Best 6 Whipped Cream Mousse Frosting Recipes

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Indulge in a culinary journey of exquisite flavors with our collection of whipped cream mousse frosting recipes. These delectable frostings, crafted with the finest ingredients, are the perfect adornment for your favorite cakes, cupcakes, and pastries. From classic vanilla to rich chocolate, tangy lemon to aromatic coffee, our diverse selection caters to every palate's desire. Each recipe is meticulously detailed, ensuring a smooth and airy texture that will elevate your desserts to new heights of indulgence. Let your creativity soar as you explore the endless possibilities of whipped cream mousse frosting, transforming ordinary treats into extraordinary culinary masterpieces.

Here are our top 6 tried and tested recipes!

WHIPPED CREAM FROSTING



Whipped Cream Frosting image

Whipped cream is a light and simple option for frosting cakes and cupcakes, especially when paired with fresh fruit. The trick is making sure it doesn't get too soft before it's served. Some cooks mix in cream of tartar, which can add a sour note. We prefer powdered milk. It helps create a frosting that's stable enough for piping and layering without affecting the taste

Provided by Food Network Kitchen

Time 10m

Yield 4 cups

Number Of Ingredients 4

1/4 cup confectioners' sugar
2 teaspoons non-fat or skim powdered milk
2 cups cold heavy whipping cream (see Cook's Note)
2 teaspoons pure vanilla extract

Steps:

  • Place a large mixing bowl or the bowl of a stand mixer in the freezer until cold, about 5 minutes. Alternatively, fill the bowl with ice water and let stand for 5 minutes. Pour out the ice water and quickly wipe the bowl dry.
  • Sift the sugar and powdered milk into the chilled bowl, then add the cold cream and vanilla. Whip the mixture on high speed until stiff, but smooth peaks form, about 2 minutes. If you accidentally overwhip, the peaks will look like they are cracking. Add about a tablespoon more heavy cream and hand whip the frosting until it smooths out.
  • The recipe makes enough frosting to generously top 24 cupcakes or to cover two 8-inch-round cakes, plus extra to pipe decorations. Unrefrigerated, the frosting will hold its shape for up to 6 hours.

EASY STRAWBERRY MOUSSE



Easy Strawberry Mousse image

An easy, airy, strawberry mousse recipe that only requires 4 ingredients. The perfect light dessert that can also double as a stabilized strawberry whipped frosting!

Provided by Rachel Koller

Categories     Desserts

Time 1h12m

Number Of Ingredients 4

3 cups heavy whipping cream
1 cup powdered sugar
1 3oz box of strawberry jello mix, just the powder
1/2 cup hot/boiling water, plus 2-4 ice cubes if desired to cool quicker

Steps:

  • Dissolve jello mix in hot/boiling water. Set aside to cool. Don't let it get chunky though.
  • Whip heavy cream and powdered sugar together until medium peaks form.
  • Once Jello mixture has cooled but is still runny (not chunky) slowly pour it into the cream mixture with mixer on low speed. (If jello mixture is to warm add 2-4 ice cubes to it to help cool but make sure it doesn't cool too much and become jelly. This will cause your mousse to have clumps in it.) NOTE: If jello mixture is too warm it will deflate the cream and become very runny).
  • Finish whipping strawberry mousse mixture until stiff peaks are formed then refrigerate until ready to serve.

NOT-SO-SWEET WHIPPED FROSTING



Not-So-Sweet Whipped Frosting image

Made from only 4 ingredients, this lightly sweetened whipped frosting is creamy and fluffy, yet holds its shape when piped with a piping tip. For best results, review the success tips above and recipe notes below before you begin.

Provided by Sally

Categories     Dessert

Time 8m

Number Of Ingredients 4

6 ounces (170g) block full-fat cream cheese, softened to room temperature
3/4 cup (90g) confectioners' sugar
1 and 1/2 teaspoons pure vanilla extract
1 and 1/2 cups (360ml) cold heavy cream or heavy whipping cream (very cold!)

