Whipped Cream Frosting

By • May 4, 2011 • 194 Comments

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Author Notes: I love whipped cream frosting but found that just whipping cream with sugar and vanilla didn't hold up very well. I found this recipe in James McNair's Cakes and it is really good. Holds up well, is not too sweet and spreads nicely.sdebrango

Serves generously frosts a 9 in cake

  • 1/4 cup powdered sugar
  • 2 1/2 teaspoons cornstarch
  • 2 cups Heavy whipping cream
  • 1 teaspoon Pure vanilla extract
  1. Place metal bowl and wire whisk beater or beaters in freezer to chill.
  2. In a small saucepan combine the powdered sugar and cornstarch whisk until mixed. Slowly whisk in 1/2 cup heavy cream whisk until smooth. Place on medium heat and stir constantly to prevent scorching at the bottom stir constantly until mixture thickens and almost comes to a boil. Remove from heat, transfer to a bowl and set aside stirring occasionally until it reaches room temperature. Make sure it is completely cooled before adding to the heavy cream..Very Important!!!
  3. In the chilled bowl combine the remaining 1 1/2 cups of heavy cream and the vanilla beat with the chilled whisk of your stand mixer or your hand held mixer until the cream begins to hold shape, it will still be rather loose. While still beating add the powdered sugar mixture a little at a time. Beat just until the mixture forms stiff peaks when the beater is raised and is spreadable, be careful not to over beat. Use immediately.

Tags: cake

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Comments (194) Questions (0)

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9 days ago Angelique

I want to use this for a canoli filling cake I'm making my husband this weekend! I'm excited because you said it pipes well which is just what I need for his cake to avoid traditional buttercream! However, my question is, I was going to do a " buttercre transfer" for a team logo I'm putting on his cake, which has to be out in the freezer for a short time to harden enough to transfer the traced image to the cake.... Can I do that with this frosting as well?

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9 days ago sdebrango

Suzanne is a trusted source on General Cooking.

Honestly I have never tried anything like that before with this frosting. I don't know. I do simple piping and that works great because the cornstarch pudding stabilizes. As a general rule cream doesn't freeze well but I have never tried freezing this frosting. maybe you could make a little separately stepping up the amount of the cornstarch pudding a bit to make it more stable and try it ahead to see if it works. I wish I had a definitive answer for you but I just don't know. Let me know if you do it and how it works.

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9 days ago sdebrango

Suzanne is a trusted source on General Cooking.

I love cannoli. sounds like a great cake.

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8 days ago Angelique

Ok I will try that thank you! I am making a 2-layer 13x9 rectangle cake (but I don't need frosting for filling)... Would this recipe yield enough, or would I need to double it?
What should I inxrease the stabilizer amounts too?
And lastly, my party is tomorrow. Can I make this frosting tonight and refridgerate overnight? Thanks!

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8 days ago sdebrango

Suzanne is a trusted source on General Cooking.

I would double the recipe, you might have some leftover but it's better than not having enough. Yes the frosting can be made a day ahead. Let me know how it goes.

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8 days ago Angelique

Wonderful I'm so excited! Thank you so much! I will let you know how it works and try to post a pic too!

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8 days ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes please!!!

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23 days ago cakelady

Hi, Thank you very much for sharing this recipe. I always wanted to find a good recipe for a good delicious whipped cream frosting. I have a small question. Can I use this frosting as a filling? Will it hold in-between cake layers?
Thank you!

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23 days ago sdebrango

Suzanne is a trusted source on General Cooking.

You are so welcome. yes it works wonderfully as filling. I like to layer strawberries or strawberry jam and the whipped cream frosting in the middle for a delicious strawberry and whipped cream cake like a Victoria sponge. It works very well as a filling. I also mix with lemon curd and make a lemon filling.

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23 days ago cakelady

Thank you very much. I'v been using butter cream for fillings and that is too sweet so wanted something light but delicious to fill and cover my cakes. I have a chocolate cake and thinking to fill it with raspberry sauce and vanilla or chocolate whipped frosting. And that pops a another question, to make chocolate whipped cream frosting what would work best, adding coco powder or melted chocolate?

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23 days ago sdebrango

Suzanne is a trusted source on General Cooking.

I love it because it's not so sweet, as a matter of fact it is very lightly sweetened. If you make it chocolate use cocoa powder not melted chocolate. Now you got me thinking though, if you whipped ganache you could probably fold in the whipped cream frosting that would be interesting. I have never tried that but plan to, I always use cocoa powder and step up the sugar a little to make it just a tad sweeter. Hope you like it and thank you.

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23 days ago cakelady

I'v always made chocolate whipped frosting made the ganache and whipped it. But never used it as a cake filling.(It will probably melt in to the cake when it comes to room temp I guess) But melted chocolate +whipped cream always delicious!! Im curious to try out this recipe with ganache. Will share the results with you. Thanks a bunch!! :)

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23 days ago sdebrango

Suzanne is a trusted source on General Cooking.

