My Favorite Frosting – Whipped Cream Cheese


In preparation for the 4th of July, I thought I’d share my go-to frosting for almost all my cakes and cupcakes – whipped cream cheese frosting. I’ve been looking for a lighter, fluffier, and less sweet frosting than the typical buttercream and have finally found it. The original recipe came from’s Whipped Cream Cream Cheese Frosting and I modified it based on reviewer suggestions to make it less sweet and more pipeable. For the 4th, I’ll be making a flag cake with strawberries and blueberries for the colors.


  • 2 cups whipped cream
  • 1 8-oz package of cream cheese
  • 3/4 cups powdered sugar
  • 1/2 cup cornstarch
  • 1/8 tsp salt
  • 1 tsp vanilla extract


  • Put KitchenAid mixer bowl in the freezer to chill several minutes.
  • With handheld beater, pulse beat cream cheese to soften slightly.
  • Take out the chilled mixer bowl, pour most of the whipping cream, reserving about 1 tbsp, and beat with wire whisk until stiff peak forms.
  • Meanwhile, add powdered sugar, cornstarch, salt, vanilla extract, and the rest of the whipping cream to the cream cheese; beat until smooth.
  • Add whipped cream little by little; use beater to incorporate but do not overmix.

Variations: substitute vanilla extract with lemon or any other flavored extract.

whipped-cream-cheese-frosting-2I don’t have a good in-focus picture of this frosting piped on a cupcake but you get the idea. It holds its shape well indoors but not in the Texas summer heat so if you pipe ahead, refrigerate until you’re ready to serve!

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