Whipped Cream Frosting

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.

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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?).

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BEST FROSTING EVER!!! I made this for an Asian birthday cake. It is wonderfully light, creamy, and delicious. It is also the perfect consistency for spreading onto cakes or cupcakes. The only changes I made were adding about 1/4 tsp of cream of tartar and using only 1/4 cup of powdered sugar, since my family prefers it not so sweet. Amazing frosting! This is going to replace my usual sickening-sweet buttercream recipe.

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This was just alright for me. I made the vanilla plain frosting, and it was fine. I suppose I'm into a richer frosting. This reminded me a bit of Cool Whip. If you want a quick, easy basic whipped cream frosting, though, this is quite fine. I DID have LOTS of left over, so I am freezing it. We'll see how that freezes up. Maybe it will be like "ice cream" or maybe it could be thawed and used on another cake. I did garnish with coconut and assume that will taste lovely. If that really works, I might suggest adding it directly to the frosting before frosting the cake, and perhaps using coconut extract if one should be so inclined. Don't get me wrong, for a whipped cream frosting, it's great. I'm just not a whipped frosting kind of gal. Edited to add: I'm giving this 5 stars, this held up WONDERFULLY sitting out in the heat...and tasted like a cloud, espically with the coconut topping. The frozen cream was like a sweet light ice cream, too. Yum. I'm still not a whipped cream kinda gal, but if I were, this would be the recipe I'd use!

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delicious. Made the plain vanilla version and added 1/2 cup sour cream and 1/2 cup more powdered sugar. It made it thicker and slightly tangier.

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Awesome frosting!! I never made this style before but always wanted to try it. Your recipe made it sound the easiest and it was! I did chill my bowl and beater and as recommended. I also added a bit of Cream of Tarter as suggested in reviews. It came out perfect - a hit at the party! And to avoid having too much extra, I cut the recipe in half, it was enough to cover one round cake. I was even able to embellish the frosted cake with piped butter cream. More of this frosting was needed and what was left from that was used between cookies and set in the freezer - It makes excellent 'Ice Cream' sandwiches!

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Fastest icing I have ever made! The cream whipped in seconds. I should have added my food colouring prior to beating - as I was afraid my icing would turn to butter. Very yummy and easy - you can adjust the sweetness by adding more or less sugar. Used to ice layer cake with lemon curd as the filling.

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This was quick and easy. Thanks for the tip to chill the bowl and beaters, Pixie--I've never had whipped cream whip so quickly before! I added a 1/4tsp. cream of tartar as other reviewers recommended, and perhaps this aided the process, too. For flavoring, I used 1tsp. vanilla, plus about 1/4 cup of a cherry syrup I had left over from another recipe. Came out sweet, tasty, and fluffy. Made it a day before use; it held up perfectly, and was so easy to spread, too! Wonderful :o)

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This is a wonderful light and fluffy whipped cream frosting, for all types of cakes. It's also lovely layered in trifles and puddings. I sometimes whip in a few tablespoons of Kahlua or brandy, for a special treat. Thank you for sharing, Pixie!

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Pixie, a great recipe made exactly to the letter of the recipe turned out beautiful made for topping on an apple pie for a party. I made up 1 quart of whipping cream so in batches according to recipe the taste was not overly sweet as my DH predicted it would be and no one said anything about it being too sweet. A big hit will make again and again! Thank you Pixie for posting!

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This was excellent. I used the "plain" version for the based, and I used the chocolate version for the filling and decoration.

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This recipe worked out really well for me. I made the plain variation and it was a hit. (I actually wiped off the chocolate on my bakery cupcakes and used my leftover whipped cream frosting on them!) I will be making this again and trying some of the different variations. Thanks for a new staple in my cookbook!

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This frosting is a wonderfully light alternative to buttercream icing. I used the vanilla version on my niece's marble fudge birthday cake and got rave reviews from everyone. It looks great colored, too. I did add 1 TBS of clear piping gel to stabilize the frosting. Thanks for a great recipe! I will use again and again.

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I wanted a light, whipped cream frosting to use on a chocolate cake, and with all of the great reviews I thought I found the right one. This was SO sweet. The sweetness of the sugar over powered the chocolate of my cake. I would recommend using only a half cup of sugar unless you want a really sweet whipped cream.

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I've always loved whipped cream frosting. It's light, not super sweet, goes with anything and tastes "fresh" as opposed to cool whip etc. I've made a vanilla version many times but always winged it. This recipes (or recipes) works beautifully. Made vanilla and chocolate (LOVE the chocolate, had to add a little more sugar then stated to get it where I liked it....Tastes just like ice cream! YUM!) I'm sure I'll try all your versions eventually. Thanks so much!

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Only the best frosting ever! I made the cocoa version. Can't wait to try the others.

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Came out wonderfully! Used it to frost an ice cream cake! Thanks for the easy recipe!

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Used this recipe (just the basic vanilla version) to generously frost a 9" ice cream cake I made for my husband's birthday. It was extremely easy to make and tastes delicious. I was even more impressed with the finished product than I expected to be. It has the right amount of sweetness to complement the cake and a very light and creamy texture that was a pleasure to work with. I was able to put some up in a pastry bag in the freezer for a little while and use that to make some basic flourishes and lettering on the cake too (gotta work quickly though!). No problems whatsoever with the frosting retaining its flavor and texture after being in the freezer for several days. Thanks for posting. This has become a new favorite frosting for our family!!!

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very good

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