Whipped Cream Frosting

By • May 4, 2011 • 137 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 (137) Questions (0)

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1 day ago Jill Poirier Harvey

Thanks for the tips

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1 day 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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1 day 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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2 days ago Jill Poirier Harvey

How soon before serving can I make and frost the cake

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1 day 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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6 days ago Repunzls

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

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6 days 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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8 days ago CB Lyons

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

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8 days 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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9 days ago CB Lyons

Can I add brandy and if so, how much?

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9 days 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

about 1 month ago Carly DeLion

Is it possible to add food coloring to this?

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about 1 month 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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2 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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2 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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2 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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2 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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3 months ago Rose Wong

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

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3 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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3 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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3 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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3 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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3 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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3 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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2 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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2 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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3 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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3 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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3 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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3 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.

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4 months ago yvette

Can you dye this icing?

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Yes you certainly can, I have added gel food coloring and also want to show you this. I made it into a strawberry (pink) icing http://apuginthekitchen...

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4 months ago gingerroot

Hi Suzanne, I wanted to let you know that I made this tonight to go with your TYC (the batch I made a while back with millet - we ate one round and froze the other) and it was fantastic! I read through all the comments and followed your directions carefully and ended up erring on the side of caution. I think I probably could have whipped the frosting a little more - while it was light and delicious and held up beautifully, it was soft. I will definitely make both again soon!

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thanks so much, there is a fine line it seems when whipping this between under and over whipped. You did right by erring on the side of caution. It seems to happen very quickly, I am actually going to amend the recipe, last time I made it I added the cornstarch mixture when the cream was still liquid at the beginning of the process, you have more control with the outcome that way. Thank you for trying it and so glad you liked it.

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4 months ago Acey

I loved this recipe - thank you! It was so helpful to read all the comments, too. I have three boys, so sometimes I'm a little too fast and loose in the kitchen. The comments made me realize I needed to be sure to follow the directions carefully.

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4 months ago sdebrango

Suzanne is a trusted source on General Cooking.

Thank you Acey, yes if you follow the directions and it's so good to read the comments you will be successful. It's a wonderful recipe and when I first saw it I was so excited to try it, I always wondered how the whipped cream icing in bakeries was so stable, I know now it's either this way or gelatin. Thank you so much

Stringio

5 months ago Melissa Negretti

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

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5 months 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.