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Whipped Cream Cream Cheese Frosting is a dreamy blend of rich, tangy cream cheese and light, fluffy whipped cream. Silky and smooth with just the right hint of sweetness, it’s the perfect topping for cakes, cupcakes, and fruit.
Ingredients for Cream Cheese Whipped Cream Frosting
You only need 5 ingredients to make this easy whip cream frosting with cream cheese. Here is what you’ll need:
Heavy Whipping Cream
Cream Cheese
Powdered Sugar
Salt
Vanilla Extract
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Whip Cream Cream Cheese Frosting
Want the creamiest, fluffiest frosting ever? Whip up whipped cream, beat cream cheese until smooth and add a little powdered sugar to sweeten things up. This Cream Cheese Whipped Cream Frosting is the lightest, and most delicious frosting ever! Here are the steps in a little more details:
Beat: Add the whipping cream to a mixing bowl and beat until stiff peaks form.
Combine: In a separate bowl, add the cream cheese, powdered sugar, salt, and vanilla and mix until well combined and smooth.
Fold: Add the whipped cream to the cream cheese mixture and fold in until well combined.
The recipe card at the end of the post contains all the information you need to make this recipe. The photos below show each step of the recipe.
Can This Frosting Be Colored?
Yes absolutely! We prefer to use food coloring gel for the best color. Adding food dye to the frosting makes it perfect for any festive occasion…holidays, baby showers, Superbowl parties, graduations, etc.
How to Use This Frosting
Whip cream and cream cheese frosting goes great on op of cupcakes and cakes of course. It also make a delicious dip for fruit. There’s no reason to stop there either! Use it on cheesecake or pie too! It’s so creamy with a slight tanginess, perfect for just about any dessert!
Storage Tips
Unused frosting should be stored in an airtight container in the fridge. It will keep for up to 5 days. When you are ready to use it again, you’ll want to let it sit at room temperature for few minutes so it will become spreadable again.
This quick and easy recipe for whip cream and cream cheese frosting is the perfect addition to your favorite cakes and cupcakes. With just a few simple ingredients, you can create a light and fluffy frosting that will elevate your desserts to the next level.
More Tasty Frosting Recipes:
Watch How This Frosting Recipe is Made…
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Beat the whipping cream in a mixing bowl until stiff peaks form.
1 ½ Cups Heavy Whipping Cream
In a separate bowl, combine the cream cheese, powdered sugar, salt, and vanilla in a separate large bowl.
8 oz Cream Cheese, 1 Cup Powdered Sugar, 1 Pinch Salt, 1 teaspoon Vanilla Extract
These pumpkin cinnamon rolls are baked with a sweetened pumpkin puree and topped with a decadent cream cheese frosting to make a light, fluffy, and fragrant treat that is guaranteed to bring all the cozy fall vibes.
Flavor: Soft and fluffy with warm fall spices, sweet pumpkin filling, and a rich cream cheese frosting on top.
Skill Level: This is an easy, fun recipe for teaching baking basics to little chefs!
Time-Saving Tip: Canned cinnamon rolls can be used if you’re short on time; simply unroll them, spread the filling, and roll them back up!
Freezing: Pumpkin cinnamon rolls freeze beautifully and are perfect for a lazy day brunch or last-minute guests.
Simple Ingredients, Cozy Flavors
Pumpkin: Use pumpkin puree and not pumpkin pie filling (which is pre-seasoned). It’s easy to make pumpkin puree from scratch. Even the seeds can be roasted for a healthy snack.
Dough: This easy recipe yields tender and fluffy cinnamon rolls using basic pantry ingredients. Be sure to check the expiration date of the yeast for freshness.
Frosting: This cream cheese frosting is so easy, you’ll want to make extra for topping muffins and waffles. Add a little maple syrup or extra pumpkin puree to the frosting for a flavor bump if desired.
Variations: Buy or DIY? Make pumpkin pie spice with basics from the spice cabinet and have it on hand for festive recipes like pumpkin pie or a homemade pumpkin spice latte. Mini chocolate chips, chopped nuts, dried cranberries, or raisins can be rolled up in the rolls or sprinkled over the top after they’re frosted.
How to Make Pumpkin Cinnamon Rolls
Prepare the cinnamon roll dough (full recipe below).
Mix filling ingredients and spread over the dough.
Roll the dough up from the longer end and cut into pieces.
