A light, fluffy frosting made by whipping cream and sugar until airy. Perfect for topping cakes, cupcakes, pies, or fresh fruit. Its delicate sweetness and cloud-like texture make it a timeless favorite.
Explanation
Whipped frosting is made by beating heavy cream with sugar and vanilla until stiff peaks form. Unlike buttercream, it’s lighter, less sweet, and melts in your mouth. It’s best used fresh and kept chilled, making it ideal for summer desserts or when you want a soft, creamy topping without heaviness.
Prep Time: 10 minutes Cook Time: 0 minutes Total Time: 10 minutes Servings: Frosts 12 cupcakes or 1 cake
Ingredients
- 2 cups heavy whipping cream (cold)
- ½ cup powdered sugar (adjust to taste)
- 1 teaspoon vanilla extract
Products for Using in Recipe
- Use high-quality heavy cream (minimum 35% fat) for stability.
- Pure vanilla extract adds authentic flavor.
- A chilled metal mixing bowl and whisk/beaters help cream whip faster.
- Powdered sugar dissolves easily, giving smooth sweetness.
Instructions
- Chill mixing bowl and beaters in the freezer for 10 minutes.
- Pour cold heavy cream into the bowl.
- Beat on medium speed until it begins to thicken.
- Add powdered sugar and vanilla extract.
- Continue beating until stiff peaks form (do not overwhip or it will turn grainy).
- Use immediately to frost cakes, cupcakes, or desserts.
- Store leftovers in the refrigerator for up to 2 days.