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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
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.
How to Use Whipped Cream Frosting
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 Frosting
This 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 Icing
The ingredient list is super short and sweet, literally.
- heavy whipping cream
- powdered sugar
- vanilla extract
Whipped Cream Frosting Recipe
It really couldn’t be easier to make a simple batch of whipped cream frosting. You’ll start by pouring the cream into a large mixing bowl, and beating it with the whisk attachment of an electric mixer until soft peaks begin to form.
Add the powdered sugar and vanilla to the fluffy whipped cream. And continue beating until stiff peaks form. Use the frosting immediately.
Frosting Recipes
Homemade 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
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so good im going to try it does it hold up outside of refrigeration
It is a whipped cream frosting so I would not store it on the counter top. You will want to refrigerate it.
Do you think this frosting would hold up if I used less powdered sugar? I was thinking of trying a quarter cup…
I would not recommend it, Jessica.
Yes. This is just regular whipped cream. Use less sugar all the time. Don’t ask how much…I don’t measure. Lol. Be sure to refrigerate.
Can you freeze a cake once frosted with this?
Sharon – I have not tried that. I am honestly not sure how the whipped cream frosting will hold up when you thaw the cake.
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.
I would like to make it with orange flavoring do I still add.vanilla?
I don’t think I would, Randi.
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
What a great review, Jameela. It is perfect for using that way.
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?
I think it might be too light in weight for a rolled dessert like those. But I have not tried it.
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.
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.
Would you be able to pipe this onto cupcakes?
Yes, this is pipeable.
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!
That is awesome, Lisa. Thank you so much for sharing.
I have made Ice cream cakes with whipped cream frosting and froze it until ready to serve and it was a hit
Sounds delicious, Brenda.
I have to travel about 1/2 hr with the cake do you think it will hold up ok?
As long as the cake doesn’t get warm I think it would travel okay.
How much strawberry flavoring should I use in the frosting
For strawberry frosting I actually use this recipe: https://barefeetinthekitchen.com/fresh-strawberry-frosting-recipe/
This is just whipped cream, not frosting. And it doesn’t last 2-3 days, more like 12 hours before melting.
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.
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
Thank you, Lorie.
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?
I would not swap corn starch for powdered sugar, Victoria.
This whipped cream frosting was so easy and delicious Thank you
Thank you, Peggy.
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?
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.
This is a great recipe for me to try my first time with whipped cream frosting. If you were going to color the whipped cream frosting, would you add it to the cream before whipping or fold it in after whipping?
If I am coloring a frosting, I usually wait until the end, Heather.
How much frosting does this make? Enough for a normal sized two layer cake?
Yes, that should work fine, Andrea.
Can I add unflavored gelatin to make it thicker for piping cakes?
I’ve never tried that, Cheri. I have no idea how it might work.