Stabilized Whipped Cream Frosting with Cream Cheese

Made with 4 simple ingredients this Stabilized Whipped Cream Frosting recipe is a great choice for cake decorating. It’s simple to make, easy to use and light enough for decorating baked goods, but thick enough to hold its shape after you pipe it on.

It’s one of my favorite frostings because it’s lighter than a traditional buttercream and has a fluffy texture you don’t get with store-bought frostings. And although it might look like regular whipped cream, the cream cheese helps it holds its shape, which is what you’re looking for when decorating treats.

Have you ever tried making a homemade frosting recipe and when you pipe it on your freshly baked goodies, it falls flat or it collapses, and you feel like your hard work means nothing? 

I can relate because that was me before I started adding cream cheese to my whipped frosting recipe. And this version is a great substitute for whipped cream – try it on this layered angel food cake or strawberry shortcake with biscuits.

Stabilized Whipped Cream Ingredients 

• cream cheese – this HAS to be softened, so please don’t forget to set it out ahead of time.
• powdered sugar – adds a touch of sweetness and helps keep the peaks firm.
• pure vanilla extract – I like to use a high quality vanilla in this recipe since it calls for limited ingredients.
• cold heavy cream – make sure your cream is well chilled before starting. When it’s chilled it whips up big and fluffy, so don’t take it out of the fridge until you need it. 

How to Make Frosting with Stabilized Whipped Cream

Place the mixing bowl you are going to use to mix the frosting and the beaters from the mixer in the freezer for about 15 minutes. 

While those are chilling, use an electric mixer to cream together the cream cheese, powdered sugar, and vanilla in a separate bowl. When you’re done the mixture should be creamy.

Take the cold bowl and beaters out of the freezer and pour in the cold cream. Mix on medium speed for at least one to two minutes. 

Then increase the mixing speed to high and continue mixing until stiff peaks form. 

Scrape the cream cheese mixture into the whipped cream and beat on medium until its well mixed, or for about one to two minutes.

That’s it – now it’s ready to use for decorating (or eating with a spoon – no judgement here!).

Recipe Substitutions and Variations

• Use white vanilla extract if you want a whiter colored frosting.
• Stir in lemon or orange zest for a refreshing citrus flavor.
• Add a drop or two of gel food coloring for holidays and special occasions.

Ways to Use Stabilized Whipped Cream Frosting

One batch of this recipe makes enough frosting to cover a 9×13 cake or 24 cupcakes. You can decorate desserts with an offset spatula or use a piping tip and bag to for a fancier presentation.

Speaking of decorating cakes, you can also use a star tip to add this whipped cream onto your favorite pies like pumpkin, key lime, and even my no bake lemon icebox pie!

Or serve it up as a decadent dessert dip with fresh fruits like apples or strawberries. Heck, I’ve even eaten it between two graham crackers for a quick treat.

How to Store Leftover Frosting

Transfer the frosting to an airtight container and store in the frig for up to 2-3 days. Make sure you store any frosted treats in the refrigerator as well. I don’t recommend freezing this frosting because it will break down and separate.

What does “stiff peaks” mean? 

Stiff peaks describes the stage of whipped cream when it’s fully whipped and holds its shape. All you have to do to check is turn the mixer off then lift the beaters straight up – you’re looking for a peak that stands tall and keeps its point without drooping.

More Frosted Treat Recipes: 

• Old Fashioned Pumpkin Cake with Cream Cheese Frosting
• Cake Mix Strawberry Cupcakes
• Red Velvet Cinnamon Rolls with Cake Mix
• Starbucks Copycat Gingerbread Loaf