This is the best stabilized whipped cream frosting recipe because in just 10 minutes you'll have a perfectly pipeable frosting that doesn't lose its shape on cupcakes or cake layers. It's lightly sweetened with powdered sugar, results in a thick and fluffy frosting consistency, and requires just 4 ingredients!
Why You'll Love This Recipe
- Simple and easy to make. Compared to a traditional american buttercream recipe (like my fan-favorite creamy vanilla buttercream), this frosting does not contain butter.
- Everyday pantry ingredients. Just 4 ingredients are all you need to make whipped cream frosting. Other recipes will show using gelatin or even dry pudding mix, but not this one.
- Sweet and light flavor. Normally my frosting recipes have closer to 3 cups of powdered sugar, but this one contains just ½ cup. It's lighter in sweetness and has the best whipped cream flavor!
- Perfect consistency. This frosting is ideal to pipe onto cupcakes, like these banana split cupcakes and easy black forest cupcakes.
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If you don't feel confident (yet!) making your own frosting, this stabilized whipped cream is the best recipe to start with for any home baker. It's practically fool-proof and makes any dessert feel extra special.
Ingredients For Easy Stabilized Whipped Cream Frosting
- Cream Cheese: Make sure this is at room temperature.
- Heavy Whipping Cream: This is the star ingredient. Do not substitute with heavy cream for they are not the same.
- Vanilla Extract: You could also use vanilla bean paste.
See the recipe card for the full ingredients list and the exact amounts.
How To Make Stabilized Whipped Cream Frosting
Step 1: In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy.
Step 2: Add the powdered sugar and vanilla extract and mix on medium speed until thick (about 30 seconds).
Step 3: Slowly add the heavy whipping cream (add only ½ cup at a time) and beat on med-high speed until a thick consistency starts to form.
Continue adding a ½ cup of the cream at a time until you have no more left.
Step 4: Then beat the frosting for an additional 1-2 minutes on high speed until smooth and creamy.
Storing & Freezing
Storing: Do not leave out for more than 8 hours at room temperature. You can keep it stored in an airtight container in the refrigerator for up to 5 days.
Freezing: I have not tried to freeze whipped cream frosting, so I recommend making it and storing it in the refrigerator for a few days before you plan on using it.
Karissa's Best Tip: I highly recommend you use this frosting shortly after you make it. That way the consistency and flavor is at its best.
Frosting Tips & Tricks
- Room Temperature Cream Cheese: The cream cheese needs to be at room temperature in order to create the perfect consistency of frosting.
- Scaling The Recipe: The recipe as written makes enough to frost 12 cupcakes. If you want to frost a three layer 6-inch cake, then 2x the recipe. Or, if you want to frost a three layer 8-inch cake, 3x the recipe.
- Baked Desserts: Make sure any dessert you use this frosting on is completely cooled before frosting. If not, the frosting will melt right off.
Ways To Use This Frosting
This recipe makes enough to frost 12 cupcakes or any 9x13 inch sheet cake.
Here are some of my other favorite desserts to pair with this frosting:
- Cupcakes: Along with these strawberries and cream cupcakes, you can also pipe this frosting on top of triple chocolate cupcakes or fresh peach cobbler cupcakes.
- Cakes: My banana split layer cake is my favorite cake recipe to use this frosting on. It's also delicious on this hummingbird carrot cake.
- Cheesecakes: Instead of using homemade whipped cream on your cheesecake, you could use this whipped cream frosting. Try it out with this strawberry crunch cheesecake or even this no bake pumpkin cheesecake.
Recipe FAQs
Stabilized whipped cream is whipped cream that is stable enough to be piped onto cupcakes or used to frost a cake. Either cream cheese, gelatin, or dry pudding mix is used to help stabilize the whipped cream.
The cream cheese helps to stabilize the whipped cream. I wanted a gelatin-free whipped cream, which is why I used cream cheese. And no, the frosting does not taste like cream cheese frosting.
📖 Recipe
The Best Stabilized Whipped Cream Frosting (Just 4 Ingredients!)
Equipment
- Electric Stand Mixer
- Piping Bag
Ingredients:
- 4 ounces cream cheese, room temperature
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
Instructions:
- In the bowl of an electric stand mixer using the paddle attachment, beat the cream cheese on high speed until soft and creamy.
- Add the powdered sugar and vanilla extract and mix on medium speed until thick (about 30 seconds).
- Slowly add the heavy whipping cream (add only ½ cup at a time) and beat on med-high speed until a thick consistency starts to form. Continue adding a ½ cup of the cream at a time until you have no more left. Then beat the frosting for an additional 1-2 minutes on high speed until smooth and creamy.
- Use it to frost your favorite cupcakes and cake recipes!
This is my go-to whipped cream frosting recipe because I can easily pipe it on top of my cupcakes or fill my cake layers with it. It tastes just like homemade whipped cream too!