Whipped Cream Frosting for Cakes That Will Make You Go Mmmm

White cake with whipped cream frosting and chocolate icing
Whipped cream frosting for cakes are not difficult to make and that there happens to be the understatement of the year. Quick to make, a creamy frosting is liked by all and sundry and makes for the perfect cake or cupcake topping. Find some delightful whipped cream frosting recipes given here.
Anybody who has used whipped cream frosting for cake decorating will tell you just how easy it is to use this form of whisked-up cream for such an intricate purpose. Generally, there are two varieties of whipped cream - the lighter variety of whipping cream, which has 30% to 36% milk fat and is given to confining air bubbles on being vigorously whisked, and the heavy variety of whipping cream which has a 36% and above milk fat content.
Both the varieties can be easily used for the purpose of whipping up a topping for cakes, cupcakes, pies, puddings, ice cream, and even coffee if you like!

Any hot chocolate recipe you pick will tell you to top the delectable drink off with some white, fluffy whipped cream for added pleasure. I love to use whipped cream frosting for cupcakes just because I can try out so many different patterns on a single batch of cupcakes itself! But cakes can also be decorated very innovatively using whipped cream, whether you are using one from a market available low-pressure can or whisking up some of your own homemade whipped cream using your own mixer at home. So, let us see how to make whipped cream frosting for cakes and enhance the cake-eating experience a little more.
Basic Whipped Cream Frosting
Whipped Cream Cake
This is the most basic preparation of course, to which you can mix in an assortment of other ingredients for variation. For this you'll need,
  • Heavy whipping cream, 1 cup
  • Sugar, 1 tbsp.
  • Vanilla extract, ½ tsp.
Procedure
This is how to make whipped cream frosting at home. You would need to place your mixing steel bowl and wire whisks in the fridge for half an hour first. Now mix all the ingredients together in the chilled bowl and keep whisking for 45 minutes until they form rigid peaks. Now to this you can mix in 1½ tablespoonfuls of cocoa powder sifted in with another 20 grams of additional confectioner's sugar to transform this into a chocolate frosting! Also, ½ a cup of raspberry jam sans seeds would give you a yummy raspberry frosting. Dissolve a tablespoon worth of instant coffee to the heavy cream to give it a coffee-flavored twist. You can even give the vanilla extract a miss and add ½ a tablespoon of either bourbon extract or rum or brandy, whichever appeals to your naughty mind the most or enjoy the citrus-y goodness of lemon by adding a finely ground lemon rind along with ½ a teaspoon of lemon extract.
Stabilized Whipped Cream Frosting
Vanilla Cup Cake
Stabilized whipped creams are better icing options since they hold the texture and shape they are molded into for a longer duration. This frosting recipe is great for cakes and pies both, and guess what - it has just 55 calories/serving! To make it, you will need,
  • Heavy whipping cream, 1 cup
  • Water, ¼ cup (cold)
  • Sugar, 1 tbsp.
  • Gelatin, 1 tsp. (unflavored variety)
  • Vanilla extract, ½ tsp.
Procedure
Chill the mixing bowl and the whisk for 30 minutes first. Now add the gelatin to the water in a microwave-safe bowl and let it stand for 5 - 7 minutes. After that, place this solution in the microwave for exactly 3 minutes and stir once after the first 1½ minutes. Now take it out of the microwave and let this preparation stand alone for 10 minutes, after which you will be left with a relatively cooler, liquid gelatin. In the meanwhile, place the cream in the chilled mixing bowl along with the sugar and vanilla extract. Whip this until the beater marks become quite prominent and then pour in the gelatin. Continue whipping until the cream forms stiffened peaks and use this immediately. You can also add 2 large molten marshmallows to whipping cream once soft peaks are formed and then continue beating to get stiffer peaks, to stabilize and sweeten it at the same time.
Heavy Whipped Cream Frosting with Piping Gel
Cake with Piping Gel
With 29 calories per serving, this frosting is a total winner. For two cups of this, you will need:
  • Heavy whipping cream, 1 cup
  • Piping gel, 2 tbsp.
  • Confectioners' sugar, 2 tbsp.
  • Clear vanilla or almond extract, ½ tsp.
Procedure
First add the sugar to the whipping cream in a clean, medium-sized glass bowl. Whip it until soft peaks start to form, add the piping gel and vanilla extract. Beat to form stiff peaks, but refrain from overbeating the concoction. Should not take you more than 20 - 25 minutes. You can make the piping gel at home by sprinkling 2 tablespoons of unflavored gelatin on cold water and warming it on low heat. It must never boil. Once it dissolves completely, taking on a transparent look, add 2 cups of light corn syrup or Karo syrup to it and heat the mixture thoroughly. You can add a few drops of food coloring of your choice. Once it has set, let it cool to room temperature and then refrigerate.
Orange Whipped Cream Frosting
Orange Whipped Cream cake
For 3 cups of this frosting, gather:
  • Heavy whipping cream, 1½ cup
  • Sugar, 1 cup
  • Orange juice, ½ cup (cold)
  • Flour, ⅓ cup
  • Egg yolks, 3 (beaten)
  • Lemon juice, 1 tbsp.
  • Orange rind, ¼ tsp. (grated)
  • Salt, a dash
Procedure
Mix the beaten egg yolks, orange, and lemon juices thoroughly and then add the flour, salt, and sugar to this. Mix well and pour the concoction into a cooking pan. Cook this over medium heat until you have a thick uniform liquid and then lower the heat. Sauté and cook for a minute more and then add the rind to this. Remove from heat and pour this mixture into a glass bowl which in turn is placed in a bigger bowl full of ice water. Stir continuously and you will be left with a thicker fluid. Now whip the cream in the chilled mixing bowl with a chilled wire whisk until frothy, and then add the cooled egg mixture to this. Beat until it forms soft peaks.
Strawberry Whipped Cream Frosting
Strawberry Whipped Cream Cake
If you have an old-fashioned pound cake recipe hidden somewhere which happened to have been handed down to you by your great-grandmother, now is the time to dig it out. For this frosting is just parfait pour ce gâteau! You will of course need,
  • Heavy whipping cream, 1 cup (chilled)
  • Sugar, ⅓ cup
  • Strawberry purée, 4 tbsp. (fresh strawberries, cleansed, stemmed, and processed until thick)
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Procedure
Beat the cream well and then add the sugar to it. Also add in the seedy strawberry purée to this and then blend until you have a uniformly rosy pink frosting with specks of strawberries visible. Frost your pound cake with this fruit-chipped delight! (Caution: People have been known to lick up all the frosting even before topping their cakes!)
Whipped Cream Frosting with Cream Cheese
Whipped Cream Frosting Cake with Cream Cheese
To make a batch enough for a 9-inch cake with two layers, you must have:
● Cream cheese, 1 8-oz packet
● Heavy whipping cream, 1½ cups
● White sugar, 1 cup
● Vanilla extract, 1 tsp.
● Salt, ⅛ tsp.

Procedure
Whip the cream till you get stiff peaks. Commingle the other ingredients separately and whisk until you get a smooth mixture. Finally, fold in the whipped cream. Your guests will be able to lick the decadence off the cake with pleasure enveloping them manifold!
Gluten-free Whipped Cream Frosting
Gluten-free Whipped Cream Frosting Cake
Perfect for chocolate cake frosting, to make this you must have,
  • Heavy whipping cream, 1 cup
  • Agave nectar, 2 tbsp.
Procedure
You just need to whip the two together until the cream forms stiffened peaks! Simple and healthy.