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
Susan says
The whipped cream frosting tastes like icecream. It is so delicious. We frosted a coconut cream cake with it. Oh so good.
Mary Younkin says
I’m happy to hear that you loved the frosting, Susan! Happy baking.
Paula says
My favorite frosting ever, i only have a problem with the consistency.. I’m not sure why mine always has too many air bubbles in it ? It doesn’t allow for a smooth look. Any tips?
Mary Younkin says
Overwhipping can make the whipped cream appear grainy and a bit less appealing at times. I try to err on the side of underwhipping the cream. When it begins to come together, I pause and then continue to whip the cream in about 10-second intervals just until stiff peaks form. I hope that helps! I’m glad you love the frosting, Paula.
Marlene says
overall I love the names of the cookbooks weekdays weeknights. It’s always great to come home from work and try to get a meal made in less than an hour. Those are great recipes to have on hand. I’m looking forward to reading more of the recipes. thank you!! Looking forward to making the icing!
Mary Younkin says
I’m glad that you’ve found my recipes helpful on those busy evenings, Marlene. I know I have! Enjoy the frosting.
Angela Asher says
I’ve always preferred whipped icing, but this is beyond any I’ve tried!
I’m not a baker!!! The problem with this kind of icing is that it’s so hard to find on premade cakes so I’m so glad that this recipe is not only delicious but also easy to make! Thank you!!!!
Mary Younkin says
Glad to hear that you’re loving the icing, Angela! Baker or not, it’s a great recipe for anyone who wants to make a cake. Enjoy, and happy cooking!
kelli says
can I pipe this frosting?
Mary Younkin says
Hi, Kelli! You might be able to pipe this frosting, but my bet is that it will be a bit too thin to work well.
Josaline says
Love love love, not to sweet or too bitter I think it’s just right!!
Definitely recommend!!
Mary Younkin says
Glad to hear that the frosting turned out well for you, Josaline! Enjoy.
Steven Wms says
You had me when you understood… after one or two TINY nibbles of the buttercream frosting, ITS ALL COMING OFF.
((…but the plethora of over the top pop-ups & ads will probably keep me from coming back. Sorry.. but it’s waaay too many))
Kristy says
Agree! These ads are horrible, and make it impossible to effectively use the site.
Mary Younkin says
Hey Kristy, if you aren’t a fan of the advertising, feel free to use the site via a desktop. I don’t run in-content ads on desktop, most are on mobile. (And let’s be honest, who is a fan of ads on websites? no one, but they do help pay the bills, so digital ads aren’t going anywhere.)
Suzie says
Is this enough for a cake with three 8″ layers? I am making a key lime cake for my brother’s birthday and this topping looks ideal.
Mary Younkin says
I’m not sure how much frosting that would require, Suzie. If you’re in doubt, my recommendation would be to make more than you think you’ll need, and see if you have any left over afterward. It’s better to have a bit too much of a topping prepped than not enough when you need it. Happy baking! I hope your brother loves the cake.
Donna says
I wanted frosting for double choc cake,followed your directions but added some cocoa powder,delicious thank you for sharing .
Mary Younkin says
You are welcome, Donna! I’m glad the frosting turned out nicely. Enjoy the cake!
Monique says
It turned out so great! Does this freeze well?
Mary Younkin says
Hello, Monique! Unfortunately, this frosting will not freeze well. It just doesn’t reconstitute the same way.
Brittney says
How long does whip cream icing last in the fridge?
Mary Younkin says
Hi, Brittney! This frosting should last for a few days in the refrigerator.
Tiffany says
This whipped cream icing is so good. It is not sweet, which is amazing. I do not like most icing due to it being overlly sweet. This would be amazing with strawberries (or any berries). I think I will attempt a yule log this year using this whipped cream icing.
Mary Younkin says
Interesting idea, Tiffany. If you decide to try making the yule log with this whipped cream, let me know how it turns out!
Ruth says
Could I add chocolate ganache on top and drip down the sides using this recipe? My granddaughter wants a chocolate cake with raspberry filling in middle layer with whipped cream frosting and chocolate ganache for her birthday cake. We’ve bought them before but didn’t know how difficult it would be to find a recipe. If not this recipe, can you recommend one please.
Mary Younkin says
Hi Ruth, that sounds like it will be a fantastic cake! I wouldn’t try it with a simple whipped cream frosting. Most bakeries use a Swiss meringue buttercream as their “whipped frosting” and it works as you’ve described. Here’s a recipe for that: https://bakerbettie.com/swiss-meringue-buttercream/ and a terrific tutorial for making ganache at different strengths for pouring over cakes (see the ratios section of the post for the perfect pourable ganache) https://bakerbettie.com/how-to-make-ganache/
Vanessa Lubarsky says
Can I frost my cake 1day in advance.
Mary Younkin says
Hi, Vanessa! You should be able to frost the cake a day in advance. If you wait longer than that, the frosting may begin to run.
Kaitlyn says
Hi! Can this frosting be colored with gel coloring? When would you add the color?
Also, can I frost my cake a day ahead and refrigerate or should I frost same day?
Mary Younkin says
I typically frost the same day, Kaitlyn. You’ll want to stir the coloring into the heavy cream prior to whipping it.
carolyn wandt says
Thank you for the recipe for whipped frosting. I usually go to my mother but she is no longer with us so I go to internet; my second mother.
She loves to bake where I like to cook. I also said she has a giant sweet tooth.
Mary Younkin says
I’m glad you’re enjoying the recipe, Carolyn.
Laura says
I am not a cook, bake on occasion. This whipped cream frosting is delicious. Took maybe 3 minutes to make. Fluffy, not too sweet, spreading on cake was so easy!
Mary Younkin says
I’m so glad you like it, Laura!
Sandy says
Does this need to be refrigerated right away?
Mary Younkin says
Hi, Sandy. Yes, I would recommend refrigerating the whipped cream frosting as soon as possible.
Tristan says
This was so easy to make! And it came out perfect! And I even hand whisked it! It literally came out better then Cool Whip!!! Sooooo easy and even more Delicious!
Mary Younkin says
I’m so glad the frosting is a hit, Tristan.
Hopefine says
This looks sooo lovely.. But can I use to cover a cake that will be delivered the next day
Mary Younkin says
Hi there! You should be able to make the cake and frosting a day in advance, but I wouldn’t recommend actually frosting the cake until the day of. The frosting tends to run.