Easy Homemade Whipped Cream

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Learn how to make Homemade Whipped Cream with only 2 ingredients! The recipe is for a stabilized whipped cream without gelatin.  It can be used as regular whipped cream and also as a frosting!

A shot of a wire whisk with whipped cream

Easy 2 Ingredient Homemade Whipped Cream

One of the things I make most is whipped cream. This recipe makes a nice and thick whipped cream which is perfect for piping and decorating cakes and cupcakes. I also love to use it for pies and no-bake desserts. Best of all, this recipe is made without gelatin and you can also use this recipe to replace Cool Whip in just about any dessert. 

You only need 2 ingredients to make a perfect whipped cream frosting! Heavy whipping cream and powdered sugar. You also have the option of adding an extract such as vanilla, lemon or mint.  

Homemade Whipped cream can be intimidating because if not made correctly, it wilts or melts all over the place and makes a huge mess, or even worse, it ruins a beautiful dessert. But I am here to teach you all my tips so you can be successful in the kitchen. 

A teal dish filled with piped whipped cream

What’s the Difference Between Whipped Cream & Whipped Cream Frosting?

They are actually the same thing when you use a stabilizer. You can make whipped cream simply by beating heavy whipping cream until it forms stiff peaks, but unless you add a stabilizer it won’t hold its shape for long.

When you add a stabilizer – such as gelatin or powdered sugar (more on that below) – you make a whipped cream that will hold those beautiful peaks and that also has more uses. So instead of just using it in coffee or on top of your pancakes, stabilized homemade whipped cream can also be used as an easy frosting on cakes, cupcakes and more!

A cupcake topped with piped whipped cream frosting and sprinkles

3 Tips for the best whipped cream frosting

The key to a successful whipped cream involves a few simple steps.

Start with cold ingredients and utensils

To make a nice, thick frosting, I recommend placing the mixing bowl and your whisk in the freezer for 10 minutes so it’s nice and chilled. It will help keep the cream nice and cold while it’s whipping. 

You need a thickening agent

The most important part of making a whipped cream that can be piped it to is add something to make it stiff. My favorite thicker is powdered sugar, which also makes the frosting a bit sweeter. If you prefer a less sweet option, you can use corn starch, or a combination of corn starch and powdered sugar. I prefer not to use gelatin myself, but this is an option too. 

Beating the cream at high speeds

Start at a medium-high, which is speed 6-7 on my stand mixer, and whip the cream until it reach soft peaks and it starts to thicken. Then add the powdered sugar slowly while reducing the mixing speed. Once the powdered sugar is incorporated, increase to the highest speed and beat until stiff peaks form. 

Ways to Use this Recipe

Now that you’ve made this perfect bowl of whipped cream, what do you do with it? Here are a few ideas to get your creating juices flowing!

If You Use it as a Whipped Cream

  • Coffee & Hot Chocolate – Add a dollop to your cup of coffee or hot chocolate for some simple indulgence. 
  • Pancakes, French Toast & Waffles – Use it to top breakfast!
  • Dip, Fruit Salad and Trifles – Whipped cream and fresh fruit is a classic combo. Dip fresh strawberries into your homemade whipped cream or add it to fruit salad and trifles!
  • Pies and Crisps – Serve it on top of pies and crisps in lieu of (or in addition to) ice cream.

If You’re Using it as a Whipped Cream Frosting

When using stabilized whipped cream as a frosting, the possibilities are truly endless! You can pipe it onto cupcakes and cakes, or use it as a filling between layer cakes. I have even used it for ice cream cake!

Here are some easy recipes that use whipped cream frosting to get you started:

Adding Flavors

Another fun way to use homemade whipped cream is to add flavors to it! (Or color, which you can easily do with a few drops of food coloring.) Most recipes call for vanilla extract or vanilla bean paste. This is all well and good but consider substituting things like almond, mint or peppermint extract, lemon or lime zest, lemon extract, maple syrup, cinnamon or nutmeg. I have also been known to add some Bailey’s Irish Cream or bourbon to my whipped cream. Get creative!

I have several different recipes for flavored whipped cream on this site. Here are some of them!

A small dish with beautifully piped & stabilized whipped cream

How to replace Cool Whip with homemade whipped cream

One tub of Cool Whip is 8 ounces (226g) or about 2 1/2 cups.  When making homemade whipped cream to replace Cool Whip in  a recipe, I recommend using 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar. 

Frequently asked questions

Can I make whipped cream without a stand mixer?

