Whipped Cream Frosting

168 Comments 4.9

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead and dive in with fresh strawberries!

Whipped Cream Frosting on Chocolate Cake

Easy Whipped Cream Frosting

Whipped Cream Frosting is perfect for rich cakes as the frosting is not too sweet. You know the one bite and done frostings that you scrape off of the cake? You won’t be scraping this off.

It adds just the right amount of sweetness, especially when paired with dark chocolate or semi-sweet chocolate. The light sweetness goes so well on angel food or citrus cakes like lemon too.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

If buttercream is sometimes too heavy for you, whipped cream frosting is the answer. The biggest difference between the two is that the whipped cream is light and airy as opposed to the heavy richness from the butter base of buttercream.

When using whipped cream frosting you will need to store the frosting in your refrigerator and keep it cool. You can plan for the cake to be good for 2-3 days. It will start to dry out after that and your frosting will likely weep.

I also suggest sticking with one-layer or two-layer cakes. It is a softer icing and does not form a crust so using it for that wedding cake tower would not be recommended.

Whipped cream frosting is perfect on chocolate cakes, such an easy dessert that no one turns down. Hershey’s Chocolate Cake is truly the most versatile and easiest one-bowl chocolate cake recipe I have ever made.

This Chocolate Crazy Cake is one of the easiest cakes you’ll ever make and you don’t even need any butter or eggs to make this recipe.

If you haven’t yet tried the unforgettable Chocolate Quinoa Cake, don’t knock it until you’ve tried it. There isn’t a hint of “quinoa” taste to the cake and it’s also the easiest gluten-free cake you can make without any special ingredients required.

Whipped Cream Frosting

Frosting Ingredients

The ingredient list is super short and sweet, literally.

  • heavy whipping cream
  • powdered sugar
  • vanilla extract
Whipped Cream Frosting is a simple topping for any cake

How to Make Whipped Cream Frosting

  1. In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks begin to form.
  2. Add the powdered sugar and vanilla. Continue beating until stiff peaks form. Use immediately.
Whipped Cream Frosting

Frosting Recipes

Frosting is the condiment of the dessert world in my book. A cake just isn’t complete without it. I love creating frostings that compliment and complete the flavor of a dessert. I have too many favorites to ever choose just one.

TIP: A good offset spatula is your frosting best friend.

Creamy, Not-Too-Sweet, Absolutely Perfect Fluffy Chocolate Frosting is truly the best chocolate frosting I’ve ever tasted. And this Salted Caramel Frosting is amazing on chocolate cupcakes.

Fresh berries are one of my favorite ways to add flavor and these frostings are absolutely bursting with berry flavor. I crammed almost a full pound of fresh berries into this fresh Strawberry Frosting. Or try fresh Blueberry Frosting, a light and creamy frosting, whipped into fluffy blueberry loveliness.

Whipped Frosting

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Whipped Cream Frosting

Whipped Cream Frosting

4.85 from 46 votes
Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead, dive in with fresh strawberries!
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12

Ingredients 

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  • In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks begin to form.
  • Add the powdered sugar and vanilla. Continue beating until stiff peaks form. Use immediately.

Nutrition

Calories: 175kcal · Carbohydrates: 11g · Protein: 1g · Fat: 14g · Saturated Fat: 9g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 4g · Cholesterol: 45mg · Sodium: 11mg · Potassium: 38mg · Sugar: 11g · Vitamin A: 583IU · Vitamin C: 1mg · Calcium: 26mg · Iron: 1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!
Whipped Cream Frosting over Chocolate Cake

Filed under: , ,

Share this Article

PinYummly

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

168 Comments Leave a comment or review

    Rate & Comment

    Rating




    • Anova Frasure says

      I just saw on a YouTube video that you can freeze for up to a month in an airtight container. Thaw on countertop, give it a good stir. You can also freeze heavy cream. Once thawed give a good stir. I’m going to try this on an ice cream cake.

    • Missy says

      Linda
      I have added chocolate pudding to heavy cream without added sugar or vanilla. It came out simular to a mousse. OMG it was soooo good. Should have thought of using it for a frosting, but I was too busy eating it as a dessert. It’s also good as part of parfait.

  1. Nancy says

    Terrific! Used on a Duncan Hines Perfectly Moist Devil’s Food cake (with 2 9″ pans) and it was rated “best-ever! birthday cake”5 stars

    • Mary Younkin says

      If stored in the refrigerator, it will hold nicely for a few hours. (Technically, I’ve kept leftover cake that was frosted with the whipped cream in the fridge for a few days without any issues, but I hesitate to recommend that as I don’t love cake that has been kept in the fridge long term. I prefer cake when served room temperature whenever possible.)

    • Mary Younkin says

      Well, seeing how this is a frosting recipe, not merely a method for making whipped cream, it’s supposed to be pretty sweet. Fortunately, the amount of sugar is adjustable and you can make the frosting as sweet or plain as you like.

  2. Natalie says

    How long will this hold up after removing from the fridge? I’ll have 4 hours between removing from fridge and serving. Any tips? Or should I go a different frosting route?

    • Mary Younkin says

      4 hours is a little iffy, Natalie. While the frosting might hold up just fine, I likely wouldn’t risk it if the location will be at all warm.

  3. Gary Littlefield says

    Hi I’m looking for a good chocolate frosting and I want to make it with whipping cream can I add coco powder to the mix and how much. Powder does it take. Thank you so much for a easy recipe

    • Mary Younkin says

      Hi Gary, this is my go-to chocolate frosting recipe: https://barefeetinthekitchen.com/fluffy-chocolate-frosting-recipe/ If you want to make it a bit “fluffier” and more like whipped cream, you can make it and then drizzle in a bit of cream as the mixer is beating. Add cream until it reaches the consistency you desire. I hope that helps!

      As far as simply adding cocoa powder to the whipped cream frosting recipe, it’s going to change the consistency quite a bit before you are able to add enough cocoa to make it taste very chocolate-y.

    • Mary Younkin says

      While you might be able to pipe it and serve immediately, whipped cream frosting will not hold the same way that traditional frostings will when piped.

  4. jess says

    Hi!
    I am interested in using this recipe for a smash cake. If I prepare the frosting day of, then apply the icing to the cake, should I refrigerate until ready to use? Does refrigeration mess with it too much? Or is it ok? it would be refrigerated for a few hours or so…

    Thank you!

    • Mary Younkin says

      Sure, April. Start by whipping room temp cream cheese with the sugar and then slowly drizzle in the whipped cream. It won’t be quite as fluffy, but it should be a bit firmer this way.

    • Mary Younkin says

      I’ve never added an egg to frosting or to whipped cream, Connie. This isn’t cooked, so it would remain raw. I don’t recommend it.