Whipped Cream and Cream Cheese Frosting for Cake
Thick, very delicate, very creamy - ideal for any baked goods! Cream cheese and whipped cream frosting for cake is the most successful. With its mild flavor, it can be used not only for layering cake layers but also for smoothing the surface. Perfect for decorating cupcakes.
Updated : 15 September, 2025
Easy
About 5 min.
Ingredients
300 grams
Heavy cream
300 grams
Curd cheese
3 tablespoon
Powdered sugar
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Use heavy cream with at least 33% fat. Lower fat creams won’t whip. Let the cream cheese sit at room temperature so it blends evenly without lumps.
Step 2
Take a deep bowl to avoid splashes while whipping. Both the cream and the bowl should be cold. Pour the required amount of cream into the bowl.
Step 3
Add powdered sugar. Use powdered sugar only - granulated sugar won’t dissolve in time.
Step 4
Start whipping the cream with powdered sugar at low speed, then gradually increase to high. Beat until thick and fluffy, but don’t overdo it, or you’ll get butter. The time depends on your mixer’s power.
Step 5
Add the cream cheese to the whipped cream and mix thoroughly. The ratio can vary, but the optimal is 1:1. Try once and adjust depending on whether you prefer more cheese or cream.
Step 6
The frosting made from heavy cream and cream cheese is thick. It’s ready to use immediately!
Step 7
This frosting is excellent for cake layering and holds its shape well. But don’t leave it at room temperature - it will melt. Refrigerate cakes with this frosting.
Step 8
You can add cooled melted chocolate to make a delicious chocolate cream cheese frosting.
Step 9
Enjoy your treat!