Whipped Cream Frosting Recipe

This Whipped Cream Frosting makes the perfect whipped cream that will keep in the refrigerator several hours without separating.

It is thick and creamy and oh so good. You can use it as a filling for cakes, as a frosting, you can pipe it, or it can be used simply as an accompaniment to a slice of pie, a bowl of fresh fruit, or to garnish a pudding.

I have included recipes for vanilla flavored whipped cream (also called Chantilly Cream), raspberry, strawberry, lemon, chocolate, and even a mocha flavored whipped cream.

Whipped Cream Frosting:

  • 1 cup (240 ml) cold heavy whipping cream  (35-40% butterfat content)
  • 1/2 teaspoon pure vanilla extract
  • 1-2 tablespoons (15-25 grams) granulated white sugar, or to taste

Raspberry Whipped Cream:

  • Make the Whipped Cream Frosting and
  • Add: 1/3 cup (80 ml) chilled raspberry puree or seedless raspberry jam

Strawberry Whipped Cream:

  • Make the Whipped Cream Frosting and
  • Add: 1/3 cup (80 ml) chilled strawberry puree or strawberry jam

Lemon Whipped Cream:

  • Make the Whipped Cream Frosting and add 1/4 to 1/3 cup (60-80 ml) chilled lemon curd

Chocolate Whipped Cream:

  • 1/2 teaspoon pure vanilla extract
  • 3 – 4 tablespoons (35-50 grams) granulated white sugar, or to taste
  • 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
  • 1 cup (240 ml) cold heavy whipping cream

Mocha Whipped Cream:

  • 1/2 teaspoon pure vanilla extract
  • 3 – 4 tablespoons (35-50 grams) granulated white sugar, or to taste
  • 2 tablespoons unsweetened cocoa powder (regular or Dutch processed)
  • 1 teaspoon instant coffee powder or espresso powder
  • 1 cup (240 ml) cold heavy whipping cream

Procedure:

Whipped Cream Frosting: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Then place all the ingredients in the cold bowl and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Raspberry Whipped Cream: Make the whipped cream frosting but beat only until very soft peaks form. Then add the  raspberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Strawberry Whipped Cream: Make the whipped cream frosting but beat only until very soft peaks form. Then add the  strawberry puree or jam, and beat just until stiff peaks form. Taste and fold in more sugar or puree, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Lemon Whipped Cream: Make the whipped cream frosting but beat only until very soft peaks form. Then add the chilledlemon curd, and beat just until stiff peaks form. Taste andfold in more sugar or lemon curd, as needed. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Chocolate Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, and cocoa powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

Mocha Whipped Cream: Place your mixing bowl and wire whisk in the freezer for about 15-30 minutes. Place the vanilla extract, 3 tablespoons of sugar, cocoa powder, and instant coffee powder in the cold bowl. Stir in about 2 tablespoons of the cream to form a thick paste (this will dissolve the cocoa and coffee powder). Then add the rest of the cream and beat just until stiff peaks form. If not using immediately, cover and refrigerate. Makes about 2 cups (480 ml) whipped cream.

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