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 my go-to frosting for 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.
This post may contain affiliate links. Read my disclosure policy.
Cupcake Frosting Video
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 mysterious ingredients that trick our taste buds? Well, take that irresistible trait, minus the mystery, and you get this frosting. It tastes amazing with only 5 simple ingredients.
It also stays put pretty well in the fridge for a few days and stays perfect.
Ingredients for Vanilla Cupcake 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. Don’t forget a pinch of salt to balance the sweetness.
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, powdered sugar and a pinch of salt (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 Cupcake 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.
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
- pinch of fine sea salt
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, powdered sugar and a pinch of salt. Start on low speed to incorporate then beat on high speed for 2 minutes until creamy and whipped. 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.
Notes
You can make this frosting up to 2 days ahead. Cover it tightly and refrigerate until ready to use. If it softens while piping, refrigerate it for 15 to 20 minutes, then continue. Store frosted cupcakes and cakes covered in the refrigerator for 3 to 4 days.
Nutrition Per Serving
I first published this recipe in June 2012. I 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 frosting better structure for piping.
More Homemade Frosting Recipes
If you love to change up your cupcake frosting, try these top-rated frosting recipes. We have everything from rich chocolate icing to marshmallow-soft frostings.