Pin It!

Cake Batter Whipped Cream

This post may contain affiliate sales links. Please see my full disclosure policy for details

Made with vanilla cake mix, heavy whipping cream, and sprinkles this Cake Batter Whipped Cream transforms traditional homemade whipped cream into a sweet treat. Use this flavored whipped cream as a topping on cakes, cupcakes, and even no-bake desserts.

A glass jar of cake batter whipped cream

Easy Flavored Whipped Cream

My obsessions with flavored whipped cream started with Hot Chocolate Whipped Cream, It’s thick like a mousse with a smooth milk chocolate flavor. With only two ingredients, I knew there were more flavor combinations I could do.

Since then, I’ve been trying different versions, always using my homemade whipped cream recipe as the starting point.

This Cake Batter Whipped Cream is my new favorite. I love cake batter but most cake batter-flavored desserts are either too sweet or too over-flavored for me. I will lick my spatula clean any day, but when it comes to replicating a cake batter flavor, it can be difficult to get away from that artificial taste.

Enter this cake batter whipped cream. By adding dry vanilla cake mix to some heavy whipping cream, you get the perfect cake batter flavor that’s not too sweet or too fake.

I added in some sprinkles as a fun touch. Since the cake mix acts as a thickener for the whipped cream, this works great as a whipped cream frosting and can be added to cupcakes, cakes, and any other desserts you choose. Or you can be like me and eat it by the spoonful!

The 4 Ingredients You’ll Need

Here are the 3 ingredients you’ll need for this easy homemade whipped cream!

  • Heavy whipping cream – This is not the same as whipping cream and holds the shape much better.
  • Dry vanilla cake mix – Any vanilla cake mix you have on hand will work. You can bake the cake mix if you’d prefer
  • Powdered Sugar- Makes this slightly more stabilized.
  • Sprinkles – Sprinkles add a fun element to the whipped cream.

What Sprinkles Are The Best To Use?

When it comes to the sprinkles, I prefer to use the larger “jimmy” type sprinkles as opposed to the nonpareils. The coating on the nonpareils melts very quickly and dyes the whipped cream a mix of colors. It still tastes amazing but doesn’t have quite the same look.

A cupcake topped with cake batter whipped cream

How to Make Cake Batter Whipped Cream

Making homemade whipped cream is surprisingly easy!

  1. Chill the tools. Before getting started, place the metal bowl and whisk attachment in the freezer for about 15 minutes.
  2. Beat the whipping cream. Beat the heavy whipping cream on high for 2 minutes.
  3. Add the dry ingredients. Pour the cake mix into the heavy whipping cream and beat until stiff peaks form.
  4. Add the sprinkles. Gently mix in the sprinkles. Refrigerate until using.

Do I Need to Heat Treat the Cake Mix?

If you’d prefer not to eat raw flour, then you can bake the cake mix ahead of time to kill off any potential bacteria.

  • Preheat the oven to 350°F and bake the cake mix on a cookie sheet lined with parchment paper or a silicone baking mat.
  • Bake for 8-10 minutes until the temperature of the cake mix reaches 160°F
  • The cake mix may be clumpy, in which case I recommend sifting through a mesh sieve prior to using. Cool completely before adding to the whipped cream.

Tips for the Best Homemade Whipped Cream

While this cake batter whipped cream is super easy to make, there are a few essential things to keep in mind.

  • Always chill the tools. It’s super important that the metal tools are cold when you begin making the whipped cream, as the stiff peaks form best when the heavy whipping cream stays completely cold.
  • Beat on high. As you whip the cream and also after you add the cake mix, you want your mixer on high speed to properly form the stiff peaks.
  • Add the sprinkles last. Wait until the stiff peaks form and the whipped cream is ready before adding in the sprinkles.

Serving Ideas

Cake batter whipped cream makes a great topping for cakes, cupcakes, icebox cakes and more. Sometimes I use it on strawberries and then I basically ate the entire batch myself.

Here are a few of my favorite recipes to top with cake butter whipped cream frosting.

A glass jar of cake batter whipped cream and sprinkles

Frequently Asked Questions

Can I make whipped cream without a stand mixer?

Yes, I actually use a hand mixer most of the time. It doesn’t always achieve the same stiff peaks as a stand mixer but it still does the job and results in a great whipped cream frosting. I do recommend using a spatula to turn the whipped cream from the bottom to the top to ensure that it’s evenly mixed.

Are whipping cream and heavy cream the same?

Not quite. Whipping cream has a lower fat content than heavy whipping cream. You can technically use either one but the higher fat content helps the whipped cream hold a better shape and a thicker whipped cream frosting.

Can I make this ahead of time?

It’s best to add the whipped cream to your dessert as soon as you make it as it’s more table once piped. However, if you do need to leave it sitting in the bowl for more than a few minutes, be sure to place it in the fridge.

Homemade whipped cream does freeze well so you can easily freeze desserts that you’ve topped with whipped cream frosting.

A glass jar of cake batter whipped cream in a pattern napkin

More Whipped Cream Recipes:

Print
A glass jar of cake batter whipped cream and sprinkles

Cake Batter Whipped Cream

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups

Description

Made with vanilla cake mix, heavy whipping cream, and sprinkles this Cake Batter Whipped Cream transforms traditional homemade whipped cream into a sweet treat. Use this flavored whipped cream as a topping on cakes, cupcakes, and even no-bake desserts.

