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Whipped Cream Buttercream

September 1, 2015 By Dane McGregor 59 Comments

Whipped cream can be the perfect accompaniment to many desserts, cakes, donuts and even life itself. Freshly whipped cream looks and tastes amazing, however on occasion it doesn’t hold up too well over time and can start to slump. So, here is my delicious solution.

A traditional vanilla buttercream can be amazing, but as I’ve already mentioned, cream can sometimes be far better. So this fusion recipe takes the best elements of buttercream, but with the flavours of freshly whipped cream. It’s super easy to make, creamy and only requires a handheld beater. If you’re after a more stable whipped cream alternative this Whipped Cream Buttercream is a must try!

5 from 8 votes
Print
Whipped Cream Buttercream
Prep Time
15 mins
Total Time
15 mins
 
Serves: 500 ml
Ingredients
  • 230g Icing Sugar
  • 120g Butter – Room Temperature
  • 1 Teaspoon Vanilla Extract
  • 100ml Full Cream (Heavy/Double)
Instructions
  1. Add butter (at room temperature, don't melt) and icing sugar to a large heatproof bowl. Then place the bowl in a shallow tub of warm water (kitchen sink works well).

  2. Using a handheld mixer, beat until butter and icing sugar come together and form a thick paste. Remove bowl from the tub of water.

  3. With your beater on slow speed, add the vanilla extract followed by the cream, making sure it's well incorporated and smooth.

  4. Finally, beat on high speed for another 5 minutes, then it's ready to go!

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Comments

  1. Rizpah Brewer

    February 5, 2019 at 12:22 am

    Can you post pictures of this piped? It is hard to tell the consistency in that picture.

    Reply
    • Dane McGregor

      February 8, 2019 at 10:52 pm

      I’ve used this Whipped Cream Buttercream with my Cola Cupcake recipe, so I’ve added the photo to the post above for an example of consistency. Good idea!

      Reply
  2. Amy

    February 22, 2019 at 11:04 pm

    This looks delicious thank you for sharing!

    Reply
  3. Farwa Naqvi

    March 30, 2019 at 11:21 pm

    How many cup cakes can be frosted using this recipe?

    Reply
    • Dane McGregor

      April 1, 2019 at 10:23 am

      They should make between 10-12, depending on frosting style.

      Reply
  4. Farwa Naqvi

    March 31, 2019 at 5:22 pm

    I tried this one and the frosting turned out great. Thank you for sharing it. I can’t share picture here but it was quite good.

    Reply
    • Dane McGregor

      April 1, 2019 at 10:24 am

      That’s great to hear. I would have loved to have seen them! If you do have any photos feel free to share @bakergatherer on either Facebook or Instagram 😉

      Reply
      • Jade

        July 26, 2020 at 8:12 pm

        Will this be suitable to ice a layer cake top middle and sides and how long can the buttercream last on the fridge? Many thanks

        Reply
        • Dane McGregor

          July 28, 2020 at 9:48 am

          Hey Jade. I’ve used this buttercream as more of a filling or topping as a substitute or stabiliser for regular whipped cream. However you could try using it as a frosting on the outside of a cake (which I have never tired before). The whipped cream buttercream itself is firm enough, but see how it holds up being used vertically – if that makes sense. Perhaps adding a little more icing sugar could firm it up more if needed. Let me know how it goes 🙂

          Reply
  5. Peyton

    April 6, 2019 at 12:12 pm

    Can this be done with a stand mixer ?

    Reply
    • Dane McGregor

      April 19, 2019 at 3:47 am

      I’ve never used a stand mixer to make this buttercream because you need to warm the bowl while beating. If you can find a way to safely warm the bowl of your stand mixer, then give it a go. Otherwise I still suggest using a hand beater.

