The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Whipped Cream Cheese Frosting is the perfect topping for cakes, cupcakes, and pies. It’s fluffy, creamy, and stabilized because of the cream cheese.
It costs approximately $6.70 to make this recipe. It makes eight servings for about $0.83 per serving.
Looking for something delicious to serve this frosting with? Try some on top of this Cream Cheese Pound Cake, Perfect Deep Dish Apple Pie, or Buttermilk Pie.
Whipped Cream Cheese Frosting
Isn’t it the worst when you take a bite of some frosting, and it is way too sweet or too thick? I wipe off the frosting and don’t even bother finishing it. Which is sad and a waste of frosting! You will not have to do that with this frosting.
This frosting is fluffy, creamy, and not overly sweet. It holds its shape well, better than whipped cream, which is another reason I love it so much.
The cream cheese frosting with whipped cream is super versatile. Use it to fill cupcakes, pipe onto pies or cakes, or garnish with fruits. The options are endless!
My recipe has an extra special touch with the addition of pumpkin pie spice. This additional flavor makes this the perfect touch for all your favorite fall desserts. However, you can remove this added flavor and use this frosting anytime.
Ingredients and Estimated Cost
Per Serving Cost: $0.83
Recipe Cost: $6.70
- 1 – 8 ounce block cream cheese – $2.98
- ¼ cup powdered sugar – $0.09
- 1 teaspoon vanilla extract – $0.68
- ½ teaspoon pumpkin pie spice – $0.15
- 2 cups heavy whipping cream – $2.80
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in March 2023.
How To Make Whipped Cream Cheese Frosting
***For complete recipe instructions, see the recipe card below.
- First, slowly mix together the cream cheese, powdered sugar, vanilla, and pumpkin pie spice until combined.
- Increase the speed to medium-high heat and beat until smooth and creamy.
- In a separate bowl, beat the chilled cream until stiff peaks form.
- Finally, add the cream cheese mixture and mix until combined.
Recipe Substitutions and Variations
- You can use low-fat cream cheese, but please don’t use fat-free.
- I usually only add pumpkin pie spice to this recipe during the fall. So feel free to omit it.
- You can make this recipe with a stand mixer or with a handheld mixer.
- You can color this frosting, but please use gel food coloring.
Storage and Serving Tips
SERVE: Serve this on top of pies, especially pumpkin, apple, or pecan pie. You can also use it to top cupcakes and cakes. You can keep the frosting out for no longer than 90 minutes before it needs to covered and refrigerated.
STORE: The frosting will keep in an air-tight container in the refrigerator for up to 4 days.
FREEZE: I do not recommend freezing this frosting. This is because it looses it’s fluffiness once it’s frozen and then defrosted.
I prefer to use a block of cream cheese as whipped cream cheese already has air whipped into it. Whipping it, even more, can result in frosting that does not remain fluffy.
The difference is in the taste and the texture. Whipped Cream Cheese frosting is lighter and not as sweet tasting. Whipped Cream Cheese frosting is closer to whipped cream but thicker in texture due to the addition of cream cheese, which stabilizes it.
Let it chill in the fridge for a bit if you need to thicken the frosting. As it hardens a bit, that can help thicken the frosting. Or, you can try whipping in an ounce or two of room-temperature cream cheese.
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- Pumpkin Dump Cake
- Instant Pot Pumpkin Cheesecake
- Apple Dump Cake
- Old Fashioned Apple Crisp
- Copycat Brownie Brittle Recipe
- Dark Chocolate Pecan Pie
Whipped Cream and Cream Cheese Frosting
- 8 ounces cream cheese at room temperature
- ¼ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- ½ teaspoon pumpkin pie spice optional
- 2 cups heavy whipping cream chilled
- Add the cream cheese, powdered sugar, vanilla, and pumpkin pie spice (if using) to the stand mixer bowl fitted with the paddle attachment.
- Mix on low until combined, then increase speed to medium-high and beat until smooth and creamy, about 1 minute.
- Transfer the mixture to a small bowl and set aside.
- Add the chilled cream to the now clean bowl, add the chilled cream, and beat with a whisk attachment until stiff peaks form.
- Add the cream cheese mixture and mix on low until just combined.
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Great recipe! Definitely bookmarking for future. It turned out really well. Thank you!
I love this frosting, it has the perfect balance of sweetness and light fluffiness. It’s perfect for cupcakes but I was tempted to just eat it right out of the bowl!
I made this to put on carrot cake cupcakes and it was one of the most delicious frostings I’ve ever used! The perfect balance of light and sweet.
This frosting was light, airy and perfectly sweet! I used it to top some lemon cupcakes that I made today!