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!
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.
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.
Frosting Ingredients
The ingredient list is super short and sweet, literally.
- heavy whipping cream
- powdered sugar
- vanilla extract
How to Make Whipped Cream Frosting
- 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.
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 Cream Frosting
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
Jessica says
This sounds so good im going to try it does it hold up outside of refrigeration
Mary Younkin says
It is a whipped cream frosting so I would not store it on the counter top. You will want to refrigerate it.
Jessica says
Do you think this frosting would hold up if I used less powdered sugar? I was thinking of trying a quarter cup…
Mary Younkin says
I would not recommend it, Jessica.
Sharon Kennedy says
Can you freeze a cake once frosted with this?
Mary Younkin says
Sharon – I have not tried that. I am honestly not sure how the whipped cream frosting will hold up when you thaw the cake.
Marilyn says
I have made this icing with peppermint flavored whipped cream and put it in layers of a chocolate cake. I froze it until I needed the cake. Took it out a few hours before cutting it. Delicious 😍Works like a charm.
Randi L McCaddon says
I would like to make it with orange flavoring do I still add.vanilla?
Margaret Coleman says
I don’t think I would, Randi.
Jameela says
Simple recipe, quick & easy. Used it as an alternative to a vanilla buttercream frosting to reduce fat and sugar intake. It gives light fluffy icing with a sweetness that isn’t overpowering the taste. Easily spreadable on the 13 x 9 cake
Mary Younkin says
What a great review, Jameela. It is perfect for using that way.
Janet says
Would it work in the Yule Log type cake or a pumpkin roll? Realizing it would have to be refrigerated.
Actually, what type of filling would you normally use for these?
Mary Younkin says
I think it might be too light in weight for a rolled dessert like those. But I have not tried it.
Sarah Freeman says
Hello Mary, this recipe sounds so good . I am making cupcakes today and traveling 2 and a half hours with them tomorrow. Do you think that’s possible with this recipe.
Mary Younkin says
I can’t recommend that with this recipe, Sarah. While technically it should work, if it gets warm at all in the car, the frosting may not hold well.
Emily says
Would you be able to pipe this onto cupcakes?
Mary Younkin says
Yes, this is pipeable.
Lisa Moss says
SO GOOD! I made this for the first time a few days ago and it was so light and creamy with the perfect amount of sweetness! I used it to frost a Devil’s food cake and topped with a shaved milk chocolate candy bar and it was delicious! I made a second cake and left it at work and my coworkers are going crazy over it, demanding for the frosting recipe! I have a tub of that famous name brand whipped topping in my fridge and hands down, this one is better! I will NEVER buy store bought whipped cream again! Thank you for sharing this!
Mary Younkin says
That is awesome, Lisa. Thank you so much for sharing.
Brenda Corrie says
I have made Ice cream cakes with whipped cream frosting and froze it until ready to serve and it was a hit
Mary Younkin says
Sounds delicious, Brenda.
Barbara A Grunwald says
I have to travel about 1/2 hr with the cake do you think it will hold up ok?
Mary Younkin says
As long as the cake doesn’t get warm I think it would travel okay.
Joyce A Suter says
How much strawberry flavoring should I use in the frosting
Mary Younkin says
For strawberry frosting I actually use this recipe: https://barefeetinthekitchen.com/fresh-strawberry-frosting-recipe/
Jackie says
This is just whipped cream, not frosting. And it doesn’t last 2-3 days, more like 12 hours before melting.
Mary Younkin says
Kept in the fridge, I have no issues with it melting when made as directed, Jackie. There is just enough starch in the powdered sugar that it helps stabilize it.
Lorie Carr says
Wow- wow- wowzers 🤍pretty impressive. Exactly the taste I was looking for. Pretty easy to make and fast! Thank you for sharing ❤️- Lorie from Idaho
Mary Younkin says
Thank you, Lorie.
Victoria says
Love this… I want to try it now for my daughter’s birthday, could I reach the powdered sugar with corn starch? Would I use the same quantity if I could replace it?
Mary Younkin says
I would not swap corn starch for powdered sugar, Victoria.
Peggy S Black says
This whipped cream frosting was so easy and delicious Thank you
Mary Younkin says
Thank you, Peggy.
Ione says
I want to try your recipe on my bunny cake. I will use the frosting to cover the cake and then unsweetened coconut flakes on top. Making it Friday to eat Sunday and keep it in the fridge. Do you think it will hold?
Mary Younkin says
My rule of thumb when it comes to Whipped Cream Frosting is 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.