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
Bsantos says
I would like to know once I ice the cake cake I put in in the refrigerator? Will it taste the same or can I leave it out
Mary Younkin says
Yes, you should be able to refrigerate the iced cake without an issue. I’d recommend eating the cake soon, though; while the frosting should taste the same, it will start to run after a few days.
Elizabeth says
If I make it in the morning, can I put it in the fridge for a baby shower ?
Mary Younkin says
Hi, Elizabeth! The frosting should keep in the refrigerator for a few days without an issue; if you’re making it earlier the same morning, you should be good to go. I hope the baby shower goes well, and that the frosting is a hit!
Nikki says
I love creme icing! However I find it to deflate after a while whereas buttercream lasts days. Could I potentially add gelatin to this to stabilize it for longer?
Mary Younkin says
Hi, Nikki! You might be able to add gelatin to the frosting, but it should stay stable for a few days as is.
Erma says
If I use regularly sugar will it still work? I make whipped cream often on pies but I’ve never done it with a cake. I don’t have any powdered sugar.
Mary Younkin says
Hi, Erma! Unfortunately, using plain/granulated sugar in this recipe won’t work very well. The sugar needs to dissolve easily at room temperature, which powdered sugar can do without an issue, but regular sugar won’t do nearly as well.
Diana says
Can I add chocolate
Mary Younkin says
Hi, Diana! While adding chocolate to the frosting itself would make the recipe too heavy, you can use the frosting to top all sorts of chocolate desserts. Happy cooking!
Sabra Larina says
What an amazing recipe. Quick and easy and so tasty to go on my piña colada cake.
Mary Younkin says
I’m so glad you’re enjoying the frosting, Sabra. Happy cooking!
Eleina Flanders says
This is a great recipe. I used it for a white raspberry cake. Everyone loved it
Mary Younkin says
I’m so glad everyone loved the frosting, Eleina! It’s a staple at our house, too. Enjoy!
Lisa says
I would love your recipe for the white raspberry cake to go with this frosting. Would you please share with me?
Mary eggleston says
This was ahit on our ice cream cone cupcakes,they look like real ice cream cones!
Mary e says
I used nesquick chocolate powder to flavor it and it worked very well!
Cara says
This is a great frosting! The others are too heavy and sweet, I usually scrape them off. But this was so light and fluffy. Held up well , didn’t melt off the side
Mary Younkin says
I’m so glad you’ve been enjoying the frosting, Cara. Light, fluffy frosting is a refreshing change from the heavier toppings that usually come with cakes, isn’t it? I’m glad the recipe held up well for you, too. Happy baking!
Ashley says
Suggestions for adding food coloring ?
Mary Younkin says
Hi, Ashley! You should be able to add just a few drops of food coloring to get a rich color. I hope you love the frosting!
Lorri says
can I color it with gel coloring?
Mary Younkin says
Sure, Lorri.
Jessica says
Made this today for a last minute summer cake. It did not disappoint! It was so easy and sooooo good! I definitely will be saving this recipe to use again in the future. I also, made this while the cake was baking and cooling. I just stored it in the fridge until I was ready to use it. It tasted just as delicious as when I first made it.
Mary Younkin says
Glad to hear that the frosting kept well, Jessica. Enjoy!
Jan says
Can I add almond flavoring to the whip cream for icing on the cake?
Mary Younkin says
Hi, Jan! Yes, you should be able to add almond flavoring. Considering how strong the flavor is, I would recommend adding only half a teaspoon or so to start.
Hana Elged says
It’s wayyy too sweet and I didn’t even put all the sugar the recipe called for. Now a whole liter of whipping cream is ruined
Mary Younkin says
Hi, Hana! Sorry the recipe wasn’t to your taste; everyone has different standards for sweetness.
Gary says
I use 1/2 cup powdered sugar, tastes great!
Rachael says
I made this as a topping to a cookie cake. It was perfect! The recipe called for a whipped topping that I was sure would be too runny, so I did a Google search for an alternative and came across this one. It held up for the 3 hours between topping and serving (kept indoors in air conditioning), which was a relief! Everyone loved it.
Mary Younkin says
I’m glad to hear that the frosting was a hit, Rachael! Enjoy, and happy baking.
Sage says
How much will I need to make to cover a 4 layer round 9 inch cake? Should I double or triple the recipe?
Mary Younkin says
Hi, Sage! Doubling the recipe should give you enough frosting, possibly with some to spare.
Hayley says
Do you think crushed oreos would hold in it?
Mary Younkin says
Hi, Hayley! I think they would hold for a few days.
Neha says
Hi Mary. My whipping cream always turns out off white in color. Any tips on how to make it milky white?
Thank you.
Kimberly says
Would I be able to leave cake out after icing instead of refrigerating. It would be overnight out on counter.
Mary Younkin says
Hi, Kimberley! I wouldn’t recommend leaving the cake out overnight if you’ve iced it. The icing may melt/run.
Alison says
I’m looking forward to making this, but I am about 1/2 cup short on the heavy whipping cream. Anything else I can add instead (milk, half & half) or would it be better to just lessen the amount of powdered sugar used?
Mary Younkin says
I’d just lesson the amount of sugar, Alison.
Rae says
Can this icing be colored? If so what’s the correct type of coloring?
Mary Younkin says
I’d probably use a gel food coloring and adjust to your liking, Rae.
Jennifer Matthews says
Can I make this but put cocoa powder in it ? My son wants chocolate whipped cream frosting and this sounds delicious.
Mary Younkin says
Hi, Jennifer! I haven’t tried that before, but if you decide to give it a go, please let me know how the frosting turns out. I’d start with only a small amount of cocoa, maybe a teaspoon or so.