How to make the thickest and fluffiest whipped cream ever! Three amazing tricks plus four whipped cream frosting recipes! | www.pinkrecipebox.com

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

Whipped cream is the basis of all my favourite 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 and embarrassed around other frosting-wearing cupcakes – so I usually dress them in whipped cream frosting or sometimes just whipped cream on its own. But not just any 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?

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

Cold utensils and ingredients

Simply place your bowl, whisk and still-liquid cream in the freezer for around 30 minutes before whipping. Don’t leave them any longer or you’ll be left with one box-shaped creamsicle that has no chance at all of being whipped. 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.

Warning: Do not chill the electric whisk. I made the mistake of chilling my entire ice cream machine the first time I used it and killed the motor. I can only assume the same thing would happen if you put the whole whisk in the freezer. Only put the bowl, liquid ingredients and removable whisk attachment in the freezer.

Electric hand-held whisk

I won’t even attempt to make whipped cream by hand because I simply don’t have the strength that my hand-held whisk does. Sure, you can use a stand-mixer to beat the cream, but I think a hand-held mixer gives you a lot more control. I use this Bosch hand-held whisk which I absolutely swear by. Unfortunately, it’s currently only available on Amazon.co.uk. Although I can’t personally recommend any other hand-held blenders, this KitchenAid hand-held blender has amazing reviews on Amazon.com.

Metal utensils

If you’ve got a metal bowl and metal whisk attachment, use them! Using metal (instead of silicone or another type of plastic) utensils helps immensely, since metal holds onto lower temperatures better than alternate materials.

Step-by-step photos

How to make the thickest and fluffiest whipped cream ever! Three amazing tricks plus four whipped cream frosting recipes! | www.pinkrecipebox.com

Now you know my tricks to making fabulously fluffy whipped cream, you can make amazing whipped cream frosting, too! Here are some of my favourite whipped cream frosting recipes to get you started. All of these recipes will store perfectly well inside a sealed container in the fridge for up to one week. For best results, frost the cake or cupcake only an hour or so before serving.

Vanilla Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup powdered sugar

Recipe

  1. Place the heavy cream, vanilla extract, bowl and whisk in the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

Strawberry Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • 4 tablespoons strawberry jelly (US) / jam (UK)
  • 1/4 cup powdered sugar

Recipe

  1. Place the heavy cream, strawberry jelly/jam, bowl and whisk in the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

Chocolate Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar

Recipe

  1. Place the heavy cream, bowl and whisk into the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

White Chocolate Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • 1/4 cup grated white chocolate
  • 1/4 cup powdered sugar

Recipe

  1. Place the heavy cream, grated white chocolate, bowl and whisk into the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

Here are the link parties I link up to.

37 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. Pingback: Delicious Dishes 11.20.12 | It's a Blog Party
  5. 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 :)

  6. 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)

  7. 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

  8. I never have any problems and I don’t do that. However, I use real sugar not powdered sugar.

    Now I do use power sugar with cream cheese for frosting.

  9. Hii..Niki, Thanks for yummy recipes of Whipp cream.
    But there is a question , That in market i saw very bright whipp cream cakes, Whn i buy the whipp cream from market this is not become soo bright cream.
    Its looks in lil creamish colour.Could u plss help me out this .Jss tell me how to make white cream with regular cream.
    Thanks in Advance😊

    1. Hi Sarita! I’d love to help you out, but I’ve never personally had your problem! Every time I make whipped cream, it comes out perfectly white. You could always try adding a bit of white food colouring.

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