Berry Whipped Cream Frosting Recipe (video)
A whipped cream frosting recipe like no other! My berry whipped cream is perfectly fluffy, creamy, fruity and delicious! It’s made with whipped cream, cream cheese (or mascarpone), white chocolate and a raspberry reduction. All these ingredients work together to create an amazing, stabilized whipped cream frosting that is perfect for frosting cakes and cupcakes! This recipe will frost an 8-inch round cake, a small square cake or 24 cupcakes.
My Berry Frosting Video Tutorial
Watch my YouTube video recipe for all the step-by-step instructions for making this whipped cream frosting! Want new recipe updates? Subscribe to my website emailing list and my YouTube channel to get a notification each time a new recipe goes live!
Ingredients for Whipped Cream Frosting
Here are the ingredients you’ll need to make this easy berry frosting:
- Raspberries: use fresh or frozen raspberries for making the fresh raspberry sauce.
- Sugar: use white granulated sugar for making the berry sauce.
- Cream Cheese/Mascarpone: soften the cheese for 30 minutes at room temperature prior to using.
- White Chocolate: melted white chocolate helps stabilize the whipped cream so it holds its shape better. Make sure to add it into the cheese while it’s hot, otherwise it will seize.
- Heavy Cream: use well-chilled cream for best results.
- Confectioner’s Sugar: for making the whipped cream.
Can I Omit the White Chocolate?
I get this question the most! Technically, yes, you can omit the white chocolate and the frosting will still turn out great. If you want to omit it because you don’t like the flavor of white chocolate, you don’t taste it too much in this recipe. If you are omitting the chocolate, I recommend adding the cooled berry sauce at the very end, once the cream and cheese have been combined together.
How to Make Berry Whipped Cream Frosting
This incredible raspberry whipped cream frosting is perfect for cakes and cupcakes and it’s so easy to make! Plus, a few tips to ensure the best results:
- The first step is preparing the raspberry sauce, which will add all the berry flavor. You can use fresh or frozen berries for this recipe. Combine the berries with sugar in a small saucepot, bring to a simmer and cook the berries until a jam forms. Next, I strain the seeds out using a fine mesh strainer, leaving behind a smooth berry sauce.
- Next, it’s time for the cheese and chocolate mixture. Using a combination of both cheese and white chocolate helps the frosting retain it’s shape better! I recommend melting the white chocolate in the microwave, then adding it immediately into the beaten mascarpone or cream cheese. Do not let the chocolate cool down! It will cause the cheese to clump if it’s cooled down! Mix in the berry sauce last.
- Once I have the cheese and chocolate mixture ready, it’s time to prepare the whipped cream. I like to switch to my stand mixer at this point and whisk the cream and confectioner’s sugar together until stiff peaks form.
- To the whisked cream, I add the berry and cheese mixture and whisk again for about a minute. I recommend stopping and scraping down the sides of the mixing bowl to ensure that all the ingredients get well combined!
Holds Its Shape!
I love everything about this easy frosting recipe and I know you guys will too! Besides the mind-blowing flavor and texture, I love that this frosting is stabilized and pipes beautifully! Check out my video recipe to see how well it pipes!
Making it Ahead of Time
This berry whipped cream frosting is perfect for frosting your favorite cake or cupcakes. And, this frosting can even be made ahead of time! You can make it a day or two ahead of time and keep it stored in the refrigerator, covered with plastic wrap. When you’re ready to fill, decorate or pipe the frosting, give it a quick 30-second whisk on high speed to get it fluffy again. Then simply transfer into a bag and you’re all set to go!
Whipped Cream Frosting Flavor Ideas!
In my video recipe, I used raspberries to make a raspberry frosting, but this recipe will work well with other berries, such as strawberries, blueberries and blackberries.
- Use the same recipe I used for the raspberries with the other berries. If desired, pulse the berries first in a blender or food processor, then reduce and strain.
- If you don’t have fresh berries available, berry preserves will also work well; you’ll need just 1/2 cup.
- This recipe will also work with dark chocolate! Follow the recipe as written, omit the raspberry/berry sauce and add dark chocolate instead of white chocolate.
- Check out my ‘Creamy Mango Cake’ recipe for a mango version of this frosting!
