Today I whipped up (ha!) some Whipped Cream Frosting. I followed this recipe from Key Ingredient exactly and it turned out beautifully. The only difference was that mine yielded 4.5 cups instead of 5 cups… and I swear I didn’t eat 1/2 cup! 😉 The recipe can be found below, along with some flavor variants I’ve tried since the original posting.

This would be great to use as a fruit dip, on graham crackers, as topping or on cookies. Pictures of the creation process are below!

Cream cheese, sugar and the two extracts, prior to mixing.
I forgot to get a pic of this mixed before adding the cream, sorry!
With one cup of heavy cream added. You can still see the texture of the
cream cheese mixing process on the paddle a bit.
After adding the second cup of heavy cream.
A bit blurry, but this is when it really started to thicken up.
At this point it was nice and whipped (and tasty)!
All finished and in a container!
Have I mentioned that it’s tasty yet?

Whipped Cream Frosting


  • (1) 8oz package of low fat cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 cups heavy cream (same as a one pint container)


Combine the cream cheese, sugar, vanilla extract and almond extract in your mixing bowl. Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak. Place in airtight container and refrigerate up to one week. Makes about 5 cups.

Other Variants

Adapted recipe from Key Ingredient