Cloud Whipped Cream Cheese Frosting
This cloud-like whipped cream cheese frosting is light, airy, and far less sweet than traditional versions. By folding freshly whipped cream into a smooth cream cheese base, the frosting becomes mousse-like in texture while still remaining stable enough for cupcakes and layer cakes. It’s perfect for summer desserts, fruit tarts, and anyone who prefers a delicate, fluffy frosting.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Rubber spatula
- Whisk or mixer beaters
- Piping bag (optional)
Ingredients
Whipped Frosting
- 8 oz full-fat block cream cheese cool room temperature
- 1-1.5 cups powdered sugar sifted
- 1 cup heavy whipping cream very cold straight from the refrigerator
- 1 tsp pure vanilla extract
- 1/8 tsp fine sea salt
3-Ingredient Shortcut Version
- 8 oz block cream cheese slightly softened
- 1 cup powdered sugar
- 8 oz whipped topping thawed (such as Cool Whip or similar whipped topping)
Instructions
- In a clean, chilled mixing bowl, whip the cold heavy whipping cream with 1/2 teaspoon of the vanilla extract using a mixer on medium-high speed until stiff peaks form. Transfer the whipped cream to a separate bowl and refrigerate.
- In the empty mixing bowl, beat the cream cheese on medium speed for about 1 minute until completely smooth. Scrape down the sides of the bowl.
- Add the powdered sugar gradually, about 1/2 cup at a time. Mix in the remaining vanilla extract and the pinch of sea salt. Beat until the mixture is smooth and fluffy.
- Remove the bowl from the mixer. Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula. Use a light figure-eight motion to keep the mixture airy and fluffy.
- Refrigerate the finished frosting for 20–30 minutes before piping or spreading. This helps it firm up and hold its shape.
- For the shortcut version, beat the cream cheese and powdered sugar until smooth, then gently fold in the whipped topping until just combined. Chill for 20 minutes before using.
Notes
Always use very cold heavy whipping cream to achieve stable whipped peaks. A chilled mixing bowl can also help the cream whip faster.
When folding whipped cream into the base, mix gently to preserve the airy texture. Overmixing will deflate the frosting.
This frosting is best stored in the refrigerator and used within 48 hours for optimal texture and stability.