Steps:

  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners' sugar and vanilla extract, and then beat on medium speed until combined and completely smooth (absolutely no lumps), at least 2 full minutes. Scrape down the sides and up the bottom of the bowl and beat again as needed to smooth out.
  • Switch to a whisk attachment (if you haven't already been using it). Turn the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and whip until thick and stiff peaks form, about 1-2 minutes. This time can vary depending on exact temperature of ingredients, temperature in kitchen, and even the humidity. Do not walk away during this time and do not be concerned if your frosting takes longer to whip. You're looking for a thick, airy consistency with stiff peaks. If you were to shimmy and shake your bowl, the frosting would hardly move. If your frosting appears soupy now or at any point you are working with it, it needs more whipping to introduce more air. If your frosting appears chunky or curdled, it's over-whipped. To fix, stir 1 Tablespoon of heavy cream into the frosting by hand to smooth out again. Use more heavy cream if needed to smooth out.
  • After you make the whipped frosting, it's ready to frost your cupcakes, cake, or other confections. After frosting a cake or cupcakes with this frosting, I strongly recommend refrigerating them uncovered for at least 30 minutes to help "set" the frosting (especially when using on a layer cake). Then you can serve or set out for a few hours before serving. And please note that you'll notice the frosting becomes thicker and airier the longer it sits in your mixing bowl. This is not a problem and can easily be fixed by gently stirring it to pop any air bubbles. Likewise, if you notice the frosting really airy and looking over-whipped as you pipe it with piping tips, either "massage" the frosting while it's in the piping bag (sounds weird, but this can help deflate air bubbles) or pipe back into the mixing bowl and gently stir it. You can even stir in a splash of heavy cream to thin/smooth out if needed.
  • After the 30 minutes of refrigerating to "set" the frosting as instructed in step 3, frosted confections are fine to serve or sit out at room temperature for a few hours. If you plan to serve later than that, such as the next day, I recommend storing in the refrigerator. Lightly cover as best you can. Confections topped with this frosting can be made ahead and refrigerated for up to 2 days.

FLUFFY CHOCOLATE MOUSSE FROSTING



Fluffy Chocolate Mousse Frosting image

This smooth, fluffy frosting is a real treat for cake lovers. You can also use it as a dip for fresh fruit.-Kim Marie Van Rheenen, Mendota, Illinois

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 3-1/2 cups.

Number Of Ingredients 3

1 cup cold 2% milk
1 package (3.9 ounces) instant chocolate fudge pudding mix
1 carton (8 ounces) frozen whipped topping, thawed

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Fold in whipped topping. Store in the refrigerator.

Nutrition Facts : Calories 78 calories, Fat 3g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 108mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

WHIPPED CREAM CREAM CHEESE FROSTING



Whipped Cream Cream Cheese Frosting image

A decadent whipped cream and cream cheese frosting that has everyone asking if they can lick the bowl. It pipes very well.

Provided by Tom

Categories     Desserts     Frostings and Icings     Cream Cheese

Time 15m

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese
1 cup white sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream

Steps:

  • In a small bowl beat whipping cream until stiff peaks form; set aside.
  • In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 18 g, Cholesterol 61.3 mg, Fat 17.5 g, Protein 2 g, SaturatedFat 11 g, Sodium 90.8 mg, Sugar 16.8 g

LEMON CAKE WITH WHIPPING CREAM MOUSSE



Lemon Cake with Whipping Cream Mousse image

With tart lemon curd, this white cake is great when you need a light, refreshing dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h10m

Yield 16

Number Of Ingredients 6

1 package Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
2 cups whipping cream
1/4 cup powdered sugar
1 jar (10 ounces) lemon curd
2 teaspoons grated lemon peel

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Make, bake and cool cake as directed on box for two 8-inch or 9-inch round pans.
  • In chilled medium bowl, beat whipping cream and powdered sugar with electric mixer on high speed until stiff peaks form. Fold in lemon curd and lemon peel.
  • Place 1 cake layer, rounded side down, on serving plate. Spread with 1 cup of the lemon mixture to within 1/4 inch of edge. Top with second layer. Frost side and top of cake with remaining lemon mixture. Store loosely covered in refrigerator.

Nutrition Facts : Calories 310, Carbohydrate 36 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 0 g

Tips:

  • Use heavy cream, not half-and-half or milk, for a thick and fluffy frosting.
  • Make sure the heavy cream is very cold before whipping it. This will help it whip up faster and produce a stiffer frosting.
  • Whip the heavy cream until it forms stiff peaks. This means that when you lift the beaters out of the cream, it should hold its shape.
  • Add the sugar gradually, while the cream is whipping. This will help prevent the frosting from becoming grainy.
  • If you are using a flavoring, such as vanilla extract or cocoa powder, add it towards the end of the whipping process.
  • Use the frosting immediately, or store it in the refrigerator for up to 24 hours.

Conclusion:

Whipped cream mousse frosting is a light and fluffy frosting that is perfect for cakes, cupcakes, and other desserts. It is easy to make and can be flavored in a variety of ways. With a few simple tips, you can make a whipped cream mousse frosting that is sure to impress your friends and family.

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