A fluffy, whipped frosting made with (cold!) cream cheese and heavy cream. This frosting recipe is super quick to whip together and is delicious on any dessert, like this carrot cake.

Cream cheese frosting is probably my favorite frosting. You can’t go wrong. It is traditionally a pretty heavy frosting though, so this is a lighter and more fluffy recipe that gives a whipped cream vibe.

It’s perfect on top of any cake recipe. I highly recommend using this frosting the next time you make a carrot cake or cinnamon rolls. If I have any frosting left over, I love to dip fresh strawberries in it. It’s highly addictive.

This frosting is not a buttercream so there is no butter here – just cold cream cheese, regular sugar, heavy cream, vanilla bean paste (or extract), and a pinch of salt. In place of butter, this recipe uses heavy cream to make it more like whipped cream.

Since it is a simple recipe, I think this is a great time to use vanilla bean paste, if you have it. It just makes the frosting a little more special and I love the look of the vanilla bean specks throughout the frosting.

whipped cream cheese frosting

A fluffy, whipped frosting made with (cold!) cream cheese and heavy cream. This frosting recipe is super quick to whip together and is delicious on any dessert.

Ingredients

8oz (1 block) cream cheese, cold
3/4 cup (150g) sugar
3/4 cup (150g) heavy cream
2 teaspoons vanilla bean paste (or vanilla extract)
1/2 teaspoon salt

Directions

In a large mixing bowl add cream cheese and sugar. Beat until cream cheese is smooth and creamy, about 2 minutes.
Add heavy cream, vanilla bean paste (or vanilla extract), and salt. Beat again until whipped, about one to two more minutes. It will be light and fluffy when it’s done.