Vanilla Whipped Cream Frosting
Vanilla whipped cream frosting will be a heavenly addition to your favorite desserts. This homemade whipped cream recipe only contains 3 ingredients and comes together in no time at all.
Ingredients for Vanilla Whipped Cream Frosting
- Heavy cream – Cold. You can use heavy cream or heavy whipping cream for this recipe.
- Powdered sugar – Also known as confectioners’ sugar or icing sugar. You can adjust the amount of powdered sugar in the recipe to suit your taste.
- Vanilla extract – Go with a full tablespoon of good quality vanilla extract for this recipe for the best vanilla flavor. You could also use vanilla bean paste.
Tools and Supplies for Making Whipped Cream Frosting
How to Make Vanilla Whipped Cream Frosting
- In the bowl of a stand mixer or in a large mixing bowl, add the heavy cream, powdered sugar and vanilla extract.
- Using a whisk attachment with the stand mixer or with the electric hand mixer, mix the cream on low speed until the powdered sugar is dissolved.
- Slowly increase the speed of the mixer to medium-high speed and whip for a few minutes until medium-stiff peaks form.
What is a Peak?
The way the consistency of whipped cream is described is by peaks. When you lift the beater out of the whipped cream and there is a little whipped cream on the beater, that is a peak.
There are generally 3 types of peaks:
- Soft peaks – Soft consistency. Does not maintain shape. The peaks fall when lifted.
- Medium peaks – Medium consistency. Maintains shape. The tip of the peaks curl slightly when lifted.
- Stiff peaks – Firm consistency. Maintains shape. The tip of the peaks stand straight up when lifted.
What you are using the whipped cream for will inform what type of peak you want to whip to. For piping, I tend to go with a medium-stiff peak, which pipes well and tends to maintain shape. If you are looking to add a dollop of whipped cream onto a cheesecake, a soft peak will do the trick.
Recipe Tips
- Use cold heavy cream for the best results.
- Chill the mixing bowl or stand mixer bowl for 15 minutes before making the whipped cream.
- Do not over whip the cream – it will turn into butter. Once you’ve reached the desired peak, stop whipping.
- Make the whipped cream the day you plan on using it. Whipped cream frosting does not store well for use at a later time. Once you have spread or piped the whipped cream onto a cake or cupcakes, store the baked goods in an airtight container in the refrigerator for 1 to 2 days.
Frequently Asked Questions
Does whipped cream hold up well in the heat?
- No, unfortunately. Whipped cream will quickly wilt in hot and humid climates. It is best to always keep whipped cream chilled until right before serving.
Can I use this whipped cream frosting for layer cakes?
- Yes! You can. Just take into account that it is softer than buttercream frosting, so you must be delicate. I don’t recommend using heavy fillings or using this for tall cakes. I also don’t recommend using whipped cream frosting for tier cakes as you need the structure and stability of a buttercream frosting.
Can I add more or less sugar?
- Definitely! Adjust the powdered sugar in the recipe to suit your taste!
Does this whipped cream frosting pipe well and hold it’s shape?
- Yes, it does pipe very well if it is whipped to medium-stiff or stiff peaks. If it is whipped to soft peaks, it will not maintain it’s shape when piped.
How can I flavor this whipped cream?
- You can add different flavorings to the whipped cream to jazz it up a bit. A little cocoa powder will make chocolate whipped cream frosting. You can also use different extracts or emulsions in place of the vanilla extract.
Is there a way to stabilize the whipped cream?
- Yes! Check out my recipes for stabilized whipped cream frosting and cream cheese whipped cream for a more stabilized version. I still would not recommend these frostings for heat and humidity, they will basically maintain their shape a bit longer than regular whipped cream when chilled.
What else can I use the whipped cream for?
- Vanilla whipped cream is very versatile! Use it to top strawberry shortcake, pumpkin pie, pancakes, waffles, fresh berries, hot chocolate, or ice cream sundaes!
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Vanilla Whipped Cream Frosting
This vanilla whipped cream frosting will be a heavenly addition to your favorite desserts. This homemade whipped cream only contains 3 ingredients and comes together in no time at all.
Equipment
Ingredients
- 4 cups (946 ml) heavy cream or heavy whipping cream
- 1 cup (120 g) powdered sugar
- 1 tbsp (15 ml) vanilla extract
Instructions
- In the bowl of a stand mixer or in a large mixing bowl, add the heavy cream, powdered sugar and vanilla extract.
- Use the whisk attachment or an electric hand mixer to mix the cream on low speed until the powdered sugar is dissolved.
- Slowly increase the speed of the mixer to medium-high speed and whip for a few minutes until medium-stiff peaks form. Be careful not to over-whip the cream or it will start to curdle.
- Use the whipped cream immediately to frost cakes or cupcakes, or use to top your favorite desserts.
Notes
Make the vanilla whipped cream frosting the day you plan on frosting your cake or cupcakes, or the day you plan on serving it.
Once piped onto a cake or cupcakes, the whipped cream can be chilled and will maintain shape for 1 to 2 days. Be sure to store the cake or cupcakes in an airtight container in the refrigerator.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Thank you so much for sharing this recipe! I can’t wait to give it a try! Quick question. About how many cupcakes is this recipe good for?
Hi Nikki! It depends on how much you use to frost the cupcakes, but 2 dozen is a safe estimate!