Cake Batter Whipped Cream


homemade whipped cream

There are a many things I love when it comes to dessert; homemade whipped cream is one of them. It’s so easy to make and often impresses my guests! At Christmas time, I made a Hot Chocolate Whipped Cream, which is my most pinned recipe on Pinterest. Now that winter is coming to an end, I figured it was time for a new whipped cream. I have been dreaming about Cake Batter Whipped Cream for weeks. I love cake batter, but most cake batter flavored desserts are too sweet or over flavored for me.

This Cake Batter Whipped Cream is perfect. It is a bit thicker than regular whipped cream, but it’s not overpowering or overly sweet. I dipped strawberries in it, put it on some cake and basically ate the entire batch myself. Seriously, my boyfriend didn’t even take a bite.

Homemade Whipped Cream

Cake Batter Whipped Cream
Makes about 2 cups

1 C heavy whipping cream

1/4 C Yellow cake mix powder

2 tbsp Sprinkles

Place metal bowl and whisk attachment in freezer for about 15 minutes so they are good and cold. Pour heavy whipping cream into mixing bowl and beat on high for 2 minutes. Add yellow cake mix and continue to beat until stiff peaks form. Add sprinkles last and only gently mix to combine. The longer you mix, the more the sprinkles will melt. Keep refrigerated.

I used this recipe for my Funfetti Poke Cake

Seriously guys, this stuff is so addicting and it’s my new favorite whipped cream! If you are intrigued, you might also try my Hot Chocolate Whipped Cream. You can also use cake batter whipped cream for your ice cream cakes!

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.


    • says

      Hi Juli. I believe that this could be pipped onto cupcake. I would suggest to refrigerate for at least 30 minutes to allow the whipped cream to set a little bit more. The cupcakes would need to be kept refrigerated after or better yet, eaten immediately!

    • Natasha says

      Maybe if you add some sort of stabilizer like Gelatin? That sound so good on cupcakes!!! Great idea!

  1. Clara says

    Can you taste the flour in the batter? It looks yummy but I’m hesitant because of the raw flour and possible aftertaste.

    • Beyond Frosting says

      Hi Clara- I don’t think so at all. The whipped cream is a little thicker than most, but the cake mix gets pretty well incorporated into the whipped cream.

  2. says

    I just made this for my son’s cupcakes last night, and for one – I am the queen of not being able to make frosting, and this came together so easily. This may be my go-to base from here on out! Secondly, most of my family doesn’t like that super sugary bakery-style frosting, so this was perfect because it wasn’t too sweet and heavy. Very light. So thank you for this! You may have saved cupcakes from here on out for me :)

  3. says

    Hi Julianne, it was great to meet you at the BH&G Cooking Experience Reception tonight! Looking forward to all the fun things they have in store for us tomorrow! :) This whipped cream looks amazing!

    • Beyond Frosting says

      Hi Holly! It was absolutely great to meet you!! I hope you had a good time!!! Keep in touch! Especially if you have blogging questions :)

    • Beyond Frosting says

      Hi Daniella, due to the sprinkles, you want to use a pretty open star tip. I would test the consistency before you finish, the more powder you add, the more stable it will be for piping. It also needs to be refrigerated!

    • Beyond Frosting says

      Hi There, I am not sure what you mean. I only use heavy whipping cream to make homemade whipped cream. I have heard of a product called Dream Whip, but I have not used it and I don’t know much about it. I suppose you could use Cool Whip, but I don’t know how that would turn out.


Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge