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. It can be piped on cupcakes, spread on cakes, 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. 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.
Keywords: whipped frosting
Best white frosting I’ve ever made! Used it on a coconut cake. Thank you!
★★★★★
These articles on cooking are extremely helpful. I’ve always wanted to understand science of cooking, and now I can through your gentle introduction.
Hi! Has anyone made a caramel version of this?
I’m thinking about combining a small bit of caramel sauce with heavy cream, cooling back down, and then continuing as directed in the recipe (with the caramel cream for the heavy cream)? Any thoughts? Am I doomed?
Excellent recipe! No cream cheese taste at all – just a lightly sweet whipped cream frosting. For anyone who had trouble – the brand of heavy whipping cream can make a huge difference. I have tested many brands and in my area Lucerne Heavy Whipping Cream (from Safeway) always whips up the best. And I added 3 TBSP of Vanilla Instant Pudding mix as an added stabilizer. I put the frosting on a lemon layer cake with Sally’s raspberry cake filling in the middle. In the frosting I used 1 teaspoon vanilla extract and 1/2 teaspoon lemon extract. Delicious!
★★★★★
This is the best frosting. Creamy and not too sweet.
Absolutely delicious and easy to make. Just the right amount of sweetness and so light and fluffy. Sally’s recipes are always the best!
★★★★★
Can you use this on sugar cookies?
You can, but obviously it won’t dry out like royal icing or an easy cookie icing would to stack the cookies.
This is such a fantastic frosting recipe. I typically prefer a chocolate buttercream frosting (really, anything chocolate > vanilla IMHO) but this frosting has converted me! It’s so easy to make, perfectly light and just sweet enough. I find beating the room temp cream cheese with my hand mixer is more effective at getting out lumps than my stand mixer so I start with that and then let the stand mixer do all the rest. I have made two of your favorite white cakes with this and the combo is perfection. Thank you for another stellar recipe.
★★★★★
Can you add chocolate to this recipe?
Hi Melissa! We haven’t tested a chocolate version, but let us know if you try anything. We’re sure adding some cocoa powder would be great place to start.
Can you substitute regular cream cheese for Mascarpone cream cheese?
Hi Cindy, Several readers have substituted mascarpone with zero issues!
Can I double this recipe?
Hi Sandy, 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 followed the recipe for the 3 layer cake to a T and it is all soupy!!! And then turned lumpy. So I added the little bit of heavy cream as suggested, and it didn’t un lump it. Such a waste of ingredients!!
★
Has anybody ever tried this with mascarpone instead of cream cheese?
Hi Dawn, our team hasn’t tested it, but many readers have reported success with that swap. Let us know if you try it!
OMG this is such an amazingly delicious frosting. Easy…almost too easy, because now it is my “go to” frosting…which means I will be making it more than I probably should, LOL. Thanks for the amazing recipe.
★★★★★
I would like to put this frosting on Sally’s three layer sprinkle birthday cake. Do you think that would work? Can you tell me how much I would need for the layers and outside? Will sprinkles stick? Thank you!
Hi Kristin, you can absolutely use the Not-So-Sweet-Whipped Frosting here. For a 3 layer cake, we 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. The sprinkles should stick just the same. Hope you enjoy the cake!
Hi! I’d like to do this frosting for a mermaid birthday cake, which I also want to cover in fondant. But is it possible to do so with that frosting underneath? Thanks for tips!
Hi Tami, I do not recommend this frosting under fondant. This doesn’t really crust up like regular buttercream does, and just isn’t the best choice under fondant.
Do you think this would work as a dollop on fresh berries? Want to put whipped cream on them but I don’t think it will be stable enough for travel
Hi Sheli, this frosting is fantastic with whipped berries!
Hi! Would this frosting work well with the grass piping tip? (The fur on the Cookie Monster cake)
Hi Kristen, This isn’t a great icing for that tip. Best to stick with buttercream for that!
Can I add chocolate or cocoa to make a chocolate frosting.?
I’ve used this recipe before and just love it. Thank you Sally and crew.
Hi Katherine, I haven’t tested it but let me know if you try anything! I’m sure adding some cocoa powder would be great. So glad you enjoy this; it’s one of my favorite frostings to use.
I’m thinking of using this frosting with your Chai Latte Cupcakes. Could this frosting be flavored with the chai spice blend? How much would you suggest using? And would you still use the vanilla extract, or maybe use almond extract instead, or leave the extract out altogether? Thanks for any suggestions, and for all your great recipes!
