This Easy Homemade Whipped Cream Frosting is light, refreshing, airy, and lightly sweetened. It’s quick, easy to make with just a few ingredients, and super versatile.
Sweet and Simple: Your Go-To Whipped Cream Frosting
This Easy Homemade Whipped Cream Frosting recipe is a breeze to prepare. With just a few simple ingredients and minimal effort, you’ll have a fluffy, creamy frosting ready in no time. It’s perfect for those last-minute dessert decorations or when you’re short on time but still want to impress.
The texture of this frosting is what dreams are made of. It’s incredibly light and airy, making every bite feel like you’re indulging in a cloud of creamy sweetness. And unlike other frosting, this whipped cream frosting strikes the perfect balance. It adds just the right amount of sweetness to complement your desserts without overwhelming your taste buds.
What To Love About This Recipe
- It’s Super Easy and Quick: This recipe is a breeze to whip up. With just a few simple ingredients and steps, you’ll have a delicious frosting ready in no time.
- Light and Airy Texture: This whipped cream frosting is wonderfully light and fluffy. It adds a dreamy, cloud-like layer to your cakes, cupcakes, pies, and more, making every bite feel indulgent without being heavy.
- Perfect Sweetness Balance: Unlike some frostings that can be overly sweet, this one has just the right amount of sweetness. It enhances the flavor of your desserts without overpowering them, leaving your taste buds delighted.
- Versatile Uses: This frosting is versatile and can be used for so many desserts! It’s perfect for decorating cakes and cupcakes, adding a creamy layer to pies, or even serving as a dip for fresh fruits. It’s a versatile addition to your dessert toolkit.
- Fun to Make: Whipping up this frosting can be fun, especially if you have kids who love to help in the kitchen. Watching the cream transform into a fluffy, delicious frosting is always a satisfying experience.
Con: Does Not Keep Well in Warm Environments or for Too Long Outside
While whipped cream frosting is delicious and versatile, it is not stable in warm conditions. It is made primarily from heavy whipping cream, which is temperature-sensitive.
In warm temperatures, the fats in the whipped cream can start to melt, causing the frosting to lose its structure. Similarly, leaving whipped cream frosting at room temperature for an extended period can cause it to soften and lose its firm, airy texture. This is particularly important if you’re serving desserts at a picnic, outdoor party, or in a warm room.
How to Manage This Con
- Keep Refrigerated: Always store whipped cream frosted desserts in the refrigerator until they are ready to be served. This helps maintain the frosting’s texture and keeps it looking fresh.
- Serve Quickly: If you’re serving your dessert in a warm setting, try to bring it out just before serving to minimize the time it spends outside the fridge.
- Stabilize if Needed: For added stability, consider incorporating a stabilizer like milk powder, cornstarch, or gelatin into your whipped cream frosting. These ingredients help the whipped cream hold its shape better and last longer, even in slightly warmer conditions.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Heavy Whipping Cream, Chilled: The star of our recipe, heavy whipping cream is essential for creating that light and airy texture. Make sure it’s well-chilled to whip up to its fullest volume.
- Confectioners’ Sugar: Also known as powdered sugar, this ingredient sweetens the frosting without the graininess of regular sugar. It dissolves easily, ensuring a smooth, creamy consistency.
- This is my secret ingredient! Milk Powder: Although cornstarch or powdered gelatine can be substituted, milk powder is my favorite because it yields the best flavor and texture. It also helps stabilize the whipped cream, ensuring it holds its shape longer. Milk powder, also known as powdered milk or dry milk, can be found in various places, both online and in grocery stores. This is the one I use: Judee’s Pure Whole Milk Powder.
- Pure Vanilla Extract: Adds a touch of warmth and depth to the flavor of the frosting. Pure vanilla extract is preferred for its superior taste, but vanilla essence can also be used in a pinch.
Process Overview: How To Make Easy Whipped Cream Frosting Step-by-Step
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Whip The Heavy Cream
Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream at medium-high speed until it reaches medium peaks, for 3 to 5 minutes.
- Add Sugar and Milk Powder
Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes.
- Add Vanilla
Add the vanilla extract and stir to combine.
Recipe Tips
- Chill Everything: Start with cold equipment. Place your mixing bowl and beaters or whisk attachment in the freezer for 15-30 minutes before you begin. This ensures your whipped cream will come together faster.
- Don’t Overwhip: Stop whipping as soon as stiff peaks form. Over-whipping can lead to a grainy texture.
- Medium Peaks: Whipped cream with medium peaks is a stage between soft and stiff peaks in the whipping process. The whipped cream will be thicker and more stable at the medium peak stage than soft peaks, but it won’t be as firm as stiff peaks. It should look smooth and glossy, with a slight curl at the top of the whipped cream when you lift the beaters.
- Stiff Peaks: To test for stiff peaks, lift the beaters. The whipped cream should hold its shape without collapsing. Be careful not to overdo it; whipping too far can cause the cream to curdle.
- Always sift the confectioners’ sugar.
Food Allergy Swaps
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can also use full-fat coconut cream.
- Milk Powder: This ingredient stabilizes the frosting. You can use 3 tablespoons of cornstarch or powdered gelatin (see recipe card notes for details). Bird’s Traditional Custard Powder is also a good alternative that adds a delicious flavor, but the frosting will be yellowish.
Variations & Additions
- Chocolate Whipped Cream: Add 2 tablespoons of cocoa powder to the confectioners’ sugar for a chocolatey twist.
- Flavored Frosting: For a unique flavor profile, mix in a few drops of your favorite extract, such as lemon, strawberry, almond, or peppermint.