Yes, you will notice that a majority of my recipe videos show me preparing whipped cream using a hand mixer. I find the hand mixer cannot achieve the same stiff peaks as a stand mixer, however it still does the job.

If you’re using a hand mixer, I suggest using your spatula to turn the whipped cream from the bottom to the top and continue mixing to ensure it’s evenly mixed. I’ve also heard whipped cream can be made in a regular or immersion blender, but I have never tried it myself.

Are whipping cream and heavy cream the same?

The main difference is the fat content. Whipping cream has a slightly lower fat content. All my recipes use heavy whipping cream which contains a higher fat content and therefore will hold a better shape and produce a thicker whipped cream frosting. Technically you can use either one, but I recommend heavy whipping cream if it’s available. 

Can I make this ahead of time?

I do not recommend leaving the prepared whipped cream in a bowl for an extended period of time (any longer than 30 minutes). It also must stay cold, so do not leave it out on the counter.

For the very best results, make the whipped cream prior to serving and immediately add it to your dessert. Once it’s been piped, it’s much more stable than just sitting in the bowl. So, you can store your desserts after you’ve frosted them. It also freezes well once it’s been piped, so you can add this to your frozen desserts.

An overhead shot of pipped whipped cream in a teal dish

How to scale this recipe

I never use less than ¾ cup (177 ml) of heavy whipping cream or more than 1 ¾  cups (414 ml) of heavy whipping cream at one time.  This is because I find it can be more difficult for the whipped cream to form properly when using less or more than these amounts.

Below is a table of helpful measurements that will ensure a nice, stiff whipped cream. This is a general guide.

  • To make 2 cups prepared: ¾  cup (177 ml) heavy whipping cream plus 1/4 cup (33 g) powdered sugar
  • To make 2 1/2 cups prepared: 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar
  • To make 3 cups prepared: 1 ½ cups (355 ml) heavy whipping cream plus  ¾ cup (98 g) powdered sugar
  • To make 4 cups prepared: 1 ¾ cups (414 ml) heavy whipping cream plus 1 cup (130 g) powdered sugar
A shot of a wire whisk with homemade, stiff whipped cream

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A teal dish filled with piped whipped cream

Whipped Cream Recipe

  • Author: Beyond Frosting
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 2 1/4 cups prepared

Description

The recipe for Homemade Whipped Cream with only 2 ingredients! It’s a stabilized whipped cream without gelatin. It’s the perfect topping for cakes, cupcakes, pies and no-bake desserts.

Ingredients

  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • 1/2 teaspoon pure vanilla extract (optional)

Instructions

  1. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
  2. Pour the  heavy cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form.
  3. Slowly add the powdered sugar and vanilla extract. Continue beating on high speed until stiff peaks form.

Notes

  • Flavor variations: Add 1/2-1 teaspoon of your favorite extracts: vanilla, almond, lemon, peppermint. Or add some fresh fruit zest such as lemon or orange. For chocolate whipped cream and 1-2 tablespoons of cocoa powder together with the powdered sugar.
  • How to store whipped cream:  Whipped cream must stay refrigerate. I do not recommend leaving the prepared whipped cream in a bowl for an extended period of time. For the best results, make the whipped cream prior to serving and immediately add it to your dessert. Once it’s been piped, it’s must more stable then just sitting in the bowl.
  • Recipe Variations:
    • To make 2 cups prepared: ¾  cup (177 ml) heavy whipping cream plus 1/4 cup (33 g) powdered sugar
    • To make 2 1/2 cups prepared: 1 cup (237 ml) heavy whipping cream plus ½ cup (65 g) powdered sugar
    • To make 3 cups prepared: 1 ½ cups (355 ml) heavy whipping cream plus  ¾ cup (98 g) powdered sugar
    • To make 4 cups prepared: 1 ¾ cups (414 ml) heavy whipping cream plus 1 cup (130 g) powdered sugar
Nutrition Information:
1 Batch
641
62.2g
33.6mg
43.3g
27.6g
63.1g
0g
3.4g
135.6mg
  • Category: Frosting
  • Method: Mixer
  • Cuisine: American

Keywords: Whipped Cream, Whipped Cream Frosting

150 Responses
  1. Erin Vasquez

    When frosting cupcakes with this recipe, can the cupcakes be displayed on the buffet table inside my home instead of being in the refrigerator until served?

