Homemade Whipped Cream Frosting!

Whipped cream frosting. Bakery frosting can often be very sweet and ruin the cake. Many people like whipped cream frosting better since it is lighter, not too sweet, and delicious!! Also, this does not have to be a “frosting”! It is really just whipped cream. Top a pie with this or dip your strawberries in it for dessert a healthy snack;)  The possibilities are endless!!The full ingredients and directions are listed at the bottom of this post. Let’s begin!!

The first thing you will need to do is gather your mixing bowl, heavy whipping cream and hand whisk/mixer attachment (depends on if you’re using a mixer or a whisk) . If using a stand mixer, you will need to use the whisk attachment. Hand blenders (whisk attachment) and hand mixers will work just as well for this. Hand whisks work too- but get ready to mix… A LOT!

The mixing bowl, heavy whipping cream, and whisk attachment/hand whisk must go in the fridge so they can chill for at least 30 minutes. The cream should be in there for a minimum of 2-3 hours. DO NOT TAKE THEM OUT UNTIL YOU ARE COMPLETELY READY TO MAKE THE FROSTING!!!!

Once your mixer is ready to go, pour your chilled heavy cream into your chilled bowl.

heavy cream

Once you done that, add in your powdered or granulated sugar and vanilla extract. You have to determine the sweetness, and based on that, add in the sugar.

sugar to cream

Next, whip it until stiff peaks form about 2-3 minutes. IT COULD TAKE LESS OR MORE TIME- YOU HAVE TO WATCH IT. When you lift it up with the whisk, it should stay up without falling. Below, is how stiff peaks and soft peaks look. Stiff peaks make it pipe-able and thick enough that it will keep its shape.

soft peaks

whipped cream



That is all! This is how my finished whipped cream looked like:



I put my whipped cream frosting into piping bag and piped it onto a yummy key lime pie for the summertime!!


Homemade Whipped Cream Frosting Recipe



1 cup heavy whipping cream

1-2 tablespoons powdered/granulated sugar

1 1/2 teaspoons vanilla extract



  1. Leave heavy cream in fridge for at least 2-3 hours. Leave mixing bowl and hand whisk/whisk attachment in fridge for at least 30 minutes.
  2. Pour heavy cream into chilled bowl.
  3. Add in sugar of choice (amount depends on how sweet you want it. I like it with 2 tablespoons- even with that much it is not too sweet and not too mild) and vanilla extract.
  4. Whip until stiff peaks form (about 2-3 minutes. DO NOT only go by this time. It could take less or more time and you must watch it to make sure it does not turn into butter!)


Hope this post helped!! Feel free to leave a comment with any questions or what you think of my blog!!


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