This simple cream cheese frosting with heavy cream recipe has an amazing texture and flavor. Perfect for frosting cupcakes, cake, cookies, brownies, and more!
This cream cheese frosting recipe is one of my all time favorites! It’s got a light and fluffy texture with the perfect level of sweetness.
Unlike some buttercream frostings that are way too sweet, this one strikes the perfect balance between texture and flavor.
And I have a feeling it will be one of your favorite frosting recipes too! Of course I use it on cakes and cupcakes, but it is so versatile you’ll be using it again and again.
From cookies and brownies to pancakes, waffles, and crepes, this is a super versatile cream cheese frosting.
Make sure to bookmark or pin this recipe now because you will want to make it again and again!
Related Recipe: Cream cheese frosting without powdered sugar
How to Make Homemade Cream Cheese Frosting using Heavy Cream
When you make this frosting, people are going to be raving about the flavor and texture. I’ll leave it up to you whether to let them know the secret ingredient though!
Heavy cream gives this recipe that amazing, light and fluffy texture that everyone will be fawning over.
You might think I’m exaggerating, but I’ve been asked for this recipe far and away more than any other frosting recipe I make.
This recipe yields enough frosting for the following recipe sizes.
- 24 Cupcakes
- 24+ Cookies
- 13″x9″ Sheet Cake
- 2 Layer 8″ or 9″ Cake (Top, side, and between layers)
- 3 Layer 6″ Cake (Top and between layers)
Total prep time is around ten minutes. For equipment, you will need two mixing bowl and either a hand mixer or a stand mixer.
- Keep your cold ingredients in the refrigerator right up until it’s time to use them.
- While not required, it’s not a bad idea to chill your mixing bowls before making your frosting.
- This recipe is great for adding a bit of color. Add a little food coloring at the end and fold it in.
- This frosting can be spread or piped.
- Store any unused frosting in an airtight container in your refrigerator.
Related: Cream cheese frosting vs buttercream
With just a handful of common ingredients, this is a super easy cream cheese frosting to make. When getting your cream cheese, make sure to the brick style (any brand will do).
Don’t get whipped or flavored cream cheese, it won’t work in this recipe.
For your cream, you may find it labeled heavy cream, whipping cream, or even heavy whipping cream. They’re all the same thing.
The key is using a cream with a high enough butterfat content. So stay away from light or table cream. It will not whip properly.
Cream Cheese Frosting Ingredients
Important: Remember to keep your heavy cream and cream cheese refrigerated right up until you are ready to use them.
In case you missed it above, you can chill your mixing bowls before starting. I’ve found that it’s not necessary unless your making your frosting in a very hot kitchen.
But, if you have the time, it’s not a bad idea.
You definitely want to keep your heavy cream and cream cheese refrigerated until it’s time to use them. That’s non negotiable!
Otherwise, once you have your ingredients gathered, it’s time to make your frosting!
Step 1: Add your cold cream cheese to a mixing bowl and mix on high until creamy. This should take less than 30 seconds.
Step 2: In your other mixing bowl, add your cold heavy cream and mix on high until stiff peaks are formed.
Step 3: In the mixing bowl containing your cream cheese, add your vanilla extract, granulated sugar, and salt and mix until well combined.
Note: Do not over mix. There will still be noticeable graininess from your sugar.
Step 4: Gently fold your whipped cream into your cream cheese mixture until evenly distributed.
Step 5: Immediately frost your dessert and enjoy!
Simple Whipped Cream Cream Cheese Frosting
- 1 Stand Mixer or Hand Mixer
- 2 Mixing Bowls
- 1⅔ Cups Heavy Cream cold
- 8 oz Cream Cheese cold, block style, unflavored
- ½ Cup Granulated Sugar
- 1 tsp Vanilla Extract
- 1 pinch Salt
- Food Coloring optional
- Add your cold cream cheese to a mixing bowl and mix on high until creamy. This should take less than 30 seconds.
- In your other mixing bowl, add your cold heavy cream and mix on high until stiff peaks are formed.
- In the mixing bowl containing your cream cheese, add your vanilla extract, granulated sugar, and salt and mix until well combined.
- Note: Do not over mix. There will still be noticeable graininess from your sugar.
- Gently fold your whipped cream into your cream cheese mixture until evenly distributed.
- Note: If using food coloring, fold in with whipped cream
- Immediately frost your dessert and enjoy!
- The level of sweetness can be adjusted simply by adding or subtracting a quarter cup of sugar. No other changes to the recipe are needed.
- Whipped cream cream cheese frosting is perfect for piping or spreading.
- Store leftover frosting in an airtight container in your refrigerator.
- This frosting should be completely fine being out for up to an hour or two, but it may shrink/melt in extreme heat.