Serves a Crowd
Whipped Cream Frosting
Popular on Food52
179 Reviews
[email protected]
August 20, 2022
After trying and failing with 2 other frostings for my son’s birthday cake, this recipe saved me! So easy to make and really tasty; not too sugary tasting either!
AlexE81
July 17, 2021
Oh my gosh, this was SO lovely! I was a little weirded out by the texture I ended up with in the cornstarch/sugar mixture, but it all came together beautifully. I ended up adding a bit more powdered sugar at the end to make it a little sweeter (bunch of kids in the crowd, lol) but I loved how it turned out!
sdebrango
July 17, 2021
I’m so glad you liked this and were able keep going even though the stabilizer texture wasn’t appealing. In the end it all comes out and sometimes I add a little extra sugar as well, it’s not a sweet frosting!! Thank you for making it and so glad you liked it!!
LauraMGoin
June 28, 2021
I finally remembered that I had to leave a review for advice lol. Okay so, I made this frosting for my birthday cake last month and omg it was so easy to make! I definitely bookmarked it. I made chocolate cake and was planning on just leaving the frosting to add red food coloring to make it a cute baby pink. And I read in one of your comment replies you mentioned adding fruit syrup to it so I remembered i had pomegrenade syrup and used this and lord was is delicious and beautiful.
So I did my frosting as said, already put in on the cake and smoothed it out. Then when I was done I put it in my fridge. Now here is where the problem was. The next day, the icing cracked! like it had cracks everywhere and you could see the chocolate cake peeking. I was really sad about it cause it was my first, well frosted, cake. So I just wanted advice so that next time I know what to do/not do. I do have to add that my refrigerator is VERY cold that sometimes it freezes things. So I don't know if that did something.
So I did my frosting as said, already put in on the cake and smoothed it out. Then when I was done I put it in my fridge. Now here is where the problem was. The next day, the icing cracked! like it had cracks everywhere and you could see the chocolate cake peeking. I was really sad about it cause it was my first, well frosted, cake. So I just wanted advice so that next time I know what to do/not do. I do have to add that my refrigerator is VERY cold that sometimes it freezes things. So I don't know if that did something.
sdebrango
June 28, 2021
Hi Laura; Thank you for making my recipe. I have never had the icing crack before its possible your refrigerator was too cold, was the cake covered? You could try leaving at room temp for about 30 minutes and using your flexible spatula carefully re spreading it. It sounds like you did everything right. Now when I used a fruit syrup I substituted that for the heavy cream when making the stabilizer. Did you do that? My guess is your refrigerator was too cold and possibly the cake was not covered. Let me know and so glad you liked it but also very sorry the frosting cracked.
LauraMGoin
June 29, 2021
Ah yes, I definitely didn't cover the cake. Next time I'll try again and try to reduce the fridge temperature slightly + cover it. I was also wondering if maybe my frosting layer was too thin?
sdebrango
June 29, 2021
Hi Laura; Yes the air in the refrigerator can definitely dry the frosting and cause cracks. I don't think it was caused by the frosting layer being spread thin. Even if the refrigerator is cold (I keep my refrigerator cold as well) it shouldn't dry and crack I believe its because the cake was not covered. I think you will find that if the cake is covered your frosting will be nice and creamy. Thanks again for trying the recipe and have a great day!
jane F.
May 26, 2020
I was a little nervous I would over mix the frosting but it was perfect! What a wonderful recipe! So worth the effort and time. I will be using this recipe again!
sdebrango
May 26, 2020
Hi Jane; I am so happy
To hear that the frosting worked out for you and that you like it!! Thank you so much.
To hear that the frosting worked out for you and that you like it!! Thank you so much.
jane F.
May 26, 2020
I was a little nervous I would over mix the frosting but it was perfect! What a wonderful recipe! So worth the effort and time. I will be using this one again!
jane F.
May 26, 2020
I was a little nervous I would over mix the frosting but it was perfect! What a wonderful recipe! So worth the effort and time. I will be using this one again!!
