WHIPPED CREAM FROSTING

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.

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One batch of this frosting is perfect to fill and frost a 6 inch cake.

See 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.com

Rosette 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. To color the frosting I use Americolor gels, linked below:

Recipe Source- Food.com

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135 thoughts on “WHIPPED CREAM FROSTING

    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. Enough for a three tier cake with frosting on each layer, top and sides of cake.
        Have been using a similar recipe for years.

        Here’s a tip: If it is warm or muggy, put the bowl and beaters in refrigerator for at least a half hour before beating. This will assure your cream will whip.
        Best if frosted just before serving. Left overs can be refrigerated for at least a day or so.

    2. I made this frosting with whipped cream and lemon pudding. I made the lemon pudding first then folded it into the whipped cream and it was delicious. I don’t know if I used icing sugar. Will I get a different texture adding the pudding mixture dry?

    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.

    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.

  1. 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?

  2. 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?

      1. Its sounds as if a paddle was used instead of a whipping attachment if it didnt become the right consistency?? Not positive but that would definitely cause that issue…

    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!

  3. 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 🙂

      1. Hi there, I’m definitely interested in trying out your recipe. I’ve always stabilized my whipped cream with plain gelatin powder but this sounds much easier! My only question is have you ever had trouble with the different colors of your whipped cream bleeding together? This is something I’ve battled in the past and don’t know how, or if it’s even possible to correct. Thank you

        1. I haven’t had my colors bleed together when I have used this method for cakes. I use the Americolor gels to dye the frosting, so I’m not sure if what your are using to dye it makes a difference.

          1. Hi Jenny, I just wanted to let you know I used your recipe after messaging you 2 years ago and, it’s the only whipped cream frosting I use now. It’s great for using multiple food colors too, they don’t bleed together! Making another batch as we speak! Thanks so much for the recipe ❤️

  4. 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!

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. Hi Jenny, I am interested in trying this recipe on the weekend! I am making a strawberry shortcake this weekend for my grandmother and she’s not too fond of sweet frostings. I am hoping with the cream cheese flavored jello that it won’t be too sweet – I was originally just going to use a whipped topping but I feel the jello would help keep the rosettes in shape more. I am just wondering your opinion, do you think this frosting would go well with a strawberry shortcake? Is it really sweet with the cream cheese flavor?

    1. Hi Adele! I think the cheesecake Jello would go wonderfully with strawberry shortcake. I also think it’s just the right amount of sweetness. Many people tell me they don’t like regular buttercream because it is too sugary but this is great. The Jello also definitely helps the rosettes keep their shape.

  10. Hi Jenny,

    On Pinterest I saw a similar recipe that calls for 2 cups of whipped cream versus 4 like your recipe. Amount of powdered sugar is the same. So theirs would be sweeter, but which would produce a more stiff whipped cream. I’m decorating my daughter 2 tier birthday cake. Thanks!

  11. I really want to use this recipe for my friends girls birthday cakes. Today is Tuesday and their party is Sunday. When is is too early to make and use the frosting on the cakes? Thank you!

    1. Anyone tried to make this more than a day in advance? I would love to do it today (Thursday) and check it off my list! Party is Sunday. I will frost cake Saturday night or Sunday.

  12. Hi – I’m looking to make this as a smash cake for my daughter’s birthday. I’d like to make it the night before and store it in the fridge until the party – will it hold overnight in the fridge? How long can it sit out at the party (hoping for a few hours).

    Thanks!

    1. It could be stored in the fridge, but it could sag a bit. Each refrigerator is a little bit different with humidity and moisture. I usually make the frosting and store in the fridge covered and then frost the morning of the party. I let the cake sit out for a few hours and haven’t had a problem. As long as it’s not sitting near a heat vent or in the sunshine it should be okay. Hope that helps.

    1. Hi Claudia! Just add the gels to the frosting and mix it. If I’m doing multiple colors I usually separate it out into different bowls, add the gel coloring and mix with a spoon.

    1. Just increase the amount of gel for darker pinks. For example, use 2 drops of gel in one bowl, 4 drops in the next, and 6 drops in the last one. Then you will get nice shades of different pinks.

