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Whipped cream cream cheese icing recipe

Whipped cream cream cheese icing recipe

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  • Recipes
  • Dish type
  • Cake
  • Cake decorating
  • Icing
  • Cream cheese icing

A creamy, thick icing that pipes easily onto cakes or cupcakes.

1532 people made this

IngredientsServes: 12

  • 355ml whipping cream
  • 200g cream cheese (such as Philadelphia)
  • 200g caster sugar
  • pinch salt
  • 1 teaspoon vanilla extract

MethodPrep:15min ›Ready in:15min

  1. In a small bowl beat whipping cream until stiff peaks form; set aside.
  2. In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

How to ice a cake video

Watch our How to ice a cake video and see how to ice cakes with ease. You'll be icing perfect birthday and special occasion cakes in no time!

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Reviews & ratingsAverage global rating:(1702)

Reviews in English (1407)

This was a nice frosting.I made the whipped cream in stiff peaks first,then added cream cheese, it was for icing a carrot cake.think I would use it for the middle of a plain sponge the next time.-11 Feb 2017

I love this recipe. Not keen on buttercream and this is just superbly delicious and easy to make! Yummy. Thanks! X-25 Jul 2014

by chubss

YUMMY YUMMY YUMMY! Thank you! A few of you have mentioned lumps in the frosting. What works for me, I warm my mixing bowl with hot water first. It is just enough warmth to "melt?" the cream cheese. Then use a chilled bowl for the Whipped cream, whip till very stiff. Maybe why some are having trouble with it being runny. Fold together and it is absolutely scrumptious!! Awesome flavor! So much lighter than a Cream Cheese frosting. It won't over power the flavor of your cake. Had many requests.MAY I ADD A HINT TO ALL WHO HAVE HAD TROUBLE WITH THIS RECIPE BEING RUNNY! IF USING THE SAME BOWL AND BEATERS YOU MUST WHIP THE CREAM FIRST. IF THERE IS EVEN A HINT OF THE CREAM CHEESE (OILY SUBSTANCE) IN THE BOWL OR ON THE BEATERS YOU WILL NOT GET YOUR CREAM TO "WHIP" UP TO A STIFF CONSISTENCY, WHICH MEANS THE FROSTING WILL BE TOO RUNNY. YOU MUST TRY AGAIN. VERY DELICIOUS!-19 Oct 2004

The Best Whipped Cream Frosting

How to make Cream Cheese Whipped Cream

  • Start with a cold bowl and the whisk attachment, which helps to keep your ingredients cold
  • Start with cold cream cheese. Beat the cream cheese, scraping down the bowl frequently until it&rsquos free of lumps.
  • Slowly start adding the heavy cream until it is incorporated into the cream cheese. Doing this slowly helps prevent a lumpy whipped cream
  • Once the cream cheese resembled a liquid mixture, add the rest of the heavy cream and increase the speed to medium high- high and continue beating until soft peaks form
  • Next add the powdered sugar and any extracts or zested fruit and continue beating on high until stiff peaks form.
  • It is recommended to use this right away to decorate your cakes or cupcakes. Anything decorated with this frosting should be stored in the refrigerator.

Can I use whipped cream cheese instead of block?

I always use block cream cheese, and have not made this with whipped cream cheese.

Do I need a stand mixer to make this frosting?

I have made this with a handheld mixer, but I always find that I cannot achieve the same thickness with a whipped cream because handheld mixers are not as powerful. If you are using a handheld mixer, try and use a metal bowl, so you can get it nice and cold.

Can I use fat free or reduced-fat cream cheese?

It is recommend to use full fat cream cheese, because it&rsquos less watery than the reduced or fat-free options. It also has the best taste.

Can You Add Food Coloring

Yes, you totally can add food coloring to your cream cheese frosting. I like to use gel food coloring because I feel like it doesn’t really affect the consistency of the frosting at all. Just a few drops is all you need for a vibrant and colorful frosting.

