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.
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. ★★★★★“
Enjoy Creamy, Lightly Sweet Frosting
Today’s recipe can really be known as “all the 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.
If you’ve made this cookies and cream cake before, you’ve made a version of today’s frosting!
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. Thank you. ★★★★★“
Whipped Frosting Details
- Texture: This frosting is basically 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 I suppose today’s recipe could fall into that category, but it does contain cream cheese so there’s a little extra flavor. It can be piped on cupcakes, spread on cakes or ice cream cake, or even used between layers of pastry in homemade mille-feuille.
- Flavor: Like the consistency, the whipped frosting flavor is light. It’s a little sweet, a little tangy, and flavored with vanilla extract. I especially love it 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.)
- Ease: 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.
Pictured: vanilla cupcakes with today’s whipped frosting.
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 before you try the recipe for the first time because they will help you understand the best ingredients to use and the ideal consistency you need.
This Whipped Frosting Has 4 Ingredients
And with only 4 ingredients, it’s imperative you use the correct ones!
- Room Temperature Cream Cheese: Cream cheese is the magical ingredient because it acts as the sturdy, structured base. I hesitated publishing this recipe because I know there’s been a massive cream cheese shortage. However, recently I’ve been able to find it more and more so hopefully you can get your hands on some too! Make sure you use brick-style cream cheese, not cream cheese spread. It must be softened to room temperature so you can successfully rid any lumps. You need 6 ounces, 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.
- 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 milk fat. Whipping cream (without “heavy” in the title) is a little lighter with 30% milk fat. 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 of cream cheese per 1/4 cup (30g) confectioners’ sugar and 1/2 cup (120ml) 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 shorter if you scaled down the recipe and whip longer if you scaled up the recipe.
I didn’t want to call this recipe whipped cream frosting because you have a little flavor from cream cheese. Again, even though the flavor is very faint, if you’re sensitive to the taste of cream cheese or simply do not care for it, I would skip this recipe.
FAQ: Can I Make This Without Cream Cheese?
No. Instead, try a different 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. Then add the confectioners’ sugar and vanilla extract and beat together. You really want to rid all the lumps:
Now here comes the *magic!* Switch the mixer to low speed and in a slow and steady stream, whip in the heavy cream. After you add all of the heavy cream, 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—by hand, stir in more liquid heavy cream 1 Tablespoon at a time until the frosting smooths out again.
Whipped Frosting: 3 Success Tips (Do Not Miss These!)
- No lumps in cream cheese. While you can over-whip the frosting after you add the heavy cream, you cannot over-mix the 1st 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.
- Don’t leave. Do not walk away and let the mixer run after you add the heavy cream. Sometimes the frosting sets up in 1 minute and sometimes it takes 3 minutes. Keep your eyes on the mixture to avoid over-whipped frosting.
- Pop the air 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 develops more air bubbles and 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 really airy and looking 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!
Not-So-Sweet Whipped Frosting
- Prep Time: 8 minutes
- Cook Time: 0 minutes
- Total Time: 8 minutes
- Yield: 4 cups
- Category: Dessert
- Method: Whipping
- Cuisine: American
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.
Ingredients
- 6 ounces (170g) full-fat brick cream cheese, softened to room temperature
- 3/4 cup (90g) confectioners’ sugar
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)
Instructions
- In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.
- Switch to a whisk attachment (if you haven’t already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. This time can vary depending on exact temperature of ingredients, temperature in kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer 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 soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it’s over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out.
- Use it: 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 few hours before serving. And please 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 really airy and looking over-whipped as you pipe it with piping tips, 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. You can even stir in a splash of heavy cream to thin/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 few 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. 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 really 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 few 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 brick cream cheese, 1 cup (120g) confectioners’ sugar, 2 teaspoons vanilla extract, and 2 cups (480ml) 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 watch how to use it in this Piping Tips tutorial video.
