If you find yourself looking for an alternative to American-style buttercream—which we all know can be cloyingly sweet—you may enjoy this whipped frosting instead. Made from only 4 simple ingredients, this lightly sweetened frosting is fabulously creamy and fluffy, but still holds its shape when piped with a piping tip. Enjoy it with vanilla cupcakes, white cake, chocolate cake, lemon blueberry cupcakes, or anywhere you’re looking for a lighter frosting option.
I originally published this recipe in 2022, and I’ve since updated it with additional success tips to help guarantee perfectly thick and creamy frosting.
Enjoy Creamy, Lightly Sweet Whipped Frosting
Today’s recipe can be titled many things including whipped frosting, creamy lightly sweetened frosting, whipped cream frosting that pipes well, won’t-give-you-a-toothache-frosting, etc. I settled on Not-So-Sweet Whipped Frosting so you understand the selling point as soon as you read the title… this is a whipped frosting that isn’t too sweet. 😉
This frosting is, more or less, a very sturdy whipped cream. Think of a thicker, fluffier version of soft whipped cream. Even though it’s thick, it’s still pretty light and airy. There’s something known as stabilized whipped cream and today’s recipe could fall into that category, but it does contain cream cheese so there’s a little extra flavor.
You can pipe this whipped frosting on cupcakes, spread on cakes or ice cream cake, or even use between layers of pastry in homemade mille-feuille. If you’ve made this cookies and cream cake before, you’ve made a version of today’s frosting!
One reader, Erika, commented: “I wanted an alternative to buttercream, which always seems overly sweet and heavy. This came out amazing. I followed the directions exactly and it came out so silky smooth and light. ★★★★★“
One reader, John, commented: “This is the best ‘whipped’ frosting recipe I have ever made. I was cautious to make it about a year ago for my daughter’s birthday cake, but I went ahead and tried it. I was not let down. EVERYONE LOVED IT. I have not bought store-made frosting since. I have used it at least half a dozen times and it has been a hit every single time. I have been asked by multiple people for the recipe. The great part is that it’s not a difficult recipe. In addition, you make it very easy to follow, so thank you for that. I look forward to using this for years to come. ★★★★★“
Whipped Frosting Details
- Texture: Light, airy, fluffy
- Flavor: A little tangy and flavored with vanilla
- Sweetness: Less sweet than buttercream
- Difficulty: Easy
- Time: 10 minutes
- Best For: Cupcakes, cakes, fruit desserts
- Key Tip: Use cold ingredients for best volume
I especially love this whipped frosting with soft cakes that have strong flavor such as lemon blueberry cake, pumpkin cake, and citrus cake. You can’t really taste the cream cheese, but if you really dislike cream cheese, you may be able to detect it. (A few taste testers had no idea there was cream cheese in the frosting!)
If you love the consistency and structure of Swiss meringue buttercream, but are looking for something simpler, this whipped frosting is a prime choice. It’s probably the easiest frosting you’ll ever make because even if you mess up, there’s likely a solution to fix it. All you’re doing is mixing the ingredients together in a particular order at various speeds.
Even though this recipe is easy, I want to set you up for success by giving you all the information you need to get started. Review these headnotes because they will help you understand the best ingredients to use and the target consistency you need.
This Whipped Frosting Has 4 Ingredients
And with only 4 ingredients, it’s imperative you use the correct ones!
- Room-Temperature Full-Fat Brick Cream Cheese: Cream cheese is the magical ingredient because it acts as the sturdy, structured base. Make sure you use full-fat brick-style cream cheese, not cream cheese spread in a tub or reduced-fat cream cheese. It must be softened to room temperature so you can successfully rid any lumps. You need 6 ounces (170g), which is a little less than one 8-ounce brick.
- Confectioners’ Sugar: Confectioners’ sugar sweetens the frosting and compared to many frosting recipes like vanilla buttercream, you need a fraction of the amount to produce the same volume of frosting. Wow!
- Vanilla Extract: Vanilla extract adds flavor. If you want to get started or already have some going, homemade vanilla extract is fantastic in this whipped frosting. Vanilla bean paste is also wonderful.
- Cold Heavy Cream: Emphasis on the COLD temperature. You may remember this from making regular whipped cream, but the colder the heavy cream, the easier and more successfully it will whip. Make sure you use cream labeled heavy cream, heavy whipping cream, or double cream. All contain 36% or higher milkfat. Whipping cream (without “heavy” in the title) is a little lighter with 30% milkfat. Do not use that because your frosting will never firm up.
By the way, this recipe is very easy to scale up or down. Use 2 ounces (57g) of cream cheese per 1/4 cup (30g) confectioners’ sugar and 1/2 cup (120g/ml) heavy cream. Add more or less vanilla extract. When you’re whipping in the heavy cream, reduce or extend that length of time based on the volume. Whip for less time if you scaled down the recipe and whip longer if you scaled up the recipe.
If you’re looking for a lighter topping, I recommend regular whipped cream. For a sturdy, yet lightly sweetened frosting, try Swiss meringue buttercream. If you need a whipped buttercream, use the frosting found with this vanilla sheet cake. Or search for whipped frosting made without cream cheese—some recipes use cornstarch or instant pudding mix instead.
Let’s Make Whipped Frosting!
In terms of preparation, the recipe reminds me of no-bake cheesecake. We’re using mostly the same ingredients found in the filling, except that recipe instructs you to whip the cream cheese and heavy cream separately. Here, we’re doing it all in 1 bowl in different stages.
First, beat the cream cheese to begin breaking it down and smoothing it out. You can use a hand mixer or a stand mixer with a whisk attachment.
Then add the confectioners’ sugar and vanilla extract and beat together. You really want to rid all the lumps:
Now here comes the *magic!*
Turn the mixer on low speed and add a few Tablespoons of the cold heavy cream. Once that’s fully incorporated and the mixture has smoothed out again, slowly—in a steady stream—pour in the rest of the cream. After all the cream has been added, turn the mixer up to high speed and watch your new favorite frosting fill with air and rise up in the bowl.
You’re looking for a thick, airy consistency with stiff peaks. If you were to shimmy and shake this bowl, the frosting would hardly move:
Now let me show you what not to do.
Too Thin vs Too Thick
Too thin: If you do not whip the mixture long enough, you’ll have soft, soupy, thin frosting. If you were to shake a bowl of under-whipped frosting, it will jiggle all around like a jello mold. This is an easy fix—just keep whipping until you have the consistency above.
Too thick: If you over-whip the frosting, it will appear chunky and curdled. While my fix isn’t perfect, it will certainly help: Stir in a splash of cold heavy cream, a Tablespoon at a time, by hand with a spatula or wooden spoon until the frosting smooths out again.
Whipped Frosting: 4 Success Tips (Do Not Miss These!)
- No lumps in cream cheese. Be sure to start with room-temperature cream cheese. Cold cream cheese will give you stubborn lumps. While you can over-whip the frosting after you add the heavy cream, you cannot over-mix the first 3 ingredients in the recipe. Beat the cream cheese, confectioners’ sugar, and vanilla extract together for as long as you need to rid all of the cream cheese lumps. Stop and scrape down the mixing bowl as needed.
- Add the heavy cream gradually. Start by beating in just a few Tablespoons of the cream, until the mixture smooths and thins out. Then pour in the remaining cream very slowly while the mixer runs on low speed.
- Don’t leave. After you’ve added all the cream and increased the mixer speed, do not walk away. The frosting could set up in 1 minute or it could take closer to 5 minutes. Keep your eyes on the mixture to avoid over-whipped frosting.
- Pop the air bubbles if needed. After you make the whipped frosting, you’ll notice that the consistency can change the longer it sits in the bowl. The frosting can develop more air bubbles; if you want the silky, yet thick consistency back, stir the frosting by hand a few times to deflate the air. I don’t notice this as much when the frosting sits on a finished cake and that’s likely because you handled it a lot in the frosting process—the bubbles develop most when the frosting is just sitting in the bowl before you use it. Likewise, if you notice the frosting looks really airy or over-whipped as you pipe it, either “massage” the frosting while it’s in the piping bag (sounds weird, but this can help deflate air bubbles) or pipe back into the mixing bowl and gently stir it.
The success of this recipe depends on the ingredients used and length of time mixing. Follow the recipe below carefully. It’s so nice to have an easy sturdy frosting that isn’t too sweet!
Pictured below: my soft and springy white cake with today’s whipped frosting. Dessert perfection!
Yes, but whipped frosting is really best used the same day. You can prepare and store the whipped frosting in the refrigerator for up to 2 days. If needed, re-whip the frosting to smooth it out before using.
If your frosting is soupy and not thickening, the likely culprits are that your heavy cream is not cold enough, you poured in the cream too quickly/all at once, and/or that it hasn’t been whipped long enough. Also, be sure you’re using cream that’s at least 36% milkfat, as well as full-fat cream cheese.
Absolutely! When whipped to stiff peaks, this whipped frosting holds its shape well for piping.
Whipped frosting is less stable than traditional American-style buttercream and therefore should be refrigerated.
Description
Made from only 4 ingredients, this lightly sweetened whipped frosting is creamy and fluffy, yet holds its shape when piped with a piping tip. For best results, review the success tips above and recipe Notes below before you begin.