How Long to Store It

Cream cheese frosting can stand at room temperature for up to 8 hours either alone or on your cake and cupcakes. After 8 hours, your cream cheese frosting can be stored in the refrigerator for up to 3 days. Be sure to cover your cake or cupcakes if storing them in the fridge to keep the frosting from becoming crusty.

If you are storing your whipped cream cheese frosting for later, keep it in an airtight container in the fridge for up to 3 days. Allow to come to room temperature before frosting your cake or cupcakes.

Alternatively, you can freeze your cream cheese frosting in an airtight container for up to 2 months.

This easy recipe results in a fluffy cream cheese frosting you’ll want to put on all your favorite desserts. I, especially, love this cream cheese frosting for cinnamon rolls….it’s smooth and melty and coats the rolls with a thick smear of light and fluffy cream cheese frosting you’ll dream about for days.

Here are my favorite desserts to use your Whipped Cream Cheese Frosting:

  • The BEST Pink Champagne Cupcakes …so, soooo good …hellooooo, Derby Day!
  • So amazing Red Velvet Coconut Cake
  • Or make these amazing Snickerdoodlesand create a special sandwich cookie!

If you’re not a cream cheese frosting fan, then you will LOVE this easy American Buttercream Frosting made famous by Magnolia Bakery. It’s quick and easy and soo, soooooo good.

Tag Archives: whipped cream cheese frosting

Moist Red Velvet Cake topped with whipped Cream Cheese Frosting.

Every recipe has a story. I’m learning this truth as I create in my kitchen and write recipes. Even a brand-new recipe has a story to tell…the things that didn’t work, the layers that fell apart before you could assemble them, the smiles when you served it, the 1st taste of an experiment.

This recipe has a story. My manager at work, Joe, grew up in a small town in southern Indiana and his Aunt Doris was known as the best baker in town. His Aunt Alice found this recipe and when she gave it to Aunt Doris to make it, the result was the BEST Red Velvet Cake anyone had ever tasted. In fact, at a local event called the Chelsea Jubilee two women got in a fight over this very cake at a dessert auction. Aunt Doris stepped in and said she was going home that instant to make a second cake.

When I heard this story, the 1st words out of my mouth were— “I simply MUST have that recipe Joe!” So he spoke with his Aunt Alice and they dug it out of the archives of their family recipes for me. It didn’t come with a frosting recipe (which is at least half the flavor of a cake) so I aimed for a whipped cream cheese frosting. It is a REALLY good cake. It is the very 1st “homemade” cake I’ve made that is VERY moist. It is SO flavorful and it cuts beautifully.

I would consider getting in a fight for this cake.

The original recipe is called “Waldorf Astoria Cake” and here is how you make it:


  • 2 c. flour
  • 1/2 c. shortening
  • 1 1/2 c. granulated sugar
  • 2 eggs
  • 1 oz. red food coloring ( I didn’t add enough– your cake should be REALLY red- it is a lot of food coloring. )
  • 1 t. salt
  • 2 t. cocoa
  • 1 c. buttermilk
  • 1 t. vanilla
  • 1 t. baking soda
  • 1 t. vinegar
  • Preheat oven to 350 degrees
  • Spray 2- 8″ round cake pans with non-stick spray and cut a round piece of parchment paper to fit in the bottom of each one. Spray top of parchment paper with non-stick spray as well.
  • Cream shortening and sugar together.
  • Add eggs, vanilla and food coloring and blend well.
  • Sift together flour, salt and cocoa
  • Alternately add flour mixture and buttermilk, beating together on medium speed until well mixed.
  • Mix vinegar and soda together in a small bowl.
  • Drizzle vinegar/soda mixture over cake batter and blend in on low speed.
  • Pour batter evenly into the two round cake pans.
  • Bake 25-30 minutes at 350 until a tooth pick inserted in the center of the cake comes out clean.
  • Cool in pan for about 10 minutes, run a small knife around the edge of each cake to loosen it and gently tip each cake over onto a cake rack to cool completely.
  • Frost between layers and on top and sides with whatever frosting you want. I created a whipped cream cheese frosting for this and the recipe is below.



  • 2 packets of Dream Whip (4 come in one box)
  • 3/4 c. milk
  • 1/2 t. vanilla
  • 4 oz. (1/2 brick) of softened Philadelphia Cream Cheese
  • 1/3 c. powdered sugar (divided)
  • Cream together softened cream cheese and about half of the powdered sugar. Set aside.
  • Add remaining ingredients together in a large mixing bowl and stir until all powder is combined.
  • Mix with an electric mixer (beaters are ok, but I like to use my whisk attachment if you have one) on high until very stiff peaks form.
  • Add cream cheese mixture and continue beating on high until stiff and thick.
  • You can frost the cake immediately with this or refrigerate it covered.
  • Frost between the layers and on the top and sides. Keep cake refrigerated until serving (it is oh-so-good served cold. )

Note: I made twice as much frosting as the recipe above (I wasn’t sure how much I’d need!) and that is why the layers on the pictured cake have PILES of frosting! If you LOVE frosting, just double the recipe given above. If you do, you will probably have some left over–but is that ever REALLY a problem.

Here at the Prepared Pantry, we have given out samples of flavored whipped cream time and time again. The customers love it. We whip up a batch in the morning, and the whipped cream is still standing firm all the way into the afternoon.

Our desserts didn’t turn soggy, and yours don’t have to either. If you don’t want soggy desserts after an hour, you have to stabilize your whipped cream—stop it from melting.

You can do that with a couple of tablespoons of meringue powder. (There are other ways to do it, but meringue powder is the simplest.) A couple of tablespoons per cup of whipping cream will stabilize it through the afternoon or evening. Refrigerate any leftovers and you can whip it again the next morning.

You can also turn your flavored whipped cream into frosting by adding just a bit more meringue powder. Click here for more whipped cream frosting recipes.

Whipped Cream And Cream Cheese Icing recipes

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MIX wafer crumbs and butter in small bowl until well blended. Press onto bottom and up side . ( more )


I've been making cakes for over 35 years. This is the BEST, and I mean the BEST recipe I have tried. Pipes beautifully, and stays for days at room temp. I'm making a white Birch wedding cake and cupcakes in a week and this is what I'm using. The bride will be thrilled as she dislikes sweet buttercream with powdered sugar. I'm so glad I found this recipe. Not too sweet, and delicious.

I’ve been making this frosting for years but with all better. My sons always request it. I fill chocolate cupcakes with it and top with chocolate butter cream. Heaven❤️

Can you make it a chocolate flavour?

You could add cocoa powder to it, yes.

I’ve been looking for this Mock frosting recipe for a beetnik cake. I had the recipe on the back of a recipe card for beetnik cake and now I can’t it. I found a recipe that looks like the one I had for beetnik cake and now this one seems like the one for the mock frosting. Guess I’ll just have to make a test cake. Wish me luck!

I've been making a recipe similar to this for 50 years. Mellow, not too sweet, and delicious. I use all butter, substitute real maple syrup for the sugar and milk (plus a little water), and always add cocoa powder for a fabulous chocolate. Good on the nut torte, good on the Yule log, and (forgive me) great with a spoon. Loses its texture when frozen the yule log only needs half a recipe so there's some extra. Melt it for a chocolate syrup or whatever. (I like chocolate.)

This a slight deviation of an Ermine Buttercream, 1 of the 6 kinds of buttercreams. The updated way to make an Ermine is to dissolve the sugar in the cooking mixture, which shortens the time the butter needs to be whipped, to dissolve the sugar. I've never seen it made with shortening before, but it's essentially an Ermine Buttercream, which I think is the most stable of the buttercreams. The only other difference I can see is that an Ermine calls for 5 T. flour, and this version calls for 4 T. (1/4 c.). Many people don't know that an Ermine is the classic, original, and authentic frosting for a Red Velvet Cake. I make it often for other cakes, too, and just used it to pipe on 350 cupcakes for a kids' event at a local mall. The Pioneer Womans uses it on many of her cakes.