Isabee25
January 30, 2020
Mine didn’t come out the way it said it would. Just wanted to get some advice on why that would be. I followed the recipe and it still became overmixed
sdebrango
January 31, 2020
I’m sorry it didn’t work out for you. Make sure the cornstarch mixture is completely cooled before adding to the heavy cream. You can add it to the heavy cream before starting to whip and stop once it’s spreading consistency. I Have overwhipped cream before. I think that putting everything in the bowl and then whipping may help and very import cream is cold and cornstarch mixture is completely cooled: let me know if you try again.
Genie
November 27, 2019
My mother used to frost an angel food cake with whipped cream that had puréed (reconstituted) dried apricots, which was fantastic. I think she stabilized the mix with gelatin added to the apricots before being folded into the whipped cream.
sdebrango
November 27, 2019
Oh I love that idea! Once I folded in a raspberry syrup so it would be pink. Adding fruit is a great idea!! Thank you and have a wonderful holiday!
AmandaRD
July 12, 2019
Looking to make this, how far in advance can I make it and frost the cakes?
sdebrango
July 13, 2019
Hi Amanda;
I usually make it and frost the cake the same day but it can be made a day ahead and stored in the fridge. The whipped cream is nicely stable because of the corn starch mixture and lasts a while: thanks so much!
I usually make it and frost the cake the same day but it can be made a day ahead and stored in the fridge. The whipped cream is nicely stable because of the corn starch mixture and lasts a while: thanks so much!
sdebrango
June 2, 2019
I got s notice that Hugh James has posted a comment but cannot find it. I hope you see this Hugh, yes you can use this as whipped cream it is more stable but tastes exactly like plain whipped cream.
Teresa A.
March 24, 2019
Just tried this recipe today. I put a little vanilla in it though.
Turned out perfect. Used it to frost a lemon cake with lemon curd filling. Can't wait to eat it later.
Turned out perfect. Used it to frost a lemon cake with lemon curd filling. Can't wait to eat it later.
sdebrango
March 24, 2019
Thank you and so happy you like it! It’s my favorite frosting and you just made one of my favorite cakes love vanilla cake with lemon curd and whipped cream. It was what I always requested for my Mom to make for my birthday. I made this cake recently and made an elderflower soaking syrup and added some to the frosting it was wonderful as well. Thank you again!!
HUGH J.
June 2, 2019
Im assuming i could use this just to make whipped cream for the house without having to worry about regular whipped cream collapsing?
Sally A.
February 15, 2019
Fabulous! I was so grateful to find this recipe! I doubled the recipe for a three layer and after two day what’s left is still standing strong! Thank you!!!
(Wish I could include photos)!!!
(Wish I could include photos)!!!
sdebrango
February 15, 2019
Thank you so much and I am so happy you liked it!! Very glad to hear it worked out so well!!
Erin S.
April 22, 2018
Sadly, I did not have the best luck with this recipe. The first part in the stovetop was fine, however once I added the rest in the standup mixed, to combine with the remaining cream and powder sugar it went through a few stages. It came together, but was fairly loose and started becoming curdled about 7-10 minutes later while I was frosting the cake. I tried to salvage it, but unfortunately dumped in the sink and decide to go with whipping cream & powder sugar. I was pretty sad this one didn’t work.
Erin S.
April 22, 2018
I did! I let it sit on a granite counter for about a half hour. At least I tried something new. Thanks for posting!
DS
July 13, 2017
Thankyou so much for this recipe. can't wait to try it. Is it possible to add lemon extract to this to make a lemon frosting?
Eileen C.
July 2, 2017
Thanks for the recipe, it looks great. One question, after I frost my cake can I leave it out at room temperature for 4 or 5 hours?
Eileen
Eileen
DelphicaNYC
May 19, 2019
Hey Eileen, Did you end up making this frosting and let it sit out? I am considering making this frosting for my daughter's birthday party at the beach. I wonder how it might do for an afternoon on a chilly beach, not in the fridge for around 4-5 hours as well. Thank you!
sdebrango
May 19, 2019
I know you are asking Eileen, I just wanted to put in my 2 cents. Will it be in direct sunlight? When you say chilly, how chilly? It is whipped cream so you have to consider that. You might want to put the cake in a ice chest for a few hours. As long as the
Cake is not in direct sunlight
And the temp is cool the cake
Can sit out a few hours.
