SWEET WHIPPED CREAM FROSTING

Sweet Whipped Cream Frosting

Sweet Whipped Cream Frosting is my frosting of choice for smash cakes, and the recipe I’ve used for all of my kiddo’s first birthday cakes.  We really limited their sugar intake before their first birthday, so this delightfully creamy whipped cream cake frosting was their first taste of sweet bliss!  This stabilized whipped cream and cream cheese frosting glides on Traditional Angel Food Cake, and pipes like a dream, and its light and fluffy texture makes for great “Smash Cake” photos!

People always want to know what kind of frosting this is, because it has more body that a whipped cream frosting, and doesn’t look like a cream cheese frosting .  It looks like buttercream when you pipe it, but has a light sweet taste - not super sweet like buttercream.  It's light and fluffy, silky and creamy, and one of our favorites! And the best part is you can change up the color and flavor so easily!

Sweet Whipped Cream Frosting

IS THIS THE SAME AS STABILIZED WHIPPED CREAM FROSTING?  

​This frosting is basically a very sturdy whipped cream - a thicker, fluffier version of soft whipped cream. Even though it’s thick, it’s still pretty light and airy. There’s something known as stabilized whipped cream and this recipe could fall into that category, but it does contain cream cheese so there’s a little extra flavor, structure and creamy texture to this frosting than to a basic stabilized whipped cream. 

If you find yourself looking for a healthier alternative to buttercream frosting– which we all know can be way too sweet– you may enjoy this creamy and light Sweet Whipped Cream Frosting instead.

​Made with only four simple ingredients, this lightly sweetened frosting is fabulously creamy and fluffy, but still holds its shape when piped with a piping tip. We love it with cupcakes, angel food cake, white layer cakes, naked layer cakes with fresh berries, or even piped on fresh berries - anywhere you’re looking for a lighter frosting option.  Because it doesn’t contain butter or shortening, it also cleans up like a dream from little ones’ faces and fingers – perfect for special birthday cakes!

Sweet Whipped Cream Frosting

RECIPE TIPS & TRICKS FOR THE BEST SWEET WHIPPED CREAM FROSTING:  

• Can I leave out or replace the cream cheese?  No – if you don’t care for cream cheese, you’ll want to try a different recipe – there are some recipes that use cornstarch or instant pudding mix instead.  For a lighter topping, I recommend Sweetened Whipped Cream.  For a sturdy, yet lightly sweetened frosting, try Swiss Meringue Buttercream.  If you need a whipped buttercream, my Vanilla Bean Buttercream Frosting, Chocolate Buttercream Frosting and Bakery Buttercream Frosting is wonderful! 
• Can I use reduced fat or fat free cream cheese?  For best results, I also recommend only using full fat cream cheese, rather than reduced fat or fat-free cream cheese. 
• Can I tint this frosting a color?  Absolutely! This frosting holds onto food coloring nicely and I strongly recommend using gel food coloring or natural food coloring powder. If you plan to tint the frosting, it’s best to add the food coloring when you add the powdered sugar and vanilla.  If you need to add more food coloring after the frosting is done, gently fold it in by hand.
• If your frosting begins losing shape: If your frosting becomes unstable or thins out/loses shape overtime, whip it on high speed until stiff peaks form to reintroduce more air.
• Can this frosting sit out at room temperature or in a warm environment? A few hours at room temperature is fine. If you’re serving frosted cakes or cupcakes outside on a hot day, refrigerate your frosted cake/cupcakes for up to 1 day. Remove from the refrigerator about 30 minutes before serving them. This way they start out a little colder and can last a little bit longer in the heat.
• Freezing Instructions: This whipped frosting freezes and thaws surprisingly well. For best results, I recommend freezing only after you’ve already frosted your cake or cupcakes– as opposed to freezing the frosting in your mixing bowl or other container. Frost your baked good(s), refrigerate for at least 1 hour to really set the frosting, and then cover and freeze for up to 3 months. Thaw your frosted baked good(s) at room temperature.

Sweet Whipped Cream Frosting

FLAVOR VARIATIONS FOR SWEET WHIPPED CREAM FROSTING:

• CHOCOLATE SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup (30g) of baking cocoa along with the powdered sugar.
• STRAWBERRY SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup freeze-dried strawberry crumbs/dust. 
• RASPBERRY SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup freeze-dried raspberry crumbs/dust. 
• FRESH PEACH SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup freeze-dried peach crumbs/dust. 
• BANANA SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of natural banana artisan flavor (which tastes so much better than banana extract!)
• LEMON SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with 1/2 teaspoon of pure lemon extract/flavoring or lemon paste, or ½ teaspoon of lemon emulsion.
• COCONUT SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with 1 teaspoon of pure coconut extract or ½ teaspoon of coconut emulsion.
• CARAMEL SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of caramel emulsion.
• PEPPERMINT SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of peppermint extract. 
• PISTACHIO SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of pistachio butter artisan flavor.
• MARSHMALLOW OR TOASTED MARSHMALLOW SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of marshmallow or toasted marshmallow artisan flavor. 
• BUTTER PECAN SWEET WHIPPED CREAM:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of butter pecan artisan flavor. 
• FOR OTHER FLAVORS:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of your favorite fruit emulsion.  Key Lime, Blueberry, Crème De Menthe, Maple, Watermelon, Orange, Bubble Gum and even Peanut Butter artisan flavors all work beautifully in this recipe!