      Reply
      • Cathy Pye

        January 30, 2024 at 3:12 am

        I did it with a hand electric mixer and didnt vwarm the bowl, but it was a very warm day when I made it.
        I also added coffee essence as I made a coffee cake.
        Turned out delicious and a lovely smooth velvety consistency and not as sweet as regular buttercream. Thank you 🌸

        Reply
  6. Halima Begum

    April 18, 2019 at 7:29 pm

    Hi how long does this last, how long can it sit out in room temperature and fridge etc?

    Reply
    • Dane McGregor

      April 19, 2019 at 3:49 am

      I’d like to treat this buttercream similar to cream cheese frosting – make fresh and then eat. Otherwise perhaps keep it refrigerated until serving rather than leaving out, just in case!

      Reply
  7. Yung

    May 26, 2019 at 1:41 am

    Hi, may I know what if I whipped the full cream before I add into the buttercream? What’s the different? Thank you.

    Reply
    • Dane McGregor

      May 28, 2019 at 7:45 am

      I’ve never personally added whipped cream to buttercream, but now I’m curious. This whipped cream frosting recipe is more of a cream stabiliser. Generally if you add whipped cream to baking (either as a filling, topping, or as a substitute to buttercream) it may not hold its shape, or begin to ‘melt’. Using this recipe to stabilise the whipped cream gives a buttercream texture and can be piped and used as regular buttercream can, however tasting more like whipped cream etc.

      Reply
    • Lease

      January 4, 2020 at 4:29 am

      Theres a high chance u can over whip ur cream if u whip it first then mixing it with the buttercream. Would recommend sticking to the recipe.

      Reply
  8. Lilly

    June 12, 2019 at 2:36 am

    I’m in the US and am not sure what “full cream” is…if it’s what we call full fat milk, or whipping cream, or heavy cream — or something we quite don’t have here. Can you share information you see on the nutrition label (like how many grams of fat in 100 ml)? That might help me figure it out. Also, can you tell me if once prepared this recipe will form a crust like a traditional buttercream or stay soft and sticky/tacky like whipped cream? Thanks!

    Reply
    • Dane McGregor

      January 6, 2020 at 9:50 am

      I also like to use Double Cream, which has total fat of 48g per 100ml. Regarding this recipe forming a crust, I can’t say I’ve paid too much attention to this, however I do know the icing stays nice and soft/yet firm for quite some time. The texture is amazing.

      Reply
  9. Lorri Hoogs

    November 4, 2019 at 8:27 pm

    The lady that commented and said that the granulated sugar would not turn smooth and would be grainy was right it certainly did so I threw it out and started over and used powdered sugar with that in mind I had made that mixture first that way I didn’t have to waste the cream Etc. I also use some cream cheese and this whipped cream buttercream frosting turned out wonderful and workable okay

    Reply
    • Dane McGregor

      January 6, 2020 at 9:44 am

      I wouldn’t suggest using granulated sugar at all, icing sugar is the only way to go. Glad the cream cheese addition worked out well.

      Reply
  10. FAITH MISOY

    November 7, 2019 at 8:07 am

    Hi thank you for the lovely recipe,can i substitute the full cream with Double cream?

    Reply
    • Dane McGregor

      January 6, 2020 at 9:37 am

      Absolutely.

      Reply
  11. Ria MacQueen

    November 14, 2019 at 12:44 pm

    Hello Dan – I’d like to use this to fill and cover my Yule Log this year – how much cocoa should I add to the mic for a rich chocolate taste please?

    Reply
    • Dane McGregor

      January 6, 2020 at 9:34 am

      You know what, I wonder if melting chocolate into the cream beforehand would work nicely!

      Reply
      • Jo

        March 21, 2023 at 8:21 pm

        Should the cream be room temperature or from fridge thanks

        Reply
        • Dane McGregor

          June 10, 2023 at 8:19 am

          That’s a good question. I’ve always poured mine in directly from the fridge. So, I believe either options would be fine 🙂

          Reply
  12. Afiya

    December 25, 2019 at 3:49 am

    Looks great, but I have a question. Would this recipe be good on a tres leches cake. Or is it just going to make it sweeter???

