Whipped Cream Frosting

By • May 4, 2011 • 147 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.
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Tags: cake

Comments (147) Questions (0)

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4 days ago Heather

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

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3 days 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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6 days 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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6 days 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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6 days 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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6 days 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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17 days 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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16 days 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.

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26 days 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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26 days 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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about 1 month ago Jill Poirier Harvey

Thanks for the tips

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about 1 month ago Jill Poirier Harvey

Thank Suzanne. Have a great thamksgiving. We have a bday too (my mom) and she's requested whipped cream frosting. Hope this works!

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

It works really well, just be sure that the cornstarch pudding stuff is cooled completely before adding to the whipped cream. Also the heavy cream should be very cold. Add the cornstarch stuff while the cream is still loose and don't over whip. It's really easy but takes some attention. Best of luck and let me know how you like it. Happy Birthday to your Mom.

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about 1 month ago Jill Poirier Harvey

How soon before serving can I make and frost the cake

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Jill, You can make it hours in advance as long as it is refrigerated. The whipped cream is stabilized so it has longevity. Hope you like and Happy Thanksgiving.

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about 1 month ago Repunzls

Can I add mapleflavor? I want a hardy whipped cream to top a pumpkin cheesecake.

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Are you talking about maple extract flavoring? If so sure of course, you can sub for the vanilla.

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about 1 month ago CB Lyons

Thank you very much. I'm a cook but baking is not my forte.

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Let me know how it is, I've never added brandy to the frosting. Just be sure to make sure everything is cold and the cornstarch pudding is completely cooled. Also don't over beat it will turn to butter. Add the pudding mixture almost immediately when you start whipping the cream, when the cream gets a little thick.

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about 1 month ago CB Lyons

Can I add brandy and if so, how much?

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about 1 month ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes you certainly can and I would start with 2 tsp, taste and add up to a tbs of brandy. It would be wonderful. You could sub brandy for the vanilla or add 1/2 tsp vanilla and then the brandy.

Stringio

2 months ago Carly DeLion

Is it possible to add food coloring to this?

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2 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Absolutely, I use gel food color and have added it with complete success.

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3 months ago vanessa tan

thank you so much. I have never been successful with my frosting . Be it vegan or non-vegan.

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

You are so welcome, thank you for giving the recipe a go!

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3 months ago Kelly

Think I didn't let the cornstarch and powdered sugar mixture cool enough before adding it to the other havey cream/vanilla mixture. It came out runny.. Hoping it will get firm in the fridge?

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Kelly, yes you have to let the mixture thoroughly cool, if it's too warm it will get runny, It should firm up but if I could suggest make more of the cornstarch mixture maybe half the amount let it get cool, whip it into the cold whipped cream. Be careful not to over whip it will turn to butter, Let me know how it goes.

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4 months ago Rose Wong

Could it hold for close to five hours? Thank you!!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Refrigerated? If so absolutely, I have had it hold overnight in the refrigerator.

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4 months ago Sara

Everyone should be extra careful about tasting the frosting while they work (or sneaky children who steal a taste when you aren't looking). If you use the same spoon or finger to dip in the frosting twice, the tiny amount of saliva that is introduced will be distributed throughout. The recipe will seem fine but over time it will break down and get watery. This is because there is an enzyme in saliva that breaks starch into simple sugars.

I haven't made this recipe yet but I am about to try. It looks great and perfect for the caramel banana layer cake I am making.

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thats true it happens to food in general when you double dip the spoon or finger. I think it will be perfect on your cake. Let me know how it goes.

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4 months ago Barbara Bolls-Guillory

Hello Suzanne! Can I make this frosting a day in advance and store it in the fridge, then pipe it on the next day (an hour or two before serving)? I am baking strawberry cupcakes for my daughter's birthday, and I would like to be able to prep this in advance. Thanks for your help and advice!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Absolutely Barbara, yes i have done that and it keeps and holds up perfectly. I just give it a good whip with the whisk before using. Hope you like.

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4 months ago Barbara Bolls-Guillory

Wonderful! What a lifesaver! Thank you, Suzanne, and I look forward to trying this recipe tomorrow! Yay!

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3 months ago Barbara Bolls-Guillory

I was so nervous when I made this, but everything went well. Made it the night before and stored it in the fridge. I frosted my cupcakes the day of my daughter's birthday and they held up pretty well for a couple of hours at room temperature. We had some leftovers too (I made too many!) and kept well in the fridge for a couple of days. Thank you for a great recipe, Suzanne! It is a life-saver indeed!

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3 months ago sdebrango

Suzanne is a trusted source on General Cooking.

So glad to hear it went well Barbara, thank you for letting me know. I am happy it held up even for a few days. For me this recipe was a lifesaver, I love whipped cream icing. Happy Birthday to your daughter.

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4 months ago danielle

This was a great recipe. Thank you for posting it. It held up well for 2 days on the cake, and I had some left over that I've been eating on berries ever since. Delicious and so easy. I'm thinking of trying it again this weekend but making it chocolate. Do you advise that I add only cocoa powder to it, or should I also add melted chocolate (or would that make it fall)?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Hi Danielle, first of all I am thrilled you liked the recipe and that it turned out so well for you. If doing chocolate you can add melted chocolate to the cornstarch, cream and powdered sugar you can also add some powdered cocoa to it for that extra dose of chocolate. Don't add melted chocolate to the whipped cream directly. Just like the original with the pudding mixture cooling to room temp do that with the chocolate pudding. It will be wonderful. Thank you again.

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4 months ago Marlysha A. Mondesir

how long will this hold up? I need it to last a two hour car ride

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Will your car be cool? You could pack it well with some ice packs also. It will hold up very well if its cool or coldish but if it's hot any dairy product would not. I have had the cake sit out on my counter in a cool kitchen for over an hour and it held up well. But if there is anyway you can put the cake in a cooler with some ice packs or in a container surrounded by ice packs it would work.

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

The recipe makes enough for a 2 layer cake so yes you certainly can use for a stacked cake.

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4 months ago yvette

Great! & the strawberry icing sounds good! Have you ever used this icing on stacked cakes? My friend wants me to make her a two tiered cake for a baby shower but does not want a sweet icing like fondant or buttercream.