Please do, I also whip ganache all the time, made some the other day with dulce de leche and chocolate. I want to think folding or even whisking into whipped cream frosting would be pretty darn heavenly.

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22 days ago cakelady

Hi again,
Update on the frosting, its absolutely amazing. Delicious!! Can't taste the corn flour. Its pretty darn good so thanks a bunch for sharing. I did make it chocolate. I added melted semi-sweet chocolate and while the frosting is still on soft peak stage added the melted chocolate in to the bowl and continue beating till the stiff peak forms. Its very delicious and when chilled frostings texture becomes like whipped buttercream frosting. Hope this helps with your future experiments on icing.. Thanks again

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22 days ago sdebrango

Suzanne is a trusted source on General Cooking.

I think thats fantastic, now next time I make chocolate I will use the melted, it sounds incredible. Thank you so much for trying my recipe and even more for testing a chocolate version. So glad it worked.

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about 1 month ago Humaira

Can I double the recipe. Plz advise of any changes if need be. can I pipe roses with it also. Thank you

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes you can double the recipe no problem. It is whipped cream albeit stable I think roses might be hard but I have never tried. I have piped decorative borders though. If you want to pipe or decorate increase the stabilizer. I would add 31/2 tsp of cornstarch and increase the cream by 1/4 cup. The more stable the easier to pipe.

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about 1 month ago RnOo AmMar

thnx ..it's ok to pipe the roses around a two tier cake the first tier is fondant and the second is rose cream cake decorated with this cream

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

It sounds absolutely beautiful would love to see a photo when you are done. I have never had good piping skills and so admire those that can pipe a rose.

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about 1 month ago RnOo AmMar

thnx ...can i use bowder cream chantille instead of whipping cream to make rose cake?

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

I looked up what that is because I had never heard of it before and all I could find was a product that stabilized whipped cream, you have to add it to cream. I am not sure because I don't know the product. When i looked it up I saw a bunch of different products included in that was something called dream whip that is a powdered cream substitute but I have never tried anything like that. Sorry I wasn't any help here.

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about 1 month ago clahr

Hi, would arrowroot work instead of cornstarch?

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

I'll be honest, had to look it up. I have never used arrowroot powder but according to this source http://girlmeetsnourishment... it can be used interchangeably with cornstarch. That said you may need to use a little more. Consistency wise the cornstarch stabilizer/pudding once cooked is quite thick so look for that with the arrowroot sub, also she said arrowroot is more delicate and too much heat will render ineffective. Let me know how it turns out.

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about 1 month ago Ramya Krishnaraj

Thank you! This looks like what I was just looking for. But one question though- will this hold up on a 3d cake? I'm planning to bake a 3D lion cake and my family prefers whipped cream frosting to buttercream frosting. But not sure how well it will pipe for fur and mane. Any suggestion?

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

I have piped borders with it and it holds very well. My suggestion would be to make a little extra of the stablizer pudding and add that to the whipped cream it will make it just a bit stronger. It takes color well, and holds up beautifully. I would add an extra tsp of corn starch and another 1/4 cup of cream. Let us know how it goes.

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about 1 month ago Serene

Also for the cornstrach mixture, can I omit the powdered sugar ? THks

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

It is stable for whipped cream but not as stable as a buttercream so although I cannot say from experience my gut feeling is that no it would not work with fondant. I would stick with the powdered sugar unless there is a specific reason you have not to use it. If using regular sugar I would increase the cornstarch by a small amount maybe a half tsp. Powdered sugar is also somewhat stabilizing so omiting it would possibly impact the stability but I have never not used powdered sugar so can't from experience there also. Wishing you luck and let me know how it goes.

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about 1 month ago Serene

Hi Since the whipped cream is very stable, can I put fondant decoration on top of the frosting cake ? Will the fondant melt it ? So far I only know fondant decoration work well on buttercream but personally I dont like buttercream.

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2 months ago Sharon

I read through the comments, but didn't see my question answered. I would like to make this up ahead, will it store ok in a bowl? for a day or two and then could I put it into a bag to pipe onto mini dessert pies? Regular frosting gets hard when refrigerated wasn't sure about this?

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

You can store this in piping bags or a bowl a day ahead and it will not get hard it actually needs to be cold. I am sorry I didn't see your previous question I apologize.

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3 months ago MissKay

Hello,
I just stumbled upon this recipe and I can't wait to try it out! Just one question though: how long will it last at room temperature?
Thanks.

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi MissKay, In a moderately cool room the cake can sit for an hour or bit more. But it is dairy/cream so I wouldn't leave it out too long. The frosting really has staying power, It holds up beautifully.

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4 months ago Monica kelly

Hi, will this hold up in the car? I'm a baker, and thinking about customers picking cakes up and taking them home. Also, would I be able to use this as a filler between two or three layers of cake? Thanks!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Monica; Well I think for a normal trip from bakery to home it would be fine, I have had the cake sitting on the counter for an hour and it held up beautifully I have also used to fill a 3 layer cake and it worked beautifully. You could add a bit extra stabilizer (maybe an extra 1/4 cup cream and 1 1/2 tsp cornstarch), to the whipped cream to make it extra stable if you want, I have done that and it does not effect the flavor or texture.