Enjoyed this recipe? Please save and share it to Pinterest!
More Recipes!
I have an entire ‘Back To Cake Basics’ series on my blog and YouTube channel! These simple, basic recipes are great for any dessert you wish to make!
- Try my ‘Raspberry Buttercream’ next for a super pipeable and delicious buttercream made with real berry flavor!!
- If you’re looking for a regular, vanilla flavored whipped cream, try my classic ‘Whipped Cream Frosting’!
- Or, my ‘Stabilized Whipped Cream Frosting’ – this one is made with gelatin.
- I also love this recipe for ‘German Buttercream’ made with vanilla pastry cream!
Berry Whipped Cream Frosting Recipe (video)
Ingredients
- 1 cup raspberries
- 1/3 cup white granulated sugar
- 8 oz mascarpone or cream cheese, softened at room temp for 30 minutes
- 1 cup white chocolate chips, melted
- 1 teaspoon vanilla extract
- sprinkle of salt
- 2 cups heavy cream, chilled
- 1 1/2 cups confectioner’s sugar
- red food coloring, optional
Instructions
- Allow the mascarpone or cream cheese to soften at room temperature for 30 minutes. Do not allow the mascarpone to soften too much, as it can separate at high temperatures.
- Prepare the berry sauce first and allow it to cool before using in this recipe. A hot berry sauce will cause the whipped cream to melt. Combine the raspberries (or other berries) and sugar in a small saucepan. Use a spoon to crush the berries; if using strawberries, dice them before cooking. Bring the berries to a simmer over medium-high heat and simmer for 4 to 5 minutes, until the berries are falling apart. Pour the resulting sauce into a fine mesh strainer arranged over a bowl. Use the back of a large spoon to press the sauce through the strainer, discarding any seeds and pulp. Allow the sauce to cool in the refrigerator.
- Next, prepare the whipped cream. Pour the chilled cream into a stand mixer bowl and add the confectioner’s sugar. Whisk on medium speed first for a few minutes, then turn the speed up and whisk for about 3 to 4 minutes until stiff peaks form. Set aside.
- In a separate mixing bowl, beat the softened cream cheese or mascarpone for a few minutes until it’s smooth and creamy. Melt the white chocolate in the microwave or over a double boiler. Do not let the chocolate cool!! Add the warm, melted white chocolate, vanilla and salt to the cheese. Mix again for a few minutes until well combined. Add the berry sauce last, along with red food coloring if desired. Beat again until the sauce is well-incorporated and the mixture is smooth.
- Add the cheese and berry mixture to the whipped cream. Whisk the frosting on medium speed for 30 seconds, then stop and scrape down the sides of the mixing bowl. Mix again for up to 30 seconds, until stiff peaks form. Use the frosting right away, or keep refrigerated.
- NOTE: if using berry preserves, substitute the fruit and sugar with 1/2 cup preserves.
Hi. If I want plain whipped cream frosting, can I just leave out the raspberry sauce? Thanks
Yes, that will work great, too! You can also try adding some melted white chocolate to the cream cheese for added sweetness 🙂
Excited to try this recipe! 🙂
Okay to not strain out the raspberry seeds? Wondering if it may ruin the consistency? Thanks for any advice you can offer!
Hi Danna! You can leave the seeds in, but the frosting won’t be as smooth. Otherwise, the consistency will be the same. Enjoy!
My whipped cream frosting came out runny! What went wrong? I made 1/2 the recipe as suggested for the tuxedo cake. I have a standing mixer but not a handheld. So I had to transfer the whipped cream and sugar to another bowl in order to whip the cream cheese mixture. Could this partly be the reason why?
Oh, no! so sorry to hear that! Did it never reach stiff peaks or did you overmix it? If the cream is overmixed, it separates. Also, was the cream chilled? I don’t think it had anything to do with transferring the cream
Can the runny texture be fixed?
Try placing it into the refrigerator for an hour or 2, then whisk again. Hope that helps!
Mine came out quite runny, too:( and it is not better even i kept it in the fridge for 3+hours.
So sorry to hear that! Did it by any chance separate? Make sure you are not over-mixing the frosting after adding the cheese and berry mixture into the WHIPPED heavy cream.