Arrange rolls in a prepared casserole dish, and pour heavy cream over the top.
Bake. Combine frosting ingredients and spread over the cooled rolls.
Storing Cinnamon Rolls
Keep leftover pumpkin cinnamon rolls in an airtight container at room temperature for up to 3 days or in the refrigerator up to 4 days.
Freeze them on a baking sheet before transferring them to zippered bags so they don’t stick together. Warm pumpkin cinnamon rolls in the microwave if desired.
More Perfect Pumpkin Recipes
Did you enjoy these Pumpkin Cinnamon Rolls? Leave a rating and comment below.
5 from 5 votes↑ Click stars to rate now! Or to leave a comment, click here!
Pumpkin Cinnamon Rolls
These soft pumpkin cinnamon rolls, swirled with spiced brown sugar filling and topped with creamy pumpkin spice frosting, are a cozy fall treat perfect for breakfast or dessert.
Prep Time 45 minutesminutes
Cook Time 15 minutesminutes
Total Time 1 hourhour
Grease a 9×13-inch pan or baking dish and set aside.
Add the milk and 6 tablespoons of butter to a wide, shallow saucepan over medium heat, stirring frequently, just until small bubbles appear around the edges of the saucepan. Do not allow the milk to come to a full boil.
Remove from the heat and allow the milk to cool for 15 minutes, or until the temperature goes below 115℉.
In the bowl of a stand mixer combine the warm water and yeast. Let stand for 5-10 minutes until the yeast starts to bubble.
Add the cooled milk, egg, pumpkin puree, sugar, and salt to the bowl, mixing until combined.
Add 3 cups of flour. With a dough hook, mix on medium-low speed until combined. Add the remaining flour ¼ cup at a time until the dough forms a soft ball that pulls away from the sides of the bowl. You may not need all of the flour.
Let the stand mixer knead the dough on low speed for 5 minutes (or knead it on a lightly floured surface until it is smooth and elastic, about 8 minutes).
Transfer the dough to a large oiled bowl. Lightly cover it with a kitchen towel and let it rest in a warm place for 1 hour or until it has doubled in size.
Turn the dough onto a lightly floured surface, and roll it into a 15 x 12-inch rectangle.
In a small bowl, mix pumpkin puree, brown sugar, and pumpkin spice for the filling. Spread the mixture evenly over the dough, leaving a 1-inch gap on one of the long sides to seal the roll.
Gently roll into a log starting on the long end (the filling is very soft and may ooze out a little). Using a sharp knife or unflavored dental floss, cut the log into 12 even pieces and place them in the prepared pan.
Cover rolls with a kitchen towel and let them rise for 45-60 minutes. Preheat oven to 375°F.
Pour heavy cream over the rolls.
Bake 20-25 minutes, until tops are golden brown.
Remove from oven, and let cool.
Meanwhile, In a medium bowl combine softened cream cheese and butter with a hand mixer until fluffy, about 2-3 minutes. Mix in vanilla, pumpkin pie spice, and salt. Sift in powdered sugar and mix until smooth. Spread icing over rolls once cooled.
Double-check the date on your yeast to ensure it has not expired. If the yeast does not foam, it should be replaced with new fresh yeast. Use a digital thermometer to check if the rolls are done. They should be between 190°F and 200°F. Keep leftovers in an airtight container in the refrigerator for 4 days or at room temperature for 3 days.
This delicious strawberry Jello cake is the perfect summer dessert! Made with a white cake mix and strawberry Jello, this dessert is sure to be a hit at your next gathering. It is quick and easy and a moist cake with a hint of strawberries and cream!
Years ago our friend Sarah gave us her family recipe for Lemon Jello Cake(I know you’re supposed to write, Jell-O, but no one actually follows that rule, right??) and it’s been one of the most popular recipes on our site year after year. We’ve experimented with Pineapple Crush Jello cake, orange Jello cake, strawberry lemonade jello cake, even a festive 4th of July Jello cake and now a strawberries and cream jello cake!
It’s important to use a white cake mix and strawberry jello for this recipe as it will tone down the strawberry flavor and allow you to taste that “strawberries n creme” thing.
What Does Adding Jello to Cake Do?
There are several reasons to add Jello to a cake. Jello enhances the flavor and color of a cake. It also helps the cake be more moist and dense in texture. I highly recommend it!