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4 months ago Christina

I want to use this to decorate cupcakes with a rose effect, will this recipie hold a form ?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Christina; Sorry for the delay in seeing this. Yes it will hold shop but 1. You have to work fast and make sure it's very cold 2. Although it holds shape it's softer than a buttercream so it may not be as pronounced in the effect. As you can see in the photo above I just made some lines along the side of the cake and it holds its shape nicely. You could make more stabilizing pudding to make it stiffer instead of 2 1/2 tsp maybe use a tbs of cornstarch and more powdered sugar like add an additional 2 tbs that will make it even a bit stiffer. Hope this helps.

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

shape not shop, LOL.

Ginger_work1

4 months ago Ginger

This is brilliant - I'm not keen on regular frosting as I don't like the buttery taste of it. Thanks for sharing, Suzanne!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Ginger, thank you. I love this frosting, it was a life changer, don't get me wrong I love a good buttercream frosting but there is something so light and ethereal about whipped cream frosting and this one has staying power!

Bluecake

4 months ago Jonas

We're planning to use this on a tiny first bday cake. Do you think it would still work well halved or do you need the volume to make it work?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Jonas, it will work just fine cutting the recipe in half. You don't need volume for it to work. The corn starch pudding stabilizes the whipping cream no matter how much or little you use. Hope you enjoy. Just make sure the cornstarch mixture is completely cooled before adding to the cold whipping cream. Happy New Year.

Bluecake

4 months ago Jonas

Frosting was brilliant! We chilled the cornstarch mixture, which was a mistake since it didn't blend well into the whipped cream, but we just picked out the few globs that were left over. Will definitely use it room temp next time. Tinted it smurf-blue with gel coloring and it's absolutely the cake I envisioned. We iced and left it in the fridge overnight with no problems. The frosting has held up beautifully! Will most definitely use again.

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I couldn't be happier, I probably should have warned not to chill the pudding mixture but next time just place the bowl in a warm water bath and stir, it will loosen up beautifully. I hope you got a photo of the cake I bet it was beautiful. I can't tell you how much I appreciate you trying the recipe and so glad it worked so well for you. Happy First Birthday to the recipient.

Bluecake

4 months ago Jonas

Couldn't post a pic of my masterpiece so I just made it my profile picture...

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

It's wonderful, I love the blue!!! So glad it worked for you. Love the cake.

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4 months ago Heather

Could I place this mixture in a piping bag to use a decorative topper for my cheesecake?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes you can. Place in the piping bag and refrigerate so that it's very cold when piping.

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4 months ago Heather

Thanks! This worked out perfectly for decorating the top of my round, 3 layer cheesecake. Little peaks and swirls of whipped cream finished off the top making it look like something right out of a magazine! My guests were thrilled. Thanks a bunch!!!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you for letting me know that it worked out so well. I am so happy. I bet that was a gorgeous cheesecake. Yum!!! Thank you again.

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4 months ago Frances

Hi... I am trying this for the first time for my daughter's birthday cake. I think I may have heated the sugar/cornstarch/cream mixture too much. It's VERY thick, almost like a paste. Should I start over?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Frances, no don't start over, if it's way too thick just add another tbs or two of warm cream, don't cook it anymore. Let me know how it works out.

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4 months ago Frances

I added a little bit more of the heavy cream and some 1/2 and 1/2. It looks much better. Was the 1/2 and 1/2 a bad idea? I did reheat it, but only to help smooth the mixture. It looks 1000% better than the sludge I had before!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Glad it looks better, it should be thick but not so thick that a spoon can stand in it. Let me know how it turns out.

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5 months ago Wendy

Hi, I made this for a Black Forest cake I made last month, it was excellent and held up like a champ, even four days later. My question is will it freeze? I want to use it on a carrot cake I want to serve for Christmas, but I want to bake, frost and then freeze it and then take it out 2 hours before I serve it Christmas Day. Will the frosting hold up?

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Wendy;
First I am so glad you liked the recipe I use it all the time but have never frozen it. Even though I have never frozen my gut instinct tells me it won't work. Cream doesn't freeze well in general and I fear the ice crystals that form will cause it to break down. You can make a small batch and put in the freezer to test it and see if it thaws well. Let me know if you do. Happy Holidays.

Stringio

5 months ago Shikha Bandil

Tried this recipe over the weekend for my 2 year old's birthday cake..and the whipped cream frosting was totally a hit. Not only it held up really well during the whole event..it is still sitting there perfectly on the leftover cake in my fridge. Thanks a lot for the great tip...!!

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5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I am just so happy to hear this. Thank you so much for trying this recipe and a very Happy Birthday to your 2 year old. Thank you also for letting me know I so appreciate the feedback.

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5 months ago Jill Poirier Harvey

Thanks for the tips