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
Can I make this frosting one day ahead and use it the next day to frost a cake? Thanks.
Hi Liz, yes, you can make it ahead, store in the refrigerator overnight, and use the next morning.
I’ve made this many times and everyone loves it more than my cream cheese frosting! Thanks
This icing is wonderful! Best I ever made, so creamy, not sweet and you could just eat the bowl! My grandkids will just do that. Thank you SO MUCH!
This frosting was so freakin good! Made it to go on the espresso cake for my daughter’s birthday and it was chef’s kiss good. Thank you Sally!
Just made this frosting for some chocolate cupcakes for a party. We don’t enjoy the overly sweet buttercream, so I made this instead. I wanted chocolate frosting, so I added cocoa powder before adding the cream. It turned out amazing!! Love it. ❤️
Is this similar to chantilly frosting? I’ve been trying different chantilly frostings but haven’t found the right one so I’m thinking of making this as it seems similar.
Hi Amanda, yes, this frosting is quite similar to a chantilly frosting. Let us know if you try it!
Can this frosting be used under a fondant?
Hi Poonam, we 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.
Probably my new favorite frosting recipe. And my husband who doesn’t have a huge sweet tooth and routinely won’t eat cakes, etc because they’re too rich was a huge fan of this frosting too. Win for everybody!
Do you know if I could mix in some jimmy sprinkles in to this? Or would they bleed? Planning on using this for my 6 yr olds birthday cake!
Hi Stefanie, we’ve never had any issues with sprinkles bleeding into this frosting. Hope it’s a hit for your 6 year old!
Would mascarpone cheese work for this?
Hi Amanda, Several readers have substituted mascarpone with zero issues—let us know if you try it!
Do you think I could use maple syrup instead of powdered sugar? I am considering using this recipe to frost my son’s first birthday cake and he has not had cane sugar yet. Thanks!
Hi Sharayah, you really need the confectioners’s sugar for this recipe.
can i frost the cake and put in fridge for party next day??
thanks
That should be fine!
Got it right on my 2nd try! I was making a half recipe and using my stand mixer, which already has a very large bowl, and with the relatively small volume of frosting it wasn’t mixing evenly. The frosting never got stiff peaks and became soupy and curdled. Started over using a smaller bowl with a handheld electric mixer and it worked perfectly. Lesson learned!
Hello, this is a wonderful recipe however, I followed all of the steps and mixed the frosting for very long time and it still didn’t stabilize. Is there any other way to stabilize it other than mixing it. I’ve mixed it for an extended amount of time and still do not get stiff peaks.
Hi Ebony, 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.
Thank you for responding! Yes, I used a full fat brick of cream cheese and cold heavy whipping cream. Is there a certain brand that I should use? I also whipped it for over 15 minutes.
Is this frosting sturdy enough to sit between layers of a layered cake?
Hi Rachel, yes, you can see that we use it in our white cake, pictured above the recipe. Very tasty!
Could you add chocolate powder to make it chocolate flavoured or would that ruin the consistency?
Hi Aisha, we haven’t tested a chocolate version, but we’re sure adding some cocoa powder would be great place to start. Let us know how it goes!
This frosting is the best I have been using it on carrot cake can I freeze it in a container for future use?
Hi Janet, Yes! See the recipe notes for freezing instructions.
I don’t think I’ll ever use another frosting. I usually despise frosting as it’s too sweet but this one is perfect and everyone who’s tried my bakes with it has been just as obsessed as me!
I’m making a strawberry cake with this frosting and was wondering if it would hold up to swirling in a puree or coulis, or a jam? Thank you!
Hi Logan, so glad you love this frosting. That should work fine!
Hi Sally, I have made this frosting many times before and it’s alway a hit. I would like to use this on your coconut cake substituting coconut extract for the vanilla. If so would this frosting compliment the cake and how much extract should I use?
Thank you for so many of your delicious recipes.
Hi Diane, absolutely! Feel free to replace up to 1 teaspoon of vanilla extract with coconut extract.
Hands down the most delicious whipped frosting my mouth has ever experienced!!! Trying it for the first time I cut the recipe in half as I had only 10 cupcakes. I split that in half again, leaving part white and adding a knockoff brand of Nutella to the other. Whipped frosting piped like a dream. This will be my new go-to frosting most of the year when it’s not hot out. A keeper!
Is this frosting sturdy enough to use with your Raspberry Cake Filling on a Perfect White Cake?
Hi Ego, yes, that will work just fine. Enjoy!
Your whipped cream frosting sounds yummy! I made a cake of all ice cream and it’s frozen. Should I make the whipped cream frosting the evening before and frost the cake and stick it back in the freezer – or would it be best to frost it the day of the party? Thanks for any suggestions.
Hi Colleen, you can do it either way! Enjoy!
This frosting is a revelation. The usual buttercream frosting has 5 times the sugar! Cake is already sweet enough so this frosting is perfect as it adds flavor and luscious creaminess but doesn’t overload sweetness. Our family favorite cake is fresh banana and this frosting is now the family favorite too. I tried a chocolate version with melted semi sweet chips and that was good too.
I’ve just tried to make this recipe and it turned out good, till it didn’t . Honestly I think this is largely due to living in a hot and humid climate. The frosting went from gorgeous to soupy within minutes of letting it sit I think because it just melted too much, and after I kept whipping it per the notes it just became even soupier. I didn’t make any amendments, but I definitely think it’s the hot weather. It was really tasty tho so if you’re from hot weather like me, work fast and keep in the fridge as soon as it’s done if you’re prepping other things!
Amazing frosting recipe; turned out perfect. Light, but not too light. I used this to frost your triple chocolate cake and I think it was one of the best cakes I’ve ever made!
Love to read this, Nikki! What a great combination.
I have two great-grandaughters with birthdays coming up. I will need to frost and decorate their cakes the day before the party. I plan on using some buttercream for some of the details. Will this frosting hold up to buttercream flowers and some other piping tip details? Will I need to put them in the refrigerator overnight?
Hi Tina, this should work well and we would recommend refrigerating the cakes overnight. Enjoy!
Just made some cupcakes using this recipe and they turned out wonderful. Taste so good and was easy to use my piping tips. Thank you!!
This frosting is so good and the detailed directions made it easy to succeed my first attempt. This will be my go to frosting now. Sally, do you think one could use maple syrup instead of the cane sugar? I thnk Ill give that a try next time.
Hi Vanessa, you really need the confectioners’s sugar for this recipe.
This looks delicious and I’m so excited to try it! Do you think it’d be possible to flavor it with some pistachio paste? My thought was to add a couple tablespoons with the cream cheese at the beginning, but I wouldn’t want to compromise its structure as I am planning to pipe it…
Hi Vanessa, We haven’t tried it but let us know if you do.
Great, easy frosting recipe! We used the slightly upscaled measurements (located in the notes about quantity, to use a full 8oz of cream cheese) with enough to provide a layer of frosting over 48 cupcakes. Perfect for a kid bday party – not too sweet, but definitely yummy!
Perfect, easy, and delicious! Your instructions were easy to follow and the icing came out creamy and not so sweet. Thank you!