You’re undoubtedly familiar with both whipped cream and frosting, but what about whipped cream frosting? Whether you’re piping, spreading, or simply dolloping it onto cakes, cupcakes, or all manner of other desserts, it looks great and tastes incredible. Trust us, this might just become your go-to cake topping once you’ve tried it.
This easy-to-make whipped cream frosting uses just three ingredients: full-fat cream cheese, double cream, and powdered sugar. As a general rule, the fattier your ingredients, the better your whipped cream frosting will turn out.
So how does it perform as a topping? Well, it holds its shape incredibly well (think Chantilly cream with more stamina) and is less dense and intense than standard frostings. Although it tastes great as the star on top of a cake, it also supports fruity flavours brilliantly. Don’t hold back if you want to top your topping further with fresh berries.
Oh, and it works equally well as a filling too. So without further ado, let’s get stuck into making it (and don’t forget to scroll down for some handy tips).
Whipped Cream Frosting Recipe
225g (8oz) of full-fat cream cheese
200g (1 cup) powdered sugar
240ml (2¾ cup) double cream
1 tsp vanilla extract (optional)
In a large bowl, beat together the cream cheese and powdered sugar (if using an electric mixer, set it to medium speed). Continue until smooth.
Pour the cream slowly and steadily into the bowl while continuing to mix at a slightly slower speed than before. Stop occasionally to scrape any stray bits stuck to the bottom and/or side of the bowl back into the mixture.
Once all the cream is gone, increase the speed of your beating (medium-high on an electric mixer) until you can form a firm peak in the frosting (simply by removing your whisk) and seeing it hold.
If using vanilla extract, carefully fold it into the frosting as the final step.
What cream cheese should I use?
Use the firmer, full-fat cream cheese that usually comes in a brick. Softer cream cheeses, like the type you spread on bagels, aren’t meant for baking so your frosting won’t hold as well if you use it. If you can’t find the right type of cream cheese – or even if you just prefer the taste – you can use mascarpone instead.
You will also find the cream cheese easier to beat with the sugar if it has been softened out of the fridge for a bit. Don’t worry if yours is still cold though, it’ll just need an extra minute of elbow grease.
What cream should I use?
The recipe calls for double cream, which may be better known as heavy cream or whipping cream depending on where you’re located. Lower fat creams simply will not work.
Also, unlike with the cream cheese tip above, your double cream will whip much better when it’s cold, so use it straight out of the refrigerator if possible.
What if I don’t have powdered sugar?
Icing sugar is basically a different name for the same thing. It’s finer than some powdered sugars but that’s not a problem – the finer the better. If it has a bit of cornstarch added, even better. This will help your frosting to hold a better shape.
Is this whipped cream frosting suitable for piping and decorating?
Yes. It works just as well as regular frosting, if not better.
How long does whipped cream frosting last?
This whipped cream frosting can be refrigerated without issue for 48 hours. After that, it’s moisture may begin to separate and lose some of its fluffiness underneath. It will, however, be perfectly edible and remain tasting good.
This whipped cream frosting holds its shape very well, meaning that you can frost cakes a day or two before serving them without it collapsing. If doing so, it’s best to ensure your cake recipe is suitable for refrigerating over that time.
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