Cake is not in direct sunlight
And the temp is cool the cake
Can sit out a few hours.
pqmommy
May 5, 2017
Is it possible to make the cream/cornstarch mixture The day before and refrigerate it?
ltownell
April 29, 2017
I'm thinking of using this recipe to fill a cake with strawberries and cream. Will it hold up overnight in the fridge and be alright served the next day?
India S.
March 3, 2017
Should the mixture on the stove have a almost custard texture or still liquid like?
Tobin
March 3, 2017
This is incredible! What a great tip to stabilize the whipped cream. It was easy and worked perfectly! I used it on a 4 layer 10" white cake with fresh strawberries and cream-- delicious!!
: )
: )
Lilebeth E.
February 2, 2017
will it work for grass tip? thanks you for sharing this recipe <3
Ramya K.
February 2, 2017
Hi,
I've tried grass tip with this and it didn't work for me. It was too soft to hold that fine shape. But it could just be me and may be a better stabilized cream might. Idk.
I've tried grass tip with this and it didn't work for me. It was too soft to hold that fine shape. But it could just be me and may be a better stabilized cream might. Idk.
Kristen
January 12, 2017
Do you think I could add some cocoa powder to this? would I need to cut out some of the powdered sugar if so?
Bobo K.
November 30, 2016
Hi Suzanne,
Thank you for the recipe, I gave it a try today, however in step 2, the mixture cannot be thicken, it's getting runny when heating, I don't know which part I did wrong
Thank you for the recipe, I gave it a try today, however in step 2, the mixture cannot be thicken, it's getting runny when heating, I don't know which part I did wrong
Nadirah R.
October 16, 2016
I made two batches to cover my 8-inch vanilla maple syrup cake and it tasted awesome! I love how light it is and not too sweet. The only difference I made is I increased the corn starch to 3-4 teaspoons. I live in Malaysia, it can get really hot and humid here but I'm glad this recipe worked because it would have been too sweet if I used the normal buttercream or swiss meringue buttercream to ice the cake. I have some leftover, I'm planning to make some pate a choux tomorrow. Also, it's been almost two days since I left the leftover frosted cake in the fridge, still holding up strong. Haha. Thanks so much for sharing the recipe!
Here's a picture of the cake:
http://oi68.tinypic.com/hrlyzs.jpg
Here's a picture of the cake:
http://oi68.tinypic.com/hrlyzs.jpg
kourtney
June 9, 2016
Question, will the air brush look good with the icing? Or do you think it could look grainy?
Emily J.
June 9, 2016
Not good. Didn't taste like whipped cream, tasted more like fluffy, runny custard because you cooked some of the cream. Didn't get stiff either, turned out softer than just my straight whipped cream. What a waste of whipping cream! Too soft to spread or use as a filling.
Chef L.
May 26, 2016
Suzanne, what is your preferred cake to put this luscious fronting on? (I think this was bad grammar)
Stephanie J.
May 14, 2016
This worked out great!!! How long can this corn starch whipped icing recipe last room temperature after spreading on cake?
Lizeth B.
March 25, 2016
Hi Will this work as a filler in a moist cake(tres leches)? And will it be good to frost a tres leches cake?
Shilpi J.
February 7, 2016
Thank you for this great tasting recipe. I tried this recipe exactly. The taste was awesome. Just that the cornflour mixture created lumps in the cream. The cornflour mixture did not mix properly. Can you please tell me how you got a smooth whipped cream?
Cindy
December 28, 2015
How would you flavor this? I want to add strawberry jam to it but would it become too runny?
Cindy
December 28, 2015
Thank you for your reply. Since I'm in Canada, I can only find cream with a 33% fat content. Do you know if this recipe would still work?
