{VIDEO} THE BEST Easy Homemade Whipped Cream Frosting (stable for piping!)

A quick and simple alternative to the whip cream in a can, and even more light, luscious and creamy! 

If you need a fluffy, light frosting that holds its shape well... Look no further than this whipped cream frosting recipe! Made with just 3 simple ingredients, plus my optional secret addition to make it more stable than regular whipped cream, perfect for any make-ahead dessert!

If you guys give this a try, make sure to go follow me on social media @TheLindsayAnn and tag me in a picture, so I can go like all of your recreations, or share this video with somebody who you know would love this tutorial!

This frosting is a little lighter than regular buttercream frosting, it's light and airy and delicious and melts on your tongue. But unlike regular Whipped Cream, like the kind from the can or tub, this frosting holds its shape when piped on cakes, pies and cupcakes and best of all, it lasts for days in the fridge!

Whipped Cream Frosting
Yield: about 2 cups, enough to frost a dozen cupcakes, recipe doubles easily

  • 2 cups (16oz/1 pint) heavy whipping cream 
  • 1/2 cup powdered (confectioners') sugar
  • 1 teaspoon vanilla extract 
  • optional: Dry Instant Vanilla Pudding Mix Powder (or any flavor), for a firm whipped cream to pipe decorations with, start with 2 tablespoons, adding up to a small (3.3oz) box if desired
Flavor Variations
    • Flavor extracts: Add 1/4-1/2 teaspoon flavor extract of your choice (coconut, almond, mint, maple, etc.) 
    • Chocolate: Add 1/4-1/3 cup, sifted unsweetened cocoa powder
    • Strawberry: 34g/1.2oz pouch (about 2 cups) freeze-dried strawberries* , that have been turned into powder in a food processor or 1 cup strawberry flavored milk powder
    • Lemon/Orange: Add 1 tablespoon finely grated zest and 3-4 tablespoons fresh squeezed juice from the fruit, food coloring to match color of the fruit is optional
    • Maple/Honey: Add 1-2 tablespoons pure maple syrup or honey
    • Spiked: Add 1-2 tablespoons liquor 
    • Cappuccino: Add 1 tablespoon instant espresso powder or instant coffee powder
    • Mocha: Add 1 tablespoon instant espresso powder or instant coffee powder and 1/4-1/3 cup, sifted unsweetened cocoa powder
    • Mint Chip: Add 1/4 teaspoon mint extract, 1/2 cup chopped semisweet chocolate chips and a few drops of green food coloring
    • Spice: Add 1/2 teaspoon cinnamon or spice of choice
    • Candy Cane: 1 tablespoon finely crushed peppermint candies

Chill a metal/stainless steel mixing bowl and the cream in the freezer for 5-10 minutes. Using an electric hand mixer, or stand mixer fitted with the whisk attachment, whip all of the ingredients together, starting on low and increasing to high speed, until fluffy peaks form. Typically, about 2-4 minutes, depending on how soft or stiff you want your whipped cream to be. Transfer to a piping bag fitted with a star tip and pipe on top of cupcakes, cakes, pie and more!