Ingredients for Strawberry Jello Cake
I hope you’re sitting down because you aren’t going to believe that you only need 7 ingredients to make this jello cake recipe! Keep in mind that when you make the glaze, you have a few different options. I’ll explain that more below. Here is what you will need:
CAKE
White Cake Mix: A vanilla cake mix is our preferred flavor, but yellow works fine too. The color will just be a little more orange with a yellow cake mix. We use Duncan Hines brand.
NOTE: You will use just the box cake mix powder when making the batter for this cake. You will not follow the directions for making the cake on the box.
Eggs: Gives the cake structure and richness.
Water: Adds needed moisture to create a perfectly moist cake.
Oil: Canola oil or vegetable oil both work great and don’t alter the flavor of the cake while still keeping it moist and fabulous.
Strawberry Jello: You just need the small box (3 oz) and you will only be using the jello powder. Don’t use the sugar free jello. It doesn’t set up the same.
ICING
Heavy Cream: Helps bind the icing together and adds richness to the flavor and texture. Save some extra cream to whip up and spread on top of the cake after cooling.
Powdered Sugar: Acts as the base for the icing and provides all the sweetness.
The measurements needed for each ingredient can be found in the recipe card at the end of the post.
How to Make Strawberry Jello Cake
This cake recipe is so easy that my youngest makes it all on his own. Here are the basic steps:
CAKE
Prep: Preheat the oven to 350 degrees F and spray a 9×13 cake pan with nonstick cooking spray and sprinkle with flour.
Mix: Add all of the ingredients to the bowl of a stand mixer and mix to combine.
Bake: Pour the cake batter into the prepared baking dish and bake for 27-30 minutes.
Poke: When the cake is done, poke holes all over with a 2-tined fork while it is still hot. Pour the icing (see instructions below) all over the top.
ICING
Whisk: Add the cream and powdered sugar together in a small bowl and whisk to combine.
You will also find these instructions in the recipe card at the end of the post.
How to Make Jello Cake Glaze
Jello cakes are a little different than a classic cake, so you’ll need to know how to make jello cake frosting which is really just a simple glaze. Our Strawberries and Cream Jello Cake recipe calls for heavy cream so that it’s a creamier glaze, but milk would work to make a glaze and in fact, water would totally work as well though remember that it will get thin even faster.
No matter what kind of liquid you use, it will be a matter of watching it to make sure that it ends up runny but not so thin it’s like a simple syrup. You want the glaze to be slow but runny when you hold up your whisk with the glaze on it so that it won’t seep into the cake too quickly.
After you add the glaze and let the cake cool completely, top with sweetened homemade whipped cream or Cool Whip for that extra strawberries and cream flavor! You could also add some sliced fresh strawberries on top too if you want!
Oh my goodness, or Frozen Jello Cake!! How could I forget the summer we got requests for a frozen jello cake. I need to do some serious pinterest searching but in the meantime, someone email us a recipe!
Variations on Strawberry Jello Cake
You can make strawberry jello poke cake a few different ways. You can use a white, lemon or strawberry cake mix and then the jello flavor depends on what overall flavor you want. For our Strawberry Lemonade Jello Cake we chose lemon jello to really emphasize the lemonade bright flavor. You could totally do a strawberry cake with strawberry jello as well and it’s not too much, I promise. My current favorite though is our Strawberries and Cream Jello Cake which is the recipe below. It’s a perfect balance.
Storage Tips
Jello strawberry cake is a great make ahead cake option. You can make the cake a day ahead of time and then store either at room temperature of in the fridge. If you top the cake with whipped cream, don’t add the whipped cream until right before serving.
This cake will store great at room temp or in the refrigerator in an airtight container. You can also freeze the cake by wrapping it in plastic wrap and then foil.
Indulge in a delicious and refreshing dessert with this easy Strawberry Jello Cake recipe. Perfect for summer gatherings or a sweet treat any time of year!
More CAKE RECIPES You Have to Try:
Servings: 20
Prep Time: 5 minutesmins
Cook Time: 30 minutesmins
Total Time: 35 minutesmins
Description
What’s a light and spring inspired dessert that’s still quick and easy? Well, our strawberries and cream jello cake sure fits the bill! A moist cake with a hint of strawberries and cream!
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Preheat the oven to 350 degrees.
Spray a cake pan with nonstick spray and sprinkle with flour. Tip and tap the edges of the cake pan to coat it with flour.
In the bowl of a mixer, mix the cake mix, eggs, water, oil and jello together.
1 Cake Mix, 4 Eggs, 1 1/3 Cup Water, 2/3 Cup Oil, 1 Package Strawberry Jello
Pour into greased and floured 9×13 pan.
Bake at 350* for 27-30 minutes.
When cake is done, prick with 2 tined fork while still hot.
Immediately pour cream icing over top.
For the Icing
In a small bowl, mix the heavy cream and powdered sugar until smooth, but runny.
4 Tablespoons Heavy Cream, 1 1/2 Cup Powdered Sugar
May be frozen for up to 3 months, when wrapped well in plastic wrap and foil. Add whipped cream just before serving.
It’s not just a vanilla bean whipped cream, it’s hands down my most favorite thing ever to serve alongside desserts or even just to dip fresh berries in. And the best part? It’s just as easy as a plain whipped cream.
Ingredients Needed for Vanilla Bean Whipped Cream
You only need 4 ingredients for this luscious whipped cream! Here is your shopping list:
Heavy Whipping Cream: you’ll need a pint of whipping cream to make this recipe
Vanilla Bean Pods: if you don’t have vanilla bean pods, add a splash of vanilla extract
Powdered Sugar: also called confectioners’ sugar
Mascarpone: can be found in the grocery store near the ricotta cheese or cream cheese
The measurements for each ingredient can be found in the recipe card below.
How to Make Vanilla Bean Whipped Cream Recipe
Making this vanilla bean whipped cream is just as easy as making regular whipped cream with just a couple extra steps.
Beat the whipped cream with a hand mixer (or with the whisk attachment on a stand mixer) in a mixing bowl until soft peaks form. Don’t over whip!
Add the vanilla beans (see next section for directions on scraping vanilla bean pods) and powdered sugar and beat until soft peaks form again.
Beat until stiff peaks form.
Serve on top of pies, cake, waffles, pancakes, or use as a dip for fresh fruit. Everything is better with a dollop of vanilla bean whipped cream!
These instructions can also be found in the recipe card below. You can print or save the recipe there as well.
How to Scrape Vanilla Bean Pods
Place the bean pod on a cutting board and slice it lengthwise using the tip of a paring knife. Use the edge of the paring knife to scrape the length of the pod removing the seeds or beans as you go.
Should I Use Powdered Sugar or Granulated Sugar in Whipped Cream?
You can use either granulated or powdered sugar. I prefer to use powdered sugar because it’s so light and doesn’t weigh down the whipping cream.
Is Whipping Cream The Same As Heavy Cream?
Whipping cream and heavy cream are the same thing. They both contain at least 36% or more milk fat, but the difference between whipping cream and heavy cream is that whipping tends to be more fluffy when whipped. But you can use them interchangeably.
Is There a Substitute for Heavy Cream?
There isn’t really a substitute for heavy cream when trying to make whipped cream. If you want to make a dairy-free whipped cream, you can use full-fat canned coconut milk and follow the instructions as written.
How to Store Whipped Cream
Homemade whipped cream should always be stored in a sealed container in the fridge. You cannot let whipped cream sit out for an extended period of time or it will fall and get soupy.
Can Whipped Cream Be Made Ahead of Time?
This whipped cream is quite stable so it can be made a day ahead of time and it will still hold up just fine.
How Long Does Whipped Cream Last?
If stored in an airtight container in the refrigerator, it will last up to 4 days.
What Happens If You Over Beat Whipping Cream?
When whipping cream is over beat, the fat molecules in the cream stick too closely together, creating lumps and giving the whipped cream a granular texture. It becomes like the consistency of butter.
Is There Anything You Can Do To Fix Over Mixed Cream?
Add a few drops of cream and use a hand whisk to gently whisk the cream in until it is smooth.
Take your regular old whipped cream and pump some new life into it with some mascarpone and vanilla beans! This perfect vanilla bean whipped cream recipe is going to blow your socks off!
Recipes that Can be Topped with Vanilla Bean Whipped Cream:
Servings: 10
Prep Time: 2 minutesmins
Whipping time: 5 minutesmins
Total Time: 7 minutesmins
Description
The best whipped cream you’ll ever eat is made by whipping up heavy cream and adding in luscious mascarpone and the insides of vanilla beans. It’s out of this world creamy and delicious!
