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!! 
Yield: 5 cups

Whipped Cream Frosting

Whipped Cream Frosting so fluffy and sweet. Perfect for a cake or cupcakes.

Prep Time 5 minutes
Total Time 5 minutes


  • 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.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 564Total Fat: 50gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 153mgSodium: 168mgCarbohydrates: 25gFiber: 0gSugar: 25gProtein: 5g

Nutrition isn't always accurate.


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