Editors' Pick
Whipped Cream Frosting
"a light creamy frosting with several variations, all you need is the cake..."
photo by Jonathan Melendez
- Ready In:
- 7mins
- Ingredients:
- 12
- Yields:
-
1 frosting for one layer cake
ingredients
- 473.19 ml heavy cream, well chilled
- 236.59 ml sifted icing sugar
- 4.92 ml vanilla
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Variations
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Chocolate
- 118.29 ml cocoa, sifted in with in the icing sugar
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Coffee
- 14.79 ml instant coffee, dissolved in the cream
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Lemon
- 2.46 ml lemon extract
- 1 finely grated lemon, rind of, in place of the vanilla
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Orange
- 2.46 ml orange extract
- 1 finely grated orange, rind of, in place of the vanilla
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Nut
- 4.92 ml almond extract, in place of the vanilla
- 177.44 ml minced nuts, of your choice,folded in
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Tipsy
- 14.79-29.58 14.79-29.58 ml rum or 14.79-29.58 ml Bourbon, in place of the vanilla (For extra tipsy, pierce the cake layers and dribble with more of the same type of liquor and let sta)
directions
- Using both a chilled bowl and chilled beaters, beat the cream until frothy.
- Add the icing sugar and vanilla gradually while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
Questions & Replies
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How long do you whip the cream and at what speed on a Kitchenaid mixer? -
How long does the whipping cream take to get frothy -
I want to use this recipe for my sons smash cake...will this work? Also can I add food colouring?
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do you add and cream of tartar to preserve? How much? -
Is high speed or low speed recommended I've seen it posted on both want to know which is better?
see 34 more questions
Reviews
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Great consistency to this frosting. Very light and fluffy. Not very sweet. I've never made a whipped cream frosting so I was concerned it might separate on top of the cake after a day or two.But it didn't (keep it in fridge) and I will happily make this again. Thanks for posting.
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This was my 1st time ever making frosting and it was very good. I added a half of cup more sugar than the recipe calls for and I beat it slow on speed 2 for about 20 minutes. It was very whip cream tasting. I am interested in trying the chocolate because I'm hoping it will be a little sweeter. This recipe was enough for 24 cupcakes.
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I used this recipe as a staring point, and made some amendments. The results were amazing! I beat the cream and cream of tarter until frothy, then added 1/2 package of light cream cheese (room temp), vanilla, 2 cups of xxx sugar and about 2/3 cup of strawberry preserves. I beat this mixture for several minutes, and it became silky and light. I tinted it with pink food coloring, and frosted a three layer fresh strawberry cake (the strawberry version of white almond sour cream wedding cake on food.com). It was fabulous, if I do say so myself. And my 14 year old niece, the birthday girl, loved it as well. The frosting was not too sweet, and held up surprisingly well, although there were no leftovers the next day. I will make this frosting, with flavor variations, again and again! ( Only change I would have made was to pur?e the strawberry preserves.)
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I've used the lemon whipped cream as a frosting for a vanilla cake, and the chocolate for cupcakes and both were phenomenal. I could get a spoon and eat either one on their own. -
Perfect frosting! Plan to share, as everyone will want this recipe! Make sure you sift the powdered sugar. I put it on a lemon cake and dropped some lemon zest on the frosting. It got rave reviews. Thank you so much for this simplistic recipe.
see 83 more reviews
Tweaks
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If you don't have heavy whipping cream milk is a great substitute -
we made whipped cream we followed the recipe it was very good!!!!
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Added more powdered sugar. I recommend beating the heavy cream slowly so it turns out the way you want it cause it is very delicate. I just topped this frosting on a red velvet cupcake and I give it a 10!
RECIPE SUBMITTED BY
_Pixie_
Canada
I'm a retired IT professional who enjoys cooking and trying new recipes...
