Whipped cream frosting is my ultimate favorite frosting ever! In this post, I am going to share a method to make perfect, stable, pipable whipped cream frosting using dairy cream.
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What is whipped cream?
Whipped Cream Frosting is a liquid heavy cream that is whipped by a mixer or whisker until light and fluffy. Whipped cream is also known as "Chantilly Cream"
Dairy vs. Non-Dairy whipping cream
What is dairy whipping cream? A Dairy whipping cream is a cream comes from Milk that has a higher fat content. Any Dairy cream has around 30%-36% fat content in it.
What is non-dairy whipping cream? Non-dairy whipping cream is a cream made from vegetable protein, stabilizer, oil, water, and other ingredients.
Ingredients
Heavy Cream - look for a good quality heavy whipping cream. I used 35% cream here. to make the best-whipped cream frosting, you will require cream which has a fat content minimum of 30% and above.
Powdered sugar - Any good quality powdered/Icing sugar.
Vanilla - for the flavoring.
Milk powder - I used milk powder to give a little stabilization in my whipped cream frosting.
Tips to make perfect whipped cream
- Start with chilled heavy cream. Cold cream whips up the quickest and lightest; chilling the bowl and whisk or beaters for at least 15 minutes before whipping the cream will speed things along, too.
- Use a large chilled bowl. Use a glass bowl or a stainless steel bowl. Actually, the material of the bowl doesn't matter here. Whatever you use, Make sure it is chilled.
- Start slowly whisking, whipping, or beating the cream. Avoid speeding up the beater at the first 2 minutes.
- Increase the speed once any sugar or vanilla is added into the cream.
- Avoid over-whipping the cream.
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📖 Recipe to save or print
How to make whipped cream with dairy cream
Ingredients
- 1 cup whipping cream
- ¾ cup powdered sugar
- few drops vanilla essence
- 1 teaspoon milk powder
Instructions
- Place mixer bowl and whisker in the freezer for at least 20 minutes to chill.
- Pour heavy whipping cream, sugar, and vanilla into the cold bowl and whisk on high speed until medium to stiff peaks forms.1 cup whipping cream, ¾ cup powdered sugar, few drops vanilla essence
- Add milk powder and whisk for a minute.1 teaspoon milk powder
- Do not over beat.
- Store it in an air-tight container. Use as required.
Sharon Liew
Hi Priya, tqvm for your sharing about the dairy whipped cream topic.
I always have problems in whipping 35% dairy whipping cream. Even I whipped the fresh cream at 80%-90% peak condition, it will still start to melt in 28°C-30°C room temperature. That's make me feel very headache when I need to do cake frosting.
I do not like too sweet whipped cream. May I know instead of using 3/4 cup of icing sugar, can I use 10% of powder sugar instead? May I know how to get my dairy whipped cream stabilised with the 10% icing sugar?