        1. Beyond Frosting

          No I do not recommend doing that. It’s better to either frost the cupcakes and refrigerate or just make it the day of. 2 1/2 cups will frost 20-24 cupcakes depending on how much frosting you use. So for 30 cupcakes, I’d increase the recipe.

    1. Beyond Frosting

      Hi Lisa, this question is actually answered directly in the blog post under the heading “ARE WHIPPING CREAM AND HEAVY CREAM THE SAME?” in the FAQ section.

  2. Jade Duran

    I have been using this recipe for quite some time and i think it really works well with my cakes and cupcakes.I agree that whipped cream had better not be stored for a long time because it would become watery.

  3. Iris Erlingsdottir

    I’ve never seen a recipe for whipped cream and didn’t know you needed one any more than you need a recipe for boiled water. Whip cold, heavy cream (don’t overwhip unless you want butter) until desired consistency. Period. “Whipped cream” doesn’t need a stabilizer or a sweetener. Its purpose is be a a fresh, cool contrast to the sweet with wich it served. That, of course, is according to Scandinavian cooking (I grew up in Iceland), and our teeth are not as sweet as the Americans’. Thanks for great recipes!

    1. Beyond Frosting

      You would be amazed how many people Google “how to boil water” 🙂 But there are a number of ways you can make whipped cream, and there are times when you want to stabilize whipped cream for frosting so it will hold up better.

  4. Eva

    I did not like this recipe. There wasn’t information as to how long to whip the cream, and the whipped cream was overly sweet. I do not recommend this. I was upset that I had to throw out ingredients.

    1. Beyond Frosting

      Hi Eva, there’s no set time for whipping because it really depends on your circumstances (hand mixer vs stand mixer, cold bowl vs room temperature bowl, speed at which you’re mixing etc) and also differs depending on how much you’re making at one time. You’re welcome to add less powdered sugar, therefore making it less sweet, but the whipped cream is not as stable. You can make a less sweet option by adding corn starch but I don’t prefer the texture myself.

    2. dawn m fillinger

      i used this recipe for my moms 86th Birthday i made a cake with the whipped cream then strawberry layers. KI got so many compliments my brother a chef said i nailed it. the persons who said theirs was weepy, you beat the cream first then slowly add the sugar. i left it on the cake over night and iot was perfect. Also it was not too sweet. im back now because im using the rest of the quart of heavy whipping cream i purchased to make just the whip cream and my mom asked my to add more sugar. so obviously it is a matter of taste. Which the author says if you read more than the ingredients. this shouldn’t be held against the her.

  5. Divya

    Hi, I am new to this, I used electric hand beater for this my whipped cream was thick and later on it became watery can you suggest me something for that? Thanks!!

    1. Beyond Frosting

      Can you provide some more details- how long after you made it and was it stored in the fridge or something?

      1. Divya

        First batch I kept in the fridge for around 2-3 hrs but I noticed it was little bit watery and when I started to apply it was not keeping its shape. So I made again, but within 15-20 mins it again became watery

        1. Beyond Frosting

          Hi Divya- If you’re planning to refrigerate it for any period of time it’s possible it would need to be rewhipped and that’s why it wilted, it could also be that it was not quite whipped enough to start.

    1. Tracy

      I make whipped cream with a wire whisk all the time. Cold utensils and stamina are essential. It is the most simple method and it always turns out beautifully.

  6. Shobana

    What should be an ideal room temperature to maintain for whipped cream frosting? Also, could you please suggest how to store whipping cream to reuse.. i tried to freeze it and once i took out from freezer it became runny after getting back to room temperature.

  7. Shobana

    Hi, today is my first attempt in baking a vanilla sponge cake and decided to top with whipped vanilla cream. I followed the instructions of keeping whipping bowl and the whipper refridgerated and was cold enough. I Added 1 cup of whipping cream with 3/4 parts sugar. I got stiff peaks and kept refridgerated until use.. once i started to spread onto my cake the cream became thin and weepy. Although i got stiff peaks, i didnt expect the frosting would turn thin and watery… do u have any tips to avoid this for beginners with whipping cream frosting trials… suitable for vegetarians

    1. Beyond Frosting

      Hi there- how long did you store it in the fridge before it started to become thin and weepy? It’s not meant to be stored for long periods of time without an additional stabilizer such as gelatin

    1. Enny

      Hi, I really love this. Kindly explain the measurement for milk or water to be added for mixing. I’ve been having issues with that. Thank you

      1. Beyond Frosting

        Hi Enny- I don’t understand your question, but I would not recommend using water or milk, you need to use heavy whipping cream.

