Sturdy Whipped Cream Frosting

698 Reviews 108 Pics
  • Prep

    10 m
  • Ready In

    10 m
Recipe by  Jo-Lynn

“This is a YUMMY whipped cream frosting that is very stable and does not melt at room temperature unlike many standard whipped cream frostings. It also makes a GREAT dip for fresh fruit -- not too sweet, just right! This recipe is GREAT for a stand mixer but will work with any good mixer.”

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Adjust Servings

Original recipe yields 5 cups



  1. Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.

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Reviews (698)

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I have been searching for a light whipped frosting that will hold up without refrigeration. THIS IS IT!! Delicious, light, and sturdy. I decorated a cake and left it at room temp overnight just to see, and it was still perfect the next morning. Also tried a chocolate variation by adding a little cocoa with the sugar. That too, turned out beautifully. Thanks!



I was asked to make a wedding cake for a friend on which the frosting was not too sweet. She absolutely loved the flavour. As for sturdiness, I added a package of gelatine powder just before decorating as the cake would be sitting in the fridge overnight, and out on a table for a few hours. Definately a good alternative to supersweet buttercream.



I just served this frosting on my baby boy's first birthday cake. It was a BIG hit, and in my book is perfect--thicker than whip cream frosting and lighter than buttercreme. A great fresh flavor and not too sweet. I used full-fat cream cheese because the store i went to didn't have reduced fat. This will become my standard frosting.

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Amount Per Serving (12 total)

  • Calories
  • 219 cal
  • 11%
  • Fat
  • 19.1 g
  • 29%
  • Carbs
  • 10 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 90 mg
  • 4%

Based on a 2,000 calorie diet



previous recipe:

Five Minute Ice Cream


next recipe:

Mom's Buttermilk Pancakes