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
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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 HERE
Whipped 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
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?
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.
How much frosting does this make
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.
Thanks for the tip Mary! 🙂
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?
Hi is the jell o pudding jelly crystals? Will you be able to use vegetarian jelly
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.
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
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!
Is that an instant jello pudding?
Yes it is instant Jell-O pudding 🙂 I just added that to the recipe.
I made the frosting and it’s creamy
Does this icing freeze and thaw well?
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 🙂
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?
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.
Look into Swiss or Italian Meringue Buttetcream. Both are less sweet but delicious. Very creamy and more work than American Buttercreams but so worth it.
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?
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.
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?
I think maybe if I slowly add the heavy whipping cream. I’ll try it again, I loved the cheesecake jello pudding idea.
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…
Hi! any brand of pudding will works? i live in Mexico and only in Wallmart i can get instant pudding (Great Value Brand)
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. 🙂
If you want colored whipped icing, do you add the color before it’s whipped or can you add it after it whipped?
Hi Diane! I add color afterwards. I whip up the whole batch, then divide it into smaller bowls to color.
Would this work for a small wedding cake?
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.
can i mix it up tonight and frost a cake in the morning?
Yes you could make it and keep it in the refrigerator covered and frost the cake in the morning.
Hi Jenny. when coloring the frosting, do you mix by hand or with food processor.
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.
Hey! Loved the colors. What pastry tip did you use for the swirls? Do you have a tips on how you decorated?
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!
Hi,
Do you use the actual beater or whip attachment for your kitchen aid?
I use the whisk attachment for my kitchen aid.
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!
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 🙂
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
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.
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 ❤️
You can also add a little meringue powder to it and it helps a lot
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!
So glad you liked it Danielle 🙂 :)!!
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!
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!
Yes a hand mixer should work to whip the frosting. It just might take a little longer.
How much frosting does it make? Does it make enough to ice a two tier cake? Or should I make double?
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.
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?
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 🙂
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.
Thanks for the tip Marie!
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.
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.
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.
I want to use this for a smash cake… Can you omit the sugar or is it necessary for the consistency of the frosting?
Hi Anne. The sugar is just for extra sweetness, the consistency shouldn’t be affected.
The party is going to be outside I was wondering will this icing hold up in the heat??
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.
When you mix pudding with the cream, first you have to prepare pudding, right?
No, it is just the dry pudding mix. Not prepared pudding.
Hi, What brand do whipping cream you use?
I use Meadow Gold whipping cream, but I’ve also used the Kroger store brand before.
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.
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.
Thank you I will try a tester first.
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?
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.
Thanks Jenny, I will give it a try!
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!
Hi Melissa! You could certainly add more powdered sugar to the recipe to make it sweeter. I would just do a little bit at a time and taste.
Hi Jenny! Can i Add regular wilton food coloring? NOT the gel?
Yes, regular food coloring should work, it just might not be as vibrant as the gel.
How many cupcakes would this frost. I’m making 5o for my daughter’s birthday. Just trying to figure out how much to make
Thanks
Cassie, I’m not sure on how many cupcakes it would frost per batch. Sorry!
I made this recipe and frosted 50 cupcakes I believe
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!
Hi Lindsay! I usually make the frosting the day before I am going to use it.
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.
I usually make my cakes a few days before, wrap in double layers of plastic wrap and freeze. Thaw the day you are frosting it, and they taste great.
Is there a reason why you didn’t use a crumb coat on your cake?
Nope, no reason. I didn’t want to spend more time doing one and didn’t mind if my cake showed through a little bit since it was pink.
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!
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.
How did mix the colors to get different colors. I order the gems on line.
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.
But I don’t know how to mix the different colors, to get different pinks. Any tips
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.
OK, can if filled the cake with strawberry preserve?
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.
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?
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.
Hi what do you use to fill in between layers the same whipped cream?
Hi Jailene! Yes, I use the whipped cream in between the layers too.
Thank you anotheere quwrstion how many boxes of cake will u usually usr to makr this cake 2?
For a 6 inch cake I use one box of cake mix for two 6-inch pans.
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.
So glad you enjoyed it Sue!
How long could the frosting be made in advance and just sit in the fridge?
Hi Rebecca, I’m not too sure about that. I would say the day before.
Any thoughts for a dairy free icing with a similar consistency/workability? I’ll be doing my daughters smash cake and she is dairy free 🙂
Hi Leslie, I don’t have experience with making a dairy-free icing, but my friend Megan has a recipe on her blog that you could try. https://allergyawesomeness.com/the-best-dairy-free-vanilla-frosting-gf-vegan-top-8-free/
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!
So glad to hear your family enjoyed it! Hope the cupcakes are a hit too 🙂
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
This won’t dissolve like canned whip cream. I think she would still get nice and messy for photos. 🙂
Will this frosting melt if it’s outside for a couple of hours?
I think it depends on how hot it is and if it’s directly in the sun.
How well does it cold color? Been looking for whipped icing that doesn’t color bleed at all.
I use AmeriColor gel food colors and haven’t had any problems coloring it.
have you tried this frosting with the Russian Piping tips? Wondering if the consistency will be stiff enough.
I haven’t tried Russian piping tips before so I am not sure.
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
Hi Ena! I’m not sure how many ML 1 quart is. 1 quart is equal to 4 cups. You could try an online measurement converter to convert it from cups to ML.
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.
So glad you enjoyed it! The cupcakes with oreos sound delicious!
Hi do you think I can add a flavored vodka to this frosting & it still be firm?
The extra liquid may make it a little soft, but you could always try a little bit at a time.
This may sound sound silly. But, does the powered sugar need added for stability or is it only for sweetness?
I think it’s for both.
It worked without it! 🙂
Glad to hear it worked without it!
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!
So glad to hear you enjoyed it!! 🙂
Hello;
When i have to add the color at the begining at the end?
Thanks for share recipe
Hi Fanny. I usually add the color at the end.
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.
Glad it worked for you! I haven’t done fondant details with it before, so that’s good to know.
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?
Hi!
I’ve made this recipe before and I love it!
Have you ever tried to add a flavour with an extract like lemon?
Thank you!
I haven’t but I think it would be good!
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!!!
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??