Whipped Cream Frosting

May 4, 2011

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.


Serves: generously frosts a 9 in cake
Prep time: 1 hrs 30 min
Cook time: 20 min


  • 1/4 cup powdered sugar
  • 2 1/2 teaspoons cornstarch
  • 2 cups Heavy whipping cream
  • 1 teaspoon Pure vanilla extract
In This Recipe


  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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Condiment/Spread|Milk/Cream|Serves a Crowd|Dessert

Reviews (152) Questions (1)

152 Reviews

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!!! <br />(Wish I could include photos)!!!
Author Comment
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?<br />Eileen
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!! <br />: )
Lilebeth E. February 2, 2017
will it work for grass tip? thanks you for sharing this recipe <3
Ramya K. February 2, 2017
Hi,<br />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, <br />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!<br /><br />Here's a picture of the cake:<br />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
Perfect! Thanks, I'm a big fan!
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
Also have you tried to folded in Italian meringue?
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?