Sweet Whipped Cream Frosting

WHAT IS THE SECRET OF ARTISAN FLAVORS?

• If you've never used artisan flavors before, you need to know that a little goes a long way!  Used by artisan candy makers, bakers, chocolatiers, ice cream makers and chefs, these extra-strong flavors perform exceptional in high-heat applications such as candy making and baking, but are also ideal in frostings, fillings, glazes, fudge, ice cream, and even candied popcorn. 
• I recommend and use both Amoretti Artisan Flavors, Cooks Extracts, and Lorann Super Strength Flavors for this recipe and others.  
• Artisan flavors are super strength concentrated flavors - about three to four times the strength of typical alcohol-based extracts.
• Artisan flavors are nut-free, gluten-free and low-carb - and many are food-grade essential oils.
• There are more than 100 concentrated and unsweetened flavors available in a wide array of delicious tastes, ranging from traditional to unique - who knew? 
• There are just so many flavors available, and the list keeps growing!  From natural fruit flavors – including wild strawberry, peach, watermelon and raspberry, blueberry, wild mango and key lime, to unique flavors like butter pecan, cotton candy, birthday cake, salted caramel, Madagascar bourbon vanilla bean, pumpkin, cinnamon bun and toasted marshmallow - and even beverage infusion flavors.
• When substituting super strength flavors for extracts, use ¼ to ½ teaspoon for 1 teaspoon of extract.
• Artisan flavors are wonderful in homemade candies, cakes, cookies, frosting, ice cream and smoothies, beverages, and a wide variety of other baking and confectionery recipes.

Sweet Whipped Cream Frosting

SWEET WHIPPED CREAM FROSTING

If you find yourself looking for a healthier alternative to buttercream frosting– which we all know can be way too sweet– you may enjoy this Sweet Whipped Cream Frosting instead. Made with only four simple ingredients, this lightly sweetened frosting is fabulously creamy and fluffy, but still holds its shape when piped with a piping tip. We love it with cupcakes, angel food cake, white layer cakes, naked layer cakes with fresh berries, or even piped on fresh berries - anywhere you’re looking for a lighter frosting option.  Because it doesn’t contain butter or shortening, it also cleans up like a dream from little ones’ faces and fingers – perfect for special birthday cakes!
​

Sweet Whipped Cream Frosting

INGREDIENTS:
6 ounces (170g) block full-fat cream cheese (softened to room temperature)
3/4 cup (90g) confectioners’ sugar
2 teaspoons pure vanilla extract
1 (12 ounce) container Cool Whip Extra Creamy Whipped Topping (or 1-1/2 cups (360ml) very cold fresh heavy whipping cream – see notes below)
 
FOR DECORATING: 
AmeriColor Soft Gel Food Coloring
Sprinkles and Sparkling Sugar (optional)
 
SPECIAL EQUIPMENT:
Piping Bags & Piping Tips (I used a Wilton 1M or Ateco 1M piping tip for this cake)
 
HOW I MAKE THESE: 

1. Set cream cheese out to warm to room temperature.
2. In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the cream cheese on medium-high speed until creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy.
3. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 3 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.
4. If using Cool Whip: On low speed, slowly mix just until well blended.  The frosting will be thick and airy with firm peaks. 
5. If using Heavy Whipping Cream: Switch to a whisk attachment (if you haven’t already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1 to 2 minutes. This time will vary depending on exact temperature of ingredients, temperature in kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You’re looking for a thick, airy consistency with stiff peaks. If you lightly shake your bowl, the frosting should hardly move. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it’s over-whipped. To fix, stir 1 tablespoon of heavy cream into the frosting by hand to smooth it out again. You’ll notice the frosting becomes thicker and airier the longer it sits in your mixing bowl. This is not a problem and can easily be fixed by gently stirring it to pop any air bubbles.
6. FROST & DECORATE:  Make sure that your cakes or cupcakes are completely cool before frosting.  After frosting a cake or cupcakes with this frosting, I strongly recommend refrigerating them uncovered for at least 30 minutes to help “set” the frosting (especially when using on a layer cake).
7. To smooth the outside of a frosted layer cake:  Refrigerate the frosted cake for 15 minutes.  Remove from refrigerator, and using a decorating spatula that has been warmed up under hot water and wiped dry, gently smooth the sides and top of the cake.  You may need to re-heat and wipe dry several times to smooth out the entire cake evenly. 
8. For piping, insert your piping tip into a decorating bag (I usually use a Wilton 1A tip).  Fill the decorating bag and twist the top closed.  Pipe frosting into swirls and twirls! 
9. If you notice the frosting getting airy and looking over-whipped as you pipe it with piping tips, either “massage” the frosting while it’s in the piping bag (to help deflate air bubbles) or pipe back into the mixing bowl and gently stir it before re-filling your decorating bag. You can also stir in a splash of heavy cream to thin or smooth out if needed.
10. TO DECORATE WITH SPRINKLES:  Sprinkle with colorful sprinkles if you’d like – it’s best to do this before you refrigerate so that the sprinkles will “stick” to the frosting. 
11. SERVE OR MAKE AHEAD:  After the 30 minutes of refrigerating to “set” the frosting, frosted confections are fine to serve or sit out at room temperature for a few hours.  If you plan to serve later than that, such as the next day, I recommend storing in the refrigerator. Lightly cover as best you can. Confections topped with this frosting can be made ahead and refrigerated for up to 2 days, but for best results, I recommend serving the same day that you frost. 