  8. Roses

    Hey,
    Your recipe is great. My son’s birthday is coming soon. I want to make Whipped Cream to give him. He likes to eat strawberries so I want to ask you if I can add strawberry flavor?
    Thanks You!

    1. Beyond Frosting

      I would recommend using strawberry extract or adding freeze dried strawberries that you put through a food processor so they achieve a fine powder

  9. Jennifer

    Love, love this simple recipe. Super easy to “whip” up! I followed directions usiing 1 cup of heavy whipping cream. However, I made mine a bit sweeter adding more than the 1/2 cup of confectioners sugar. I also added a 1/2 teaspoon of vanilla! Just dreamy and delightful!

  10. Supritha

    should I have to do the cake day before and keep it in the fridge ? Because whenever I decorate it cream does not stay stiff . I’m so mad at seeing that . What should I do to stay stiff while decorating .Much love ❤️

    1. Beyond Frosting

      Hi there- Once you make the whipped cream or frost your cake it has to be refrigerated. Trying adding a little more powdered sugar and beating the cream for longer to get it to be a little more stiff. But note that whipped cream is not the same as buttercream- and not nearly as stiff

        1. Beyond Frosting

          Hi Mel- if it’s properly prepared and stored in the refrigerator it should be just fine. Remember that whipped cream frosting is delicate and doesn’t like to be handled. You can also consider adding some unflavored gelatin to help with stability.

    1. Beyond Frosting

      Hi Sharon- I can’t answer your exact question, I’ve never made that size but also it would depend on how thick you want the frosting to be. I will tell you that for a 9×13 pan I usually do 1 1/4 – 1 1/2 cups heavy whipping cream and then half the powdered sugar depending on how much cream you use.

  11. Isabella

    Can you please suggest few store brand or name brand?
    I tried some heavy whipping cream.but it doesn’t become fluffy and light.what should I do to make fluffy and light , cloudy whipping?

    1. Anthony Howard-Erevia

      I whip with my mixer (I used to do it by hand, no mixer, and my right forearm now looks like Popeye) for at least 5 minutes. The longer you mix the cream, with the powdered sugar, the lighter it gets. I have used generic and name brand heavy whipping cream. Mine usually comes out rally light, so I suggest keep that blender on a few more minutes. Then refrigerate it and let it set. That helps a LOT! I hope this helps!

    2. Beyond Frosting

      Hi Isabella, as previously mentioned, this will vary greatly by regionally offering. I’ve used mostly Target’s private label, Walmart’s private label, Kroger’s private label.

    1. Beyond Frosting

      Hi Isabella. It totally varies by region. I purchase both store brand and name brand whipping cream depending on where I am shopping and what’s on sale. As long as it’s heavy whipping cream, it should do the trick.

  12. Karen

    Thank You! I googled that I wanted whipped cream frosting without gelatin and this was the first that came up and it had EVERYTHING I needed to be successful all in one clear recipe without having to search, I so appreciate that!

  13. marie

    i’m doing a bake sale at my church is it ok to do my cupcakes with the whip icing over night then serve them at about 1:00 the next day? they wouldn’t be able to be refrigerated in the meantime

    1. Beyond Frosting

      I don’t recommend making it the night before. Prepare it and immediately frost the cake, then refrigerate the whole cake. Regarding the amount, it depends on whether you are also using it as a filling for the middle, as well as to frost the whole outside or if you are trying to frost the whole outside. For a 9×13 inch cake I use 1 1/2 cups heavy whipping cream and 3/4 cup powdered sugar. So you might try starting with 1 3/4 cup heavy cream to 3/4 + 2tablespoons powdered sugar. It’s hard to say exactly what you’ll need because I have not done it myself. But you can also make a second, smaller batch.

  14. Beth Martie

    I’m making a pudding poke cake ,layered. 4 layers actually. Frosting it with whipped cream. Will it need to be refrigerated after it’s frosted or will it be ok left out as long as the whipped cream is nice and stiff. Also do you add cream of tarter?

    1. Beyond Frosting

      You could pipe a rose with a 1M tip or rosettes, something like that but you just don’t want to over handle the whipped cream, as it will wilt

    1. Beyond Frosting

      It depends on how much cream you’re making, the type of mixer and whether or not your chilled your bowl and whisk. You should beat them until the peaks are stiff. If you run your whisk through it, the whipped cream will stick to the whisk.

    1. Beyond Frosting

      For extract, 1/2- 1 1/2 teaspoons depending on the size of the batch you’re making. For alcohol, I usually try for 2 teaspoons, and add additional accordingly.

