Recipe By Tom Parker
Published Jun 19th
Prep 15m Cook - Additional - Ready In 15m
Servings 1 frosting for a 2 layer cake Calories 233.3

A heavenly coating for any cake. Whipped cream is gently folded into sweetened cream cheese.

Recipe Ingredients

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup white sugar
  • ⅓ teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 ½ cups heavy cream

Cooking Directions

  1. 1 In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.

Nutrition Facts

  • Calories 233.3
  • Carbohydrate 18 g
  • Cholesterol 61.3 mg
  • Fat 17.5 g
  • Protein 2 g
  • Saturated Fat 11 g
  • Sodium 90.8 mg
  • Sugar 16.8 g


  1. This whipped cream frosting is awesome! But I had to add another 3 oz. of cream cheese and 2 tbsp. of white sugar and a splash more of vanilla to get it to pipe. I know this goes without saying but make sure your bowl and beater are well chilled! This is a definite keeper!
  2. For the person who had trouble with the softness of the frosting, just add one package/cup of cream of Dr. Oetikers Whip-it stabilizer. This is my standard frosting for decorating cakes and it is great to work with once the stabilizer has been added.
  3. Although delicious this was not what I was looking for in a frosting. It turned out incredibly runny and I ended up having to dip the tops of my cupcakes in order to apply it.
  4. This recipe is a definite winner in the taste category. As someone with lots of cake decorating experience, I would say this is a wonderful filling, but is not suited for frosting (unless you just dollop it on top). This recipe is VERY soft, and does NOT firm up upon refigeration like a buttercream. I - Read more ...
  5. In defense of Tom, the man who submitted this recipe, there looks to be a few people who gave this recipe a lower rating based on the fact they had problems with the cream. To those users I'd like to say that your cream was not bad but simply, you whipped it for too long. - Read more ...
  6. This was a great recipe, and I would make it again. Here's what I did different, based on other reviews: chilled bowl, whip, and whipping cream in freezer for 10 minutes before whipping it up; used 1 pint whipping cream, 1 pint HEAVY whipping cream; used approximately 3/4 cup powdered sugar in place of granulated - Read more ...
  7. OH SO GOOD...I made this recipe after reading the reviews and decided to use powdered sugar instead of granulated.It was very smooth.I would HIGHLY reccomend that you put bowl,beaters and even the heavy whipping cream into the freezer for 10 min. prior to whipping.It stiffened up nice and quick. I want to mention that I - Read more ...
  8. This is a wonderfully light and fluffy frosting. It’s not too sweet. It’s like a whipped cream frosting with a hint of cream cheese or an extremely light and airy version of a cream cheese frosting. It's easy to make. I’ve received several compliments and requests for this recipe.
  9. I put this on an angel food cake I made from scratch...I've never made frosting never mind a cake from scratch before and I got rave reviews. Several people told me it was the best cake they'd EVER had!

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