    1. Yes, you can. I would recommend looking up how to do it so it doesn’t spill over the sides. There are techniques that use a “dam” made of frosting to keep the preserve in place.

  13. Hi Jenny, This is a wonderful frosting! I’ve used it on cakes as well as cupcakes. One of my favorites is chocolate cake/cupcakes with raspberry frosting and a raspberry filling. I simply add 2 tsps of raspberry extract to the bowl before whipping the cream to give the frosting a hint of raspberry flavor. For the filling, I mix raspberry preserves in with the frosting…..it’s a yummy filling! But I have a dilemma this week. I typically frost my cakes the day before or the day of an event. I have a situation where I have a group of friends that want to participate in making cupcakes for two special occasions being held next weekend. They want to make this recipe and frost cupcakes on Thursday for events that are not until Sat and Sunday. I don’t feel that the cupcakes or frosting will taste fresh by then. How do you feel that they will hold up and taste?

    1. Hi Janice! The addition of raspberry extract sounds delicious! I’m afraid I haven’t made cakes that far in advance. I, too, would worry that they might not taste very fresh. If I need my cakes later on in the week, I freeze them wrapped tightly in saran wrap and then defrost them and frost them the day of the event. Sorry I am not more help.

  14. This is a wonderful frosting. I tried it today and made no changes to the recipe and it turned out not overly sweet like a lot of frostings. I’m going to have fun trying different flavors of pudding because this frosting has moved up to one of my favorites. Thank you for sharing.

  15. This recipe is a HUGE hit in my house! I made a buttercream for my daughter’s birthday and to my dismay, lots of kids didn’t like it. So for my son’s birthday, I made this with white chocolate pudding and it was a giant success. My son, who hates cream cheese frosting and buttercream, asked for more icing! I’m making a big batch for cupcakes for his end of school year bbq (white chocolate and reg chocolate) so fingers crossed it gets the grade! Thanks again!

  16. Hi, I’m looking for a less sweet icing for my daughter’s smash cake, but my question would be, does this icing make just as much of a mess? I want her face to be nice and messy for pictures and I’m wondering if the whipped cream icing would dissolve instead of sticking to her face. If that makes sense lol

  17. Hi, my questions is probably silly but I just want to clarify before I start making it.

    When you say quart whipping cream, can you clarify how much is that in ml?

    Haven’t heard that expression before so I don’t want to mess up the ratios.

    Thank you

  18. I absolutely love this frosting recipe! I used it for piping on cupcakes. The consistency is perfect and it’s not too sweet (I used cheesecake flavored pudding). I put it on chocolate cupcakes with Oreo bottoms, so buttercream would have been just too much IMO. I frosted 28 cupcakes, but I think I could do 3 dozen with this recipe.

  19. Just made this for a trial for my daughters smash cake, similar colors and all. I copied the flavors you chose and they are to die for! Hopefully I can have my flowers look a bit cleaner for the cake this weekend, but thank you so much for sharing! Love it and can’t wait to share it!

  20. I had a customer request whipped cream icing for her Grandson’s 1st birthday and am I glad I found this recipe! It tasted great and whipped up to a perfect consistency for icing, filling, and piping. Used on a chocolate Paw Patrol cake and it really worked well. Only issue I had was when I added fondant details, the color bled and they began to slide off the sides. I was still able to make it work.

  21. I am making a birthday cake for a friend and was looking for a whipped cream frosting. I can’t wait to try this. Would you know how much frosting will be needed to cover a 9×13 cake and pipe the roses?

  22. This icing is delicious! I’ve made but just for cooler weather cakes if it’s an outside event. The icing is delicious and to me that makes the cake! It’s definitely better than buttercream but doesn’t hold up as well as buttercream. It will hold up very good but not as good as buttercream icing in the heat. I love it and even do it with chocolate pudding in place of the cheesecake. You will not be disappointed!!!

  23. I have made this recipe many time and I love it!!! But I wanted to ask I have some leftover and I wanted to add lemon flavoring to it. Do you think that it will still hold its consistency? Maybe if I add more powdered sugar as well? Thoughts??

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