’s be friends!
- layer between any cookies, crackers or even any delicious breads you have on hand
- Ditch the mallow, add chocolate, and have a cream cheese frosting “s’more”
- use it as a a dip for strawberries, apples, or any other fruit you love
- add a dollop to Pancakes, Waffles, or French Toast instead of whipped cream
How to store leftover whipped cream cheese frosting
Don’t worry too much about leaving this frosting out at room temperature for the duration of a party or a dinner, but anything past an hour or two and it should go back to the fridge. Because of the cream cheese and the whipped cream, it can spoil if it’s not refrigerated.
Carefully add plastic wrap over the top of the pan to cover your frosting topped goodies (or if you have a pan with an airtight lid you can just use that) and put the whole pan in the refrigerator. Leftover frosting by itself does best transferred to a ziplock bag. Remove as much air as possible and seal the bag before putting it in the fridge. If you don’t have any, you can use an airtight container.
You can freeze this frosting! I actually prefer freezing frosting unless I know I’m going to use it the next day. Put any leftover frosting into a freezer ziplock bag, get out the air, and seal. Smooth it out till it’s flat, then store in the freezer for 2-3 months. To use, simply set it in the refrigerator overnight to use the next day or set it out on the counter a few hours until it’s soft. You can use a hand mixer to refluff the frosting if it has separated.
Whipped cream cheese frequently asked questions
Nope! Whipped cream cheese is just cream cheese that has literally been whipped with a mixer to make it light and fluffy. It’s a process called aeration, which is just a fancy word for adding air. Whipped cream cheese is just fluffier, not as dense cream cheese. Great for bagels, not for cake. :)
No, I do not recommend it. We want the density of the cream cheese to balance out and stabilize the whipped cream. If you use whipped cream cheese, the mixture will be too light and will fall or separate.
Traditional cream cheese frosting is a variation of buttercream frosting, which is made mostly of butter and powdered sugar. The cream cheese variant just adds cream cheese and adjusts the amount of butter and powdered sugar to get the right consistency.
Whipped cream cheese frosting ditches the butter and uses cream instead. It is then whipped with the cream cheese to create a much lighter, fluffier frosting.
It can be left out for a few hours during an event like a party. The cream and cream cheese will cause the frosting to spoil if left out too long, so pack it up and stick it in the fridge if it’ll be any longer than that.
More cream cheese recipes to love
Cream cheese lovers, unite! The beauty of cream cheese is that you can really go in any direction with it. Here are some of my favorite savory and sweet recipes with cream cheese as the star!
Savory
- Cream Cheese Stuffed Meatloaf >> dry meatloaf, be gone! This one is moist and tangy
- Cream Cheese Chicken Chili (Crockpot) >> this is about as easy as dinner gets since the slow cooker does most of the work for you
- Chicken, Mushroom, and Cream Cheese Stuffed Rolls >> my mom’s recipe, and a snap to throw together
- Sausage Cream Cheese Dip Recipe (Slow Cooker) >> creamy, cheesy, sausage-y, and a TOTAL crowd pleaser
- Stuffed Mushrooms from Budget Bites
Sweet
- Cheesecake! >> that link will take you to the Cheesecake Recipe page on my blog, where there are choices like the quintessential Classic Cheesecake, a 63 Oreo Cheesecake (that’s right, 63 oreos!), and many more
- No Bake Cherry Cream Cheese Pie >> slightly different than most cheesecakes (even no bake), this pie is in a delicious category of its own
- Best Cream Cheese Pound Cake Recipe >> moist, tender, creamy buttery flavor, and with the perfect crumb thanks to the cream cheese in the batter
- Cream Cheese French Toast Casserole >> an easy, creamy overnight french toast bake
- Pumpkin Cream Cheese Muffins >> one of my favorite muffins ever!
- Soft & Fluffy Lemon Sweet Rolls from Sally’s Baking
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Cream Cheese Frosting made with Cream
Ingredients
- 2 (8-oz packages) full fat Philadelphia cream cheese, do NOT use low fat
- 1 cup granulated sugar
- 1 and 1/2 teaspoons vanilla
- 1 and 1/2 teaspoons lemon juice, fresh squeezed
- 3/4 teaspoon kosher salt, start with 1/4 teaspoon if all you have is table salt
- 1 and 1/2 cups COLD heavy cream, added SLOWLY
- powdered sugar, optional, see notes
Instructions
- NOTE: This recipe is best made in a stand mixer, because the powerful motor has a greater ability to beat the cream peaks. Use the whisk attachment. You can make this with a hand mixer! You have to be beating at the highest speed possible the entire time you are adding the cream. Get someone to help if possible!
- In a stand mixer or a large bowl, add 2 (8-oz) packages of COLD full fat cream cheese and 1 cup of granulated sugar. Beat with the whisk attachment or with the hand mixer for at least 2 minutes, until it is very smooth and creamy. Stop to scrape down the sides of the bowl halfway through.
- Add 1 and 1/2 teaspoons vanilla and 1 and 1/2 teaspoons fresh squeezed lemon juice. Add 3/4 teaspoon kosher salt (only use 1/4 or 1/2 teaspoon if all you have is table salt.) Beat 1 minute until totally incorporated, scraping the edges of the bowl and beating again.
- Get your VERY cold cream out of the fridge. Don't let it sit out on the counter! If you are using a hand mixer, it's helpful to put the cream in the freezer for 5 minutes before using it, to make sure it's extremely cold.
- With the mixer on high speed, add 1 and 1/2 cups cream—only 1 tablespoon at a time. You don't need to measure this, just eyeball it. Add a small amount of cream and make sure that it is fully incorporated into the cream cheese before adding more. Keep the mixer on high speed! Wear an apron!
- The cream and cream cheese mixture will eventually form peaks, just like whipped cream. You will be able to drag a spoon or beater through it and see marks. See notes for troubleshooting.
- Keep the frosting chilled in the fridge until you are ready to use it for your cake. I love this frosting with Spice Cake (use the scaled up version in the notes) or Red Velvet Cake.
- Optional: Give your frosting a taste. It's quite tangy. If you like a sweeter frosting, add powdered sugar 1 tablespoon at a time (up to 1/2 cup) until it is the sweetness level you like.
- Store this cream cheese frosting in the fridge!
Notes
- 20 ounces cream cheese (2 and 1/2 of the 8-oz packages)
- 1 and 1/4 cups granulated sugar
- 1 and 3/4 cup heavy cream
- 1 tablespoon vanilla
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- additional powdered sugar, optional
- 8 ounces cream cheese
- 1/2 cup granulated sugar
- 3/4 cup heavy cream
- 1 teaspoon vanilla
- 1 teaspoon lemon juice
- 1/2 teaspoon kosher salt
- additional powdered sugar, optional
- “heavy cream”
- “whipping cream”
- “heavy whipping cream”
- or sometimes even, “ultra heavy whipping cream”
