Whipped Cream Frosting

4.97 from 103 votes

Whipped cream frosting is the perfect light and fluffy addition to delicious cupcakes. Make this easy recipe the next time you want a delicate sweet topping on your fresh baked goods.

Close up photo of strawberry shortcake cupcakes with whipped cream and strawberry garnish on cupcake stand.
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Whipped Cream Frosting Recipe

Buttercream frosting is amazing, but sometimes a light frosting pairs better with certain cupcakes. Once I tried whipped cream frosting on my strawberry shortcake cupcakes, I couldn't eat them with anything else!

This fluffy frosting has the best texture and a light sweet flavor. It pairs especially well with any baked goods that have fresh fruit or fresh berries in them.

You can even use it as a special topping for angel food cake or freshly baked warm pound cake. Way better than a scoop of cool whip or regular whipped cream!

Use this whipped cream frosting recipe as a substitute for the topping on your favorite cupcakes, such as confetti cupcakes or chocolate cupcakes.

This recipe only requires a few simple ingredients to make the fluffiest homemade frosting you've ever tasted. It's so easy too, so you can make it even if you're a novice baker!

Strawberry Shortcake Cupcakes are the perfect dessert for any occasion. These cupcakes are light and fluffy and bring the experience of eating strawberry shortcake into a cupcake! Spruce up a boxed cake mix with a few add ins and your own homemade whipped cream icing that tastes just like the real thing. Top with a slice of fresh strawberry and you're ready to share these cupcakes over a cup of coffee with friends!?

Why You'll Love this Recipe

You'll love this recipe, for a few reasons:

  • It only takes about 5 minutes to whip up a batch of fresh homemade frosting. You can make it really quickly if you forgot to buy frosting at the store and need an easy topping.
  • This frosting holds its shape well without being overly sweet and really heavy. It's a great substitute for traditional cream cheese frosting or buttercream.
  • You can use whipped cream frosting in a layer cake, birthday cake, cupcakes or as anytime your frosting cakes and want a fluffy and sweet topping.
Wide photo of strawberry shortcake cupcakes with whipped cream and strawberry garnish on cupcake stand. One cupcake cut in half on small plate off to the side of the cupcake stand.

Ingredients

Grab these four simple ingredients on your next trip to the grocery store:

  • heavy whipping cream
  • vanilla extract
  • salt
  • powdered sugar

Substitutions and Variations

Make a chocolate version of this recipe by adding a bit of cocoa powder to the mixture. It would be delicious on a double chocolate cake!

Change the flavor up by using different extracts. Lemon extract, almond extract, and orange extract can all be used to make different flavors of this creamy frosting.

Add a pinch of cinnamon or apple pie spice for fall and winter cakes.

To make this recipe without dairy, use a dairy-free heavy cream substitute. Coconut milk heavy cream could work really well! I would recommend adding a stabilizer when using a dairy free heavy cream to ensure that it holds well.

a mixer making whipped cream frosting.

Stabilized Whipped Cream Frosting

This frosting will not droop if you plan to eat them the same day, but if it is important for the frosting to hold its shape, you may want to stabilize it. Whipped cream tends to become runnier if it sits for a long time.

Unflavored gelatin is the easiest way to make your whipped cream frosting more stable. Place one teaspoon of gelatin into about a tablespoon of warm water and allow it to bloom for 5 minutes. Ensure all of the grainy gelatin has bloomed so it mixes well into the frosting. Then combine it with the rest of the ingredients that this recipe calls for.

Cornstarch is another easy way to stabilize whipped cream frosting! Whisk one teaspoon of cornstarch with the cold heavy whipping cream, then add the pure vanilla extract, salt and sugar.

Another way to stabilize this frosting is by using cream of tartar. Combine the confectioners' sugar and ¼ teaspoon cream of tartar in small bowl. Then, whip the cold heavy cream in a chilled bowl until soft peaks form. Add the sugar mixture and continue mixing until stiff peaks form.

Strawberry shortcake cupcakes with whipped cream and strawberry garnish on cupcake stand.

How to Make Whipped Cream Frosting

Here's how to make this Whipped Cream Frosting recipe:

While your favorite cupcakes are cooling, place a medium bowl or bowl of a stand mixer into the refrigerator. Place the whisk attachment for an electric hand mixer or stand mixer into the fridge as well.

a swirl of whipped cream frosting on a cupcake.