Prevent your screen from going dark
In a bowl, using a hand mixer, beat the whipped cream until soft peaks form. Over whipping will turn it to butter, so once it begins to thicken stop the mixer.
2 Cups Heavy Whipping Cream
Add the vanilla bean and powdered sugar, then beat in until soft peaks are starting to form again.
2 Vanilla Bean Pods, 1/2 Cup Powdered Sugar
Beat until stiff peaks. Serve immediately or store in an airtight container for up to 4 days.
Course: 50+ Homemade Condiment Recipes, 500+ Best Dessert Recipes
Cuisine: American
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The peanut butter pie recipe is incredibly easy to make!
A rich fluffy peanut butter filling is nestled in a quick no bake chocolate cookie crust. It’s the perfect creamy, dreamy dessert!
Easy Peanut Butter Pie
Easy, no-bake chocolate peanut butter pie is a light and fluffy dessert with some impressive Insta-worthy topping options!
Versatile for any occasion! Chocolate and peanut butter are flavor BFFs and this pie is no exception! Why make birthday cake when you can serve birthday pie?
A classic favorite! Holidays, hot weather, or just hanging out at home, this pie will become a family favorite the first time it’s served!
Ingredients For Peanut Butter Pie
Peanut Butter – I prefer creamy peanut butter (like Jif or Skippy) but crunchy will also work. Avoid using ‘natural’ peanut butter as it doesn’t blend as smoothly.
Cream Cheese – Use a block of room temperature cream cheese. Full-fat is best for richness and texture, but low-fat can be used for a lighter version.
Heavy Cream – Heavy cream is folded in for a fluffy texture, you can replace it with 2 cups of prepared whipped topping however the pie will be a bit sweeter.
Powdered Sugar – Adds sweetness and mixes in smoothly.
Crust – Oreo cookies, including the filling, are pulsed into crumbs for the crust. You can substitute a graham crust, Nilla wafers, or Nutter Butters.
How to Make Peanut Butter Pie
Baked pies have their place, but sometimes the simplicity of a prep, mix, and chill pie is all you need!
Make pie crust and chill (per recipe below).
With a hand mixer or the whisk attachment of a stand mixer, beat cream cheese, peanut butter, and powdered sugar until fluffy. Fold whipped cream.
Spread the peanut butter pie filling into the crust and chill.
Garnish with chopped peanuts, mini chocolate chips, Reese’s pieces, mini peanut butter cups, or a drizzle of wicked hot fudge sauce.
Storing Leftovers
Keep leftover chocolate peanut butter pie covered in the refrigerator for up to 4 days. Freeze portions by wrapping them carefully in plastic wrap and freezing for up to 3 months. Enjoy frozen or thaw first.
More Peanut Butter Desserts
If you love this easy peanut butter pie recipe as much as we do, you’ll definitely want to check out these other favorites!
5 from 9 votes↑ Click stars to rate now! Or to leave a comment, click here!
Peanut Butter Pie
This is a delicious and easy peanut butter pie nestled in a quick no bake chocolate crust.
Prep Time 10 minutesminutes
Cook Time 8 minutesminutes
Refrigerate 4 hourshours
Total Time 4 hourshours18 minutesminutes
To make the crust, add the cookies to a food processor and pulse until finely crushed. Add the melted butter and pulse a few more times to mix.
Press the crumb mixture into a deep dish pie plate and chill in the fridge while making the filling.
To make the filling, add cream cheese and peanut butter to a medium bowl and mix with a hand mixer on medium speed until fluffy. Add powdered sugar and mix well.
In a separate bowl, beat the heavy cream with the mixer until soft peaks form. Gently fold the whipped cream into the peanut butter mixture until well combined.
Spread the peanut butter filling in the crust. Cover and refrigerate until set, about 2 hours or overnight.
Garnish with additional whipped cream, peanut butter cups, and crushed peanuts if desired.
Cookies can also be crushed in small batches in the blender. When crushing, the cookie filling layer should be included. Do not use natural peanut butter in this recipe. Whipped cream can be replaced with 2 cups of whipped topping such as cool whip, the will make the pie slightly sweeter. Chocolate crust can be replaced with a graham crust. Freeze individual slices by wrapping them carefully in plastic wrap and freezing for up to 3 months. Recipe updated for improved consistency 2023.
