How to make whipped cream frosting


Who doesn’t love a soft, light, not too sweet, whipped cream frosting that is just sweet enough to entice you to eat a second piece of cake?  This whipped cream frosting is just that.  Enjoy!

Whipped Cream Frosting

Serving Size: 2

Whipped Cream Frosting


  • 3 cups of heavy whipping cream
  • 6 tablespoons white granulated sugar
  • 1 teaspoon pure vanilla extract


  1. Pour whipping cream in to stand mixer.  Add sugar and vanilla.
  2. Beat on high for 5 minutes.  Half way through scrape down the sides of the bowl and then continue to whip on high.  Note:  You may want to cover your stand mixer with a towel or large cloth so that the cream doesn’t fly out of the bowl for you.  Once the cream turns into whipping cream you can remove the draped towel.
  3. After whipping for 5 minutes, check to see if the whipping cream is firm enough for your project.  I like to scoop some whipping cream on to a spoon and hold it upside down.  It should stay in place and not fall off the spoon.

Prep time: 10 minutes

This recipe will fill and cover two 9 inch round cakes.  Keep whipped cream frosting refrigerated when not in use.  If after taking out of the fridge it has softened up, you may have to re-whip it for a few minutes.

Happy Caking!



  1. I think powdered sugar is preferable.
    Something even better is to beat the heavy cream to almost stiff peaks, add Hershey’s chocolate syrup until blended. Delicious!

    • As long as the frosting reaches the soft peak stage, a whisk should be okay to use. You will have to be very stern with your stirring as a mixer has a lot more power than a manual whisk. So if you have a hand or stand mixer I would recommend that.

  2. You can also put all ingredients in the mixer, with whip attachment. Beat on #2 on Kitchenaide mixer, for 15 mins. Stop, Detach whip, using whip by hand, whip for 1 minute or so, until proper consistency. Will not deflate, so no ‘re-whipping.


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