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
Bridgett says
Is this recipe good for pipping cupcakes
Mary Younkin says
I don’t typically use it that way, Bridgett.
Connie C Griffin says
Does this store well for 3-4 days?
Mary Younkin says
I do not make it days in advance. I typically just whip the cream when ready to frost a cake.
David says
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
Mary Younkin says
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.
EnzaLee says
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
Mary Younkin says
It should work fine.
Jan says
Can this frosting be frozen for ice cream cakes?
Mary Younkin says
I think that would work fine, but if it thaws while serving, it’s going to deflate very quickly.
Mylynda Smith says
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!!
Mary Younkin says
I’m glad you’re enjoying the recipes, Mylynda!
Betty says
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.
Mary Younkin says
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.