Once the cupcakes are cooled and ready to be frosted, take the cold bowl and whisk attachment out of the refrigerator.

Hot Tip: If you want your large mixing bowl to be extra cold, place it in the freezer instead of the fridge. Just be sure you don't leave it too long so that it doesn't break or begin forming ice crystals.

Beat a cup of heavy whipping cream on medium speed until it becomes a little froth. Add teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.

Beat the whipped cream mixture until stiff peaks form. Once it is stable enough to scoop, spoon the frosting into a piping bag or quart size bag and cut the corner off.

Pipe the homemade whipped cream frosting onto cupcakes or cake, whichever you choose.

Serve immediately, or keep in the fridge until ready to serve for best results.

How to Store Whipped Cream Frosting

You can store leftover whipped cream frosting in an airtight container, kept in the fridge, for about 2 days.

Whipped cream will slowly become more runny the longer it is stored. So just keep that in mind!

Overhead close up photo of strawberry shortcake cupcakes with whipped cream and strawberry garnish on cupcake stand.

Tips for Success

Here are some tips for making this recipe:

  • Use a metal bowl for the stand mixer or electric mixer when possible. I find that these chill more quickly and tend to stay colder as I'm mixing the frosting together.
  • Periodically stop your mixer and scrape the sides of the bowl and bottom of the bowl with a rubber spatula. This will ensure you incorporate all the ingredients thoroughly.
  • If you find that the whipped cream frosting is beginning to fall flat in the piping bag, pop the frosting (still in the bag) into the fridge for a few minutes. The heat from you hands may have begun to effect the stability of the frosting.
a hand places a strawberry on a frosted cupcake.

FAQ

When should I add a stabilizer/thickener to my whipped cream frosting?

If you are planning to use this frosting on a multi-layered cake or are icing something that will be sitting out for a while, it can be a good idea to add a stabilizer. Frosting that is made with whipped cream can lose its structure when it begins to get warm and it also isn't very strong to do well in between a lot of layers. So if you know your cupcakes will sit out at a party or event, add a stabilizer. If your favorite cake has a lot of layers, add stabilizer before using it on the cake. The extra step will be worth it!

Is there a difference between whipped cream and whipped cream frosting?

Yes! Whipped cream is just heavy whipping cream that has been whisked quickly until stiff peaks form, sometimes with added sugar. Whipped cream frosting contains more sugar and often has a stabilizer added to it that helps it hold its shape on baked goods.

Wide photo of strawberry shortcake cupcakes with whipped cream and strawberry garnish on cupcake stand. One cupcake cut in half on cupcakes stand.

More Cupcake Recipes

Did you make this recipe?

If you make and love this recipe, please leave a ★★★★★ review below! It means so much to me when you try my recipes, and I'd love to know how it goes. Please leave a comment below if you have any questions.

Strawberry Shortcake Cupcakes are the perfect dessert for any occasion. These cupcakes are light and fluffy and bring the experience of eating strawberry shortcake into a cupcake! Spruce up a boxed cake mix with a few add ins and your own homemade whipped cream icing that tastes just like the real thing. Top with a slice of fresh strawberry and you're ready to share these cupcakes over a cup of coffee with friends!?

Whipped Cream Frosting

Make whipped cream frosting in just minutes and add to any cupcakes or cake you want!
4.97 from 103 votes
Print Pin Rate
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 cups (enough for 1 dozen cupcakes)
Author: Madison Wetherill

Ingredients

  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • pinch of salt
  • ¾ cup powdered sugar

Instructions

  • While your baked goods cool on a wire rack, place a medium bowl for the frosting and your electric beaters in the fridge.
  • Once the cupcakes or cake is cool, take your chilled bowl and beaters out of the fridge. Beat one cup of heavy whipping cream on medium speed until cream is frothy and bubbly.
  • Add in a teaspoon of vanilla, pinch of salt, and ¾ cup powdered sugar, ¼ cup at a time.
  • After frosting comes together, use a rubber spatula or spoon to spoon frosting into a cake frosting bag with a star tip or just into a quart size plastic bag.
  • Pipe frosting onto baked goods and serve.

Video

Notes

Storing

You can store leftover whipped cream frosting in an airtight container, kept in the fridge, for about 2 days. Whipped cream will slowly become more runny the longer it is stored. So just keep that in mind!

