How to Make Whipped Cream Frosting Without Cream Cheese
Yield: Yields about 7 cups, enough to fill and frost a 9-inch four-layer cake.
Ingredients
- 3 cups heavy or whipping cream
- 5 Tbs. granulated sugar
- 1-1/2 tsp. vanilla extract
Preparation
- Chill the bowl and whisk attachment of a stand mixer for 20 min. in the refrigerator or 5 min. in the freezer. Pour the heavy cream into the bowl and whisk on medium-high speed until it just starts to thicken. Slow the speed down to medium and gradually pour in the sugar. Continue to whisk until soft peaks form.
- Add the vanilla extract and continue to whisk by hand until the cream is smooth, and stiff peaks form (the cream will stand up straight when the whisk is raised).
Raspberry or Strawberry Whipped Cream: Instead of vanilla, add 2-1/4 cups raspberry or strawberry purée (purée the fruit in a blender and strain) to the cream when you add the sugar. Increase sugar to 7 Tbs. Before you begin whisking by hand, taste and adjust the flavoring. (Note: the purée increases the amount of whipped cream, so you may not need it all; save the extra for topping other desserts.)
Lemon Whipped Cream: Instead of vanilla, add 1/4 cup plus 2 tablespoons freshly squeezed lemon juice and 1 Tbs. finely grated lemon zest to the cream when you add the sugar. Increase sugar to 8 Tbs. Before you begin whisking by hand, taste and adjust the flavoring.
Orange Whipped Cream: Instead of vanilla, add 1/2 cup freshly squeezed orange juice and 1 tablespoon finely grated orange zest to the cream when you add the sugar. Before you begin whisking by hand, taste and adjust the flavoring.
Chocolate Whipped Cream: Omit vanilla and increase sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
Mocha Whipped Cream: Omit vanilla and increase sugar to 6 Tbs. After soft peaks form, turn off the mixer and add 1/4 cup sifted unsweetened cocoa powder, preferably Dutch-processed, and 2 Tbs. instant espresso dissolved in 2 Tbs. boiling water. Whisk by hand until the cream is smooth, and stiff peaks form. Let the cream sit in the refrigerator for at least 1 hour to dissolve the cocoa. Whisk briefly before using.
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Reviews (25 reviews)
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shaynasugar | 05/10/2020
Made this recipe to top a two layer strawberry shortcake! Was a bit worried that it would not be stable enough to use as icing, especially since I whipped it by hand, not with a mixer. It turned out really well and only took around 10 minutes of hand whipping! Thank you for the recipe :)
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CupCrave | 01/18/2016
I love this recipe! If you're attempting to make this for the first time don't do like me and get frustrated. It took me about 20 mins for mine to whip up correctly. I wanted to give up after 5 mins and it was still liquidity... Don't just be patient and it will turn out just perfect!
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user-4277955 | 12/21/2014
I love this recipe!! I used a packet of white chocolate pudding instead of vanilla and I added a little extra sugar and it is now a household favorite!! I can't stop eating when I make it!! ??
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user-4255022 | 12/16/2014
I have tried many recipes and not liked any. I have given up on baking. Until today, I felt like baking and I am glad I did. I found this recipe and about closed the browser and thought I will give it a try. I loved it. I have bookmarked to use over and over again
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How to Make Whipped Cream Frosting Without Cream Cheese
Source: https://www.finecooking.com/recipe/vanilla-whipped-cream-frosting