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.
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!
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.
- 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. 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) | Disposable or Reusable Piping Bag | 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.
Keywords: whipped frosting
I’m planning to pair this frosting with a chocolate layer cake and would like to add mini chocolate chips as a border on the cake. Made me wonder if I could add the chips to the frosting in between the layers as well. Do you think this would work? Thanks
Hi Diane, shouldn’t be a problem. You could spread the frosting between the layers and then sprinkle with mini chocolate chips.
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.
★★★★★
I absolutely love this frosting! But, I wonder how it will hold up on a warm day. I always hard fridge my cakes 24 hours before an event. A fellow baker suggested adding a Tbsp of meringue powder to the mix, would add stability? Have you tried/ heard of this? Kind of makes sense.
★★★★★
Hi Rebecca, meringue powder helps with stability, yes, and certainly could here! I haven’t tested it to be certain though, but I can’t see it *not* helping.
Hi, I’d love to try this out but here in the uk we can’t get the blocks of cream cheese only the tubs which are more for spreading! Any suggestions would be helpful as I absolutely love a cream cheese frosting.
Hi Diane, yes, we know this is an issue and it’s very frustrating! Look for a soft white cheese with around 33% fat content. Not sure how easy it is to get, but you could try this one, or look for something similar: https://longleyfarm.com/collections/cream-cheese; or this one in Ireland: https://compsey.ie/full-fat-cream-cheese/. We haven’t tested these personally, so aren’t sure of the result. Also, some people have reported that they strain off excess liquid from the tub type of cream cheese before using. If you try any of these, please let us know how it turns out!
I just made a coconut cake and the frosting is way too sweet. Can I use this frosting and will the coconut that I put on top and on the sides of cake stick? Also how long will the cake last in the refrigerator? Thank you!
Yes, the coconut will stick to this frosting if you gently press it into the frosting. See step 4 for make-ahead and storage details.
I need help!
I am trying to make this now, it seemed to be close to the right consistency, I believe I needed a bit more. After I more minute it looked soupy! So I whipped it more and still remains soupy. Any thoughts to on how to make it work? Do you think freezing it for a little while will help it? I am at a loss. I really want to make this work without starting over, If possible .
Hi Abbey, I’m happy to help troubleshoot. Are you using block-style full-fat cream cheese? And was your cream super cold?
I will be making a Victoria Sponge cake and I am looking for a filling more stable than just whipped cream and something less sweet than American buttercream. It’ll need to be made the night before I plan to serve the cake. Will this hold up for my purposes? It’ll be refrigerated overnight.
Hi Chrissy, this should work or you can try Swiss meringue buttercream.
Used this to frost some strawberry cupcakes and it was delicious! May add a touch more powdered sugar next time, but it was a great substitute for buttercream (which I find too sweet sometimes). Was also able to pipe some flowers on the cupcakes with this frosting with no issue. thanks!
★★★★★
This frosting was a big hit for my daughter’s birthday party. So light and not too sweet. It piped well and paired nicely with Sally’s triple chocolate cake recipe.
★★★★★
Wonderful recipe! It whipped up beautifully and piped so well. I agree that it is not too sweet at all, I used it on cupcakes that also had a few ‘regular’ buttercream piping decorations so I think it will be a nice balance. I chilled my heavy cream almost too much, I had it in the freezer and had to stir it up to smooth out the frozen bits but it seemed to work well!
★★★★★
I made this recipe last week and loved it. I am actually doing it again today. I use 1/4 of frosting and mixed it with a raspberry puree for a filling. Then frosted the rest of the cake. It was a big hit. Today I am going to use Chambord instead of Vanilla for a little kick. I will probably use 1/2 of what I would of vanilla.
★★★★★
Can I use cocoa to make whipped icing
Hi Bonnie, we haven’t tested it but let us know if you try anything! We’re sure adding some cocoa powder would be great for making a chocolate version.
This was seriously the best frosting I’ve ever had. It was perfect. I am baking another cake for Easter this time I’m wondering if I could add malt powder? I am making a layered chocolate malt cake.
★★★★★
Hi Sarah, we haven’t tested it with malt powder, so are unsure of the result, but if you try it, please report back!
Will this actually hold piping designs? I want to do a very intricate “vintage cake” with lots of ruffles. Do you have other non-buttercream reccos for icing that holds shale
Hi Kelly, it does hold its shape for piping, so it should work, but maybe do a test first to see if the types of ruffles you want to make turn out well with it.
