Whipped Icing Recipe (Fluffy, Stable and Pipeable)
A cloud-light, not-too-sweet whipped frosting stabilized with cream cheese, so it spreads silky smooth and pipes swirls that hold their shape.
- 10 minutes
- Makes 4 cups
- Gelatin-free
- Pipes clean swirls
This whipped icing recipe is the light, fluffy frosting for people who find buttercream too heavy: cold heavy cream whipped with cream cheese and powdered sugar into a silky, stable icing that holds its swirls in the fridge.
Quick answer
For whipped icing, beat 8 oz softened cream cheese with 1 cup powdered sugar, 1 tbsp instant vanilla pudding mix, vanilla and a pinch of salt until smooth, then stream in 2 cups very cold heavy cream and whip on medium-high for 2 to 4 minutes, until stiff, glossy peaks form.
Whipped icing piped into tall swirls on vanilla cupcakes.
What Is Whipped Icing?
Whipped icing is a frosting built on whipped cream rather than butter. It is light, airy and only gently sweet, which is why it is a favorite on birthday cakes, strawberry cakes and cupcakes for people who find buttercream too rich.
Plain whipped cream weeps and slumps within hours. This version adds cream cheese for body and a spoonful of instant pudding mix for stability, so it pipes crisp swirls and holds them in the fridge for days.
Light and airy
Mostly cream, not mostly butter.
Not too sweet
One cup of sugar for four cups of icing.
Stable
Cream cheese and pudding mix hold the shape.
Pipes well
Rosettes, swirls and borders.
Ingredients for Whipped Icing
Cream, cream cheese, powdered sugar, pudding mix and vanilla.
| Ingredient | Its job | Tip |
|---|---|---|
| IngredientHeavy whipping cream | Its jobThe light, airy body | TipUse heavy cream, not light cream; keep it very cold |
| IngredientCream cheese | Its jobStability and a gentle tang | TipFull-fat block, fully softened |
| IngredientPowdered sugar | Its jobSweetness that dissolves instantly | TipSift it for the smoothest icing |
| IngredientInstant vanilla pudding mix | Its jobExtra stability for piping | TipDry mix, straight from the packet |
| IngredientVanilla | Its jobFlavor | TipAlcohol-free vanilla or vanilla bean paste |
| IngredientSalt | Its jobBalances the sweetness | TipJust a pinch |
Use a block of full-fat cream cheese; spreadable tub cream cheese has more water and makes a softer icing. Leave it out for an hour so it beats perfectly smooth, because cold lumps never fully disappear once the cream is in.
How to Stabilize Whipped Icing
| Stabilizer | Holds | Notes |
|---|---|---|
| StabilizerCream cheese | HoldsFirm enough to pipe | NotesAdds tang; the base of this recipe |
| StabilizerInstant pudding mix | HoldsExtra firm, very stable | NotesAdds a light vanilla flavor |
| StabilizerMascarpone | HoldsRich and firm | NotesUse instead of cream cheese for a milder flavor |
| StabilizerNonfat milk powder | HoldsMedium | Notes2 tbsp per cup of cream |
| StabilizerCornstarch | HoldsLight | Notes1 tsp per cup of cream, sifted with the sugar |
This recipe is gelatin-free. Cream cheese plus pudding mix gives the most reliable hold for cakes that sit in the fridge overnight; for a quick spread on cupcakes eaten the same day, either one alone is enough.
Whipped Icing Recipe
The card makes about 4 cups, enough for 24 cupcakes or a 2-layer cake. Tap 12, 48 or 72 cupcakes and every amount updates.
Stabilized Whipped Icing
Cream cheese, powdered sugar and instant pudding mix beaten smooth, then whipped with cold heavy cream to stiff peaks. Tap the batch size and every amount updates.
Frosts
Ingredients
Whipped icing- 4 oz8 oz16 oz24 oz full-fat cream cheese, softened
- ½ cup1 cup2 cups3 cups powdered sugar, sifted
- 1½ tsp1 tbsp2 tbsp3 tbsp instant vanilla pudding mix, optional
- ¾ tsp1½ tsp1 tbsp1½ tbsp alcohol-free vanilla
- a pincha pinch⅛ tsp¼ tsp fine salt
- 1 cup2 cups4 cups6 cups very cold heavy whipping cream
Soft cheese, cold cream. The cream cheese should be room temperature; the cream straight from the fridge.
Instructions
Chill the tools
Put the mixing bowl and whisk attachment in the freezer for 10 minutes. Cold tools help the cream whip faster and hold its shape.
Beat the cream cheese
Beat the softened cream cheese on medium speed 1 to 2 minutes, until completely smooth with no lumps.
Add the sugar
Add the powdered sugar, pudding mix, vanilla and salt and beat on low, then medium, until smooth and creamy.
Stream in the cream
With the mixer on medium, pour in the cold cream in a slow, steady stream, scraping the bowl once.
Whip to stiff peaks
Turn the mixer to medium-high and whip 2 to 4 minutes, until thick, glossy and holding stiff peaks. Stop as soon as it gets there.
Use or chill
Spread or pipe right away onto completely cool cakes or cupcakes, or cover and refrigerate up to 24 hours and stir briefly before using.
Gear for Whipped Icing
A mixer with a whisk and a few piping tools make bakery-style swirls easy.
As an Amazon Associate, this site earns from qualifying purchases.
How Long to Whip: The Stages
Stiff peaks stand straight up with only a slight curl at the tip.
| Stage | What you see | Use it for |
|---|---|---|
| StageThickening | What you seeTrails from the whisk that fade quickly | Use it forKeep whipping |
| StageSoft peaks | What you seePeaks that flop over | Use it forFolding into mousse; too soft for icing |
| StageMedium peaks | What you seePeaks that hold but curl | Use it forSpreading on a sheet cake |
| StageStiff peaks | What you seePeaks stand tall; icing looks glossy | Use it forPiping and layer cakes: stop here |
| StageOverwhipped | What you seeGrainy, curdled, yellowish | Use it forFold in cold cream to rescue |
Watch the icing, not the clock. After the cream goes in, stiff peaks usually arrive in 2 to 4 minutes on a stand mixer and a little longer with a hand mixer. The change happens fast at the end, so slow down and check every 20 seconds once it looks thick.
Can You Pipe Whipped Icing?
Yes. Stabilized whipped icing pipes soft, cloud-like swirls, rosettes, stars and borders. It is not stiff enough for sharp-edged flowers or for holding fondant; use a buttercream for those.
Cool the cake
Frost only completely cool cakes and cupcakes.
Chill the bag
10 minutes in the fridge after filling.
Big tips
Large open star or round tips work best.
Work quickly
Warm hands soften the icing; hold the bag by the top.
Crumb coat
A thin first layer, chilled, then the final coat.
Refrigerate
Chill the finished cake to set the swirls.
Six Whipped Icing Flavors
Same method, six flavors. Tap one:
Classic Vanilla
The recipe as written. Use vanilla bean paste for visible specks.
Chocolate
Sift ⅓ cup cocoa powder with the powdered sugar and add 2 extra tbsp cream.
Strawberry
Beat in ½ cup finely ground freeze-dried strawberries with the sugar for natural pink color.
Lemon
Add the zest of 2 lemons and 1 tsp lemon juice to the cream cheese.
Cinnamon Spice
Add 1 tsp cinnamon and a pinch of nutmeg; lovely on spice cake and apple cupcakes.
Coffee
Dissolve 2 tsp instant coffee in 1 tsp hot water, cool, and beat it into the cream cheese.
Whipped Icing Problems and Fixes
| Problem | Cause | Fix |
|---|---|---|
| ProblemRunny | CauseWarm cream or underwhipped | FixChill the bowl 10 minutes and keep whipping |
| ProblemGrainy or curdled | CauseOverwhipped | FixFold in 2 to 3 tbsp cold cream by hand |
| ProblemLumpy | CauseCold cream cheese | FixBeat the cheese smooth before anything else |
| ProblemGritty | CauseUnsifted powdered sugar | FixSift the sugar first |
| ProblemWeeping on the cake | CauseNot stabilized | FixAdd the pudding mix; keep the cake cold |
| ProblemToo sweet | CauseToo much sugar | FixCut the sugar to ¾ cup and add a pinch more salt |
| ProblemDeflated after chilling | CauseNormal settling | FixWhisk 10 seconds by hand |
Whipped Icing vs Buttercream vs Cream Cheese Frosting
| Frosting | Texture | Sweetness | Best for |
|---|---|---|---|
| FrostingWhipped icing | TextureLight and airy | SweetnessGentle | Best forFruit cakes, cupcakes, people who dislike heavy frosting |
| FrostingAmerican buttercream | TextureDense and creamy | SweetnessVery sweet | Best forSharp piping and room-temperature cakes |
| FrostingCream cheese frosting | TextureThick and tangy | SweetnessMedium | Best forCarrot, red velvet and spice cakes |
| FrostingErmine (cooked flour) frosting | TextureSilky, whipped | SweetnessLight | Best forOld-fashioned layer cakes |
The old-fashioned whipped frosting made with cooked flour and milk, often called ermine frosting, is another light option; it is whipped with butter instead of cream and holds up better at room temperature.