Stabilizing

This frosting will not droop if you plan to eat them the same day, but if it is important for the frosting to hold its shape, you may want to stabilize it. Whipped cream tends to become runnier if it sits for a long time.
  • Unflavored gelatin is the easiest way to make your whipped cream frosting more stable. Place one teaspoon of gelatin into about a tablespoon of warm water and allow it to bloom for 5 minutes. Ensure all of the grainy gelatin has bloomed so it mixes well into the frosting. Then combine it with the rest of the ingredients that this recipe calls for.
  • Cornstarch is another easy way to stabilize whipped cream frosting! Whisk one teaspoon of cornstarch with the cold heavy whipping cream, then add the pure vanilla extract, salt and sugar.
  • Another way to stabilize this frosting is by using cream of tartar. Combine the confectioners' sugar and cream of tartar in small bowl. Then, whip the cold heavy cream in a chilled bowl until soft peaks form. Add the sugar mixture and continue mixing until stiff peaks form.

Nutrition

Serving: 2½ tablespoons | Calories: 95kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 22mg | Sodium: 17mg | Sugar: 7g
4.97 from 103 votes (103 ratings without comment)

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16 Comments

  1. Everyone is raving about this frosting... But for some reason I did exactly what you said to do to stabilize, using gelatin, 1 tsp to about 1 tablespoon of water and let Bloom as you suggested for 5 minutes and then putting in with the other ingredients to whip up and there were large chunks throughout the frosting that I had to pick out .. not to happy, since it's for my mom's 96th birthday.

  2. We made this frosting for a lemon cake that I made for my son. It was the perfect frosting for the cake that we made. We made a little adjustment to make it a lemon whipped cream frosting and it worked out fairly well. Once we made the receipt itself we then folded in 2 big heaping spoons of lemon pie filling. WOW it was GREAT! It was a real light lemon flavor frosting! Delicious!!! A must try if u want it need a lemon frosting! Thank you! The receipt is definitely a keeper!!!

    1. Thank you so much for sharing this, Jennifer! I am so glad you loved the frosting. I will definitely try it with lemon next time!

  3. I shared this recipe to my friend who loves baking. She used this whipped cream frosting yesterday for her strawberry cupcakes. The result was fantastic! She gave almost half of the number she made to my two kids. So sweet of her.

  4. Left a 5 star review and comment, but thought I'd leave one here too! I didn't know that tip about using cream of tartar or cornstarch to make the whipped cream stabilize! Thanks for the tip.

    1. What a delicious, light frosting. I shed the cornstarch to make it a little more stable to last longer. So great even though I did 2 Tbsp instead of 2 TSP haha. Oh well. It was really fantastic. I will be saving this recipe for sure!!!!

  5. I loved how light and fluffy mine turned out! It was so easy to make too! I'll definitely try this again the next time I bake!

  6. I loved this frosting recipe! It was light and fluffy and made the perfect topping for my lemon blueberry cake. Thanks for the great recipe.

  7. The frosting is very manageable. It also has the perfect balance of sweetness and lightness. Very simple to make.

  8. In your tips for stabilizing the whipped cream frosting, you state to add cream of tartar, but there is no amount specified. Please share. Also, for the cornstarch.... is it supposed to be added to the whipping cream before whipping or afterwards? Thank you. I am getting ready to make this frosting and am eager to see how it tastes.

    1. Hey Anna Marie - I hope you were able to figure this out but it's 1/4 teaspoon of cream of tartar 🙂 I will be sure to update the post too! Thanks for bringing this to our attention.

  9. I'm still just a newbie in baking, and as I've seen your post, I thought this was perfect for me. And I was right! I followed this and the result is great! Light and fluffy and just right sweetness. This will definitely be my frosting for other baking recipes that need it. Thanks! 🙂

  10. So simple but perfectly light and fluffy and just sweet enough. This has become my go to frosting for almost any dessert. I love it so much more than buttercreams!

  11. Light, fluffy, and not overly sweet! I'm so happy that it held up really well despite it being my first time making this. Thanks for this awesome recipe!

  12. I used this whipped cream frosting to pipe some cupcakes we just made! It was so good, my friend immediately asked for the recipe.

  13. I made this frosting for my daughters birthday cupcakes and she loved it! So much better than store bought! It was easy to make and so delicious!