Description

Say hello to the frosting of your dessert dreams—Whipped Cream Frosting! It’s silky, airy, and lightly sweetened, creating that cloud-like texture you love from fancy bakery cakes, but easy enough for home bakers. Unlike heavy buttercream, this frosting is light as air, holds its shape beautifully, and stays picture-perfect for days. Whether you’re topping cupcakes, layering cakes, or finishing off a berry pie, this recipe is your new secret weapon for effortless elegance.

Ingredients

Scale

4 cups (960 ml) heavy whipping cream, very cold
1 cup (120 g) powdered sugar, sifted
2 tsp pure vanilla extract
½ tsp almond extract (optional for bakery-style depth)
¼ cup instant vanilla pudding mix OR
4 tsp unflavored gelatin + 4 tbsp cold water (for extra stability)

Instructions

Chill Everything: Pop your mixing bowl and whisk in the freezer for 10–15 minutes. Cold equals volume and structure!
Prepare Stabilizer:
- Gelatin: Sprinkle over cold water, bloom 5 min, then melt gently and cool slightly.
- Pudding mix: No prep needed.
Start Whipping: Pour cold cream into the chilled bowl and beat on medium until slightly thickened.
Add Flavor & Sweetness: Slowly beat in powdered sugar, vanilla, and almond extract.
Stabilize:
- Gelatin: Drizzle in the cooled liquid while mixing.
- Pudding mix: Sprinkle in slowly as you whip.
Whip to Stiff Peaks: Increase speed to medium-high until firm peaks form. Stop immediately to avoid over-whipping.

Notes

Keep everything cold for best results.
Store covered in the fridge up to 3 days; re-whip briefly before using.
Add cocoa, citrus zest, or espresso for custom flavors.

Nutrition

Calories: 90cal Per 2 Tbsp
Fat: 9g
Carbohydrates: 3g
Protein: 0.5g