8 Whipped Cream & Frosting Recipes | OMG Lifestyle Blog (2024)

FAQs

What happens if you mix frosting with whipped cream? ›

Whipped cream. Mix equal parts freshly whipped cream and frosting. You can substitute thawed whipped topping, but don't try this trick with canned whipped cream that will quickly deflate and turn into liquid. Unsweetened whipped cream can tone down overly sweet frosting.

That's because confectioners' sugar typically contains a bit of cornstarch, which adds stability to the whipped cream. Simply add 1 tablespoon confectioners' sugar to 1 cup whipping cream before whipping.

So this fusion recipe takes the best elements of buttercream, but with the flavours of freshly whipped cream. It's super easy to make, creamy and only requires a handheld beater. If you're after a more stable whipped cream alternative this Whipped Cream Buttercream is a must try!

This may sound like a bit too much trouble—and the mixture won't hold up well at room temperature—but your whipped cream will survive on a cake in the refrigerator for 24 hours (and Beranbaum says that "many people have reported that this recipes has saved their lives").

Using whipped cream in place of butter in your cake batter means better butter flavor (and a moist, fluffy texture). I've got to start out by saying that this is not the sort of article that pits one type of cake against another—I will gladly eat any cake that comes my way.

To prevent a structural disaster and avoid a soupy, unstable mess, though, you can stabilize it by adding Instant ClearJel, cornstarch, or another dairy ingredient like mascarpone or crème fraîche. To keep whipped cream light and fluffy for longer, you can stabilize it.

It is also for this reason that you only want to use confectioner's sugar to sweeten the cream. Granulated sugar will not be touched by the whisk attachment, and will sit at the bottom of the bowl, undissolved. As with the hand mixer, try to use lower speeds with the stand mixer, so you get a more even whip.

Whip the cream alone to soft peaks: the point at which when you raise your beater, the peaks flop over. That's when you should add the sugar and the vanilla. If you add ingredients too early, the cream won't whip enough and if you add them too late, you will over-whip in order to add them in.

Whipped frosting is not only a little less sweet than buttercream, but its texture is much lighter and airier. If you prefer a fluffier mouthfeel, there are plenty of opportunities to use whipped frosting on your desserts, like for a homemade birthday cake or simple cakes, such as a classic pound cake or a butter cake.

Which is more tasty buttercream or whipped cream? ›

Buttercream you generally have to eat with something or it'll taste too heavy, whipped cream you can eat straight because it's so light, so I'd say the latter if eaten on its own. Obviously, they fare differently in different contexts, and have non-flavor/texture based advantages and disadvantages.

This means you can pipe or spread it onto cakes or cupcakes and it will still look pretty (and taste great) a day or two later. It also means you can use it as a substitute for Cool Whip in recipes like my peanut butter pretzel dessert.

Place the cake in a covered cake display and keep in the refrigerator. The cover will prevent the whipped cream from absorbing refrigerator odors. Keep your refrigerator temperature around 36 degrees Fahrenheit. The frosting should keep stiff on the cake at this temperature.

You could, but you probably won't like it in the morning. Whipped cream is not stable for very long. You will end-up with a soggy mess of cake-pudding. You could stabilize the WC by adding some bloomed gelatin, though.

By mixing Cool Whip with canned frosting, you can enhance the texture and add a touch of lightness to your frosting. It's a simple way to elevate the flavor and make it even more enjoyable.

Whipped cream makes a delicious cake frosting, but it's not the easiest to work with. Common problems include melting, leaking, or the inability to hold up heavier cake layers. However, there are ways around this by adding stabilizers to thicken the finished whipped cream.

If you are looking for a super simple frosting that lets the cake shine, whipped cream is the way to go. Unlike a buttercream, which is rich to a fault (it's called buttercream, after all), whipped cream is relatively light and delightfully fluffy. Not to mention, its ingredient list and method are as simple as can be.

How long does whipped cream frosting last? For best results, keep whipped cream frosting in the refrigerator when not in use. Refrigerated in an airtight container, this frosting can be stored for up to 2 days.