Homemade Whipped Cream Frosting
This cloud-light whipped cream frosting comes together in just 15 minutes with everyday ingredients you already have on hand. Silky, airy, and gently sweet, it's the perfect finish for layer cakes, fruit tarts, and individual dessert glasses. Keep everything ice-cold and you'll get dreamy, glossy peaks every single time.
🛒 Ingredients
4 servings
- 1 cup (250 ml) heavy whipping cream, well chilled
- ¾ cup (200 ml) whole milk, cold
- 5 tablespoons powdered (icing) sugar
- 1 teaspoon pure vanilla extract
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Directions
- 1
Place your mixing bowl and beaters in the freezer for 10–15 minutes before starting — cold equipment is key to achieving a well-aerated, stable cream.
- 2
Pour the chilled heavy cream, cold milk, and vanilla extract into the chilled bowl, then sift the powdered sugar over the top.
- 3
Beat on medium speed, gradually increasing to high, until the mixture thickens into a light, mousse-like texture with soft, glossy peaks.
- 4
Stop the mixer the moment those peaks hold their shape — overbeating by even a minute will cause the cream to break and turn into butter.
💡 Chef's Tip
Use within 2 hours of preparation. For a firmer, more stable frosting, add 1 tablespoon of mascarpone cheese before whipping.
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