This fluffy whipped cream and cream cheese frosting is the perfect cupcake frosting. This vanilla frosting is easy, lightly sweet, pipes beautifully, and keeps well in the refrigerator.
This is our go-to frosting for our Perfect Vanilla Cupcakes. A single recipe will frost 24 cupcakes but it’s easy to double the recipe if you’re making a big batch for a birthday party.
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Watch Cupcake Frosting Video Tutorial:
This frosting pipes so beautifully onto cupcakes, cakes and even cookies! I used the Wilton 1M Tip with a large piping bag. These 3 piping tips are the only ones I use for frosting cupcakes. Watch the video below. If it doesn’t load, be sure your ad blocker is turned off.
Homemade Cupcake Frosting is Best!
Flashback: as a child, I used to hide in the pantry and sneak spoonfuls of canned frosting [gross]; there’s something about the store-bought one that was just terribly irresistible. Maybe all those fabulous chemicals? Well, take that irresistible trait, minus the chemicals, and you get this frosting.
It also stays put pretty well in the fridge for, well, mine has been in there a week and I’ll go poke my finger in it. Be right back……… ok that’s just ridiculous. It’s still good!
Ingredients for Vanilla Frosting:
Combining cream cheese and whipped cream creates a soft and airy frosting that keeps its shape when piped. Make it once and you will make it over and over.
- Cream Cheese – should be softened at room temp, but not overly soft. If cream cheese is too soft, the frosting will end up runnier and won’t have that brilliant white color
- Powdered Sugar – also known as confectioners sugar, adds sweetness and helps build texture
- Heavy Whipping Cream – make sure it’s labeled HEAVY which has a 35-38% fat content
- Real Vanilla Extract – the flavor of real vanilla can’t be beat
How to Make the Cupcake Frosting:
Cooks Tip: For best results with whipped cream, freeze your mixing bowl and whisk attachment 10-15 minutes before using. Also, keep the heavy whipping cream refrigerated until ready to use.
- Whip the cream on high speed with an electric hand mixer (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl, using a hand mixer, beat cream cheese and powdered sugar (start on low speed unless you want to be standing in a cloud of powdered sugar), then beat in 1 tsp vanilla extract.
- Fold the whipped cream into the cream cheese mix.
That’s it! Just three steps and you’ve nailed it! Keep it covered in the fridge until ready to use on these Vanilla Cupcakes, our moist Chocolate Cupcakes, or even these super fluffy Pumpkin Cupcakes.
Tips for Making the Best Cream Cheese Frosting:
- Use a full-fat cream cheese for the best taste and texture (avoid low-fat). Soften cream cheese inside of it’s packaging at room temperature for 1 to 2 hours.
- Heavy whipping cream which has a higher fat content and will whip much easier. Avoid “whipping cream” or “light cream.”
- Make Sure Heavy Cream is Chilled until ready to use. Cold cream will whip up better.
- Don’t cut the sugar too much. We have tested with 1 1/2 cups powdered sugar which works but if you take out more, the texture will be affected.
Can I Use this to Frost A Cake?
You’ll fall in love with this frosting and naturally, you’ll want to use it on all your desserts. This makes enough frosting for a 2-layer, 9-inch cake. If you want a super generous amount of frosting, or if working with a 4-layer cake, you can make 1 1/2 times the recipe.
More Frosting Recipes:
If you love to change up your cupcake frosting, try these top-rated frosting recipes. We have everything from rich chocolate frostings to marshmallow-soft creams.
- Swiss Meringue Buttercream Frosting – the flavor and texture are heavenly
- Chocolate Frosting – decadent but light with cream cheese
- White Chocolate Frosting – adding melted white chocolate is genius
- Chocolate Ganache – use it as a glaze or whip it into the best frosting
Cupcake Frosting Recipe
Ingredients
- 8 oz cream cheese, at room temperature
- 2 cups powdered sugar, (confectioners sugar)
- 1 1/2 cups heavy whipping cream, (keep chilled until ready to use)
- 1 tsp vanilla extract
Instructions
- In a large mixing bowl with an electric hand mixer, whip the cold heavy cream on high speed (1-2 minutes) until thick, fluffy and spreadable.
- In a second mixing bowl (using the same electric mixer - no need to wash it), beat cream cheese and powdered sugar. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped, then beat in 1 tsp vanilla extract
- Use a spatula to gently fold the whipped cream into the cream cheese mix until well blended. Pipe onto cooled cupcakes or cover and refrigerate until ready to use.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
We first published this recipe in June 2012. We re-photographed and added new photos. After much testing, we now use 2 cups of powdered sugar instead of 1 1/2 since it gave the cream a better structure.
Natashenka what kind of whipping cream do you use and were do you get it?
Heavy whipping cream (the liquid form); I usually buy it at Costco, but any grocery store will carry it right next to the half and half 🙂
H Natasha,
Your recipe looks amazing… Can I substitute the Whipping cream with Cool whip? If I can Then How much Cool whip should I add?