Cindy
December 31, 2015
It turned out great! Thanks for the recipe! https://www.instagram.com/p/_-VY_9REQo/?taken-by=verticallydeport
sakuntala
February 5, 2016
hi my whipping cream is runny ,i can't do icing .how to avoid this problem can u suggest
Rosa
October 28, 2018
It came up real good it works but I did not cook like you say and I put it in my kitchen aid blender and works good . Thank you that was a easy recipe
myra
December 15, 2015
Can I add cream cheese to this and if so, when do you suggest I add it? I am looking for a stable cream cheese frosting for 50 carrot cupcakes in hot/humid weather. Thank you!
myra
December 15, 2015
Thank you for responding so quickly. Yes, the cupcakes will sit outside for about 2 hours. I have used a cream cheese frosting many times, however it does not hold up too well where I live, which is why I wanted to give your recipe a go…I guess I can omit the cream and just add cornstarch? We shall see. Merry Christmas!
myra
December 16, 2015
Thank you so much for your suggestions! I will give them a try and let you know. :)
J.
November 16, 2015
Do you have any suggestions on how I'd go about flavoring this to make a white chocolate version? Most recipes that I've found calls for making a white chocolate ganache with part of the cream, cooling, then whipping as usual with the remaining cream. How would this work in your recipe given that I I'll have the chocolate to sweeten the frosting? Perhaps add the corn starch to the heated cream in the ganache step? Thanks for your help.
J.
November 30, 2015
So just straight white chocolate ganache, eh? How light and fluffy is this? I'm trying to replicate a Green Tea Chiffon Cake from one of my favorite Korean bakeries and they have frosted the cake in a white chocolate whipped cream. I guess I'll just have to make 2 cakes and try out both! Thanks for your help. :-)
Jadedlady420
September 3, 2021
I tried adding a bix of Hershey's white chocolate flavored pudding to mix and it was so yummy. It's so easy pint if heavy whipping cream a small bix of Hershey's white choc pudding mix and 1/3 c powdered sugar
add your cream to a cold bowl whip to soft peaks add sugar and then just b4 u get stiff peaks add pudding mix. mix on low speed for just a min. Do not overbeat! if it's too thick add a dab of milk. give this a whirl and see how u like it.
add your cream to a cold bowl whip to soft peaks add sugar and then just b4 u get stiff peaks add pudding mix. mix on low speed for just a min. Do not overbeat! if it's too thick add a dab of milk. give this a whirl and see how u like it.
Lauren
November 4, 2015
Hi, I am an R&D chef for a restaurant and I am looking for a stabilized whipped cream recipe that I can use in place of canned whipped cream. I read through the comments and noticed that this recipe is used mostly for frosting cakes. Could this recipe be used as whipped cream to top desserts as a dollop of whipped cream? Or is this best for just frosting cakes? I am currently using a simple whipped cream recipe with a small amount of xanthan gum as a stabilizer and the whipped cream is not holding for very long at all. Any advice is greatly appreciated. I have tested $5000 whipped cream machines, whipped cream canisters with Co2 and have not found a solution yet to work in our restaurants. I look forward to trying this recipe.....
Karen M.
October 25, 2015
Exactly what I needed. The cornstarch mixture is very thick, so I treated it like a mousse by mixing some of the cream into it before whipping into the plain cream.
Darlene B.
October 20, 2015
Hello This looks like just what I need for a double layer chocolate cake for my husbands birthday. I want to add some Baileys to the cream would 2 tblsp be enough and when would I add it?
Jen W.
October 2, 2015
I tried this recipe this evening and it was fantastic! Question - I am making a rainbow cake with six layers. Can I use this frosting between layers? Will it hold up or will that many layers be too heavy? Thanks!!
Alex
September 28, 2015
Hi there! This recipe looks awesome and I'm excited to give it a try. I specifically want to create a rose design on top of a cupcake. From reading other comments it looks as though I should increase the corn starch and powdered sugar to end up with a finished product that's even stiffer and will hold better detail. Has anyone done this and had good results? Unfortunately, I may not have too much time for trial and error on this project.
Alex
September 28, 2015
Those look great! I'm even more excited now. Looks like this will work perfectly!
