Whipped cream frosting is a delightful alternative to traditional buttercream, offering a lighter and airier texture that tastes just like real whipped cream. This particular recipe ensures that the frosting holds its shape and lasts for days, making it perfect for cakes, cupcakes, and other desserts.
For best results, place the bowl (stainless steel or glass) in the freezer for at least an hour prior to making the frosting.
Add the heavy whipping cream to the cold bowl. Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds).
Add the powdered sugar and continue to mix until soft peaks form (about another minute).
Add the White Chocolate Pudding mix and lower to a slow speed. Continue to mix the whipping cream and the pudding. Vanilla or Cheesecake Pudding can also be used, but White Chocolate is my personal favorite!
Stop the mixer and scrape down the sides. Check for clumped pudding on the bottom of the bowl and fold the mixture to ensure everything is well combined.
Turn the mixer back on for just a few revolutions. Avoid overmixing, or the frosting may become too thick. If needed, add milk 1 teaspoon at a time to achieve the desired consistency. Your Whipped Cream Frosting should look light and fluffy, ready to be spread or piped onto your favorite desserts.
Notes:
- About the Pudding Mix: Different brands have different-sized "small" boxes. If your pudding is in the range of 3.4 oz. to 3.9 oz., you will be fine.
- Serving Suggestions: This frosting is enough to cover a 9" x 13" sheet cake or frost 15-18 cupcakes with a pastry bag.
This Whipped Cream Frosting is a delightful twist on traditional frosting, offering a lighter and more delicate texture that's perfect for those who prefer a less dense topping. Its versatility makes it suitable for a wide range of desserts, from chocolate cupcakes to strawberry angel food cake. With its creamy texture and whipped cream-like taste, it's sure to become a favorite in your baking repertoire. Enjoy the process of creating this delightful frosting, and may your desserts be ever sweet and satisfying!
Ingredients
Directions
For best results, place the bowl (stainless steel or glass) in the freezer for at least an hour prior to making the frosting.
Add the heavy whipping cream to the cold bowl. Start on low and whip using the whisk attachment just until the sugar is incorporated (about 20 seconds).
Add the powdered sugar and continue to mix until soft peaks form (about another minute).
Add the White Chocolate Pudding mix and lower to a slow speed. Continue to mix the whipping cream and the pudding. Vanilla or Cheesecake Pudding can also be used, but White Chocolate is my personal favorite!
Stop the mixer and scrape down the sides. Check for clumped pudding on the bottom of the bowl and fold the mixture to ensure everything is well combined.
Turn the mixer back on for just a few revolutions. Avoid overmixing, or the frosting may become too thick. If needed, add milk 1 teaspoon at a time to achieve the desired consistency. Your Whipped Cream Frosting should look light and fluffy, ready to be spread or piped onto your favorite desserts.