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One of my favorite things to bake is cake. This is my favorite recipe for a light, whipped cream frosting which is a nice change up every so often from sugary, rich buttercream. This recipe is super easy to make, and the best part is you can change up the flavor depending on the type of Jell-O you choose.  I love making a strawberry cake and making the cheesecake version of the whipped frosting. It’s so good! I always get rave reviews whenever someone tries this frosting!
I also love that I can easily pipe designs with it. Buttercream can sometimes be hard to squeeze out of the icing bag, but not only is this easy to decorate with, it holds up beautifully. Rosettes are one my favorite easy designs to use for a cake. I used the Wilton 1M Tip for the rosettes on this 6 inch cake. One batch of this frosting is perfect to fill and frost a 6 inch cake. Other cakes I frosted with this whipped cream frosting—> HERE and HERERosette ombre cake with whipped cream frosting that is super easy and delicious. Recipe at everydayjenny.comRosette cake with easy delicious whipped cream frosting, recipe at everydayjenny.comWhipped Cream Frosting

1 quart heavy whipping cream
1 box (3.4 oz 4 1/2 serving size) instant Jell-o pudding any flavor (I usually use the cheesecake flavor)
1/3 cup powdered sugar

In a large mixing bowl add the quart of heavy whipping cream and Jell-O pudding dry mix. Beat on medium speed until the mixture starts to get thick and gradually add the powdered sugar. Continue to beat until the mixture is thick and creamy and still spreadable.

Recipe Source- Food.com


  1. Hey! I am wanting to try this recipe but was wondering… Do you need to keep cake refrigerated in order for frosting to hold up?

    1. The cake does need to be refrigerated because of the whipped cream. I usually take it out a little while before it needs to be served so it’s not super cold. It will still hold up great out of the fridge for quite a while as the jello stabilizes the whip cream. Any leftovers should be refrigerated as well.

    1. The jell-o pudding is a gelatin powder with flavoring. I have not tried using vegetarian jelly before so I don’t know if it would work the same. I’m sorry. If you do try it and it works please let me know.

  2. Absolutely gorgeous! I can’t wait to do this. How do you get different colors? Is it to tinted with floor coloring or is it jello? Thanks, Judy

    1. Hi Judy! I used Americolor gel food coloring (a mixture of deep pink & a little fuschia) for the colors. I used cheesecake jello pudding which leaves the base frosting pretty white. If you use another flavor it may tint the frosting slightly. Hope that helps!

    1. I haven’t ever tried to freeze and thaw the icing so I don’t know if it works. I did a quick search on frozen whip cream and it seems like it lends itself to freezing, but I’m not sure with this recipe. If you try it and have good results, please let me know 🙂

      1. How much does it harden? I’m looking for an icing with similar consistency of buttercream icing without the overbearing sweetness. How would you compare it?

        1. The icing doesn’t get hard or crust like a buttercream, but it’s stabilized so it holds its shape very well. After I take my cake out of the refrigerator, it’s actually quite firm for a while- I’d say you can press it gently with your finger and it doesn’t leave an indentation.

  3. Does the icing harden like buttercream icing? I’m looking for the same type of consistency without the extreme sweetness of the buttercream. How would you compare it?

  4. I was really excited to try this recipe out, however, I followed directions and it didn’t remotely firm up to even half of the consistency of buttercream. It wasn’t for me. Maybe needs less liquid or more sugar… either way, it wasn’t for me.

    1. Amanda- I’m sorry that it didn’t work out for you! I have used this recipe for dozens of cakes and never had a problem with it not getting firm enough. I whip it in a Kitchen aid mixer and it does take a few minutes at a good speed to get it to the right consistency. I’m not sure what went wrong with yours- maybe more mixing time?

  5. Hi! any brand of pudding will works? i live in Mexico and only in Wallmart i can get instant pudding (Great Value Brand)

    1. Hi Fanny! I have only used the Jell-o brand in this recipe but I frequently buy the store brand instant pudding for other recipes so I am assuming it would work just fine. 🙂

    1. Yes I think it would. The cake would need to be refrigerated until the reception, but the frosting looks great and would be pretty for a wedding cake.

