How to Make Light & Fluffy Whipped Cream + 4 Whipped Cream Frosting Recipes

Whipped cream is the basis of all my favourite frostings. Buttercream just doesn't do it for me. I love butter and I love powdered sugar, but when I put them together, they create a fatty sugar monster that I just can't stand.

Now, I can't leave my cupcakes sitting all naked without any frosting - they'd get chilly and embarrassed around other frosting-wearing cupcakes - so I usually dress them in whipped cream frosting or sometimes just whipped cream on its own. But not just any whipped cream, no sir-ee. Only the best fluffy-as-clouds whipped cream sits on top of my cupcakes and fancy drinks. Want to know how I do it?

Here are my super-easy teeny-tiny little tricks to help you get the thickest, lightest, fluffiest, voluminous-est whipped cream you can ever get ever ever ever. Get prepared to throw away all your squirty cream canisters - you'll never need them again!

Cold utensils and ingredients

Simply place your bowl, whisk and still-liquid cream in the freezer for around 30 minutes before whipping. Don't leave them any longer or you'll be left with one box-shaped creamsicle that has no chance at all of being whipped. If I'm completely honest, I'll admit that I don't know why chilling everything makes the best whipped cream, but it does. Every. Single. Time.

Warning: Do not chill the electric whisk. I made the mistake of chilling my entire ice cream machine the first time I used it and killed the motor. I can only assume the same thing would happen if you put the whole whisk in the freezer. Only put the bowl, liquid ingredients and removable whisk attachment in the freezer.

Electric hand-held whisk

I won't even attempt to make whipped cream by hand because I simply don't have the strength that my hand-held whisk does. Sure, you can use a stand-mixer to beat the cream, but I think a hand-held mixer gives you a lot more control. I use this Bosch hand-held whisk which I absolutely swear by. Unfortunately, it's currently only available on Amazon.co.uk. Although I can't personally recommend any other hand-held blenders, this KitchenAid hand-held blender has amazing reviews on Amazon.com.

Metal utensils

If you've got a metal bowl and metal whisk attachment, use them! Using metal (instead of silicone or another type of plastic) utensils helps immensely, since metal holds onto lower temperatures better than alternate materials.

Step-by-step photos

How to make the thickest and fluffiest whipped cream ever! Three amazing tricks plus four whipped cream frosting recipes! | www.happyhealthymotivated.com

Now you know my tricks to making fabulously fluffy whipped cream, you can make amazing whipped cream frosting, too! Here are some of my favourite whipped cream frosting recipes to get you started. All of these recipes will store perfectly well inside a sealed container in the fridge for up to one week. For best results, frost the cake or cupcake only an hour or so before serving.

Vanilla Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup powdered sugar

Recipe

  1. Place the heavy cream, vanilla extract, bowl and whisk in the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

Strawberry Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • 4 tablespoons strawberry jelly (US) / jam (UK)
  • ¼ cup powdered sugar

Recipe

  1. Place the heavy cream, strawberry jelly/jam, bowl and whisk in the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

Chocolate Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • ¼ cup cocoa powder
  • ¼ cup powdered sugar

Recipe

  1. Place the heavy cream, bowl and whisk into the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

White Chocolate Whipped Cream Frosting
Ingredients

  • 1 cup heavy cream
  • ¼ cup grated white chocolate
  • ¼ cup powdered sugar

Recipe

  1. Place the heavy cream, grated white chocolate, bowl and whisk into the freezer for 30 minutes to chill.
  2. Add all the ingredients into the chilled bowl and beat with an electric whisk on medium-high for around five minutes, until thick and fluffy.

How to make the thickest and fluffiest whipped cream ever! Three amazing tricks plus four whipped cream frosting recipes! So happy I found this tutorial - I'll never end up with horrible, separated whipped cream ever again.

About Nicola

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Reader Interactions

Comments

  1. Karen

    Yummy. Thanks for sharing your recipes. I especially love the strawberry jelly recipe. Going to give it a try! Cheers.

    • Nicky

      No problem! Hope you enjoy it, Karen 🙂

  2. Liz

    I do love buttercream, but whipped cream frosting is darned tasty, too...especially when you have so many delicious variations from which to choose! I've only made vanilla! Thanks for all the wonderful recipes.

    • Nicky

      Thanks, Liz. Hope you enjoy them!

  3. Shae

    I have to agree whipped cream is absolutely the best. Buttercream is still good but I find it very heavy and I can almost feel my arteries clogging.

    • Nicky

      Yay! Another vote for whipped cream frosting 🙂

  4. Michelle

    Nicky,
    I love whipped cream too and so does my dad. These are great recipes and I can't wait to try them. I don't know why, but I've always just added powdered sugar and vanilla. That Strawberry one sounds amazing. Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
    Michelle

  5. Crystelle

    Oh my! it looks so delicious.... You really know how to caprute the yummyness with photo's as well...

    You are talented! Thanks for sharing... 🙂

    hugs x
    Crystelle

  6. Christine

    Yum! I always make mine extra cold too.

  7. Amanda

    These recipes are going to come in handy on Thanksgiving. Flavored whipped cream for my pies, YUM!

    • Nicky

      Hope you enjoy them and have a great Thanksgiving, Amanda! 🙂

  8. Rhonda

    Looks delicious, can't wait to try it this Thanksgiving.

