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Whipped Cream Frosting

THIS. IS. MY. FAVORITE. You can't do every design with this frosting, but if you're looking to do a naked cake or rosettes or some simple piping, this is the frosting for you. It's so light and you'll love it on cake, if you have any left over after spooning it out of the bowl...

Whipped Cream Frosting

Total time: 5 min

Makes: Enough to frost a 3 layer 8inch cake


  • 5 cups heavy whipping cream

  • 1 Tablespoon vanilla extract

  • 1 1/2 cups powdered sugar


  1. Add everything to the bowl of a stand mixer fitted with a whisk. Then beat on medium high until it becomes thick and fluffy, but not chunky (3.5-4 min). *If you're unsure, you can always put a little bit in a decorating bag and pipe it. Does it hold its shape? If its still a little thin, whip for another 30 seconds.

  2. Then, with a spatula, go around the bowl a few times to let out any extra air bubbles, and you're ready to frost!


  1. DECORATING: If you're using this for a layer cake, just make sure to crumb coat and then let it set in the fridge for a half hour or so to stay cold and firm before adding the top layer.

  2. STORAGE: Keep this in an airtight container (ziplock bag or tupperware) for up to one week. If it looks a little thin, just whip it again for 30 sec or so until it fluffs back up. Voila!


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