- In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the cream cheese on medium speed until creamy, about 1 minute. Scrape down the sides and bottom of the bowl and beat again as needed until completely smooth (no lumps). Add the confectioners’ sugar and vanilla extract, and beat on medium speed until combined and completely smooth, at least 2 full minutes. Scrape down the sides and bottom of the bowl and beat again as needed.
- Add a few Tablespoons of the cold heavy cream, and beat until the mixture smooths and thins out. Scrape down the sides and bottom of the bowl as needed. Then, with the mixer running on low speed, pour in the remaining cream in a very slow and steady stream. After all of the cream has been added, increase the speed to medium-high and whip until stiff peaks form, about 2–4 minutes. This time can vary depending on exact temperature of ingredients, temperature in the kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes less or more time to whip. You’re looking for a thick, airy consistency with stiff peaks. If you were to shimmy and shake your bowl, the frosting would hardly move. If your frosting appears curdled, it’s over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand with a spatula to smooth out again.
- After you make the whipped frosting, it’s ready to frost your cupcakes, cake, or other confections. After frosting a cake or cupcakes with this frosting, I strongly recommend refrigerating them uncovered for at least 30 minutes to help “set” the frosting (especially when using on a layer cake). Then you can serve or set out for a couple hours before serving. And note that you’ll notice the frosting becomes thicker and airier the longer it sits in your mixing bowl. This is not a problem and can easily be fixed by gently stirring it to pop any air bubbles. Likewise, if you notice the frosting is really airy and looking over-whipped as you pipe it with piping tips, either “massage” the frosting while it’s in the piping bag to help deflate air bubbles, or pipe back into the mixing bowl and gently stir it with a spatula. You can stir in a splash of cold heavy cream to smooth out if needed.
- Serve or Make Ahead: After the 30 minutes of refrigerating to “set” the frosting as instructed in step 3, frosted confections are fine to serve or sit out at room temperature for a couple hours. If you plan to serve later than that, such as the next day, I recommend storing in the refrigerator. Lightly cover as best you can (a cake carrier/cupcake carrier works great for storing). Confections topped with this frosting can be made ahead and refrigerated for up to 2 days.
Notes
- Freezing Instructions: This whipped frosting freezes and thaws surprisingly well. For best results, I recommend freezing the frosting after you’ve already frosted your cake or cupcakes—as opposed to freezing the frosting in your mixing bowl or other container. Frost your baked good(s), refrigerate for at least 1 hour to set the frosting, and then cover and freeze for up to 3 months. (Note that covering this frosting can get messy and I haven’t found a workaround for that.) Thaw your frosted baked good(s) at room temperature or in the refrigerator.
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Piping Bag (Disposable or Reusable) | Wilton 1M Piping Tip
- Can this frosting sit out at room temperature or in a warm environment? A couple hours at room temperature is fine. If you’re serving your frosted confections outside on a hot day (I’ve done this a few times), refrigerate your frosted cake/cupcakes for up to 1 day. Remove from the refrigerator 30–60 minutes before serving them. This way they start out a little colder and can last longer in the heat.
- Can I leave out or replace the cream cheese? No. See notes above. Instead, I would try a different recipe like regular whipped cream, Swiss meringue buttercream, or this whipped buttercream.
- Can I tint this frosting a color? Yes. This frosting holds onto food coloring nicely and I strongly recommend using gel food coloring or natural food coloring powder. If you plan to tint the frosting, it’s best to add the food coloring when you add the heavy cream. If you need to add more food coloring after the frosting is done, gently stir it in by hand. If the frosting becomes too thick, stir in a splash of heavy cream to thin out again.
- Can I flavor this frosting? Yes. Feel free to replace up to 1 teaspoon of vanilla extract with another extract of choice such as lemon or coconut extract. If it’s a potent extract such as peppermint extract, I would only use 1/2 teaspoon. You can also turn this into a whipped strawberry frosting by replacing 1/4 cup (30g) confectioners’ sugar with 1/4 cup freeze-dried strawberry crumbs/dust. See strawberry frosting for how to do that.
- If your frosting begins losing shape: If your frosting becomes unstable or thins out/loses shape overtime, whip it on high speed until stiff peaks form to reintroduce more air.
- Quantity: This recipe yields about 4–5 cups of frosting. This is enough to heavily frost 12–16 cupcakes (as pictured), a 9×13-inch quarter sheet cake, or a 2-layer cake. For a 3-layer cake, I recommend slightly scaling up the recipe by using 8 ounces (226g) of cream cheese, 1 cup (120g) confectioners’ sugar, 2 teaspoons vanilla extract, and 2 cups (480g/ml) heavy cream. After adding the heavy cream, you may need to whip the mixture for slightly longer.
- Piping Tip: I used (affiliate link) Wilton 1M piping tip in the photos above. This is one of my favorite piping tips and you can see how to use it in this piping tips tutorial video.
