Whipped Cream Frosting

by Cupful Of Sprinkles
Whipped Cream Frosting - Cupful of Sprinkles

Smooth, light and creamy, this whipped cream icing is perfect if you’re looking for something a little bit extravagant (but still super simple) to add to your next bake. 

This whole recipe was a little bit of an experiment and I can’t actually remember when I first started making it. There was one day that I’d made a cake and was in the middle of making the icing when I remembered that I had cream in the fridge. Not wanting it to go mouldy, I decided to add some to the frosting and the result was (luckily) an amazing success and now one of my go-to frosting recipes; especially if I’m making a fruity bake! 

To make this recipe, I start by making a normal, basic buttercream and once that’s done, I add the whipped cream. The key thing here is to keep on whisking. The mixture may start to look as if it’s curdling, but keep on mixing with your electric mixer and the icing will thicken up and come together. Start slow and then increase to a high speed for roughly 5 minutes.

Whipped Cream Frosting - Cupful of Sprinkles
Whipped Cream Frosting - Cupful of Sprinkles

As this is fresh whipped cream it’s best to make it in smaller batches, or make sure that the cake/any icing leftovers can be stored in the fridge. Personally, I always make a smaller batch of cake if I know that I’m going to use this frosting to keep the icing as fresh as possible.

I love that this recipe seems that little bit more indulgent and fancy, but that it’s still so simple to put together.

To simplified indulgence!

Whipped Cream Frosting - Cupful of Sprinkles

Whipped Cream Frosting

Serves: 5 Cupcakes Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 3 oz / 85 grams Unsalted Butter
  • 6 oz / 170 grams Icing Sugar
  • 1 Tablespoons Milk
  • 4 oz / 115 grams Whipped Cream


  • Add the butter to a mixing bowl and using an electric mixer, blend until creamy
  • Add half of the sieved icing sugar and milk to the bowl and using a spoon, gently stir together until just combined (this helps to prevent an icing sugar explosion!), before mixing with the electric mixer
  • Add the remaining icing sugar and follow the steps above, do not be afraid to overmix, you want this to be nice and smooth
  • Add the whipped cream and blend on low for a few minutes. Then change to high for roughly 5 minutes, it may seem curdled but keep whisking and you will get pass that stage
  • Place in a piping bag and decorate your cupcakes, or simply pile on top of each cake with a knife or the back of a spoon
Did You Make This Recipe?
Tag me on Instagram at @CupfulofSprinkles.

Looking for more baking ideas? Have a look in the recipe section:

Cupful of Sprinkles – Recipes

Want to stay up to date and receive exclusive content and recipes? Follow me and never miss a moment!




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Discover more from Cupful of Sprinkles

Subscribe now to keep reading and get access to the full archive.

Continue reading