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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.
Is this recipe good for pipping cupcakes
I don’t typically use it that way, Bridgett.
I’ve always used this recipe for cupcakes
Does this store well for 3-4 days?
I do not make it days in advance. I typically just whip the cream when ready to frost a cake.
Good Afternoon
I used 200ml of whipping cream UHT as I’m in PNG. And 4 tablespoons sugar.
Using a hand blender for about 8 minutes and the cream curdled.
What did I not do right?
David
8 minutes is quite a while to beat the cream, David. I’m guessing that you continued beating past the stiff peak stage and you wound up halfway to making butter.
You have to whip the creme to soft peaks first- then add the powdered sugar and vanilla
Would this work as a cake filling? Note i would have to keep it refrigerated overnight. I am concerned about how well it will hold up for about 24 hours
It should work fine.
Can this frosting be frozen for ice cream cakes?
I think that would work fine, but if it thaws while serving, it’s going to deflate very quickly.
I was very happy to find this recipe. What made me even happier was that your site was not inundated with ads and pop ups. Thanks for keeping it clean!!
I’m glad you’re enjoying the recipes, Mylynda!
This is basically whipped cream, not whipped cream frosting. If you want to make a whipped cream frosting that can be piped onto a cake or cupcakes and will actually hold up, you need to make a stabilized whipped cream frosting that contains unflavored gelatin.
You’re correct about that, Betty. This is not a frosting that can be piped onto a cake. You’d need to stabilize it for that, and that isn’t the result I was aiming for here. I like it lightly whipped and barely sweetened as a topping for cakes, just as described here.
Thanks this is what I was looking for
Easiest frosting ever! Light, creamy, and delicious. I love the lightly sweet taste and the spreadable texture. Thank you for posting your whipped cream recipe. I had a last minute cupcake event to prepare for, and limited ingredients. Fortunately, I always have whipping cream on hand for decadent soups. Perfect recipe when in a pinch. Keep up the good work!!
YAY! Glad it was a hit.
Me gusta mucho esa receta
Do you need to store the cake in the fridge afterwards?
I usually do.
This is just whipped cream…I guess I would expect more of whipped cake frosting. Since it’s advertised as such.
This is what you put on pumpkin pie not cake.
To each their own, Amanda. I don’t typically sweeten whipped cream this much for pie or whip it this much either. This is simply our preferred whipped cream frosting for cakes.
Hi there! I am making a cake for my sister’s birthday this Friday and want to find a good frosting because she does not like super creamy frostings like butter cream or cream cheese frosting. But my question is, do you know if this whipped frosting will be too light/airy to pipe designs and words on? Thank you!
This will not pipe as you’re describing.
All – I’m tasked with making a birthday cake for someone who LOVES whipped frosting. This recipe looks great – question, will it hold up for a few hours? I must sit thru cocktail hour then dinner
I typically keep it in the fridge, but it should be fine at cool room temp for a couple of hours.
HATE how I have been mixing for a while now and still that stiff peak hasnt formed any tips?
Without an actual amount of time mentioned here, it’s hard to even guess what might be happening. Are you using an electric mixer or stirring by hand? Did soft peaks form and then you added the sugar and now stiff peaks are not forming? When beating cream, it’s almost impossible for peaks not to form, if you beat long enough, you’ll eventually churn it to butter. Are you using full fat heavy cream? Did you change anything in the ingredients or instructions?
Can you put the whip cream frosting on a cheesecake, and how long will it hold up?
Stored in the fridge, it should be fine for a day or two.
I’m definitely going to make this.
Mary, i’ve been reading a lot of of your replies to comments. You’re very gracious and kind.
I hope that you enjoy the frosting, Melissa!
I love this recipe. It’s simple and not too sweet! I use it on my lemon cupcakes. I do let it sit in the fridge for about an hour before frosting. Also for those having issues with whisking time I recommend putting your bowl (I use metal mixing bowl) in the fridge before hand. It helps speed up the process in my experience.
I’m so glad you’re enjoying the frosting, Ada!
Is this recipe good for frosting a cake?
Sure thing, but it isn’t suitably for piping.
I added gel food coloring and did a quick Peppa Pig sheet cake
Looks and tastes really good
Would love to post pic???
I’m glad you like it! You can share a pic on social media and tag me to see it!
Great
I’m glad the frosting was a win for you!