    1. I usually am doing multiple colors, so I separate the frosting into multiple bowls and mix by hand. If you just wanted one color you could just add it at the end to the mixer.

    1. Hi Kristen! I used the Wilton 1M tip to do the swirls. There’s a link in the post above for the Wilton tip. The swirls are fairly easy, I suggest practicing on some parchment paper first. I simply start in the center and swirl counter clock-wise to make a rosette. Hope that helps!

  6. Also, can you share approx how many minutes you beat/whip it for? I’ve just made up a batch to store overnight and It seems too soft. As in it may not hold its shape once iced on cake, but I’m used to buttercream so I’m not sure what I looking for exactly. Thank you. The flavor is wonderful!

    1. Hi! I usually whip it for about 5-7 minutes at medium speed. Its something you will want to watch carefully as you don’t want to over beat it as will get lumpy. I usually whip it for about 2 minutes then check the consistency. You want stiff peaks. So something that you can dip a spoon in and lift up and it won’t sag. If it falls over, whip it some more and check again. The peaks should stay up. A couple factors like humidity and how warm it is will affect how much time it actually takes. It beats up faster in the winter for me because my kitchen is cold, but takes a few minutes longer in the summer. I put extra frosting in piping bags and store it in the fridge and it will also firm up, so usually I leave them out at room temperature for a little bit before I use them to frost a cake or cupcakes(same as with buttercream). Hope that helps. Glad you enjoyed the flavor 🙂

  7. Delicious!!!! My friend gave me this recipe. I was hesitant since the last time I tried a different icing other than buttercream, it was awful! This is sooo easy to make AND it makes sooooooooo much!!!! Best tasting icing to date!

  8. Hello, i am curious to try this, my only problem is i dont have a big kitchenaid mixer. Do you think a hand one will work? Thanks!

  9. Hello, I am curious to try this. My only problem is that I don’t have a big kitchenaid mixer, i only have a small hand mixer. Do you think it will work the same? Thank you!

    1. I use it to frost a 6 inch cake with 4 layers. Depending on what size cake you might want to make double to be safe.

  10. I want to frost a 9×13 cake. but I also want to do some other designs other than the rosettes, will this frosting hold if I use other smaller tips?

    1. Hi Missy! I have not done smaller designs with this frosting. The frosting does hold well, but it does not get to the same consistency as buttercream. It is a bit softer and fluffier. I would maybe test out what designs you wanted to do and see if you were happy with the result before frosting your cake. Let me know if it works for you 🙂

      1. You might try adding Meringue Powder to the pudding mix if you need a tighter consistency. I’ve used it with homemade buttercream and it’s great when you need a medium to stiff consistency. About a tbls per 2 cups prepared frosting.

  11. I absolutely love this recipe, it is my go to frosting. I use white chocolate pudding typically when i make it. I am wondering if anyone has used chocolate pudding? I am using it as a filling for a cake, I just want to make sure the chocolate flavor is strong enough and i shouldn’t use a mousse or ganache instead.

    1. Hi Jacie! I haven’t done chocolate pudding myself, but I think the flavor would be good for a cake filling. I think it taste similar to a chocolate mousse.

    2. I have used chocolate pudding to go with a chocolate cake. It is delicious! It gives a light chocolate flavour. If you wanted it more ‘chocolatey’ and/or darker in color, you could add a little bit of cocoa powder.

    1. I think it depends on how long it would be in the heat and if it was in direct sunlight. Even buttercream is prone to softening in the heat. Because I usually store it in the fridge it comes out really cold, and its able to be out for a while. The frosting usually softens but doesn’t melt off the cake. But again it would depend on if it was in a very hot area. Hope that helps.

  12. Hello there! So I have used your recipe several times. I have even shared it with several friends. So…I have a question I am making a baby shower cake she wants raninbow chip filling, covered in whipped cream frosting, and then she wants fondant. Have you used your recipe with fondant before? I know typically most stray from using whipped with fondant and almost everyone uses buttercream because it works better.

    1. Hi Sonia. I have not tried to use the whipped frosting with fondant before. I’m not sure that it would hold up well enough and the fondant might end up sagging. My friend who does cakes will usually make a cupcake and test things out on that. If that’s possible you could try decorating a small cupcake as a trial and see how the whipped frosting holds up.

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