    Reply
    • Dane McGregor

      January 6, 2020 at 9:29 am

      In this instance I’d personally keep the cream layer light and fluffy. So I’d probably use regular whipped cream instead of this buttercream as you may find it denser.

      Reply
  13. Shubhra Singh

    January 29, 2020 at 3:04 pm

    Seems nice, can u tell us till what temperature will it remain stable, in my region temperature goes upto 40 degrees

    Reply
    • Dane McGregor

      January 31, 2020 at 3:24 am

      I can’t say I’ve ever been in temperature this hot, or heated up this buttercream to test. So my reccomendation is to treat it like regular buttercream, which generally won’t hold up overly well in extreme temperature regardless.

      Sorry if this isn’t too much help, but at the end of the day, butter doesn’t like heat 😉

      Reply
  14. Yetunde

    February 24, 2020 at 10:03 pm

    Dane, you’re a genius! I’ve been working with whipped cream because it’s so light, yet creamy and silky. I found buttercream too dense and …buttery/fatty/cholesterol-y. Lol. But alas, whipped cream doesn’t have the stability buttercream does. Then I thought, is it possible to mix whipped cream and buttercream? Amazingly, it is! I cant wait to try. Thank you for this!
    P.s: check out my ig: @the_dimpled_baker
    Do share yours as well 🙂

    Reply
  15. Aneesa

    May 5, 2020 at 4:01 pm

    5 stars
    I’ve been wanting to try mixing cream with buttercream for a while but wasn’t sure if it would work. Glad I’ve come across this recipe. So the heat under the bowl, that’s part of the stabilising process?
    I regularly make a fresh cream frosting and stabilise with a bit of cream cheese and that works well. Tastes just like the icecream vans mr whippey! Yum. Maybe I’ll add some of that too and see what happens. Thx!

    Reply
  16. Lucy Parsons

    June 19, 2020 at 2:34 pm

    5 stars
    Hi, can I colour this with gel, looks an amazing recipe…

    Reply
    • Dane McGregor

      July 28, 2020 at 9:48 am

      Absolutely!

      Reply
  17. Rubal

    January 12, 2021 at 6:12 am

    Hello…I stay In India…where we get only 30% fat cream….so can I use it for this recipe……will it be stable…..

    Reply
    • Dane McGregor

      April 26, 2021 at 5:33 am

      Not too sure on the % of different creams sorry, however did you give this a go?

      Reply
      • nikita

        September 27, 2022 at 3:33 pm

        can we use butter cream with whip cream both together for cake frosting ?

        Reply
        • Dane McGregor

          October 21, 2022 at 8:01 pm

          I don’t see why not. Give it an experiment and see how it goes.

          Reply
  18. SH

    April 26, 2021 at 3:58 am

    Do I have to put this buttercream in the fridge? Or will it be ok in room temperature? Thanks in advance.

    Reply
    • Dane McGregor

      April 26, 2021 at 5:28 am

      Much like any buttercream, I’d still suggest it be kept in the fridge if not being used. Alternatively if it’s already on a cake (for example), it should be fine left out for awhile. But do just remember that it is all still dairy at the end of the day. Hope that helps.

      Reply
  19. Louise Edwards

    May 11, 2021 at 12:11 pm

    Hello, can you freeze this before using on a cake?

    Reply
    • Dane McGregor

      May 16, 2021 at 1:17 am

      I’ve never considered freezing this buttercream. However, much like others buttercreams, you could freeze, bring back to room temperature and give another beat through before using. So perhaps you could give it a try, and let me know if you do.

      Reply
  20. Mariana

    May 24, 2021 at 1:13 pm

    5 stars
    Just love this recipe! Worked perfectly to make icing with dark colors and the piping is so much easier. Thank you.

    Reply
  21. Brenda Hudson Wiesner

    June 2, 2021 at 8:47 pm

    This recipe sounds delicious and I’d like to try it on a “letter” cake where there are just large dabs of frosting between the layers and on top. Do you think it will work for that purpose? Also, does the butter make this frosting a beige color, rather than true white? Thx!

