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A glass jar of cake batter whipped cream and sprinkles

Cake Batter Whipped Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 cups
  • Category: Frosting
  • Method: Stand Mixer
  • Cuisine: American


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.


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


  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.



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.



  • 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