Niroshini
September 16, 2015
Hi Seems to be a an awesome recipe. Thank you for that. Please let me know can i keep this for a day or 2 without refrigerating? Please help me.
nida
August 28, 2015
Hi please do answer me... in my country I haven't been able to find any cream labelled heavy/whipping/whipped /thick cream. .it is only written on some packs as... toned at 30 percent fat..or toned at 40 percent fat. Does the 40 percent fat-toned cream mean whipping or heavy cream or not? I have tried to whip it for a long long duration of time but no peaks formed. It remained same as melted ice cream looks like.i.e very think and runny. Plz do help what can I do.
nida
August 28, 2015
OK dear ..thanks for the reply. I'll definitely give it a try once again following these rules strictly and then tell u about the results. .thanks so much
Bud
August 21, 2015
Hi,
I am in Canada and trying to do this with 35% whipping cream (that's the heaviest cream available here). Can I use Icing Sugar instead of powdered or are they the same? Sorry u can tell I am a novice!
Thanks!
I am in Canada and trying to do this with 35% whipping cream (that's the heaviest cream available here). Can I use Icing Sugar instead of powdered or are they the same? Sorry u can tell I am a novice!
Thanks!
Bud
August 21, 2015
It did not work. I am sure I am doing something wrong. My cream just tears up and i only have all the butter now.
Bud
August 21, 2015
Yes it curdled up in matter of a nano second! But just before it did, it wasn't the consistency needed to do piping or to frost a cake. That's why i went ahead and beat it a wee bit more. Was that consistency actually alright?
Brittney G.
October 5, 2015
Mine ended up the same. I have made whipped frosting before, which is what this recipe is, however I couldn't find the previous recipe and opted for this one instead. The cornstarch mixture was completely cooled and the whipping cream was very cold. It started out fine then right before it make stiff peaks it deflated and went all piece-y. I am unsure what went wrong here.
Angelique
April 16, 2015
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?
Angelique
April 17, 2015
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!
What should I inxrease the stabilizer amounts too?
And lastly, my party is tomorrow. Can I make this frosting tonight and refridgerate overnight? Thanks!
Angelique
April 17, 2015
Wonderful I'm so excited! Thank you so much! I will let you know how it works and try to post a pic too!
cakelady
April 2, 2015
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!
Thank you!
cakelady
April 2, 2015
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?
cakelady
April 2, 2015
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!! :)
cakelady
April 3, 2015
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
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
Humaira
March 21, 2015
Can I double the recipe. Plz advise of any changes if need be. can I pipe roses with it also. Thank you
RnOo A.
March 16, 2015
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
RnOo A.
March 16, 2015
thnx ...can i use bowder cream chantille instead of whipping cream to make rose cake?
Ramya K.
March 12, 2015
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?
Serene
March 5, 2015
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.
Sharon
February 23, 2015
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?
MissKay
February 8, 2015
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.
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.
Monica K.
January 7, 2015
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!
Christina
January 4, 2015
I want to use this to decorate cupcakes with a rose effect, will this recipie hold a form ?
Ginger
December 30, 2014
This is brilliant - I'm not keen on regular frosting as I don't like the buttery taste of it. Thanks for sharing, Suzanne!
Jonas
December 29, 2014
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?
Jonas
December 30, 2014
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.
Heather
December 23, 2014
Could I place this mixture in a piping bag to use a decorative topper for my cheesecake?
Heather
December 30, 2014
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!!!
Frances
December 21, 2014
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?
Frances
December 21, 2014
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!
Wendy
December 10, 2014
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?
Cindy W.
September 6, 2020
Ms. Wendy, did you freeze your carrot cake? And if so how did it turn out after thawing?
Thanks in advance Cindy Wilkerson. Please reply to my email: [email protected]. Thanks again, stay safe and have a Blessed Day 😊
Thanks in advance Cindy Wilkerson. Please reply to my email: [email protected]. Thanks again, stay safe and have a Blessed Day 😊
Shikha B.
December 1, 2014
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...!!
Jill P.
November 26, 2014
Thank Suzanne. Have a great thamksgiving. We have a bday too (my mom) and she's requested whipped cream frosting. Hope this works!
Repunzls
November 22, 2014
Can I add mapleflavor? I want a hardy whipped cream to top a pumpkin cheesecake.
vanessa T.
September 25, 2014
thank you so much. I have never been successful with my frosting . Be it vegan or non-vegan.