  15. Lisa

    Thank you so much for the step by step instructions! I never know what speed to use, so that was very helpful!! Do you sift your powdered sugar?

    Thank you, I’m just made a lemon cream pie and now it needs to whipped cream 🙂

    Lisa

    1. Beyond Frosting

      You’re so welcome! I’m often too lazy to sift my cocoa powder, but if it is really clumpy, it for sure helps!

      1. Elizabet

        I am trying to make a layered cake with whipped cream filling and fresh strawberries, would this recipe be good for that?

  16. Anna

    Hi i dont bake alot maybe once in a bluemoon. I was always confused with which type of cream to use heavy cream or heavy whipping cream. I’m glad i got my answer. So im going to use heavy whipping cream now. Is powdered sugar the confectioner sugar or different? And im planning to make a fresh cream cake for my son’s 1st birthday in 2weeks and it ll b open in park. How long do you think it can stay out without the fridge? Also do i need to corn starch too to make it stabilize it more or just powdered sugar will do the magic? Thank you ?

    1. Beyond Frosting

      Hi Anna. That’s great! I am glad I could help answer that question for you. Confectioners sugar and powdered sugar are essentially the same. Adding a touch of corn starch will probably help but in regards to letting this sit outside, I don’t recommend a whipped cream frosting, especially if it’s warm at all. It will melt. If you can keep the cake in a cooler with ice packs that would be best. I can’t tell you how long it is “safe” to be out because I am not a health professional. I’d do more research if you’re concerned.

  17. GS

    Wel I am looking to make a whipped cream frosting for my son’s bday cake. I will have to make it the previous day and put it fridge. will the frosting stay fine for a day? Any tips that I need to follow?

    1. Beyond Frosting

      Hi GS, you can make it a day ahead of time but you’ll need to frost the cake right away. I find that if you let it sit say in a bowl in the fridge, it will deflate. You may also consider trying to add some gelatin for added stability. Be sure to keep the cake refrigerated once frosted.

  18. Ann

    Perfect !

    If I wanted to add liquid flavor like bourbon or or other liquor how much is proper for say 1 cup whipping cream, 1/2 cup powdered sugar?

  19. JC

    can I put this on my cupcakes and take them to church for a gathering or will the whipping cream mix start to melt or not set well transporting

  20. mouna

    You should slowly whisk the cream this would help you to reduce the flattering you can add the flavoring or sugar once the cream tend to thicken you are also in need to increase the speed once vanilla or sugar is incorporated into the cream says Online Cake Delivery in Chennai.

    1. Beyond Frosting

      You can try using strawberry emulsion or extract, or take freeze dried strawberries and ground them into a fine crumb, add them together with the powdered sugar, and lastly, you can try strawberry jello, but it will thicken the whipped cream rather quickly.

  21. kathleen miller

    whats the differents between using powdered sugar tne regular sugar for whip cream frosting I did not know you can just use whip cream and sugar and vanilla

    1. Beyond Frosting

      Absolutely Rose! I would use one or the other myself. Also fruit zests like lemon, lime and orange are also good.

  22. Cecilia

    I would love to try this on my cakes as I am looking for a very light frosting for a dense cake. Can I ask once the cake is piped … I can leave the cake in the fridge for a week or so without the whipped cream weeping or not keeping it’s shape?

    1. Beyond Frosting

      Hi Cecelli, if you want to pipe and store it for a week, I would recommend using gelatin or a stabilized whipped cream such as mascarpone whipped cream. I don’t think I’d recommend keeping this for a week in the fridge, maybe in a freezer would be better but please note I have not done it myself.

  23. Kristin Koss

    Have you made this recipe with chocolate if so what kind. Can you use melt chocolate then cool the use or will it break the frosting down.

    1. Beyond Frosting

      Hi Kristin, yes I have! I actually love hot chocolate powder myself, it’s called Hot chocolate whipped cream but it has a very subtle chocolate flavor and more mousse like. For regular chocolate chipped cream, cocoa powder will work, depending on how much you’re making, start with 1 tablespoon and add from there. Chocolate whipped cream can be a little bitter with the unsweetened cocoa, so try adding a teaspoon of vanilla extract.