Ingredients

  • 1 cup heavy whipping cream
  • 1/3 cup dry vanilla cake mix
  • 1/4 cup powdered sugar
  • 2 tablespoons sprinkles

Instructions

  1. Place the metal bowl and whisk attachment in freezer for about 15 minutes so they are good and cold.
  2. Pour the heavy whipping cream into mixing bowl and beat on high for 2 minutes.
  3. Add the yellow cake mix and powdered sugar and continue to beat until stiff peaks form.
  4. Lastly, add the sprinkles gently mix to combine. Keep refrigerated.

Notes

Powdered sugar: My original recipe did not include powdered sugar but I do believe this makes it more stable for piping

Heat-treated cake mix:  If you’d prefer not to eat raw flour, then you can bake the cake mix ahead of time to kill off any potential bacteria.

  • Preheat the oven to 350°F and bake the cake mix on a cookie sheet lined with parchment paper or a silicone baking mat.
  • Bake for 8-10 minutes until the temperature of the cake mix reaches 160°F
  • The cake mix may be clumpy, in which case I recommend sifting through a mesh sieve prior to using. Cool completely before adding to the whipped cream.

 

Nutrition Information:
1/4 cup
126
4.8 g
44.2 mg
12 g
7.3 g
0 g
1 g
33.6 mg
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: American

Keywords: flavored whipped cream, homemade whipped cream, whipped cream frosting

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

62 Responses
      1. Julianne - Beyond Frosting
        Beyond Frosting

        I don’t work with fondant, but I think this would be to slippery or difficult to stick the fondant to. That being said, you’d have to do your own testing to see what will work.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      It’s a personal preference and how you handle raw flour. You can heat treat it for approximately 10 minutes, or until the temperature of the dry mixture reaches 160°F.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Marilyn, if you can frost it on a cupcake or cake, then yes it can be made ahead of time and kept in the fridge. However if you just leave it in a container, it likely won’t hold up. Regardless this does need to be refrigerated once you make it since it’s whipped cream.

    2. Jean

      How do you prevent it from melting after decorating? I used heavy whipping cream once and kept it in the fridge but it melted in there.

      1. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Jean, if it’s probably whipped to stiff peaks it shouldn’t melt. The added powdered sugar/cake mix acts as a stabilizer

  1. Stephanie

    Hello!

    I have two questions before I make this yummy recipe:

    1. Do I have to add the sprinkles?
    2. Can I use airbrush food coloring on the whipped cream (I plan to top it on a cookie cake)?

    Thank you!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Stephanie- No you don’t have to use sprinkles.
      If you’d like to use food coloring of any kind it should work. I’m not specifically familiar with airbrush color vs other types of coloring system though. So you’ll have to try it first and see if it what you want.

  2. Nicole

    Used this as is for one of those trendy number cakes that are everywhere and loved the constancy of it.

    Making a fall themed version for dinner on Sunday and I’m going to try it with spice cake and some pureed pumpkin. Very excited!

  3. Troy

    So umm… I just tried this for the first time. Came out slightly gritty at first…. then I made a 2nd batch (I’m making a large 3 layer “Gender Reveal” cake) but I sifted the dry cake mix first – and … perfect! OMG! I’m pretty sure THIS will be my new go-to!

    Can’t wait until I fill my Cream Puffs with this. I’ll see if my customers notice. Ha! Thx for the recipe!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Stephanie, it depends on how may layers and what you’re trying to achieve. I made it for an ice cream cake. But in general for whipped cream frosting cake, I try to use mascarpone or cream cheese whipped cream. I bet you could add mascarpone cheese to this and it would work just fine! Start with the mascarpone cheese and slowly add the heavy cream until the mascarpone turns to a liquid consistency. Then proceed to whip the heavy cream as normal.

  4. Jessica Davis

    does the diffrent kind of cake mixes change the taste of the icing i mean i am sure it would but my question is on the ingredents u say vanilla cake mix and on the instructions it says yellow cake mix so i was curious have u tried both and if so witch one taste better also what if i was to add like a devils food cake instead would it make like a chocolate cake batter icing

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Connie, if you used pudding mix it will turn into a very thick mousse, it would still be wipeable but because the pudding mix naturally solidified with moisture, the results would be different.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Mary, this should be treated like regular whipped cream. Personally, it’s 30 minutes or less. If it’s hot or humid then it will be much less time.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      Hi Michelle, I’ve never have that happen. You can try sifting it before adding it to the whipped cream. Brownie mix tends to be more gritty, but I haven’t see that happen with cake mix.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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.

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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!

  5. Mo

    Just curious, is the yellow cake mix raw or box cake (powder form)? Definitely intrigued to try this recipe ASAP thanks in advance

  6. Holly Houg

    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!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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 🙂

  7. holly waterfall

    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 🙂

      1. Emily

        I just bought some cake mixes that were pink lemonade and key lime flavored…this recipe might be the perfect way to use them!!

  8. Clara

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

    1. Julianne - Beyond Frosting
      Beyond Frosting

      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.

  9. Master Chefette

    Omg!!! So yummy! Have never thought to do something like that! The possibilities are endless, need to make some of this pronto.

    1. beyondfrosting

      Hi! Thanks for stopping by! I can’t wait to make some more flavors this summer! Please let you know if you make it!

    1. beyondfrosting

      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!

      1. brittany

        instead of the the yellow cake mix could you sub it for any cake mix?? like red velvet?

      2. Julianne - Beyond Frosting
        Beyond Frosting

        Hi Brittany, I haven’t tried it personally, but I don’t see why not! Actually I have been thinking about the Red Velvet one for awhile!

5 BAKE FROM SCRATCH SECRETS!
Subscribe to my newsletter and get my fav tips to take your cakes & cupcakes to the next level.