Reader Comments and Reviews
Really enjoyed!!
Hi, I don’t like cheese. Can I skip it?
Hi Maria, cream cheese is key here, but several readers have also substituted mascarpone with zero issues. Otherwise, we would recommend a traditional vanilla buttercream or Swiss meringue buttercream.
Hello! I was was wondering if there is a way to make this frosting chocolate- flavored? I was hoping to make your new black velvet cupcakes for halloween, and am looking for a less-sweet frosting to top them. I would like it to be chocolate, though, so that it matches the theme. Would it work if I just added an extra two tablespoons or so of cocoa powder and a tad extra milk to smooth it out?
Hi AB! We haven’t tested a chocolate version so we’re unsure of the exact amount, but we’re sure adding some cocoa powder would be great place to start. Let us know how it goes! You may also love ganache or whipped ganache on top of your cupcakes.
I see in the recipe it needs to be served within two days. Does a cake made with this have to be fully eaten within two days?
Hi Sara, the frosting may start to get a bit soft after 2 days, but use your best judgement.
how does this hold up to being frozen?
Hi Tammy, This whipped frosting freezes and thaws surprisingly well. For best results, we 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 really set the frosting, and then cover and freeze for up to 3 months. (Note that covering this frosting can get messy and we haven’t found a workaround for that.) Thaw your frosted baked good(s) at room temperature or in the refrigerator.
I followed the recipe exactly but I’ve been whipping it for 20 minutes and it’s still not getting stiff peaks
Hi Lucy, we’re happy to help troubleshoot. Are you using full-fat brick-style cream cheese? That will be key to helping the frosting to thicken. You’ll also want to make sure your heavy cream is very cold! The colder the heavy cream, the easier and more successfully it will whip. You’ll also want to make sure it is at least 36% milk fat, or it won’t whip up properly.
Is there a way to make this frosting maple? Like adding extract or syrup
Hi Luke, you could try replacing 1/2 teaspoon of the vanilla extract with 1/2 teaspoon of maple extract. Let us know if you try!
I have made the pumpkin roll and it is super, can I use this frosting for the filling? Concerned it might be to “light”. I love the flavor though.. thanks. Your recipes are all wonderful
Absolutely, Kathy!
I made this for a bridal luncheon. I wanted an iced brownie to add to dessert table. Since then I have made it two more times and it continues to be a hit and numerous requests for recipe.
Thank you Sally
Have used many of your recipes and have never been disappointed!
Bake on!!!
Have you made this recipe with mascarpone cheese instead of cream cheese?
Hi Rachel, Several readers have substituted mascarpone with zero issues—let us know if you try it!
I am planning on smoothing a cake with this frosting. If i frost the cake first, will it be okay for two days in the fridge?
Hi Gabriella! Confections topped with this frosting can be made ahead and refrigerated for up to 2 days.
Have you ever made this into a chocolate not-so-sweet whipped frosting? How would you do that?
Hi Katie, we haven’t tested a chocolate version so we’re unsure of the exact amount, but we’re sure adding some cocoa powder would be great place to start. Let us know how it goes!
Hi Sally!
Can this be made into a Champagne Frosting? I find some regular BC icings to be too sweet and this has to be. Champagne icing-but not too sweet. Can you help??
Hi Carla! We wish we could help, but it would take some testing to determine how best to incorporate a reduced champagne to this frosting. The measurements are precise to ensure the frosting whips up to the proper consistency, and adding additional liquid would require tweaks to the other ingredients. If you do decide to do any experimenting, please do let us know how it goes!
My son wanted a watermelon cake for his birthday. I used this recipe and added a watermelon jello powder with the dry ingredients. I had to increase the baking time to about 30 minutes and it turned out great! Was super moist and delicious!
Can I use vanilla bean paste? I love the flecks that it adds (:
Yes, absolutely!
I need to frost the outside of four 8 inch round 2 layered cakes – should I make 4 separate batches of this or can the recipe be doubled?
