Description

This light whipped cream frosting recipe is a fluffy, stable, and pipeable frosting perfect for cakes, cupcakes, and desserts. It’s an easy alternative to heavy buttercream.

Ingredients

Scale

4 cups (960ml) heavy whipping cream, very cold
1 cup (120g) powdered sugar, sifted
2 tsp pure vanilla extract
½ tsp almond extract (optional)
¼ cup instant vanilla pudding mix OR 4 tsp unflavored gelatin + 4 tbsp cold water

Instructions

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 mixer speed to medium-high and whip until stiff peaks form. Stop immediately to avoid over-whipping.

Notes

Ensure all ingredients and equipment are very cold for best results.
This frosting can be stored in an airtight container in the refrigerator for up to 3 days. Re-whip briefly before using if it has softened.
For flavor variations, consider adding cocoa powder, citrus zest, or dissolved instant espresso.
The pudding mix offers ease and a subtle flavor, while gelatin provides maximum stability, especially in warmer conditions.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Frosting
Method: Whipped
Cuisine: American

Nutrition

Serving Size: 2 Tbsp
Calories: 90
Sugar: 3g
Sodium: N/A
Fat: 9g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 3g
Fiber: N/A
Protein: 0.5g
Cholesterol: N/A

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