The Golden Way to make cream cheese whipped cream frosting

Flip it!

This is the best cream cheese frosting I have ever made! It isn’t too rich and has a nice cream cheese flavor. It would be good used as a fruit dip, I will definitely make this again. Thanks!

I made this last night and it was incredible! Absolutely the best frosting I’ve ever made. Mine started to melt a bit when I first put it on the cake but then I realized that though the top of the cake felt cool, the bottom was still warm. I let it cool COMPLETELY and used the rest to re-do the cake and it was perfect and beautiful and best of all, TASTY! I’ll be using this one forever! And it’s impossible to not start “tasting” this one over and over while you wait for the cake to cool so make extra. Also was excellent on a few strawberries that I had in the fridge….

Wow. This is amazing. I just frosted some pumpkin cupcakes with it and they are perfect. I had absolutely no problem with runniness, and can imagine piping this. It isn’t really stiff, but it could happen. I did as another reviewer suggested and whipped my cream in a separate bowl than the other stuff. I happen to have a copper bowl, which I put in the fridge to chill for maybe 30-45 minutes first. I also kept the cream cheese cold, and I think this is important. Just by nature of beating something like this you warm it up, so I took this straight from the fridge and used it. I also chilled that bowl. I whipped it for a good long time – at least five minutes. I took little samples of it because I thought I was done, but when I tasted it I crunched on grains of sugar. After more beating and careful folding, I was done. This is amazing stuff. Just a little bite from the cream cheese, but otherwise light and fluffy with a wonderful vanilla flavor. What I don’t know is how they will hold up overnight or for any length of time, so I’ll post when I know that. Update: I made this on a Sunday night and took the cupcakes to work. One woman who ate one on Tuesday said it was the most amazing thing she had ever tasted and it was just wrong to moan and groan so much over the frosting. Thought that was a pretty good review, and convinced me that the frosting held up for a couple of days!

Great frosting, but one you have to play with to get the right consistency for piping… I was using this for cupcakes so I used confectioners’ sugar vs. white sugar a bit more cream cheese and cut back on the whipping cream. Overall, it was delicious but needed a little work.


3 cups very cold whipping cream
3 tablespoons instant vanilla pudding dry powder
3 tablespoons sugar or to taste
1 teaspoon vanilla extract or vanilla bean paste
Food colouring, optional


Beat the whipping cream with the remaining ingredients until a stiff peak is formed. DO NOT WHIP INTO BUTTER. A portion of the frosting may be coloured to decorate cakes.

I have used several different flavours of pudding to achieve different frosting flavours but the frosting will take on a light shade of the pudding colour.

Makes enough to fill and frost a 2- or 3-layer 8 or 9-inch cake.