    Reply
    • Dane McGregor

      June 7, 2021 at 12:20 am

      This should work perfectly for a letter or number cake. Regarding the colour, I guess that would depend on the colour of butter you use. Overall it’s always pretty white or “whipped cream” colour anyway.

      Reply
  22. Maddie s

    August 25, 2021 at 2:53 am

    Just wondering how you would suggest adding favor to this? I haven’t made it yet but I’ll love to flavor it with strawberry somehow without ruining the texture which sounds fantastic from all the comments.

    Reply
    • Dane McGregor

      August 30, 2021 at 5:06 am

      You could absolutely add different flavours. For example, swap out the 1 Teaspoon of Vanilla for 1 teaspoon of another flavour or extract. You could also use freeze dried fruit powders too, which would give different colours and/or flavours as well.

      Reply
  23. Zama Nyuswa

    February 16, 2022 at 10:14 am

    5 stars
    Tried this recipe and it is delicious. Light and easy to make. Definitely better than buttercream which tends to be heavy and overly sweet sometimes. Beautiful! Thank you for this!

    Reply
  24. Missy

    March 11, 2022 at 11:04 pm

    5 stars
    Thanks for sharing this recipe. You have made myvdsy! I am not huge fun of icing and normally use whipped cream on my sponge cake however i have just tried this WHIPPED CREAM BUTTERCREAM for my cupcakes and it was delicious! It was not overly sweet like ordinarily buttercream and yet the texture was firmer than whipped cream. I think this is the best icing i have ever tried and will save this recipe forever. Thank you for sharing.

    Reply
  25. Alicia

    April 3, 2022 at 4:29 pm

    Hi, can i use non-dairy whipping cream?

    Reply
    • Dane McGregor

      April 4, 2022 at 7:54 pm

      I’ve never really come across non-dairy whipping cream, unless you tried to whip coconut cream. Regardless on what product you use, I’m not sure how it will turn out sorry. Perhaps if you, or someone else gives it a go, please let me know what happens!

      Reply
  26. Mehala

    June 8, 2022 at 8:09 am

    What is the science behind using a warm water tub?

    Reply
    • Dane McGregor

      June 9, 2022 at 4:43 am

      No science that I’m aware of. It simply allows you to be in control as you soften the butter further to form a paste without melting it into a liquid.

      Reply
    • Zhuzhu

      January 31, 2024 at 11:15 am

      It is important that the butter is on the warmer side if you plan to pour cold 5degree cream from fridge straight into butter. If the butter gets too cold it will harden and the mixture will look curdled.
      I have done this in the past when I thought it was good idea to combine cream into my butter cream to lighten it up. Now seeing this recipe I know what went wrong previously.

      Reply
  27. Kirsten

    July 3, 2022 at 5:23 pm

    5 stars
    I made the recipe this morning (doubled the ingredients) for a three-layer spongey-cake with fruit in the layers and it came out PERFECTLY ! Thank you so much ! Just a note: I did not frost the sides of the cake and had just enough to frost between the layers on both sides of the layers.

    Reply
  28. Savannah

    June 10, 2023 at 3:47 pm

    5 stars
    This frosting is excellent! For a recent birthday party at our home, some kids wanted whipped cream frosting, while my husband and I are partial to buttercream. One internet search later, and I found this perfect and easy marrying of the two together! Everyone approves!

    Reply
  29. Zhuzhu

    January 31, 2024 at 11:10 am

    Just made it. It is too sweet and not close to whipped cream at all.
    Have used to dam the cake and crumb coat it. It has good workability and great to crumb coat even in hot weather. 30 degree celcius
    Will try cover the cake in whipped cream and see if they are compatible.

    Reply
  30. Kirsten

    May 24, 2024 at 8:07 pm

    5 stars
    This frosting tastes soooo good ! It’s now my go-to buttercream frosting recipe ! Thank you!

    Reply

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
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