Mine NEVER thickened. Removed heavy cream right from the fridge, no lumps in the room temp cream cheese mixture, measured everything exactly. I’m an experienced baker but I’ve never made whipped cream before. Didn’t think it would be this difficult.
★
To me this sounds amazing, but could you substitute marscapone?
Hi Shellee, cream cheese is required for this recipe.
WOW! I made some vanilla cupcakes filled with a strawberry compote, and topped them with this frosting. They came out SO good – they taste just like strawberry shortcake! This is my new favorite frosting!
★★★★★
I use your recipes a lot and this my first time commenting. This recipe is a winner. I used it as a a filling for doughnuts and sweet crepes along with apricot jam. Not-so-sweet perfection!
★★★★★
I want to use this with passion fruit curd cupcakes and would like to add a little of the passion fruit flavor to the frosting. I know you mention replacing some of the vanilla with lemon oil extract and the like, but would that also work if I replace some of the vanilla with passion fruit puree? Or would you suggest making any other modifications?
Hi Victoria, You could certainly add a few Tbsp of curd for flavor, but adding too much can thin out the frosting and it will lose stability.
In the note section number 8 shows how to scale up. Would this be a good amount to frost 2 dozen cupcakes? Going to make your vanilla cupcakes, fill with lemon curd then top with this frosting. Can’t wait!
Hi Stefanie, If you like a lot of frosting (like the above photographs!) you’ll likely want to use the scaled up version in the recipe notes for 24 cupcakes.
Amazing! The best frosting ever. I loved that it was just enough sweet! This will be my always. I piped the icing on cupcakes, very easy.
★★★★★
This is delicious! I have trouble with frosting. They always come out awful and runny or broken. This one came out perfect! Nice and light and fluffy. The taste is amazing. I made red velvet cupcakes and used this to top them off. Now, if I can just learn how to pipe pretty designs, I’ll be set!
I will for sure make this again. Easy to follow instructions and OMG it is tasty!
★★★★★
Is there a chocolate version of this delicious frosting?
Hi Carmel, we haven’t tested it but let us know if you try anything! We’re sure adding some cocoa powder would be great.
Hi! I’d love to try this recipe but here in Portugal we don’t have block cream cheese, can I use spreadable instead?
Thank you!
Hi Veronica, 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 followed your directions precisely and it came out perfect! The frosting is so light and not sweet at all. This is now going to be my go to recipe every time I make a cake. Thank you so much!
★★★★★
I have diabetes and can’t stand nor eat regular frosting. But this recipe has given me a chance to have cake everyday because it’s wonderful. It’s not too sweet and I make my chocolate cake with this frosting and I get to eat cake everyday. Thank you for sharing this recipe. Everyone I share it with loves it too (when I share)
I followed the instructions and it came out perfectly. It’s strange to see so many people having difficulties, especially considering I am an extreme novice when it comes to this stuff.
This frosting is light and delicious, the cake leftovers are in the fridge for the third day today and the frosting is still holding it’s shape.
★★★★★
I tried this and like others wrote, it came out runny no matter what. I chucked the runny mess in the bin and tried something else – I whipped the cream first, then added mascarpone (because I ran out of cream cheese), and the other ingredients. It was perfect!
Could you use this icing to stuff pizzells
Hi Nancy, this frosting would work well for cream filled pizzelles. So would our traditional whipped cream!
Can this frosting be made ahead and refrigerated or be frozen(not on the cake)? I need to drive 2 hours to the party and put the cake together there but dont want to make the frosting at location.
Hi Lisa, refrigerating would be best and then you can use when you get to the destination. 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.
The recipe suggests frosting the baked good and then freezing when making ahead. I also noticed the recipe suggests thawing at room temperature whereas many of Sally’s other recipes suggest thawing in the refrigerator. Approximately how long does it take a 2 layer cake to thaw at room temperature and should I leave the cake wrapped while thawing? Any other make ahead clarification is greatly appreciated. Can’t wait to try this, everything I have made from Sally’s site has been spot on thus far. I love this website!
Hi Wendy, I missed this question last month! You can thaw at room temperature or in the refrigerator. It will be quicker at room temperature. I usually unwrap/uncover when thawing, but I know some bakers leave it wrapped/covered. At room temperature, I’d say a 2 layer cake takes about 4-5 hours to completely thaw, and about 8-10 hours in the refrigerator. This is just an average, as all cakes are different.