Whipped Cream Frosting

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When I made the Peaches and Cream Spice Cake for my Mother-in-law’s birthday two weekends ago, I knew it wouldn’t be the same without this frosting.  I don’t know why I never shared it with you before?
If you like whipped cream and you like cream cheese or cheesecake, 
this will make you SWOON!!
Honestly, I don’t think it really tastes like frosting at all?
So, this weekend when I made a Cherry Torte and Cherry Torte Cupcakes (recipes coming soon) I decided to snap a photo of it in the mixer and share it with you!
This will frost a two layer cake.  Makes about 5 cups or so.
If this actually makes it to a cake…instead of eating it straight out of the bowl, 
make sure you keep it in the fridge.  
It’ll melt!! 
Whipped cream frosting in a mixer with text "whipped cream frosting"
4.55 from 11 votes
Print Recipe

Whipped Cream Frosting

Whipped Cream Frosting so fluffy and sweet. Perfect for a cake or cupcakes.
Prep Time5 minutes
Total Time5 minutes
Course: Desserts
Cuisine: American
Keyword: Whipped Cream Frosting
Servings: 5 cups
Calories: 564kcal
Author: Michaela Kenkel


  • 1 – 8 ounce package cream cheese softened
  • 1 teaspoon of vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup of granulated sugar
  • 2 cups heavy whipping cream


  • In your standing mixer, with whisk attachment, combine the cream cheese, sugar and extracts until creamy, scrape the bottom and sides of the bowl a couple of times, to make sure it’s all incorporated.
  • Turn it on again and slowly pour in the cream.
  • Beat until frosting forms peaks, much like a whipped cream does.
  • I have found that if my stainless steel bowl of my mixer and whisk attachment are cold it peaks better.


Serving: 1g | Calories: 564kcal | Carbohydrates: 25g | Protein: 5g | Fat: 50g | Saturated Fat: 31g | Polyunsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 153mg | Sodium: 168mg | Sugar: 25g

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