Whipped Cream Frosting

One of my all-time favorite frostings! This recipe yields a thick and creamy frosting that isn't too sweet. All you need is 4 basic ingredients.

Course Dessert, Frosting

Cuisine American

Prep Time 2

Total Time 5

Servings servings

Calories 183kcal

In a large bowl add the heavy cream and powdered sugar and vanilla. Beat until soft peaks. Gradually add the instant pudding, then beat until thick and creamy. If the frosting looks curdled, that’s fine, to fix it add a tablespoon of milk or heavy cream to the frosting and stir it in using a rubber spatula. Continue adding a tablespoon at a time until the frosting is smooth and no longer curdled looking. I ended up adding an additional 3-4 tablespoons of milk to my frosting.
Place frosting in a piping bag or a ziplock bag with the corner snipped off. Pipe the frosting onto cupcakes, cakes, cookies.

Keep the frosting stored in the fridge.

Add a splash of milk or additional cream if the frosting sets too quickly.

This recipe made enough for me to generously frost 14 cupcakes.