This sturdy whipped cream and cream cheese frosting is perfect for piping swirls, roses, and other decorations on cakes and cupcakes. Light and airy, it feels like biting into clouds, yet it isn’t overly sweet. Best of all for vegetarians, this stabilized whipped cream frosting requires no gelatin.
There are many frostings and techniques, but this recipe stands out for its ease and ability to hold shape. I prefer whipped cream-based frostings because of their delicate texture and moderate sweetness compared with buttercream.
Adding cream cheese or mascarpone stabilizes the whipped cream for piping and adds richness. Cream cheese lends a pleasant tang, while mascarpone produces a richer, more luxurious flavor without altering the classic creaminess. Choose the cheese that best complements your cake.
I used this frosting for my baby shower cake when I was 32 weeks pregnant. The cake pictured is a four-layer eggless chocolate cake filled and frosted with mascarpone-stabilized whipped cream and a layer of raspberry jam. I kept the finish simple and rustic, topped with blue white-chocolate ganache colored with oil-based blue coloring, a large edible chocolate fan painted gold, an “Oh Baby” glitter cardstock topper, fresh flowers, chocolate macarons and silver leaf. Everyone at the shower loved the cake and especially the frosting.
This recipe is crowd-pleasing and reliable—please try it and share your results.
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Sturdy whipped cream cream cheese frosting for piping swirls on cake
Ingredients
- 1 cup / 8 oz cream cheese at room temperature
- 1 ¼ cup / 360 ml chilled heavy whipping cream
- 1 cup confectioners’ sugar
- 2 teaspoons vanilla extract
- Pinch salt optional
Instructions
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Use a beater attachment for the cream cheese and sugar.
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Use an electric whisk or balloon whisk attachment for whipping the heavy cream.
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Beat the cream cheese and confectioners’ sugar together with an electric beater for about 1 minute until smooth and combined.
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In a separate bowl, whip the chilled heavy cream with the vanilla extract using a whisk or stand mixer until soft peaks form. This can take around 10–12 minutes depending on the equipment—be patient.
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Spoon about ½ cup of the whipped cream into the cream cheese mixture and gently fold to lighten it.
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Add the cream cheese mixture back into the remaining whipped cream and whip briefly until stiff peaks form. It should come together quickly—under 30 seconds. Take care not to overwhip.
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Refrigerate at least 2 hours before piping or decorating. Chilling helps the frosting hold its shape.
Notes
Cream cheese gives a tangy finish; mascarpone keeps the flavor closer to plain whipped cream but adds richness—choose based on the cake flavor.
Store the finished frosting refrigerated. I prefer making it a day ahead. Use within 2 days; cakes frosted with this can be refrigerated up to 4 days.
Cream cheese should be soft but not melted—remove from the fridge about 30 minutes before use.
If you don’t have a beater attachment, mix the sugar and cream cheese thoroughly with a spatula or spoon.
Use chilled heavy whipping cream from the refrigerator (not frozen). In hot weather, chill the mixing bowl and whisk. Use full-fat cream cheese (not a spread) for best results.
Nutrition
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Carbohydrates: 8 g
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Protein: 1 g
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Fat: 7 g
I hope you enjoy this sturdy whipped cream and cream cheese frosting for piping swirls. I’d love to hear your feedback—subscribe to get new recipes, and leave a comment if you try this one.
Happy cooking! Thanks for stopping by.