Whipped Cream Frosting

By • May 4, 2011 • 99 Comments



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.
  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. 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

Comments (99) Questions (0)

Default-small
Default-small
Stringio

about 11 hours ago Melissa Negretti

I must have missed something - did not work me. Didn't set up as well as straight whipped cream.

3-bizcard

about 3 hours ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Melissa, yes you may have missed something or done something incorrectly. It sets firm and has the consistency similar to a meringue buttercream. I am sorry it didn't work but I have had consistent success. Maybe the cornstarch mixture was too warm or your whipping cream. Very sorry.

Default-small

24 days ago Luciana

There were no pellets in the cornstarch mixture, but i did it a second time and found my flaw. The first "pudding" was too stiff, with a rubbery consistency. The second time, I turned off the stove when it was thick but still liquid, allowing for the stiffening that happens while it cools. It became more like a creamy paste and blended into the rest of the cream just fine. Thanks!

3-bizcard

24 days ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad Luciana, thanks for giving this a try and very happy it worked for you.

Default-small

26 days ago Luciana

Has anybody had an issue with the tiny pellets of pudding that never completely dissolve into the whipping cream? It's not a taste issue, but visually it looks bad when the frosting has little tapioca-like grains all over it.

3-bizcard

26 days ago sdebrango

Suzanne is a trusted source on General Cooking.

Honestly on occasion it has happened to me, I generally add it a spoonful at a time adding while the cream is still loose. It helps.

3-bizcard

26 days ago sdebrango

Suzanne is a trusted source on General Cooking.

Also you have to make sure that the cornstarch is completely dissolved in the cream, whisk it well you don't want any pellets of cornstarch in the pudding either.

Default-small

2 months ago Rhaina

This didn't work for me either. It isn't unusable, in fact it's sort of like a homemade version of cool whip. But it is too runny to use to frost a cake. I wanted to use it to cover an icrecream cake. I thought I'd need something lighter than a buttercream. I followed all your instructions but it's barely sweetened and the thickened pudding like cream didn't seem to stabilize the mixture. Any suggestions?

3-bizcard

2 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Rhaina;
It has never been runny for me ever, I am not sure what is wrong, Maybe make a little extra of the pudding mixture and add to the cream, it will make it thicker I think. Also if it's not sweet enough for you it's fine to add more powdered sugar to taste. I don't like it very sweet but sometimes I add extra sugar depending on who I am making it for, So sorry it didn't work, you can try adding extra pudding, instead of 1/2 cup make 3/4 or 1 cup doubling the cornstarch.

Default-small

3 months ago tinabeans

This did not work out for me at all. Everything went well until I added the pudding-like mixture to the cream. When I started beating it immediately began to get lumpy and before I knew it, it was watery and curdled. Not sure what happened, but I really want to try this again because I need a cake frosting like this...

3-bizcard

3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

It does work, I am so sorry it didn't work for you. Add the pudding while the cream is still a bit runny and continue whipping. That happened once to me. I can assure you though that the recipe does work. Let me know if you try again

Default-small

3 months ago tinabeans

I will give it another go - next time I'll be more careful not to overwhip!

3-bizcard

3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

When you make it add the pudding at room temperature and do it when the cream is only just starting to thicken. Add a heaping spoonful at a time but be careful not to overbeat, it will turn into butter. After adding the pudding you only need to beat it for a short time. Good luck and let me know how it goes.

Default-small

4 months ago nishi naidoo

Can i pipe the cake and leave overnight without putting into fridge .

3-bizcard

4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

No, it's cream and must be refrigerated. So sorry!

Default-small

4 months ago Anciano

I would recommend beating the cream by hand. It whips up in less than two minutes and it is much easier to keep from whipping too far. I whip all my cream and meringues by hand and I get much better results than I did with a mixer.

3-bizcard

4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

It's true, I like using my hand held mixer when I whip cream. You have more control. Thank you!

Default-small

4 months ago Christina

This frosting tasted delicious but totally fell apart the morning after. The cornstarch sugar mixture got thick like pudding very quickly and I placed it in a glass bowl and allowed it to cool. It wasn't runny at all just like thick pudding. I mixed the cream and vanilla adding in a bit at a time and then put everything in a plastic container and chilled for a few hours. Tasted great but disintegrated. Anyone have time/ speed level for kitchen aid mixer? Maybe I overmixed, I'm not sure. Please help.

3-bizcard

4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh no, Christina so sorry to hear that. I don't know the answer, I have had the frosting stay intact 48 hrs. I whip the cream in my kitchen aid on 6 usually. Just made this on Wednesday and it's Friday and it's still intact today. I am so sorry it didn't work for you. Once I add the pudding it comes together very quickly and usually needs less than a minute to get very thick.

Default-small

4 months ago Christina

I had a few people at work taste the cake and they commented that it was almost like butter so now I'm sure I overmixed. I really have high hopes for this because I want a light non-greasy frosting. Maybe I'll try again and do it much shorter. Thanks for the fast reply.

