Whipped Cream Frosting
Today I want to share a whipped cream frosting, along with my white cake recipe. Kay sent me this whipped cream frosting recipe, I did modify it a bit but I give full credit to her. First of all, who loves whipping cream, raise your hand! I can imagine many hands waving out there.
When I have a piece of pie, I will admit I probably put way too much whipping cream on it, but I love it! As a grandma, I confess I let my grandkids squirt the cans of whipping cream straight from the can into their mouths. Yes, we are careful not to leave any bacteria on the tip of the can. Just giving you the heads up here.
This whipped cream frosting is rich and creamy, not too sweet, just perfect for any cake, cupcake, or slice of your favorite pie.
In case you missed my post, Coconut Cake Recipe
Whipped Cream Frosting
Kitchen Items You May Need:
- Stand or Hand Mixer
- Measuring Cups
- Measuring Spoons
- Bundt Pan (if you make my white cake)
- Cake Plate (if you make my white cake)
- Meringue Powder
- Clear Vanilla Extract
Whipped Cream Frosting
Step One: Gather Ingredients
I like to gather my ingredients so I’m ready to make the recipe.
Step Two: Mix Cream Cheese & Sugar
Grab a bowl and cream the softened cream cheese and the sugar together until well-blended.
Step Three: Make Sure They’re Fully Creamed
There is so little to cream together, but it works great!
Step Four: Add Vanilla, Meringue, & Whipping Cream
Add the vanilla extract, meringue powder, and whipping cream to the bowl.
Finished Product
Beat the mixture until stiff peaks form.
Whipped Cream Frosting Recipe
- 2 -ounces of cream cheese, at room temperature
- 1/2 cup of white granulated sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons meringue powder
- 2 cups heavy whipping cream
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1. Grab a bowl and cream the softened cream cheese and the sugar together until well-blended.
2. Add the vanilla extract, meringue powder, and whipping cream to the bowl.
3. Beat the mixture until stiff peaks form.
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Chocolate Whipped Cream Frosting (add 3 tablespoons RICH Dark Cocoa to the recipe).
White Cake Recipe
Step One
Preheat the oven to (350°F) = (176°C). Gather the ingredients so you’re ready to make the white cake recipe. This cake is so moist and fluffy, it’s the perfect birthday cake, or a cake to take to any party. Please note, with the price of eggs, I didn’t separate the yolk to make the cake white. It’s a white cake with yellow coloring from the egg yolks, such is life.
Step Two
Place everything but the chocolate chips into the mixer bowl.
Step Three
Blend until completely mixed, about 1-2 minutes.
Step Four
Fold in the chocolate chips. I love using the mini ones, yes I stock up on them. I love sweets and this cake is so darn moist I make it more often than I should.
Step Five]
Grease a Bundt pan and scoop the mixture into the Bundt pan.
Step Six
Bake for 50 minutes, or until a toothpick comes out clean.
Step Seven
Wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate. I freeze the cake overnight, or until I need it for a party.
Step Eight
On the day of the party, I remove the frozen cake and place it on the platter I’ll use to serve it. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
Finished Product
- 1 package Duncan Hine's White cake mix (my favorite brand)
- 1 package 5 to 5.9-ounce INSTANT vanilla pudding
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1/2 cup water
- 4 eggs
- 3/4 cup mini or regular white chocolate chips
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Preheat the oven to (350°F) = (176°C).
1. Place everything but the chocolate chips into the mixer bowl.
2. Blend until completely mixed, about 1-2 minutes.
3. Fold in the chocolate chips.
4. Grease a Bundt pan and scoop the mixture into the Bundt pan.
5. Bake for 50 minutes, or until a toothpick comes out clean.
6. Wait for about 5-10 minutes before inverting the baked cake onto a parchment paper-lined dinner plate.
7. I freeze the cake overnight, or until I need it for a party.
8. On the day of the party I remove the frozen cake and place it on the platter I'll use to serve it.
9. Remove the parchment paper and cover the cake with plastic wrap until partially thawed and ready to frost and serve.
How do I store the cake after making it?
Because I frosted this cake with a whipping cream frosting, I store the cake covered in the refrigerator.
Can I freeze some of the cake after frosting it?
Absolutely, cut the pieces into serving size sections and place them in plastic wrap inside of an airtight container in the freezer. Thaw a piece or two in the refrigerator when you feel like a slice of cake. Store up to 2 months in the freezer.
What ingredient makes a cake moist and fluffy?
When you cream butter and sugar together, butter holds the air in during the creaming process, and the butter traps that air. While baking, that air expands and produces the perfect fluffy cake. The sour cream substitutes for the butter with the cake mix to make it fluffy.
What ice cream would you suggest serving with this cake?
My all-time favorite ice cream to go with cake is vanilla bean, you can’t go wrong with that flavor. Mark is a real chocolate fan, so we often purchase Rocky Road, Chocolate Brownie, or our newfound flavor, Death By Chocolate.
Final Word
Here again, I sure hope you try making this moist white cake and Kay’s Whipped Cream frosting. It is so good, I think this will be my new favorite frosting! Add some strawberries or raspberries and we’re set. Please keep stocking up, we must, things are becoming scarce where I live. May God Bless this world, Linda
Yum! What a great combination! I love whipped cream!
Hi Heidi, thank you for the 5 stars, my friend! You will love making this cake! Linda
Thank you Linda for sharing the recipe with your readers! I love this frosting and your cake recipes! The powder sugar frostings are too sweet for me so I love this recipe. I hope you try and enjoy it!
Hi Kay, oh my gosh, this whipped cream frosting is my new favorite frosting now! I’ve always made cream cheese frosting because my mom always made cream cheese frosting! LOL! I had never even heard of Meringue powder! Life is good now! Linda
P.S. Kay, thank you for the 5 stars, my sweet friend, and the fabulous recipe! Linda
What grandma out there doesn’t squirt the whipping cream straight into the kids’ mouths??? My mom did it with my kids, I did it with my grandkids, and now the great grandkids are the beneficiaries of this tradition! Another tradition … My aunt used to host Thanksgiving dinner. She’s cover the pool table with plywood and then a pretty tablecloth. My cousin, Scott, and I, being the two youngest, would go underneath the table after having put a black olive on each finger, then proceed to “box” with our fingers. I did it with my kids, and my grandkids, now the greats are doing it too! As soon as anyone, young and adult alike, see those olives, on they go onto fingers! Aren’t traditions wonderful??
Hi Robbie, thank you for the 5 stars, my sweet friend! Oh, the whipping cream, we all do it, squeal!! It’s been a few years since we have had little ones. Oh the black olives, those are the best memories! I can visualize the “box” game with little black olive fingers, oh my gosh, I love this! Linda
My Whipped cream frosting has only 3 ingredients to it. Heavy Whipping Cream, Vanilla and powdered Sugar. Sometimes I make Chocolate by adding some coco powder and mixing that in. It does not matter. It’s great on cakes and in hot chocolate also. I don’t make it that much anymore because we all have diabetes so I buy the whipped cream in cans both white and chocolate.
Hi Jackie, thank you for the 5 stars, my sweet friend! Please share your recipe if you can! I love recipes! Linda