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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.
I have a problem with this and I can’t figure it out. I’ve made it twice and it does the same thing. It forms peaks, but when I add the powdered sugar and vanilla, it gets runny. What am I doing wrong??
That’s very odd, Lisa. You’re beating it to soft peaks first, right? Then adding just a cup of sugar and a teaspoon of vanilla? Beating it again should return it to peaks and then firmer peaks pretty quickly. Are you using full fat cream? Substituting any other ingredients? I can’t even imagine how it would be “runny” after adding the sugar.
Try adding the sugar in slowly
Over beating causes the cream to break and form butter and butter milk.
I add the sugar n vanilla the cream before whipping. I also adf a 1/16th tsp of cream of tartar. Any addition of ingredients after whipping will cause the whipped dream to deflate and melt some. Rewhipping after its been deflated wont give you the same thickness and volume as in the initial whipping process bc you are already getting close to seperation when whipping to stiff peaks the first time.
It’s stabilized!
I’m glad you like it!
Sounds delicious
I hope you enjoy it as much as we do!
Mine turned watery too but I asked a baker what I did wrong and she said you add the sugar in slowly. Which I did not do. I will definitely try this recipe again though.
I’m just wondering if its able to be piped?
Yes, this will pipe nicely, but it will not hold for long. You’ll want to do that right before serving.
I’m currently working on the cake and I only have 1 1/2 cups of cream. Can I add whole milk to make up the rest of the liquid? And to stabilize the icing and to help thicken, can I add something like cornstarch?
Milk will not definitely not work the same way. You may need to go with a buttercream or alternative option if there isn’t enough of the whipped cream frosting.
Can I make this and leave in fridge for an hour or two before icing cake?
An hour or two should be fine, Addie.
I’m having the same problem, i don’t know what speed in a mixer to use. I got the peaks with the heavy whipping cream, adding the sugar it turned to vanilla flavored butter with a hint of vanilla and buttermilk…. Any ideas????
Hi Brandy, it sounds like you overbeat the frosting by a minute or two.
It would definitely help a mature bakers like me if I had the speed for the mixer and the time for each step.
Unfortunately, that varies with different mixers, but I can appreciate that it would be helpful info to have if it were universal.
I have made this many times. It’s popular. I add it to the cake after it’s been in the fridge for a while. leftovers must be kept in the fridge or it will “melt”
I’m so glad you like it!
Can it be frozen? Made a batch for pie and it was a little too much
Unfortunately, I don’t think that will work. However, it’s great with fruit too!
I made this frosting for a Vampire Poke cake yesterday. It actually held up well. I didn’t add the powdered sugar slowly. Well more than 12 hours later and it is still holding up on the leftover cake. Delicious on my vanilla cake with cherry glaze.
I’m so glad you like it!
Can I use a hand whisk?
Sure, it just might take a while longer and some strength.
Very yummy but would not recommend for cakes. I never have trouble with recipes, but this frosting melted right off the cake like melted ice cream even though the cake had been cooled properly
I’m sorry to hear that it wasn’t a hit for you.
Delicious very light and airy. This definitely is my favorite type of frosting.
Oh, yes! Absolutely mine, too. I’m thrilled that you liked it!
can you use regular whipping cream does it have to be heavy whipping cream
Yes, that will work fine. I use whichever one is available to me.
How long can you keep this out without refrigeration?
That will depend on how warm your house is, Carol. Whipped cream frosting typically only holds up for an hour or two outside of refrigeration most of the time.
Don’t you need a stablizer.
You do not.
Can a bit of red food coloring be added to tint to pink? Best time for adding?
You can add it at the beginning, Laurie.
which heavy whipping cream used ?dairy whipping cream or non dairy whipping cream?
I use regular dairy heavy cream.
Great recipe, worked like a charm on my cake. Instead of vanilla I used orange extract. Delicious.
oooh! I bet that was tasty!