Total Time
Prep 7 mins
Cook 0 mins

a light creamy frosting with several variations, all you need is the cake...

Ingredients Nutrition

  • 1 pint heavy cream, well chilled
  • 1 cup sifted icing sugar
  • 1 teaspoon vanilla
  • Variations

  • Chocolate

  • 12 cup cocoa, sifted in with in the icing sugar
  • Coffee

  • 1 tablespoon instant coffee, dissolved in the cream
  • Lemon

  • 12 teaspoon lemon extract
  • 1 finely grated lemon, rind of, in place of the vanilla
  • Orange

  • 12 teaspoon orange extract
  • 1 finely grated orange, rind of, in place of the vanilla
  • Nut

  • 1 teaspoon almond extract, in place of the vanilla
  • 34 cup minced nuts, of your choice,folded in
  • Tipsy

  • 1 -2 tablespoon brandy or 1 -2 tablespoon rum or 1 -2 tablespoon Bourbon, in place of the vanilla (For extra tipsy, pierce the cake layers and dribble with more of the same type of liquor and let sta)


  1. Using both a chilled bowl and chilled beaters, beat the cream until frothy.
  2. Add the icing sugar and vanilla gradually while beating.
  3. Whip until light and a thick enough consistency to spread as an icing.
  4. Use immediately.


Most Helpful

Great consistency to this frosting. Very light and fluffy. Not very sweet. I've never made a whipped cream frosting so I was concerned it might separate on top of the cake after a day or two.But it didn't (keep it in fridge) and I will happily make this again. Thanks for posting.

Laura in Texas October 21, 2007

I used this recipe after checking others that were similar to it. I added 1/4 t. of cream of tarter and 1/2 t. of orange extract. It was light and fluffy, as promised. This was an easy and tasty way to frost my cake. The only thing I noticed on the negative side was that my cake looked a whole lot like a cloud (bakers error?).

Mrs. Mike F February 04, 2003

I used this recipe as a staring point, and made some amendments. The results were amazing! I beat the cream and cream of tarter until frothy, then added 1/2 package of light cream cheese (room temp), vanilla, 2 cups of xxx sugar and about 2/3 cup of strawberry preserves. I beat this mixture for several minutes, and it became silky and light. I tinted it with pink food coloring, and frosted a three layer fresh strawberry cake (the strawberry version of white almond sour cream wedding cake on It was fabulous, if I do say so myself. And my 14 year old niece, the birthday girl, loved it as well. The frosting was not too sweet, and held up surprisingly well, although there were no leftovers the next day. I will make this frosting, with flavor variations, again and again! ( Only change I would have made was to pur?e the strawberry preserves.)

danalcam March 03, 2013

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