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.
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.
How to Make Cake Batter Whipped Cream
Making homemade whipped cream is surprisingly easy!
- Chill the tools. Before getting started, place the metal bowl and whisk attachment in the freezer for about 15 minutes.
- Beat the whipping cream. Beat the heavy whipping cream on high for 2 minutes.
- Add the dry ingredients. Pour the cake mix into the heavy whipping cream and beat until stiff peaks form.
- 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.
- Vanilla Cupcakes
- Vanilla Layer Cake
- Yellow Cake
- Strawberry Funfetti Poke Cake
- No-Bake Oreo Funfetti Icebox Cake
- Easy Funfetti Poke Cake
- No-Bake Funfetti Pudding Pie
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.
More Whipped Cream Recipes:
- Cereal Milk Whipped Cream
- Hot Chocolate Whipped Cream
- Cinnamon Maple Whipped Cream
- Cream Cheese Whipped Cream
- Strawberry Whipped Cream
- Chocolate Whipped Cream
Cake Batter Whipped Cream
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 cups
- Category: Frosting
- Method: Stand Mixer
- Cuisine: American
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
- Place the metal bowl and whisk attachment in freezer for about 15 minutes so they are good and cold.
- Pour the heavy whipping cream into mixing bowl and beat on high for 2 minutes.
- Add the yellow cake mix and powdered sugar and continue to beat until stiff peaks form.
- 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
- Serving Size: 1/4 cup
- Calories: 126
- Sugar: 4.8 g
- Sodium: 44.2 mg
- Fat: 12 g
- Carbohydrates: 7.3 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 33.6 mg
How long will this last outside the refrigerator
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.
My frosting turned out gritty from the powder, any way to avoid this?
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.
CAN YOU SUBSTITUTE THE HEAVY WHIPPING CREAM AN USE SOMETHING ELSE ?
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.
how long can this be kept in the refrigerator & can it be frozen?
Hi Bev! Yes! It can be frozen. I keep it in the fridge up until 3 days.
hi, is this a good recipe for piping?
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!
Just curious, is the yellow cake mix raw or box cake (powder form)? Definitely intrigued to try this recipe ASAP thanks in advance
Hi Mo, the yellow cake mix is raw, in the power form!
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!
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 🙂
THIS HAS GOTTA BE THE GREATEST
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 🙂
Perfect!!! If only I had some whipping cream 🙁
It’s too tempting! Thank you Jenn!
I just bought some cake mixes that were pink lemonade and key lime flavored…this recipe might be the perfect way to use them!!
Can you taste the flour in the batter? It looks yummy but I’m hesitant because of the raw flour and possible aftertaste.
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.
This looks awesome! I’ll have to try it!
Thanks Rachel!
YUM. I want this!
Thanks Christina! I kid you not, it’s hard to put down the spoon!
Omg!!! So yummy! Have never thought to do something like that! The possibilities are endless, need to make some of this pronto.
Hi! Thanks for stopping by! I can’t wait to make some more flavors this summer! Please let you know if you make it!
Wowwwww! That whisk is just calling my name!
Hi Ashley, thanks for stopping by! I have to resist making this everyday!
Can I lick that beater 🙂
Hi Aimee, yes, I will save it for you next time! 🙂
Can you pipe this onto cupcakes?
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!
instead of the the yellow cake mix could you sub it for any cake mix?? like red velvet?
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!
Maybe if you add some sort of stabilizer like Gelatin? That sound so good on cupcakes!!! Great idea!
I could probably lick that whisk clean in about 32 seconds. Love it!
Thanks Averie! Glad you stopped by!
This sounds dangerously good!
That is the perfect way to describe it!!
Oh yes, this is perfect!