How to Make Light & Fluffy Whipped Cream + 4 Whipped Cream Frosting Recipes

How to Make Light & Fluffy Whipped Cream + 4 Whipped Cream Frosting Recipes

Whipped cream is the basis of all my favorite frostings. Buttercream just doesn’t do it for me. I love butter and I love powdered sugar, but when I put them together, they create a fatty sugar monster that I just can’t stand. Now, I can’t leave my cupcakes sitting all naked without any frosting – they’d get chilly – so I usually dress them in whipped cream frosting or sometimes just whipped cream. But not any ordinary whipped cream, no sir-ee. Only the best fluffy-as-clouds whipped cream sits on top of my cupcakes and fancy drinks like this Caramel Oreo Hot Chocolate. Want to know how I do it?

There is one super-easy teeny-tiny little trick to help you get the thickest, lightest, fluffiest, voluminous-est whipped cream you can ever get. Get prepared to throw away all your squirty cream canisters – you’ll never need them again!

Simply place all your utensils and your cream in the freezer for around 15-30 minutes before whipping your cream. Don’t leave them any longer or you’ll be left with one box-shaped creamsicle instead of whipped cream. Using metal utensils also helps, but its not obligatory. If I’m completely honest, I’ll admit that I don’t know why chilling everything makes the best whipped cream, but it does. Every. Single. Time.

Now you know the trick to making fabulously fluffy whipped cream, you can make amazing whipped cream frosting, too! Here are some of my favorite recipes to get you started.

Vanilla Whipped Cream Frosting
1 cup heavy cream
1 teaspoon vanilla extract
3 tablespoons powdered sugar

Chill all the ingredients and beat together until thick and fluffy.

Chocolate Whipped Cream Frosting
1 cup heavy cream
2 tablespoons cocoa powder
4 tablespoons powdered sugar

Chill all the ingredients and beat together until thick and fluffy.

Strawberry Whipped Cream Frosting
1 cup heavy cream
4 tablespoons strawberry jelly
3 tablespoons powdered sugar

Chill all the ingredients and beat together until thick and fluffy.

White Chocolate Whipped Cream Frosting
1 cup heavy cream
1/4 cup white chocolate, grated
3 tablespoons powdered sugar

Chill all the ingredients and beat together until thick and fluffy.

Here are the link parties I link up to.

27 thoughts on “How to Make Light & Fluffy Whipped Cream + 4 Whipped Cream Frosting Recipes

  1. I do love buttercream, but whipped cream frosting is darned tasty, too…especially when you have so many delicious variations from which to choose! I’ve only made vanilla! Thanks for all the wonderful recipes.

  2. I have to agree whipped cream is absolutely the best. Buttercream is still good but I find it very heavy and I can almost feel my arteries clogging.

  3. Nicky,
    I love whipped cream too and so does my dad. These are great recipes and I can’t wait to try them. I don’t know why, but I’ve always just added powdered sugar and vanilla. That Strawberry one sounds amazing. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

  4. I absolutely in love with whip cream, however i would like to know how long it can stay with out being refrigerated before it looses its texture and thickness?

    1. Hi Lily,
      In my experience whipped cream frosting is best refrigerated, but it you have to keep it at room temperature, it will last about 90 minutes before it begins to ‘melt’ – of course, this changes according to the weather conditions if you’re serving outside :)

  5. I cant wait to try it! I have to agree with Shae I feel gulty when i make cupcakes because I feel like I am poisoning my own family. Does the frosting become runny after the cupcakes sit there for a day?

    1. Hey Jessica,
      Yes – the frosting will definitely get runny if the cupcakes are sat at room temperature all day.
      You can:
      Keep the cupcakes in the fridge
      OR
      Keep the frosting in the fridge and frost the cupcakes about 10 mins before you’re ready to eat them (I recommend this way)

  6. Sounds so yummy! This is going to be my first time making it. How I know when the whipped cream is thick and fluffy? How long do I whipped it for? Thanks

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