YIELD:  This recipe yields about 4-5 cups of frosting. This is enough to heavily frost 12-16 cupcakes (as pictured), a 9×13 inch quarter sheet cake, or a 2 layer cake. You'll want to make extra for piping!
 
RECIPE NOTES: 

• Can I leave out or replace the cream cheese?  No – if you don’t care for cream cheese, you’ll want to try a different recipe – there are some recipes that use cornstarch or instant pudding mix instead.  For a lighter topping, I recommend Sweetened Whipped Cream.  For a sturdy, yet lightly sweetened frosting, try Swiss Meringue Buttercream.  If you need a whipped buttercream, my Vanilla Bean Buttercream Frosting, Chocolate Buttercream Frosting and Bakery Buttercream Frosting is wonderful! 
• Can I use reduced fat or fat free cream cheese?  For best results, I also recommend only using full fat cream cheese, rather than reduced fat or fat-free cream cheese. 
• Can I tint this frosting a color?  Absolutely! This frosting holds onto food coloring nicely and I strongly recommend using gel food coloring or natural food coloring powder. If you plan to tint the frosting, it’s best to add the food coloring when you add the powdered sugar and vanilla.  If you need to add more food coloring after the frosting is done, gently fold it in by hand.
• If your frosting begins losing shape: If your frosting becomes unstable or thins out/loses shape overtime, whip it on high speed until stiff peaks form to reintroduce more air.
• Can this frosting sit out at room temperature or in a warm environment? A few hours at room temperature is fine. If you’re serving frosted cakes or cupcakes outside on a hot day, refrigerate your frosted cake/cupcakes for up to 1 day. Remove from the refrigerator about 30 minutes before serving them. This way they start out a little colder and can last a little bit longer in the heat.
• Freezing Instructions: This whipped frosting freezes and thaws surprisingly well. For best results, I recommend freezing only after you’ve already frosted your cake or cupcakes– as opposed to freezing the frosting in your mixing bowl or other container. Frost your baked good(s), refrigerate for at least 1 hour to really set the frosting, and then cover and freeze for up to 3 months. Thaw your frosted baked good(s) at room temperature.

 
FLAVOR VARIATIONS:

• CHOCOLATE SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup (30g) of baking cocoa along with the powdered sugar.
• STRAWBERRY SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup freeze-dried strawberry crumbs/dust. 
• RASPBERRY SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup freeze-dried raspberry crumbs/dust. 
• FRESH PEACH SWEET WHIPPED CREAM FROSTING:  Replace ¼ cup (30g) of the powdered sugar with ¼ cup freeze-dried peach crumbs/dust. 
• BANANA SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of natural banana artisan flavor (which tastes so much better than banana extract!)
• LEMON SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with 1/2 teaspoon of pure lemon extract/flavoring or lemon paste, or ½ teaspoon of lemon emulsion.
• COCONUT SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with 1 teaspoon of pure coconut extract or ½ teaspoon of coconut emulsion.
• CARAMEL SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of caramel emulsion.
• PEPPERMINT SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of peppermint extract. 
• PISTACHIO SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of pistachio butter artisan flavor.
• MARSHMALLOW OR TOASTED MARSHMALLOW SWEET WHIPPED CREAM FROSTING:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of marshmallow or toasted marshmallow artisan flavor. 
• BUTTER PECAN SWEET WHIPPED CREAM:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of butter pecan artisan flavor. 
• FOR OTHER FLAVORS:  Replace 1 teaspoon of the vanilla extract with ½ teaspoon of your favorite fruit emulsion.  Key Lime, Blueberry, Crème De Menthe, Maple, Watermelon, Orange, Bubble Gum and even Peanut Butter artisan flavors all work beautifully in this recipe!

Original recipe created by Snowflakes & Coffeecake 1989; revised and published March 2022.
© SnowflakesandCoffeecakes.  All images, attachments & content are copyright protected. All rights reserved. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to www.snowflakesandcoffeecakes.com for the recipe.
 
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