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–+ servings

Whipped Cream Frosting Light

A light and airy frosting that brings a delightful touch to any cake, cupcake, or dessert, making it perfect for special occasions.
Prep Time 10 minutes
Total Time 10 minutes
Serving Size 12 servings

Ingredients

Frosting Ingredients

  • 4 cups 4 cups heavy whipping cream, very cold Ensure the cream is very cold for best results.
  • 1 cup 1 cup powdered sugar, sifted Sifted for a smooth texture.
  • 2 teaspoons 2 tsp pure vanilla extract Use pure for the best flavor.
  • ½ teaspoon ½ tsp almond extract (optional) Optional for added flavor.
  • ¼ cup ¼ cup instant vanilla pudding mix OR 4 tsp unflavored gelatin + 4 tbsp cold water Choose one of the options for stabilization.

Instructions

Preparation

  • Chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes.
  • If using gelatin, sprinkle it over cold water, let it bloom for 5 minutes, then gently melt and cool slightly.
  • Pour the ice-cold heavy cream into the chilled bowl and whip on medium speed until it just begins to thicken.
  • With the mixer on low, gradually add the sifted powdered sugar, vanilla extract, and almond extract (if using).
  • If using gelatin, slowly drizzle the cooled liquid into the cream while the mixer is running on medium speed. If using pudding mix, sprinkle it in while the mixer is on low.
  • Increase the mixer speed to medium-high and whip until stiff peaks form. Stop immediately to avoid over-whipping.

Notes

For optimal freshness, store any leftover whipped cream frosting in an airtight container in the refrigerator for up to 3 days. Re-whip before using if it starts to separate. Avoid over-whipping to prevent a grainy texture.