- Colorful Frosting: Add a few drops of food coloring to match your frosting to the theme of your dessert.
Uses Suggestions
This whipped cream frosting is incredibly versatile:
Storing and Freezing Instructions
I recommend using the whipped cream frosting immediately. If you need to store it for a little while, cover it tightly and store it in the refrigerator for up to 12 hours. It may lose some of its fluffiness when stored, but it can be lightly re-whipped.
Frequently Asked Questions
Powdered sugar, also known as confectioners’ or icing sugar, is typically wheat-free. It is made by grinding granulated sugar into a fine powder and mixing it with a small amount of cornstarch to prevent clumping. Cornstarch is naturally wheat-free, so powdered sugar does not contain wheat. Always read the labels to ensure that the powdered sugar is safe for your specific dietary needs. You can look for products labeled as gluten-free or certified gluten-free, as they are typically suitable for those with wheat allergies or sensitivities.
This can happen if the cream was not cold enough or if it was overbeaten. Ensure your cream and utensils are well-chilled and stop whipping as soon as stiff peaks form.
I do not recommend it, as granulated sugar can make the frosting grainy. Confectioners’ sugar dissolves much better, giving a smooth, creamy texture.
The most common reason for curdled whipped cream frosting is overwhipping. When you whip cream for too long, it can separate into butter and buttermilk, resulting in a curdled appearance.
Stop Whipping Immediately. As soon as you notice the texture is off, stop whipping.
Then, gently fold in more cream. If the curdling is not too severe, you can try gently folding in a small amount of cold, heavy whipping cream by hand. This can sometimes bring the mixture back together. If the whipped cream is too curdle, you might need to start over.
More Frosting Recipes You’ll Love!
Recipe Card 📖
Easy Whipped Cream Frosting
This Easy Homemade Whipped Cream Frosting is light, refreshing, airy, and lightly sweetened. It’s quick, easy to make with just a few ingredients, and super versatile.
Instructions
-
Using an electric mixer or a stand mixer with the whisk attachment, whip the heavy cream on medium-high speed until it reaches medium peaks, 3 to 5 minutes.
-
Add the confectioners’ sugar and milk powder and continue whipping until stiff peaks form, 2 to 4 minutes.
-
Add the vanilla extract and stir to combine.
-
Use immediately.
Milk Powder: This ingredient is used as a stabilizer. Milk powder, also known as powdered milk or dry milk, can be found in various places, both online and in grocery stores. This is the one I use: Judee’s Pure Whole Milk Powder. If milk powder is not an option, you can also use cornstarch or powdered gelatin. How to substitute:
- Cornstarch: Mix 3 tablespoons of cornstarch with the powdered sugar.
- Gelatin: in a small microwave-safe bowl, sprinkle the 3 teaspoons of powdered gelatin over the 1/3 cup (80 ml) cold water and let it sit for about 5 minutes. The gelatin will absorb the water and swell. Then, you can either melt the gelatin in a microwave for about 5-10 seconds or until it becomes a clear liquid. Be careful not to overheat it; you just want to melt it. Add the melted gelatin after the powdered sugar.
Store: I recommend using the frosting immediately. If you need to store it for a little while, cover it tightly and store it in the refrigerator for up to 12 hours.
Yield: This frosting recipe is enough to frost and fill a 2-layer (8 or 9 inches) cake or 24 cupcakes.
Recipe Tips:
- Chill Everything: Start with cold equipment. Place your mixing bowl and beaters or whisk attachment in the freezer for about 15-30 minutes before you begin. This ensures your whipped cream will come together faster.
- Don’t Overwhip: Stop whipping as soon as stiff peaks form. Over-whipping can lead to a grainy texture.
- Medium Peaks: Whipped cream with medium peaks is a stage in the whipping process between soft peaks and stiff peaks. At the medium peak stage, the whipped cream will be thicker and more stable than soft peaks, but it won’t be as firm as stiff peaks. It should look smooth and glossy, with a slight curl at the top of the whipped cream when you lift the beaters.
- Stiff Peaks: To test for stiff peaks, lift the beaters – the whipped cream should hold its shape without collapsing. Be careful not to overdo it; whipping too far can cause the cream to curdle.
- Always sift the confectioners’ sugar.
Food Allergy Swaps:
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
-
- Heavy Cream: Aim for a dairy-free cream with at least 31% fat content if possible. I love Flora Plant Cream, but I know is difficult to find in the USA. I have used Silk Heavy Whipping Cream Alternative with fairly good results. You can also use full-fat coconut cream.
-
- Milk Powder: This ingredient stabilizes the frosting. You can use 3 tablespoons of cornstarch or powdered gelatin (see recipe card notes for details). Bird’s Traditional Custard Powder is also a good alternative that adds a delicious flavor, but the frosting will be yellowish.
Variations & Additions:
-
- Chocolate Whipped Cream: Add 2 tablespoons of cocoa powder to the confectioners’ sugar for a chocolatey twist.
-
- Flavored Frosting: For a unique flavor profile, mix in a few drops of your favorite extract, such as lemon, strawberry, almond, or peppermint.
-
- Colorful Frosting: Add a few drops of food coloring to match your frosting to the theme of your dessert.
Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.
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Please note that nutritional information is a rough estimate and can vary depending on the products used.
Nutrition
Serving: 1 cupCalories: 451kcalCarbohydrates: 13gProtein: 5gFat: 46gSaturated Fat: 29gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 144mgSodium: 61mgPotassium: 217mgSugar: 7gVitamin A: 1846IUVitamin C: 1mgCalcium: 149mgIron: 0.2mg
