How-To: Perfect Whipped Cream Frosting

By Jessica Hylton - - Updated

Whipped cream frosting on a whisk.Happy Monday Everyone!

I’m so excited to start my how-to series! Today we are going to be doing the perfect whipped cream frosting – definitely one of my favourites thanks to it’s melt in your mouth texture.

I made a video for you (yaaay) done by Mr. Jessiker Bakes showing you how I make it! Seriously though, if you mute the video for the first twenty seconds I look HILARIOUS gesticulating and shaking my head! Now, some things I didn’t say in the video:



1. Your whipped cream should be cold; not freezer cold but fridge cold, refrigerated for at least 6 hours before use (it’s supposed to be kept in the fridge anyway so you should be fine).

2. If your bowl and whipping attachment are cold too that’s a HUGE plus. To do this you can fast-freeze them in the freezer for about 10-15 minutes immediately before use.

3. Make sure your bowl is CLEAN and DRY. Like, any amount of leftover soap, anything can mess up the texture of the cream so make sure it’s clean and dry.

4. Make sure the measuring cups you’re going to use are also clean and dry.



1. Seriously, it’s super easy for this to turn to butter. It’s happened to me already, and there’s no coming back most times. HOWEVER, if you happened to be day dreaming while it’s on it’s last whipping increment, and you have an over thick curdling mixture in front of you, you can fix it. Add some more liquid whipping cream frosting and using your spatula, fold it in slowly. This will lighten up the thick mixture. If you used 2 cups originally, you will need like 1/4 cup for example, so a 2:0.25 ratio. Mix slowly and you will be able to fix this problem.



1. The thickness of the frosting you will need depends on what you’re using it for. In the video, I’m at like level 1 of thickness. So

Level 1 of Thickness (consistency of what you think a cloud would be! Or marshmallow creme – Cheesecake or other dessert toppings, or fillings

Level 2 of Thickness (About 10 more seconds of mixing) (consistency of a thicker marshmallow creme) – Middle of cakes or other layers, or to frost cupcakes

Level 3 of Thickness (THICKEST and don’t push past this! About 5-10 more seconds) (consistency of a thick body butter lotion) – To frost for example the top of an icebox cake


2. After tasting the three teaspoons, I added another one and then it was perfect. Again, this is to taste so that’s why I added it one at a time.

3. Always keep the frosting in the fridge or cold.


If you have any additional questions, just leave them in the comments below! Remember tomorrow we will be doing how to bake the perfect cupcakes.

Frosting on a whisk.



Close up of white frosting on a whisk..

How-To: Perfect Whipped Cream Frosting

The perfect whipped cream frosting – definitely one of my favourites thanks to it’s melt in your mouth texture.
by: Jessica in the Kitchen
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Course Jams, Sauces, Dips & Spreads
Cuisine American
  • 2 cups whipping cream
  • 3 teaspoons sugar


  • Place heavy cream mixture and 1 teaspoon of sugar in the bowl of an electric mixer fitted with the whisk attachment; beat until soft peaks form then add the other two teaspoons, then beat until thick and spreadable.
  • Use immediately or keep in fridge until ready.


Calories: 141kcal | Carbohydrates: 2g | Protein: 1g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 54mg | Sodium: 15mg | Potassium: 30mg | Sugar: 1g | Vitamin A: 583IU | Vitamin C: 1mg | Calcium: 26mg
by Jessica

leave a comment

Recipe Rating


  1. Dee says:

    Ok, so now I’m lusting after your mixer! I really do want the kitchenaid mixer, but waiting on my own kitchen first 🙂

  2. Angela says:

    Great video Jessica with handy tips. Perfecting whipped cream can be tricky but you have it down packed 🙂 even I picked up some useful tips. Thanks for sharing hun and btw I love your top 😉

  3. Alice Lupercio says:

    Glad I saw your video, can’t wait to try it,

  4. Susie in Grayland says:

    It looks like you’re using brown sugar. Is that right?

    • Gavin | Jessica in the Kitchen says:

      Hi Susie we used light brown sugar in the recipe but it is totally ok to use white sugar if you have a preference.

  5. kathy sommer says:

    Can you use a small mixer?

    • Gavin | Jessica in the Kitchen says:

      Hi Kathy! Trying to understand the question, by small mixer do you mean a hand held mixer or a small stand mixer? If yes to any of these, then the answer is yes you can use a small mixer. I hope this was helpful and thank you for reading!

  6. Jessica Bruggink says:

    This looks so good! I’m planning to make this to frost a layered cake. Will the consistency work for that? How far in advance can I make the frosting? Thank you!

    • Gavin | Jessica in the Kitchen says:

      Hi Jessica this whipped cream is super natural and hasn’t been fortified with gelatin so you can get about 3-4 hours before it starts to slightly deflate. I hope this helps. Thank you so much for reading!

Send this to a friend