Whipped Cream Frosting

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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 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.

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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

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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


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


  • 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.


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
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Whipped Cream Frosting over Chocolate Cake

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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.

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170 Comments Leave a comment or review

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  1. 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.

    • 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!

  2. 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?5 stars

  3. 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.

    • 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!

  4. 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 side5 stars

    • 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!

  5. 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.5 stars

    • 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.

  6. 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 ruined2 stars

  7. 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.5 stars

  8. 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?

  9. Kimberly says

    Would I be able to leave cake out after icing instead of refrigerating. It would be overnight out on counter.5 stars

  10. 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?

  11. Jennifer Matthews says

    Can I make this but put cocoa powder in it ? My son wants chocolate whipped cream frosting and this sounds delicious.5 stars

    • 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.