Hi Wendy, this recipe is easily scalable. See recipe notes for details!
Best frosting I have ever eaten!!
This frosting has become my FAVORITE! I love the flavor and consistency. I can’t wait to try the strawberry version. Question: can this be made into a caramel flavor? I’ve seen your caramel frosting recipe, but I think this not-so-sweet fluffy frosting would be absolutely amazing in caramel flavor.
Hi Kristie! We haven’t tested a caramel version of this frosting, sorry we can’t offer more guidance. We would love to hear how it goes if you give it a try.
Can you use mascarpone cheese instead of cream cheese for frosting?
Hi Karen, Several readers have substituted mascarpone with zero issues—-let us know if you try it!
This is an amazing recipe! I recently made a retirement cake for a co-worker with this frosting and everyone just raved about it! To really bump up the flavor I used Watkins vanilla bean paste in place of regular vanilla. So delish! Thank you!
I’m making my own wedding cakes- I’ll have lemon, chocolate and spice cake layers. Would this frosting be good for all of these cakes and to sit outside for a few hours? Inside the layers will be lemon filling/chocolate frosting/cream cheese frosting but this seems perfect for the outer layers ?
Could it be frosted a day ahead and refrigerated ?
Hi Wendy! For a tall and tiered cake, we don’t think this whipped frosting is a great choice because it’s so light and fluffy. Instead, we recommend using Swiss Meringue Buttercream which is much sturdier and not nearly as sweet as regular buttercream. We hope this helps!
I won’t be stacking! I will be making 3 separate cakes, 2 layers each and there will be different fillings between cake layers. This frosting would only be for the outside. Would that work?
Hi Wendy, then yes, that should work!
Does this recipe work with vegan cream cheese and vegan heavy cream?
Hi Teri, we haven’t tested it so we’re unsure of the results. Let us know if you do!
Can this frosting be made a day ahead for used for decorating the cupcakes the next day?
Hi Priscilla, yes, although you may need to re-whip it to smooth it out before using. Enjoy!
Sally, I have been making your recipes for over a decade and you have never steered me wrong. This recipe is no exception. It’s light, it’s fluffy, and it’s wonderful because it doesn’t have that sickly overly- sweet flavor. It’s the perfect balance. Thank you!
Thank you so much for making and trusting our recipes, Kristen!
Thank you, Sally! The lightest frosting EVER! Used it for my grandson’s 1st birthday smash cake. I wish I could post the picture. It willl be a big hit for treats to come!
This frosting was perfect! I crushed 12 Oreos in the food processor and then gently folded the crumbs into the frosting. I used it to fill and frost a 6-inch, three layer chocolate cake (Super Moist Chocolate Cupcake recipe). I was concerned that the frosting would not have enough body to hold the layers but it was exactly what I was looking for – light, not too sweet, but strong enough to layer a small cake.
This completely failed for me. It turned to soup when I turned the mixer on high after adding the whipping cream.
I love all things chocolate – is it possible to make this into chocolate frosting by adding some cocoa powder, or fold in cooled melted chocolate?
Hi Tracy, we haven’t tested a chocolate version so we’re unsure of the exact amount, but we’re sure adding some cocoa powder would be great place to start. Let us know how it goes!
Did you end up trying out with added cocoa powder?? I’d love to try this too!
There is no brick-style cream cheese in the country I am in only tub cream cheese. Is there anything I can do to help keep it thick?
Hi Stuart, in the U.S. block cream cheese is very different than the tubs and is the only cream cheese that will work for frosting. We have been told by readers outside the U.S. that cream cheese in a tub is different from ours and can work, but we have not tested it. Please let us know if you try!
I can only find 35% Whipped Cream will this work? I live in Canada I have never seen 36% or higher whipped cream.
Hi Nicole, does it whip up nicely? 35% should work fine here if it does.