How to Decorate a Cake with Whipped Cream and Fruit

Aug. 15, 2020

Written By: Adriana

This is just heavy whipping cream and sugar whipped together to create a very simple and super delicious frosting. In fact, this is what I use exclusively for all my family's cakes, as they prefer this over any kind of buttercream.

whipped cream.jpg

Your tradeoff here for the ease of making this to frost your cake is that whipped cream is not very stable, in terms of filling a cake and long term storage. Plan on eating this cake within 24 hours of making it, and try not to leave the cake in warm environments (outdoors, or just perhaps your counter during summer.)

In general, you want the frosting to be super stable if you're using to to fill a cake that is more than 2 layers high.

If that is the case for you, then you should set aside about 1 cup per layer filling (for example a 3 layer cake will require 2 cups of whipped cream) and whip that up to stiffer peaks than the whipped cream you're going to smooth the outer surface of your cake with. You can either continue to mix with your hand or stand mixer, or make the whipped cream in the food processor, which is what I do.

It is also difficult to get a super smooth surface. I will show you my tricks on how I smooth my cakes as well as how I make cream in the food processor in the video tutorial below.

Whipped Cream

  • Prep: 10 min
  • Bake: 0
  • Total: 15 min
  • Yield: about 6 cups

Ingredients

  • 2 cups (240g) heavy whipping cream, cold
  • 6 TB (42g) granulated sugar
  • 1/2 tsp vanilla extract (if using almond extract, use 1/4 tsp)

  1. Place your mixing bowl in the freezer for about 15 minutes. A cold bowl helps the whipped cream develop nice peaks. Add heavy whipping cream and whisk to soft peaks.
  2. Add granulated sugar and vanilla and continue to beat until you just reach medium peaks. When you scoop up a bit with your spatula it should retain its shape but still be super smooth and not grainy, which can occur if you over beat your cream. Use immediately.
  3. If you are using the food processor, take a portion of the chilled cream (about 1 cup for between two layers) and process with the sugar and flavoring until thick. Watch carefully to make sure you don't over mix and make sure not to overfill your processor or it won't whip up. I have an 11 cup Cuisinart and I can only add 1 cup of cream at a time.
Hi Everyone, I'm Adriana

... the nerdy baker behind the videos and recipes here. I coded this site to not only share my recipes with you but also to build some helpful tools for bakers.

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