Homemade Whipped Cream Cake Frosting
A light, fluffy whipped cream frosting that holds its shape beautifully thanks to a stabilizing emulsifier. Perfect for frosting birthday cakes or filling layered sponges. Simple, quick, and irresistibly creamy.
🛒 Ingredients
2 servings
- 2 cups heavy whipping cream (well chilled)
- 1 tablespoon pastry emulsifier
- 1 tablespoon powdered sugar
- 1 teaspoon pure vanilla extract
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Directions
- 1
Refrigerate the heavy cream for at least 3 hours before starting — very cold cream whips faster and holds better.
- 2
Pour the cold cream into a chilled mixing bowl. Add the powdered sugar, emulsifier, and vanilla extract.
- 3
Beat on high speed for about 10 minutes until stiff, glossy peaks form and the cream holds its shape firmly.
- 4
Use immediately to frost or pipe onto your cake, or refrigerate for up to a few hours before using.
💡 Chef's Tip
Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping for the best results. The emulsifier keeps the frosting stable for hours — great for decorated cakes.
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Same category — Desserts
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