I normally can’t be bothered leaving comments or reviews,but this beautiful recipe deserved it !! I’ve been interested in decorating cakes lately and started searching online what is used for frostings . Let me tell you I’ve tried about 8 different recipes in a week lol.(overworked my mixer ) 😬 None I was really happy with , either too buttery,too thick,would start to melt as I started decorating ,said they could be frozen but the they actually split when remixing ,so I’ve had all sorts of trouble . But I made this recipe last night the consistency is absolutely beautiful looks like a pretty cloud ,the taste is amazing not too sweet but just enough without it being sickly like the normal butter cream recipes. I could stay here and rant about it all but I need to make a cake to use it with now or I may eat it all from the bowl !!

The reason you have lumps is because you have to cover the flour and milk mixture with plastic wrap put right on the cooked mixture so no air can get between the plastic wrap and will call it pudding. I also strain it with a fine wire strainer before I put the plastic wrap on it to get any lumps that my not have cooked out. If you do have some thicker lumps after it cools i'd strain it again. No one ever told me to do this but I figured it out for myself after I dealt with lumpy frosting for a while.

I have been using this on Wedding cakes and every other flavor of cake for over 58 years and it is everyone in our family and friends all time favorite frosting. I do keep my cakes with this frosting refrigerated or in a air conditioned room. It is made with milk and in a warm room for too long I would think it could spoil quicker then if refrigerated but that is my belief. My recipe calls for 1/4 teas. of salt but I haven't used it mine for a long time so not sure it really needs it.

I haven't tried this recipe yet but keen to see how smooth it is. I have been on the elusive hunt to find a mock cream that is silky smooth. Just one question, I always thought shortening was butter ?? but notice there is butter in the recipe. What are you using for shortening ?

Shortening and butter are two different ingredients. Butter is found in the dairy section of the grocery store and shortening is found in the baking aisle.

This turned out wonderfully--smooth and not too sweet.

this is for Guest foodie. The milk and flour mixture needs to be really cool or it will curdle. I usually make it in the morning before I complete the recipe making sure that is cold. this recipe was given to me for the red velvet cake 40 years ago. I am making red velvet cupcakes and inserting the whipped cream mixture through the top to the middle and frosting with cream cheese icing. My favorite icing. My recipe calls for crisco and I think butter also.

This kind of cooked frosting is an old recipe. And it is SO good. I have my grandmother's recipe box and there are several different recipes for this in there. I love it!

The frosting may not have been beaten long enough. Just before it turns into billowy clouds, it looks like a curdled mess.

Can you frost a wedding cake with this mock frosting?

Yes, you can, of course it depends on what kind of frosting you are looking for. For something as important as a wedding cake I would HIGHLY recommend making a test batch (or two!) of the frosting first to see if it's what you want.

This is also delicious filling for whoopee pies, and if desired you can add a little marshmallow creme. It can be, but doesn't need to be refrigerated. And yes, you use granulated white sugar. I have made this recipe for many years. People are shocked when you tell them how you made it!

For the &ldquoTwo Bowl Method&rdquo:

  • In one bowl, whip the cream cheese with sugar, salt and vanilla. In a second bowl, whip the heavy cream to stiff peaks. Fold them together, then whip with your mixer for another minute to fully combine the two mixtures.

But then, I started making it with what I call, &ldquoThe One Bowl Method.&rdquo This is the only way I make it now and the way I show it in the video.

Make-Ahead Whipped Cream

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Typically, you make whipped cream just before you serve it—if it sits around it gets runny in no time. This make-ahead version, though, stays fluffy. You start by cooking some of the cream with cornstarch to create a paste. Cooled, this paste is whipped into the rest of the cold cream, stabilizing it for up to 3 days in the fridge or for a few hours out at room temperature. You can use this longer-lasting whipped cream in place of regular in pies (our Chocolate Mousse Pie, for instance), cakes (this White Cake with Lemon-Lime Curd is ideal), or good old Strawberry Shortcakes. This recipe makes enough whipped cream to frost 1 (8-inch) layer cake.