3-bizcard

4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes thats exactly what it sounds like, after you add the pudding only mix a very short time, when using the KA stand mixer it happens very quickly, that is going from whipped cream to butter.

Default-small

4 months ago Emilyk41197

Should the cornstarch and powdered sugar mixture get very thick all of a sudden?

3-bizcard

4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

So sorry I didn't see this earlier, yes it does thicken very very quickly and you should watch carefully and remove from the heat when it becomes very thick.

Default-small

5 months ago susan abraham

Thank you so much for passing so much of information. I am from kerala, India. Here heavy cream is not readily available. Can we use fresh cream 20% fat content for the above recipe or should I add some extra butter. Please help.

3-bizcard

5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I don't think 20% fat content will whip, heavy whipping cream has 36-40 % fat. If you use butter I would just do a buttercream frosting either with icing sugar and butter or a swiss meringue buttercream using egg whites and butter. I don't think your fresh cream would whip up thick enough to be a frosting, but I have never tried and am not altogether sure. Did you try whipping?

3-bizcard

5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Do you have double cream?

Default-small

3 months ago Archana

You can use non dairy whipping cream instead...it is easily available in India & gives very nice peaks...

3-bizcard

3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats great to know, what is it made from? Coconut cream or cashew?

Default-small

5 months ago Jenn

Will this freeze & thaw okay?

3-bizcard

5 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Jenn; I have never frozen it before so I couldn't answer. I have refrigerated up to 2 days and it came out perfectly but freezing I a bit afraid of because of the ice crystals. You could take a small amount and freeze it then thaw in the fridge to test it. I'm sorry I don't have the answer for you on this one but next time I make it I am going to try freezing a little of it to test it.

Photo

6 months ago Bethany

Not at all! Thank YOU for the recipe!!!

Photo

6 months ago Bethany

I would try it again! I used a pic of the coconut cream pies I made with this whipped cream topping recipe. I was able to pipe it with a large star tip and it held up all day and night. It was stiff enough to pipe but not stiff like a buttercream. Loved it! Click on my icon pic for a better view.

3-bizcard

6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Bethany the pies are gorgeous!! I think they look amazing. Thank you so much for letting me know how it turned out!! YAY!!

Default-small

6 months ago Bouty

Did not work for me! :( don't know why! Had high expectations on this one.
It was super soft and not good at all for cake decorating! Oh well!

3-bizcard

6 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I'm so sorry, I don't know what happened but I am sorry. It has always worked for me, I hope it wasn't a disaster for you.

Photo

7 months ago Bethany

Thank you!

Photo

7 months ago Bethany

Hi, read through the reviews. Plz accept my apologies if it's already been covered. I'd like to use this for coconut cream and chocolate cream pies for Xmas. I do intend to pipe. If refrigerated after piping what time frame am I looking at before it begins to fall? Hour 12 hrs 24 hrs.? Would love to do them a day in advance but not at the risk of fallen topping. Thank you so much for the recipe! Can't wait to try it!!!

3-bizcard

7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Bethany; You can easily keep it 48 hours and it's still stable. I know this because my leftover cake that I have refrigerated is still in very good shape after 2 days. Preparing the pie 12-24 hours is no problem at all. It is a very stable whipped cream frosting.

Stringio

7 months ago Jen Alonso Moutzalias

Can you add icing color to this recipe? If so, at what stage would you add it? Thanks!

3-bizcard

7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes you certainly can add color, add it when you start to whip the cream. What color are you using?

Stringio

7 months ago Jen Alonso Moutzalias

Great, Thanks! I'm using green to make mini Christmas tree cupcakes for my son's kindergarten class.

3-bizcard

7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

That sounds great! Happy Holidays.

Default-small

7 months ago Ker Ryn

HI, I was just curious, can I add cocoa powder into this icing? So it will have that chocolate flavour.

3-bizcard

7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

I have never done it before but I think yes you could, maybe add some to the cornstarch. powdered sugar and cream that you cook and add to the whipping cream. Just a thought but I think it would delicious.

Default-small

7 months ago Ker Ryn

Thanks a lot!! :)
I really hope this will be a the frosting I've been looking for. I was searching all over the web for a frosting that is not so buttery. haha.. Thanks :)

3-bizcard

7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Its my favorite frosting, I love whipped cream icing and this is wonderful and holds up beautifully! Thank you and enjoy!

Default-small

7 months ago Sabrina

Would this recipe be good for pies as well? I am making banana cream pie for thanksgiving and I want them to look professional.

3-bizcard

7 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Are you going to pipe the whipped cream on? If so yes this would be great for your pie I love banana cream pie, Happy Thanksgiving.

Default-small

8 months ago clahr

Hi! I'm going to make this and I'm wondering
If i could add orange juice and zest to it to make an orange flavoured cream? Would it affect the stability? Thanks!

3-bizcard

8 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Don't use orange juice but YES to the zest. I do it all the time. I make lemon and lime all the time. I would add the zest of an entire orange if you want intense flavor. You can also get pure orange extract but for me zest works beautifully. Enjoy!