Hi Virginia, since this frosting yields roughly the same amount as our chai spice buttercream, you could use the same amount of chai spice blend as we use there. We would keep in the 1 and 1/2 teaspoons of vanilla extract from the whipped frosting, and you can certainly feel free to swap some of it for almond extract if desired. Hope you enjoy it!
★★★★★
Thank you for this fantastic recipe! Love that it is not crazy sweet and your trick of swapping in some freeze-dried strawberry dust worked perfectly for strawberry flavor and soft pink color. For others trying this, I found 1/3 less fat cream cheese worked fine and next time I would probably increase the quantity a bit for a double layer cake (I had enough but just barely). I added chopped fresh strawberries between cake layers, sandwiched between this frosting to prevent anything getting soggy, and it worked out great. Thanks again – love your recipes!
★★★★★
My daughter in law made this recipe and it was wonderful. Can this go on cinnamon rolls? Or raspberry sweet rolls?
Hi Myndi, so glad you enjoyed this recipe! This wouldn’t be the best option for cinnamon/sweet rolls because they are often served warm. This frosting would melt if put on warm rolls.
Would an edible image hold up on this frosting?
Hi Donna! We haven’t tested it but don’t think this would be the *best* frosting to use under an edible image for fear that it may weep a bit after a few hours.
How would you recommend I use this to create chocolate frosting? How much chocolate powder would I add?
Hi Tina, We haven’t tested a chocolate version, but let us know if you try anything. We’re sure adding some cocoa powder would be great place to start.
I used this frosting for your strawberry cake recipe and it was delicious. I had some reduced strawberry puree left over from the cake recipe and mixed it into the frosting prior to adding the cream (I couldn’t find the freeze-dried strawberries that the frosting recipe paired with the strawberry cake recipe called for). It produced a pretty light pink color and the strawberry flavor definitely came through!
★★★★★
Could you replace part of the confectioners sugar with real maple sugar? Is so, a similar amount to the dried strawberry powder mentioned or all of the confectioners sugar. I would love to use this on your spice Bundt cake or pumpkin Bundt cake.
Hi Kathleen, we don’t recommend it—we fear the addition of maple syrup will make the frosting too liquid-y and prevent it from whipping up properly. If you’re looking for a maple flavor, you could try replacing 1/2 teaspoon of the vanilla extract with 1/2 teaspoon of maple extract. Let us know what you try!
Hi. Than you so much for the quick response. I was not clear perhaps. I meant using pure maple sugar which is a powder not syrup. Maybe maple sugar is just a thing in northern Ontario, Canada.
Hi Kathleen, apologies for the confusion! We haven’t tested it so we’re unsure how exactly pure maple sugar would work. If you’d like to experiment, we would start by following the recommendations for using freeze dried fruit like you mention in your original comment. If try, please do let us know how it goes!
Hi. I did make this today using the pure maple sugar. I used 3/4 cup of the maple sugar and 1/4 cup confectioner’s sugar. It was a lovely pale cream colour. Not too sweet. The maple taste was light but deliciously maple! Will definitely make it again for apple cider Spice bundt
Hi Sally! I really love this frosting recipe, it’s become my new go to for cakes and cupcakes. I just have one question, how much of this frosting do you recommend for your zebra cake recipe? Any help you could give me would be super appreciated. Thank you!
Hi Maya, we’re so glad you enjoy this frosting! For a 3 layer cake, we 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.
Is there anyway to make this banana flavored? If I added a banana would it ruin the recipe? Thanks!
Hi Erika, we wouldn’t add mashed banana as the liquid would alter the consistency of the frosting, but you could try using freeze dried banana powder. See recipe Note “Can I flavor this frosting?” for more details on how we do this with other freeze dried fruits. Enjoy!
I’m reading a lot of positive comments but I’m just wondering if you happen to know if this is similar to the whipped icing from the bakery like Sams Club? I’ve been searching for a recipe for a whipped similar to that and it sounds like this could possibly be it.
Hi Kristen, our Swiss meringue buttercream may be more like what you’re looking for!
I am making a (casual) wedding cake for my sons garden party wedding. I have fibromyalgia and am trying to keep my stress level down. I have made,the cakes already (two layer oblong – one large and one small) I am hoping to make the raspberry filling next Monday. Is it possible to make the cream, cream cheese icing on Wednesday, decorate,the cake Thursday for the wedding on Saturday?
Hi Pam, confections with this frosting are best refrigerated for up to 2 days, so your timeline may be a bit long for this particular frosting. You might be interested in our vanilla buttercream or Swiss meringue frosting instead. Hope it’s a hit!