GreenFillingBakery
Grab a spoon, you are going to want to eat this Whipped Cream Frosting straight from the bowl, or go ahead and dive in with fresh strawberries!
Easy Whipped Cream Frosting
Whipped Cream Frosting is perfect for rich cakes as the frosting is not too sweet. You know the one bite and done frostings that you scrape off of the cake? You won’t be scraping this off.
It adds just the right amount of sweetness, especially when paired with dark chocolate or semi-sweet chocolate. The light sweetness goes so well on angel food or citrus cakes like lemon too.
If the buttercream is sometimes too heavy for you, whipped cream frosting is the answer. The biggest difference between the two is that the whipped cream is light and airy as opposed to the heavy richness from the butter base of buttercream.
When using whipped cream frosting, you will need to store the frosting in your refrigerator and keep it cool. You can plan for the cake to be good for 2-3 days. It will start to dry out after that, and your frosting will likely weep.
I also suggest sticking with one-layer or two-layer cakes. It is a softer icing and does not form a crust so using it for that wedding cake tower would not be recommended.
Whipped cream frosting is perfect on chocolate cakes, such an easy dessert that no one turns down.
Frosting Ingredients
The ingredient list is super short and sweet, literally.
- heavy whipping cream
- powdered sugar
- vanilla extract
How to Make Whipped Cream Frosting
- In a large mixing bowl, beat the cream with the whisk attachment of an electric mixer until soft peaks begin to form.
- Add the powdered sugar and vanilla. Continue beating until stiff peaks form. Use immediately.
