This Whipped Cream Frosting holds its shape, making it the perfect frosting for dipping, spreading, or piping onto all your favorite desserts. It is stabilized whipped cream that has the perfect amount of sweetness and it won’t deflate.
I love making my own homemade frosting. To me, it tastes so much better than any store-bought version I could find. So, whenever I can, I take the time to whip up a batch and save it for when I need it.
There is a certain kind, though, that I love the most. My favorite – a dollop of light frosting that melts in your mouth with just the right amount of sweetness, like a fluffy cloud from dessert heaven. That’s Whipped Cream Frosting for you!
Not just any cream, but a frosting that levels up cakes, cupcakes, and even fruits to a delicious dimension. Let me show you my process, which, I promise, is as easy as pie!
So, here it is! My perfect Whipped Cream Frosting. This frosting not only enhances the overall appeal of your dessert but also makes sure every bite is a creamy delight.
It’s easy, quick, and the right choice for those looking for a balance between airy lightness and the right amount of sweetness. The next time you bake, give this frosting a whirl (yep, I went there!).
I guarantee it’ll become a staple in your baking repertoire. Bake, frost, and most importantly, enjoy every sweet moment!
Common Questions About Whipped Cream Frosting:
What’s the difference between regular whipped cream and whipped cream frosting?
Regular whipped cream is lighter and often used as a topping. If you put it on a cake, though, it will eventually go flat and get runny.
Whipped cream frosting, on the other hand, holds its shape better thanks to the instant pudding mix, making it perfect to frost cakes!
Can I skip the instant pudding mix?
The pudding mix gives our cream frosting recipe extra stability, making sure it doesn’t collapse. It’s a simple step that gets you the best results!
How do I know I’ve whipped it enough?
You’re aiming for stiff peaks. That means when you lift your whisk attachment, the cream should stand up without drooping. But be careful – overwhipping can turn it into butter! It’s a balance that can take a bit of practice to figure out.
My advice is to stop whipping every so often to check how close you are to being done.
Storage
I love having a good batch of this stuff on hand. Over the course of a few days, I usually make something that can be frosted, haha! You never know, right?
Refrigerator
Store in an airtight container for 2-3 days. It might deflate slightly, so re-whipping is a good idea before use.
Freezer
Not recommended. The texture might change upon thawing, which could affect the overall experience.
Tips
My biggest tip is to just try it out. Experience is important with cooking in general. The more you do this, the better you’ll understand how it all works. If you’re experienced in the kitchen already, you know what I’m talking about!
- Cold is Key: Always use a chilled bowl and cold heavy whipping cream for the best part – fluffy frosting!
- Add Gradually: When adding confectioners’ sugar, do it slowly to prevent it from flying out of the bowl.
- Scrape and Combine: Use a rubber spatula to scrape the sides of the bowl and ensure even mixing.
- Know Your Peaks: Aim for stiff peaks, but don’t overdo it!
Ingredients
Clean, simple ingredients are key here. Another reason I love making my own frosting. It’s great to know exactly what’s going into my food!
- Heavy whipping cream
- Confectioner’s sugar
- Vanilla extract
- Instant pudding mix, vanilla flavor
How to Make Whipped Cream Frosting
These four steps are all you really need to know about making this frosting. This is more than worth the effort! In the end, you’ll have a frosting that is just plain delicious and looks great too!
- Place the bowl and the whip in the freezer for at least 15 minutes prior to starting.
- Once the equipment is adequately chilled, add the heavy cream to the bowl and beat on medium-high speed with the whip attachment until it just starts to thicken. (you will see the tracks from the whip in the cream)
- Slowly add the confectioner’s sugar, pudding mix, and vanilla – mixing carefully at first so that it doesn’t fly out of the bowl. Once moistened – increase the speed and whip well until it reaches the desired consistency. Take care to not over-mix as this will turn it into butter.
- Use immediately or chill any leftovers in the refrigerator. Keep in mind that it might deflate a bit after being stored.
Kitchen Supplies You’ll Need for Whipped Cream Frosting
Don’t skip the rubber spatula. That thing is a lifesaver when making frosting. You’ll want to stop every so often and scrape the sides to be sure that everything is mixing properly.
- Large mixing bowl (preferably chilled)
- Electric mixer or whisk attachment for a stand mixer
- Rubber spatula
What to Serve With Whipped Cream Frosting
Whether it’s on an angel food cake, chocolate cupcakes, or a layer cake filled with fresh berries, this frosting is your golden ticket.
It’s the perfect frosting for a black forest cake or even a simple pound cake. And my favorite way? Dolloped onto some fresh fruit for an easy, delicious treat.
Why You Should Make Whipped Cream Frosting
The flavor of this frosting is simply amazing. Whipped cream, sugar, and vanilla are great together. Add in the instant pudding mix and you just bring it to a whole new level.
- Versatile: From chocolate cake to fresh fruit, it complements almost any dessert.
- Simple Ingredients: Just four basic ingredients, available in any grocery store.
- Quick and Easy: Whip up this light frosting in no time.
- Perfect Consistency: Holds its shape better than regular whipped cream, making it great for frosting cakes.
Variations and Add-Ins for Whipped Cream Frosting
With this as a base, you can add in all kinds of things! I personally love the chocolate version. Try one of these options out or come up with something on your own. Be brave! You’ll come up with something fun and delicious!
- Chocolate Lovers: Add unsweetened cocoa powder or melt some dark chocolate and fold in.
- Fruitful Topping: Mix in pure vanilla extract and fresh berries for a fruity twist.
- Cream Cheese Twist: Introduce cold cream cheese for a richer, creamier frosting.
- Exotic Flavors: From chantilly cream to American-style buttercream, you can get creative with different ways to enhance the flavor.
If you love this easy whipped cream frosting recipe, try it on these great cake recipes. Please click each link below to find the easy, printable recipe!
More Great Frosting Recipes
Best Bakery Buttercream Frosting
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Whipped Cream Frosting
Ingredients
- 2 cups heavy whipping cream
- ½ cup confectioner’s sugar
- 1 tbsp vanilla extract
- 2 tbsp instant pudding mix vanilla flavor
Instructions
- Place the bowl and the whip in the freezer for at least 15 minutes prior to starting.
- Once the equipment is adequately chilled, add the heavy cream to the bowl and beat on medium-high speed with the whip attachment until it just starts to thicken. (you will see the tracks from the whip in the cream)
- Slowly add the confectioner’s sugar, pudding mix, and vanilla – mixing carefully at first so that it doesn’t fly out of the bowl. Once moistened – increase the speed and whip well until it reaches the desired consistency. Take care to not over-mix as this will turn it into butter.
- Use immediately or chill any leftovers in the refrigerator. Keep in mind that it might deflate a bit after being stored.
Equipment
- Stand mixer
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Jackie says
Would you say this is stable enough to frost a cake using the grass frosting tip? (Highland cow cake) Also can it be smoothed flat on cake sides like buttercream does?
Gina Kleinworth says
It will smooth and pipe fine. But it is whipped cream, so if it is hot at all it will still melt or soften too much as you would expect from a whipped cream frosting.