Whipped Cream Frosting

Whipped Cream Frosting

Easy and quick frosting, goes amazingly well with all desserts.

Sunanda Sharma


  1. 240 Millilitres whipping Cream Heavy (Cold)
  2. 2 - 3 Tablespoons Sugar Powdered
  3. 1 Teaspoon Vanilla Extract


15 mins
  1. Blank step
    Add Photo

    Chill the cream, a metal bowl and the whisks for atleast 15 mins.

  2. Blank step
    Add Photo

    Add the cream, vanilla, sugar (start with a less amount and make it suit to your taste later on). If using an electric beater, start with a slow speed and gradually increase when the mixture starts becoming foamy. Beat till soft or stiff peaks depending on what you need it for.

  3. Blank step
    Add Photo

    The cream should always be smooth, if you start seeing a grainy texture, immediately stop (you are close to turning it to butter). But if you overbeat by accident, you can add a little more cream and beat again till soft peaks.

  4. Blank step
    Add Photo

    If you keep the cream in the refrigerator for a few hours, it might breakdown and separate. You can easily rewhip it to get the same texture back.

  5. Blank step
    Add Photo

    The amount mentioned here can make about double the amount of whipped cream.

  6. Blank step
    Add Photo

    For chocolate whipped cream, add to this about 2 tablespoons of cocoa powder and to balance that, 1 tablespoon of sugar. Follow the same procedure.

Add Step


Cooksnap placeholder

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap