Classic Whipped Cream Frosting is a light, airy, and deliciously smooth topping perfect for cakes, cupcakes, pies, and even fresh fruit. Unlike buttercream or cream cheese frosting, whipped cream frosting has a delicate texture and a mildly sweet flavor that enhances desserts without overwhelming them. This frosting is made using heavy whipping cream, powdered sugar, and vanilla extract, creating a fluffy and stable consistency ideal for piping and decorating.
This recipe is perfect for those who love a less sugary frosting option while still enjoying a creamy and rich topping. It pairs beautifully with chocolate cakes, vanilla cupcakes, fresh berries, and even pancakes or waffles.
Ingredients:
- 2 cups (480 ml) heavy whipping cream (cold) – This is the base of the frosting, providing the airy texture.
- ½ cup (60 g) powdered sugar – Sweetens the frosting without making it grainy.
- 1 teaspoon vanilla extract – Adds a classic, warm vanilla flavor.
- Optional: 1 tablespoon cornstarch or 1 tablespoon instant vanilla pudding mix – Helps stabilize the frosting for longer-lasting results.
Instructions:
Step 1: Chill the Equipment
For the best results, place your mixing bowl and beaters in the refrigerator or freezer for about 15-20 minutes before you start. Cold equipment helps the cream whip up faster and hold its shape better.
Step 2: Begin Whipping the Cream
Pour the cold heavy whipping cream into the chilled mixing bowl. Using a hand mixer or a stand mixer fitted with the whisk attachment, start beating on low speed. Gradually increase the speed to medium-high.
Step 3: Add Sugar and Vanilla
Once the cream begins to thicken (after about 30-45 seconds of whipping), add the powdered sugar and vanilla extract. If you’re using a stabilizer like cornstarch or instant pudding mix, add it now as well. Continue whipping.
Step 4: Whip to Stiff Peaks
Beat the mixture until stiff peaks form. This means the frosting should hold its shape when the beaters are lifted from the bowl. Be careful not to overwhip, as this can turn the cream into butter. The entire process should take about 2-3 minutes.
Step 5: Frost and Serve
Once the frosting is ready, use it immediately to decorate cakes, cupcakes, or any dessert of your choice. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours. Re-whip slightly before using if necessary.
Serving Suggestions:
- Pipe onto cupcakes or spread over cakes for a light, fluffy finish.
- Serve with fresh berries or fruit salads.
- Use as a topping for pies, such as pumpkin or chocolate silk pie.
- Add to pancakes or waffles for an extra indulgent breakfast treat.
- Layer with cookies or sponge cake for a no-bake dessert.
Calories Per Serving:
This frosting makes about 2 ½ to 3 cups, enough to frost a 9-inch cake or about 12 cupcakes. The calorie count per serving (approximately 2 tablespoons) is about 100-120 calories, depending on the amount of sugar used.
Tips for the Best Whipped Cream Frosting:
✅ Use Cold Heavy Cream: The colder the cream, the better it whips. If possible, chill the cream in the freezer for 5 minutes before whipping.
✅ Sweeten to Taste: You can adjust the sugar level depending on your preference. Some people prefer ⅓ cup sugar for a less sweet frosting.
✅ Stabilize for Longevity: If you need the whipped cream to hold its shape for longer (especially for piping or hot weather), adding 1 tablespoon of cornstarch, cream of tartar, or instant vanilla pudding mix can help.
✅ Don’t Overwhip: Stop once you see stiff peaks to prevent the frosting from turning grainy or buttery.
This Classic Whipped Cream Frosting is the perfect choice for a light and creamy topping that enhances your desserts beautifully. Whether you’re frosting a cake, adding a touch of sweetness to fruit, or making a no-bake treat, this simple and delicious frosting is always a winner! 🎂✨