You probably could with an 8oz tub of cool whip, but I think the whipping cream is better; it makes the frosting seem very light and airy and the flavor is great 🙂
Frosting looks so light and delish! Allthough I love cream cheese, my DH dislikes it in any form. I wonder if I could sub with Mascarpone cheese instead? Sometimes I replace in other recipes because the flavor isn’t as strong as cream cheese but have never tried to sub in a frosting or when baking anything.
I know that people use Mascarpone cheese in Tirmisu cakes, although I have not tested it my self although it should work. The cream cheese does not have a notable taste in this recipe.
I like to stir in about 1/2 to 1 package of instant pudding, depending on how thick you like it (my favorite is White Chocolate) I have also tried it with chocolate( I use a whole box), lemon, and cheesecake flavored instant pudding.
I’ve read on other sites that if you want the frosting to be more thicker (for decorating) to add more powdered sugar. Do you think this will ruin your frosting?
I haven’t experienced with powdered sugar on this recipe before. But besides making it more sweet, it should not ruin it :).
I just made for my daughter’s 1st birthday cupcakes yesterday and it turned out great, not as firm as the stuff on store bought cakes, but luscious all the same. The cream cheese was perfect, not overwhelming, and the powdered sugar was not too sweet. I did not try to add food coloring, but did airbrush the cupcakes after piping on the frosting, the frosting took color very well.
I will deffinately be using this recipe again!
Awesome! 🙂 I’m glad that you like them Erin.
Your frosting seems perfect. I really do hate cream cheese frosting, but now this is what I will always use for frosting. Thank you so much!
You’re welcome. I’m glad you loved it 🙂
Not sure Hawaii temperature changes
Is it going tobe good if i keep it in the shade
For how long and at what temp? 75 is going to be better than 90 degrees 🙂
I live in Hawaii so its a lil hot
You live in Hawaii? Awesome!! The best advice I could give is to keep them in a cooler. The frosting is fairly sturdy, but you don’t want them out in the heat for very long.
If i am making them for a party and not going to eat them when there freshly make will they melt….give in a kind of humidplace
They won’t melt if refrigerated. It’s a fairly sturdy frosting, enjoy the party 🙂
Its going to be at the beach and i have no way to refrigerate them
Just try to keep them out of the heat. What is the weather going to be like?
Hello!
Love this recipe. I tried it the other day and its great! One question…do you know if you can refrigerate it over night and use it the next day? Thanks!
It’s best if you frost them when the frosting is freshly made but you can refrigerate them after they are frosted and they will sit great overnight in the fridge. The frosting still tastes great but is much prettier and smoother when piped on freshly.
If I add food coloring, will it make it too runny? how much should i use
I’d add it slowly, a couple drops at a time watching to make sure it’s not getting too runny. You probably won’t be able to get it very dark without it changing consistency since it is a very light and airy frosting. I bought a gel food coloring that seems to keep frostings from getting too runny. Is yours gel or liquid?
OMG, this turned out amazing! I HATE cream cheese frosting. I work in a luxury bakery with people who went to amazing schools and bring in homemade cakes with cream cheese frosting and I turn up my nose. I just.don’t.like it. So when we decided to have a joint birthday Shabbat dinner for my BF and my Dad, and my dad requests Red Velvet Cake, I’m at a loss. Thank you so much for this recipe. It’s not only a cream cheese frosting I can tolerate, I actually really, really love it!
I will be sure to blog about this and site your website. 🙂
Thank you so much Miri, you made me smile. Frosting is one of my favorites 🙂
The heavy whipping cream is the liquid kind or like cool whip?
Its the liquid kind that you whip yourself. 🙂
Any idea how much cocoa powder I would need to add to make this chocolate flavored?
I don’t know Tanya…yet. Without testing it, I cant’t give you the amount.
Thanks for this recipe, Natasha. I have been on the lookout for a good frosting recipe for ages and this looks pretty and seems easy to make as well. And I love less sweet 😉 most frosting is too sweet so this is perfect 😀
I don’t like overly sweet frostings either ;-). This one is easy to adjust either way by changing the amount of powdered sugar.
Will the frosting become “runny” if I cut down the powder sugar?
It won’t be runny, just less sweet 🙂
I have a similar recipe saved but haven’t tried it–it sounds just perfect! Does the frosting melt at room temperature or is it stable?
It is stable and wont melt. The cupcakes stayed perfect for the life of the party (until they were devoured!)
I’ve had bad luck with cupcakes so far in my cooking career 🙁 My cakes, pies, cobblers, etc. all turn out really good…but not cupcakes, I have no idea why. I suspect that I may suffer from a cupcake curse. I am excited to try this recipe out! May be this will be the one that works…crossing fingers.
I made three batches back to back and not a single ugly cupcake! I hope this is the recipe that jump starts your cupcake making 🙂