Kelly
September 20, 2014
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?
Sara
September 6, 2014
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.
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.
Barbara B.
August 21, 2014
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!
Barbara B.
August 22, 2014
Wonderful! What a lifesaver! Thank you, Suzanne, and I look forward to trying this recipe tomorrow! Yay!
Barbara B.
September 22, 2014
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!
danielle
August 20, 2014
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)?
yvette
August 14, 2014
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.
gingerroot
August 11, 2014
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!
Acey
July 17, 2014
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.
Melissa N.
July 10, 2014
I must have missed something - did not work me. Didn't set up as well as straight whipped cream.
Luciana
June 16, 2014
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!
Luciana
June 14, 2014
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.
Rhaina
May 4, 2014
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?
tinabeans
April 16, 2014
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...
tinabeans
April 16, 2014
I will give it another go - next time I'll be more careful not to overwhip!
Anciano
March 17, 2014
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.
Christina
March 14, 2014
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.
Christina
March 14, 2014
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.
Emilyk41197
March 2, 2014
Should the cornstarch and powdered sugar mixture get very thick all of a sudden?
susan A.
February 3, 2014
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.
Archana
April 9, 2014
You can use non dairy whipping cream instead...it is easily available in India & gives very nice peaks...
Bethany
January 6, 2014
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.
Bouty
January 4, 2014
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!
It was super soft and not good at all for cake decorating! Oh well!
Bethany
December 19, 2013
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!!!
Ker R.
December 14, 2013
HI, I was just curious, can I add cocoa powder into this icing? So it will have that chocolate flavour.
Ker R.
December 14, 2013
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 :)
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 :)
Sabrina
November 27, 2013
Would this recipe be good for pies as well? I am making banana cream pie for thanksgiving and I want them to look professional.
clahr
November 1, 2013
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!
If i could add orange juice and zest to it to make an orange flavoured cream? Would it affect the stability? Thanks!
Sam
October 13, 2013
Hello! What is the British alternative to heavy cream? We have double cream here, will this work as well? Apparently it has a higher butterfat content than heavy cream
Vee V.
October 11, 2013
Going to be trying this on a strawberry shortcake recipe I'm decorating with rosette flowers! Hope this is the winning stabilized whipped cream recipe I've been looking for!
Vee V.
November 7, 2013
This recipe worked absolutely wonderfully for me! Perfectly stabilized and tasty, not too sweet too. Thank you for sharing this recipe!
Rachel
October 6, 2013
Oh, this is the recipe:
3 cups heavy cream
1 1/2 cups sifted powdered sugar
3/4 cups cocoa powder
dash of salt.
So, do you think adding that corn starch pudding stabilizer to this recipe will work??
3 cups heavy cream
1 1/2 cups sifted powdered sugar
3/4 cups cocoa powder
dash of salt.
So, do you think adding that corn starch pudding stabilizer to this recipe will work??
Rachel
October 6, 2013
There's a Chocolate Mousse Frosting recipe I've been using that is so delicious, but the lack of stability is quite an issue as these cakes are being sold at the restaurant where I work and they sit on display for long periods of time. I planning on trying this recipe you've provided today as I have 3 4-layer, 8"round cakes to make. My question is this: Can I use your recipe and add the cocoa powder to make it chocolate? Or even strawberry powder to make a pink strawberry flavored whipped topping?
Ginger L.
July 30, 2013
I have a question about the texture of this frosting; is it more like a butter cream or whipped cream? How does this compared to the stabilized whipped cream using gelatin?
Regine
June 26, 2013
Alef, I have various versions. Here is another one. You can try all at some point to see which one you prefer.
Stabilized Whipped Cream Icing
This is the type used on bakery-style cakes.
2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Mix Knox Gelatine and cold water and set aside.
Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract.
This does not alter the taste of the whipped cream in any way. It may be used in place of
Cool Whip in desserts.
Stabilized Whipped Cream Icing
This is the type used on bakery-style cakes.
2 teaspoons Knox Gelatine
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup confectioners' sugar
1/2 teaspoon vanilla extract
Mix Knox Gelatine and cold water and set aside.
