Whipped cream is a beloved finishing touch for cakes, desserts, donuts and more. Freshly whipped cream has a light texture and delicate flavour, but it can sometimes lose structure and soften over time. If you want the fresh flavour of whipped cream with the stability of a buttercream, this Whipped Cream Buttercream offers the best of both worlds. It is simple to make, requires only a handheld mixer, and delivers a satin-smooth, pipeable frosting that holds up better than plain whipped cream.
This recipe blends the richness and structure of a traditional buttercream with the bright creaminess of freshly whipped cream. The method gently combines room-temperature butter with icing sugar to form a silky base, then incorporates real cream and vanilla for that authentic whipped-cream taste. The result is a versatile frosting ideal for spreading, piping, or filling, and it works well on layer cakes, cupcakes, pavlovas, and as a creamy topping for fruit desserts.
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230g
Icing Sugar -
120g
Butter – Room Temperature -
1
Teaspoon
Vanilla Extract -
100ml
Full Cream (Heavy/Double)
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Add the room-temperature butter and icing sugar to a large heatproof bowl. Place the bowl in a shallow tub of warm water (a warm kitchen sink works well) to gently temper the ingredients; do not melt the butter.
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Use a handheld mixer to beat the butter and icing sugar together until they form a thick, smooth paste. Once combined, remove the bowl from the warm water bath.
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With the mixer set to low speed, add the vanilla extract, then slowly pour in the cream. Mix just until the cream is fully incorporated and the texture is even and glossy.
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Increase the mixer to high speed and beat for another 4–5 minutes until the frosting is light, airy, and pipeable. Use immediately or chill briefly if you need a firmer consistency.
Tips and variations: For a firmer frosting, chill the butter slightly before starting and use chilled cream. If you prefer a sweeter result, add an extra 1–2 tablespoons of icing sugar, adding gradually to avoid becoming grainy. For flavour variations, replace the vanilla with a teaspoon of lemon zest, almond extract, or a tablespoon of cocoa powder for a chocolate version. When piping delicate shapes, working with slightly chilled buttercream helps maintain definition.
Storage and serving: This frosting keeps well refrigerated for up to 3 days. Before using, bring it back to room temperature and rewhip briefly with a handheld mixer to restore a silky texture. If you need to freeze leftovers, transfer to an airtight container and freeze for up to one month. Thaw in the refrigerator overnight, then rewhip before serving.
Why this works: The small amount of butter gives structure and body so the frosting holds shape better than plain whipped cream, while the added cream preserves the fresh, creamy flavour and lighter mouthfeel. The gentle warming step helps dissolve the icing sugar into the butter without causing separation, resulting in a smooth, stable buttercream that still tastes like whipped cream.
Use this Whipped Cream Buttercream as a stable, flavourful alternative whenever you want the lightness of whipped cream combined with the reliability of buttercream. It’s an excellent choice for party cakes, dessert bars, and any recipe that benefits from a stable yet soft frosting with a fresh dairy flavour.