        1. Kristin Koss

          Sorry I for got to ask. when I use my ghirardelli cocoa powder do I still use powder sugar. Following your recipe. Then add the cocoa. Powder. Can I sift a little cocoa powder and powder sugar together into the whipped cream. Your recipe doesn’t call for Vanilla. If i put vanilla in there how much. Or do you think it doesn’t need it. I’m try this Saturday. Thanks

          1. Beyond Frosting

            Hi Kristin, no problem! Yes- use a combination of the two for a little bit of sweetness. However much cocoa powder you want to add, subtract that amount from the powdered sugar

            1 ¼ cups heavy whipping cream
            ½ cup and 2 tablespoons powdered sugar – > turn into 1/2 cup powdered sugar + 2 tablespoons cocoa powder. Then add 1 teaspoon vanilla extract. The vanilla extract is optional, I would taste it without and then add it last if you feel like it’s not sweet enough for you

  24. Teresa

    I am making a Barbie cake the cake is the dress. Thinking of using whipping cream can you use different shape on the end of the piping bag and can you add food colouring to the cream

    1. Beyond Frosting

      Hi Teresa, I would add the food coloring to the milk. I think you could try adding different tips, but you don’t want to spend a whole lot of time handling the whipped cream, that would be my only concern with that

  25. Jodie in Wisconsin

    Hi Julianne! I’m super excited to try your whipped cream frosting for my son’s 10th birthday party tomorrow. I don’t cook or bake much but you did a great job with details so I’m going for it!! I’ll let you know how it turns out. Thank you for all of the great tips!

  26. Sean in Seattle

    Easy enough even a guy who hasn’t done any baking can do it. I did chill the bowl, implements and even the cream in the freezer while the cake was cooling. And it took a few minutes longer than I expected for the frosting to start to fluff. But it turned out great!

    1. Beyond Frosting

      It depends on your climate, but I do not suggest leaving anything whipped cream out at room temperature for extended periods of time

  27. Erin

    I am making my son’s 1st birthday cake. Is this an acceptable substitute for cake frosting? If so, how much do you recommend for a 1/4 sheet cake?

    1. Beyond Frosting

      Hi Erin, whipped cream is totally different than cake frosting, so that would be a personal decision! It is much lighter and less sugary at least, so if you’re looking for an alternative for you son, it might not be a bad idea. I am not entirely sure how much you need for 1/4 sheet cake, it depends if you’re covering the top only or also the sides? Perhaps you should start with 1 1/2 cups of HWC and 3/4 cups powdered sugar and then if you need a second batch, it’s easy to make. Best of luck and happy birthday to your son!

    1. Beyond Frosting

      Sometimes I buy Target brand “Market Pantry” and I often buy the store brand from Kroger. But it’s really whatever is available while I am shopping

  28. Carleen

    Hi I’m going to make this , can I crush up oreo cookies and add them to the whipped cream . And can I get emails sent to me , I’m a newbie. Thank you very much .

    1. Beyond Frosting

      Hi Nancy,I havenot tried it. I would give it a try and see. You might need more splenda that I called for. I’ve never used splenda myself so I can’t say.

    1. Beyond Frosting

      Yes but whipped cream is still fragile, so plan to ice it once, and don’t be too finicky about it. It doesn’t re-spread well.

  29. Carol

    I’m making the heavy cream frosting how long can I freeze it for. I do a lot of baking and love this frosting but the cream will not last that long. It’s just like milk it will go bad. So I was going to take a quart of heavy cream and make it into frosting. How long will it last frozen? Thank you for your response. Carol

  30. monkeyitsme

    I am wanting to use homemade whipped cream as the “frosting” to a homemade ice cream cake I’m attempting to make this weekend. I was going to make the cake Friday and let it set in the freezer until Saturday. I was going to icing and to simple piping with the whipped cream- can I do it all Friday and freeze it for a day or should I decorate the cake Saturday?

    1. Beyond Frosting

      Hi there. We always frosted our ice cream cakes with whipped cream! I would suggest allowing the cake to freeze before frosting. Then after frosting, allow it to freeze before serving. So it sounds more like a 48 hours process 🙂

  31. Ree

    Does the heavy cream needs to be chilled before whipping? Is this perfect for decorating cupcakes? I am from Trinidad where it is very hot so I am contemplating between buttercream or this whipped cream recipe…which would decorate and hold up nicely with this weather please?

    1. Beyond Frosting

      Hi Ree, yes the heavy cream should be very cold before whipping. This does work nicely for decorating cupcakes, but since you live in a hot a humid climate, I might not suggest it, especially if they’re going to be sitting outside the fridge for any amount of time. I also believe that you can color the whipped cream.

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