Whip the cream, and add confectioner's sugar. Add gelatine mixture and vanilla extract.
This does not alter the taste of the whipped cream in any way. It may be used in place of
Cool Whip in desserts.
Regine
June 26, 2013
You definitely need to store cake overnigh in refrigerator. I think this icing will hold up outside for 2 hours. But in case you are interested here is another version of the recipe from "Baking with Rose" which is supposed to hold 8 hours outside at 75 degrees (or less).
Gelatin Stabilized Whipped Cream (4 cups): 4 tbsp powdered sugar + 2 tsp gelatin + 2 cup heavy cream + 1 tsp vanilla.
Combine sugar and gelatin and gradually stir ½ cup of the cream. Bring to a boil, stirring constantly. Cool to room temperature. Beat remaining cream till u see beater marks, then add gel mixture and vanilla and beat to stiff peak.
Gelatin Stabilized Whipped Cream (4 cups): 4 tbsp powdered sugar + 2 tsp gelatin + 2 cup heavy cream + 1 tsp vanilla.
Combine sugar and gelatin and gradually stir ½ cup of the cream. Bring to a boil, stirring constantly. Cool to room temperature. Beat remaining cream till u see beater marks, then add gel mixture and vanilla and beat to stiff peak.
Alef
June 25, 2013
Will the icing hold up if I frost the cake a night before to take to a party the next day? Would it be best to store the cake in the refrigerator overnight?
I will be taking this via train to the party so it will be out of the fridge for approx 2 hours... do you think this will work?
I will be taking this via train to the party so it will be out of the fridge for approx 2 hours... do you think this will work?
Alef
June 25, 2013
Thank you so much for replying so quickly... much appreciated, I will definitely be trying this for the party!
Thanks again :)
Thanks again :)
Alef
June 25, 2013
sorry for all the questions but would it be ok inside a box in the fridge or will the condensation provide too much moisture?
I will be using a cake box or carrier so I will try attaching a ice pack depending on what I use
Have you tried decorating with fresh fruit, if so does this alter the stability?
I am very excited but nervous to try this recipe, as you may be able to tell
I will be using a cake box or carrier so I will try attaching a ice pack depending on what I use
Have you tried decorating with fresh fruit, if so does this alter the stability?
I am very excited but nervous to try this recipe, as you may be able to tell
angelicamarino
June 21, 2013
I am curious as to whether this is more like regular whipped cream or more like frosting. I really like plain whipped cream (no sugar), but the problem with it is you have to basically put it right on the cake before you want to eat it. I would like a whipped cream frosting that I can put on the cake about 4 hours before I am going to serve the cake and the whipped cream still be ok. The cake may be sitting out these four hours, meaning not refrigerated. Will this work for that?
klerguiza
June 14, 2013
Heavy cream isn't readily available here in my area. Not sure if there are supermarkets in the city that carry this product. Would I get a different result if I use whipping cream? Plus I want to add a Nutella flavor to my cream. Can I just fold it in? Would it lose its sturdiness?
PG
June 5, 2013
Will this hold for a 12" strawberry shortcake that will be sitting outside for a few hours? Or does this need to be refrigerated until serving?
Tanzeela T.
May 19, 2013
I had been searching like an idiot for a good whipped cream recipe! and here it i...thank you so much!! will try it today!!!
Regine
April 11, 2013
Yes, it will last overnight, in fact a couple of days I think. Also, in case you are interested, I also use this other recipe which lasts several days in the fridge: 2 cups heavy cream + 4 tbsp French vanilla pudding (the powder) + 4 tbsp confectioners’ sugar (or to taste) + 1 tsp vanilla
Whip cream until barely stiff; add the sugar and pudding all at once to cream during whipping. Stop whipping when cream forms soft peaks.
Whip cream until barely stiff; add the sugar and pudding all at once to cream during whipping. Stop whipping when cream forms soft peaks.
Rhonda
April 11, 2013
Thank you! I have to have a cupcake order ready the night before the even so I was hoping the answer was yes! :) Rhonda
Regine
October 26, 2011
Interesting. I will try this soon and maybe use it to frost your chocolate cake recipe that you posted some time ago. I will let you know how it turns out.
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