Storage, Make Ahead and Serving
Whipped icing with fresh berries on a layer cake.
| Plan | How | Keeps |
|---|---|---|
| PlanMake ahead | HowCovered bowl in the fridge; whisk briefly before using | Keeps24 hours |
| PlanFrosted cake | HowIn the fridge under a cake dome | KeepsUp to 3 days |
| PlanServing | HowOut of the fridge 15 minutes before slicing | KeepsUp to 2 hours out |
| PlanFreezing | HowFreeze frosted cupcakes uncovered, then wrap | Keeps1 month |
Whipped Icing Recipe: FAQs
How do you make whipped icing?
Beat softened cream cheese with powdered sugar, instant vanilla pudding mix, vanilla and salt until smooth, then stream in very cold heavy cream and whip to stiff peaks.
What is the difference between whipped icing and buttercream?
Whipped icing is made mostly of whipped cream, so it is lighter, airier and less sweet. Buttercream is mostly butter and sugar, so it is denser and holds up better at room temperature.
Can you pipe whipped icing?
Yes. This stabilized version pipes clean rosettes, swirls and borders. Chill the filled piping bag 10 minutes and use a large open star or round tip.
How long do you whip whipped icing?
Usually 2 to 4 minutes on medium-high after the cream goes in. Stop as soon as it holds stiff peaks; overwhipping makes it grainy.
How do you make whipped icing fluffy?
Start with very cold cream, a chilled bowl and whisk, and whip on medium-high rather than top speed, which builds smaller, more stable air bubbles.
How do you make whipped icing sturdy?
Use the cream cheese and the instant pudding mix; both stabilize the cream so it holds its shape for hours in the fridge.
How do you make whipped icing smoother?
Sift the powdered sugar, beat the cream cheese until completely smooth before adding anything, and stop whipping at stiff peaks.
Why is my whipped icing runny?
The cream was not cold enough, it was underwhipped, or the cream cheese was too soft and warm. Chill the bowl and keep whipping until stiff peaks form.
Why did my whipped icing turn grainy?
It was overwhipped and started turning to butter. Gently fold in 2 to 3 tablespoons of cold cream by hand to smooth it.
Is whipped icing gelatin-free?
Yes. This recipe is stabilized with cream cheese and instant pudding mix, so it is gelatin-free.
Can I make whipped icing without cream cheese?
Yes. Whip the cream with the sugar and pudding mix only; it is lighter and a little softer, and best used the same day.
Can I make whipped icing without pudding mix?
Yes. Leave it out; the cream cheese still stabilizes it well enough for spreading and simple piping.
Does whipped icing need to be refrigerated?
Yes. Keep frosted cakes and cupcakes in the fridge and set them out 15 minutes before serving.
How long does whipped icing last?
Up to 3 days in the refrigerator on a cake, or 24 hours on its own in a covered bowl.
Can you freeze whipped icing?
Frosted cupcakes can be frozen uncovered until firm, then wrapped, for up to 1 month; the texture softens slightly once thawed.
How much whipped icing do I need?
This recipe makes about 4 cups: enough for 24 cupcakes or to fill and frost a 2-layer 8 or 9-inch cake.
More Frostings and Icings
From light and whipped to rich and tangy.
Buttercream Icing Recipe
Classic, pipeable buttercream. See the recipe → FrostingCream Cheese Frosting Without Powdered Sugar
Smooth and tangy. See the recipe → FrostingErmine Frosting
The old-fashioned whipped frosting. See the recipe → FrostingNothing Bundt Cake Frosting
The thick copycat frosting. See the recipe →Soft cream cheese, very cold cream, stop at stiff peaks: light frosting that holds.
Pin this whipped icing recipe so the recipe, the whipping chart and six flavors are ready for your next cake.