    • Nicky

      I hope you have a great Thanksgiving, Rhonda! 🙂

  9. HungryLittleGirl

    This is definitely something everyone should print and hang on their fridge! Thank you for posting this!

  10. sarah

    thanks for recipes can i make this for birthday cake

    • Nicky

      Hi Sarah,
      This would be perfect to top a birthday cake!

  11. Kylie

    cant wait to try this out!!!

  12. Lily

    I absolutely in love with whip cream, however i would like to know how long it can stay with out being refrigerated before it looses its texture and thickness?

    • Nicky

      Hi Lily,
      In my experience whipped cream frosting is best refrigerated, but it you have to keep it at room temperature, it will last about 90 minutes before it begins to 'melt' - of course, this changes according to the weather conditions if you're serving outside 🙂

  13. Jessica

    I cant wait to try it! I have to agree with Shae I feel gulty when i make cupcakes because I feel like I am poisoning my own family. Does the frosting become runny after the cupcakes sit there for a day?

    • Nicky

      Hey Jessica,
      Yes - the frosting will definitely get runny if the cupcakes are sat at room temperature all day.
      You can:
      Keep the cupcakes in the fridge
      OR
      Keep the frosting in the fridge and frost the cupcakes about 10 mins before you're ready to eat them (I recommend this way)

      • Bonny Spiteri

        I made this frosting and texas sheetcake frosting. We went on a bus trip to see the Easter Pagent. Worked great to make cupcakes both texas sheetcake bites and MRBLE LOAF CAKES. iCED 5-10 MINUTES BEFORE SERVING. WORKED WONDERFUL! NO RUNNY ICING. KEPT FROSTING AND CAKES IN THE COOLERUNTIL READY TO SERVE.BOTH ICINGS HELD UP GREAT THE CHOCOLATE WITH NUTS FOR THE TEXAS SHEETCAKE BITES ANDS THE WHIPPED CREAM FOR THE MARBLE LOAF CAKES yUUUMMMMMADE 72 TEXAS SHEETCAKE BITES AND 4 MARBLE LOAF CAKES! EVERYONE WAS IMPRESSED WITH THE SNACK ON THE RETURN TRIP AFTER SEEIN THE EASTER PAGENT AT THE TEMPLE IN MESA. WHAT A FUN DAY THANK YOU FOR THE WHIPPED CREAM FROSTING RECIPE! BONNY

        • Nicola

          I'm so glad you enjoyed my whipped cream frosting, Bonny! It must have taken you absolutely forever to make all those cakes!!

  14. K.

    It tastes really good, but not ideal for making/icing cakes... At all...*cake noobie*

  15. Youa

    Sounds so yummy! This is going to be my first time making it. How I know when the whipped cream is thick and fluffy? How long do I whipped it for? Thanks

  16. Abby junge

    Can I use a stand mixer to mix these ingredients?

    • Nicola Quinn

      Hi Abby,
      Thanks for stopping by.
      I used a hand mixer to make the light and fluffy whipped cream - but I'm sure a stand mixer would work just as well!

  17. Krissy @ Pretty Wee Things

    Great tips! Did you know that Natvia stevia have brought out a range of icing sugar mix too! I love it for frosting, as I usually wouldn't eat sugary frosting. I love your tips though, I can never get frosting right! x

  18. Lauren @ Imperfect and Fabulous

    I feel exactly the same way about frosting, it is just too sugary! Whipped cream frosting is the way to go.

    • Nicola Quinn

      I'm glad there's someone out there who feels the same as me, Lauren!

  19. All that's Jas

    Great tips, so helpful even for experienced cooks. Thank you for linking up at Thursday Favorite Things and hope to see you again!

  20. Miz Helen

    Hope you are having a fantastic week and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  21. Diane

    I never have any problems and I don't do that. However, I use real sugar not powdered sugar.

    Now I do use power sugar with cream cheese for frosting.

  22. Miz Helen

    What a great collection of recipes. Thanks so much for sharing this awesome recipe with us at Full Plate Thursday!
    Come Back Soon,
    Miz Helen

  23. saritaBhat

    Hii..Niki, Thanks for yummy recipes of Whipp cream.
    But there is a question , That in market i saw very bright whipp cream cakes, Whn i buy the whipp cream from market this is not become soo bright cream.
    Its looks in lil creamish colour.Could u plss help me out this .Jss tell me how to make white cream with regular cream.
    Thanks in Advance?

    • Nicola Quinn

      Hi Sarita! I'd love to help you out, but I've never personally had your problem! Every time I make whipped cream, it comes out perfectly white. You could always try adding a bit of white food colouring.

  24. Latrina

    Thank you for sharing your wonderful recipes. My f'iance loves strawberry whipped frosted cupcakes. I will be trying your recipe and letting you know how it turned out.

    • Nicola

      Thank you so much for your kind words, Latrina! I hope you and your fiance loved my frosting 🙂

  25. Cindy

    So reading through the instructions and want to make sure to make the frosting right. So I add the heavy cream and jam to a bowl then freeze? Or do I just freeze the bowl?

    • Nicola

      Hi Cindy,
      You only have to freeze the bowl. Then add the chilled ingredients and whip 🙂

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