Sturdy whipped cream cream cheese frosting for piping swirls on cake

This Sturdy whipped cream cream cheese frosting for piping swirls on cake recipe works beautifully every time . This light and fluffy whipped cream cream cheese frosting feels like you are biting into clouds!!!  Unlike many other frostings , this rich whipped cream frosting is not very sweet . The best part for all you vegetarians out there is that this whipped cream frosting is stabilized without using gelatin.

There are so many types of frostings out there. And there are so many ways you can make the same frosting/icing. This sturdy whipped cream frosting recipe is easy and can hold shape really well.Out of all frostings my most preferred one is the frosting made using whipped cream . I love the light airy texture of whipped cream frosting and the fact that it is not as sweet as buttercream.

Using cream cheese or mascarpone cheese stabilizes the whipping cream for piping swirls, roses or any easy decorations on cakes/ cupcakes. Moreover these cheeses add richness to the bakes. Using cream cheese will add a bit of tang to your cakes while using mascarpone will make the froting taste rich and heavenly.

I made my own baby shower cake as well as cupcakes when I was 32 weeks pregnant! As you can see below in the pictures- The cake was 4 layered eggless chocolate cake with whipped cream mascarpone cheese frosting and filling was the same frosting and some raspberry jam. I kept it simple and rustic looking . The top was covered with blue chocolate ganache made with white chocolate and blue oil based candy color. I made a big edible chocolate fan painted with some gold as a topper on the cake. The Oh Baby topper is of glitter card stock . Further I decorated the cake with some fresh flowers, chocolate macrons and silver leaf!

Everyone at the baby shower loved this cake as well as cupcakes. they complimented me especially for the frosting. Time and again I have shared with you recipes that are crowd friendly and appreciated. This is one of them . Hope you try it soon.

If you love to frost your cake make sure to check my other in depth frosting posts on chocolate ganache, butter cream, cream cheese frosting and more in frosting/icing section of the blog- link here.

Given below is step by step quick pictorial followed by the recipe and tips. Notes are equally important as the recipe so I insist you go through it.

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4.71 from 17 votes

Sturdy whipped cream cream cheese frosting for piping swirls on cake

Sturdy whipped cream cream cheese frosting for piping swirls on cake The best not overly sweet frosting ever. It is rich , light and fluffy in texture.

Course Dessert

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

2 hours

Total Time 25 minutes

Adjustable Servings -16

Calories 95kcal

Author Khushboo

Ingredients

• 1 cup/ 8oz cream cheese at room temperature
• 1 ¼ cup / 360 ml chilled heavy whipping cream
• 1 cup confectionary sugar
• 2 teaspoon vanilla extract
• Pinch of salt optional

Instructions

• Use a beater attachment  for cream cheese and sugar.
• Use an electric whisk / balloon whisk attachment for whipping heavy cream.
• Refer to the step by step making of frosting picture above.
• In a bowl beat cream cheese and sugar with electric beater  for a minute until the sugar blends well with the cheese.
• In another bowl with an electric balloon whisk or in a stand mixer whip the heavy whipping cream, vanilla until it reaches soft peaks.
• It will take around 10-12 minutes to do so, so be patient.
• Once it reaches soft peaks scoop around ½ cup of cream and fold it with prepared cream cheese sugar mixture.
• Now add this cream cheese mixture in the bowl of remaining whipped cream and whip until stiff peaks. It will come together fairly quickly like in less than 30 seconds. Be careful to not over whip.
• Refrigerate at least 2 hours before piping decoration on cakes or cupcakes.

Notes

You may substitute cream cheese with mascarpone cheese – refer to my Tiramisu post here.

For making sturdy whipped cream frosting using white chocolate – refer to my post here.

Cream cheese will give  tangy after taste to the frosting.

Mascarpone cheese will make the frosting richer without altering the taste of whipped cream. So choose accordingly.

I prefer cream cheese for fruit based cakes.

Keep the frosting refrigerated once made. I like to make this frosting a day before icing the cake.

Cream cheese has to be soft but not melted. Generally take it out of the fridge at least 30 minutes before frosting.

If you do not have a beater attachment, mix sugar and cream cheese with a spatula or a spoon well.

Use chilled Heavy whipping cream from the fridge , not frozen . If the weather is too hot then you may choose to chill the bowl and whipping attachment . Use full fat original cream cheese and not spread. Storage Store unused frosting upto 2 days in the refrigerator. Cakes made with this frosting can be stored in the fridge up to 4 days.

Nutrition

Calories: 95kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 7mg | Potassium: 14mg | Sugar: 7g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 12mg

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