Best Whipped Cream Frosting Recipe–Berry or Classic!
Pin this pink berry whipped cream frosting recipe for later!
I Finally Found a Frosting I Love!
I’m calling all kids (and adults, too) for this easy kitchen experiment! Pull up a chair, as I used to say, for the magic of making homemade whipped cream is pure fun and never gets old. This simple whipped cream frosting recipe is incredibly easy and makes the perfect frosting or whipped dessert topping in just minutes.
Tired of overly sweet frosting? This whipped cream frosting is light, fluffy, and perfectly balanced, with a vivid berry flavor if you want it. Prefer a classic vanilla version? Skip the dehydrated berries and keep it plain.
After too many frosting experiments to count, I finally realized my mom’s homemade whipped cream was the best fluffy coating for a cake. Though Cool Whip and Reddi-Whip might be convenient (no judgment here!), homemade whipped cream frosting wins every time for its unbeatable taste and texture.
Give it a try—I hope you love it as much as we do!
What You’ll Love About This Easy Whipped Cream Frosting Recipe:
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Here’s What You Need to Make This Frosting:
Tools I Love for Making This Whipped Cream Frosting Recipe Easy!
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How to Flavor Whipped Cream Frosting (Berry or Classic!)
Growing up, my family made a strawberry cake with pepto pink colored frosting from a white boxed cake mix, strawberry jello, and sugared frozen berries mixed with powdered sugar and butter for the frosting. While I can’t have that nostalgic childhood birthday cake anymore, I’ve tested every possible way to recreate a berry-flavored pink frosting—with fresh berries, jams, and even beets for color. But nothing worked quite right until I found this trick:
The secret? I started using dehydrated strawberries or raspberries!
Blitz these dehydrated berries with sugar and add them to whipped cream, and you’ll get the fluffiest, lightest, and most distinct berry-flavored frosting EVER—in lovely shades of pink!
Lucky for me, my daughter Evelyn always asks for chocolate cake with strawberry frosting on her birthday. It’s the one I’ll make from here on out!
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Tips for Decorating with Whipped Cream Frosting
Step #1–Frost Between Layers
A thick layer of frosting between the layers holds the cake together—for now and when you slice it. The frosting in the middle looks pretty, too!
Step #2–Apply a Crumb Coat
See the video. A thin layer of frosting locks in crumbs and creates a smooth base before applying the final layer. (Don’t skip this step!)
Step #3–Frost a Smooth Final Layer
Use an offset spatula for a smooth finish. Spread quickly—the whipped cream frosting is light and airy, spreading faster than buttercream.
How to Frost a Cake with Whipped Cream Frosting (Watch the Video!)
Whipped Cream Frosting Recipe with Berries
Ingredients
- 2 cups cold heavy whipping cream
- 1/2 cup powdered sugar or granulated sugar works too
- 1 cup dehydrated strawberries (1-.8 oz bag) or dehydrated raspberries, plus more to crush for decorating
- 3/4 teaspoon vanilla
- 1 pinch salt
Instructions
- Put your mixing bowl in the freezer while you measure out your ingredients!
- Using your food processor (or Magic Bullet,) finely grind 1 bag of dehydrated berries into powder with 1/2 cup of sugar.
- Using a mesh strainer, sift your sugar and blitzed berries over the bowl to remove all seeds that did not turn into powder.
- Remove the cold bowl from the freezer. Add the cream, vanilla, pinch of salt, and berry sugar to your bowl.
- Using a whisk attachment, beat the cream mixture on medium-high speed until it begins to thicken. Watch for soft peaks, where the cream holds its shape briefly before sinking back into the bowl. Continue whipping until medium peaks form—defined trails will appear from the beaters, and when you lift the whisk, the cream should hold its shape with a slight curl at the tip. Stop here to avoid overwhipping, as mixing beyond this stage can make the cream grainy and eventually turn into butter. Pause and check the texture at least once for the perfect consistency.
- You can watch how I frost cakes here, or watch this quick video on how I frost cupcakes in three easy ways.
NOTE ON FROSTING SERVINGS AND QUANTITIES:
- For cakes: A single recipe frosts an 8-inch double-layer cake or a 6-inch triple-layer cake with a crumb coat and final frosting layer with a few flowers piped around the edge. If you want more flowers, add half more or double the size of this recipe.
- For cupcakes: A single recipe also frosts and pipes 12 large cupcakes with a base layer and enough to fill with piped flowers.
Equipment
This post contains affiliate links to products I know and love. I recommend any of them for this recipe!
Notes
- Sweetened Whipped Cream for desserts like pie or crumbles: 1 cup of cream + 1 tablespoon of sugar + 1/2 teaspoon of vanilla
- Sweetened Whipped Cream with maple syrup: 1 cup of cream + 1 tablespoon of vanilla syrup
Nutrition
Whipped Cream Frosting FAQs
Did You Make It?
Mention @heatherbursch so I can see your creations!
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Last Updated on February 7, 2025 by Heather Bursch