Can you use frozen berries, or do they have to be fresh? If frozen is fine, should they thaw out first?
Thank you so much for sharing your amazing recipes! Everything I have tried, my family has loved! I look forward to continue looking through all the recipes and trying them all out!
Hi! I think frozen berries will work just fine for this recipe. It will take a bit longer for them to cook but I’m sure they will taste the same 🙂 Thank you for your support – I’m so glad you enjoy my recipes!
I tried the berry Frosting and it curdled and went very runny !! – I used marscapone cheese – could this be the reason ? You did not say to cool the white chocolate – I cooled it for about 10 minutes- cd this be the reason it might have been too warm??
Oh, no! So sorry that the recipe didn’t work for you. Once you add the chocolate into the mascarpone and mix it, let it cool down if it’s too warm. I used warm chocolate. I don’t think it was the warm chocolate, sounds like maybe you overmixed the frosting. Once you add the cheese and chocolate mixture to the whipped cream, it only need about a minute of mixing.
When working with mascarpone, you need to mix it gently and only a short time. Mascarpone separates very easily. I ruined a lot of creams with it :(( mix on low setting until its combined . If you overmix or mix on high setting, the mascarpone separates. I was not able to save the scream. It’s like heavy cream-when you overmix, its ruined.
Hi Tatyana.
This frosting looks amazing. Planning to frost for my son’s birthday cake.
How long does this frosting last on my cake? Can I make it pevious day? Or should I stabilize the cream with gelatine?
Looking forward for your reply.
Thank you so much.
HI Sandra! This would be great for a birthday cake. I recommend frosting the cake and keeping it refrigerated. I’m not sure how well it stores by its self, sometimes whipped cream can fall flat.
Thanks Tatyana for your reply.
You meant to say, refrigerating frosted cake might fall apart?
Sorry I want to be sure, since it’s my son’s birthday.
If there are chances of falling apart in the refrigerator too, can i use gelatin as in your stabilized whipped cream recipe?
Hi! I don’t think there’s any risk of it falling apart in the fridge. You can certainly add gelatin if you would like; it won’t hurt the recipe! 🙂
Thank you so much. I was waiting for your reply.
I will keep trying your recipes. I am very happy to find your website. Thank you again!
Thank you so much. I was waiting for your reply.
I will keep trying your recipes. I am very happy to find your website. Thank you again!
Can I skip the shire chocolate chips?
You technically could but I recommend adding them. They don’t add too much flavor but they do help stabilize the cream so it holds its shape better 🙂
Can i use heavy whipping cream or should i stick with heavy cream?
I used heavy whipped cream – in most cases it’s the same thing, although sometimes organic heavy cream is different
Looking to make the FROSTING hope I have good results THANK You
Enjoy! It’s one of my favorites!
Hi there! Can I leave out the cream cheese + white chocolate and just make this frosting with whipped cream and berry sauce?
Hi! You can definitely try that but it won’t have the same consistency. I would add at most 1/4 cup berry sauce to the whipped cream and add it at the very end, once the whipped cream is already fluffy. Mix for just a few seconds so it gets incorporated.
Hi,
Can you use coconut cream (the cream from coconut milk) instead of using heavy whipped cream?
Thanks
Hi,
Can you use coconut cream (the cream from coconut milk) instead of using heavy whipped cream?
Also, would this recipe be good for piping roses and using Russian tips after I refrigerate the frosting?
Thanks
Hi
I have just one question can this crem be used to be a base of the fondant?
Hi Misi! No, I don’t recommend using this under fondant, it is too soft to handle the fondant. You can use as a filling on the inside of the cake though 🙂
Hi Tatyana. Tq for sharing this recipe. I would love to make this recipe. Can i actually use freeze dried raspberry powder instead of the fresh raspberry ? If yes, can i know how much should i use to fill & frost a 2-layer cake ? Thanks
Hi Lina! Love the idea of using freeze dried raspberry powder! I’m not sure how much you would need but start with 2 tablespoons and add more as needed. Should be amazing! 🙂
Hi. Thank you so much. I will update you once i have done this beautiful buttercream ?
So, first of all this looks amazing. I cant wait to make this for myself sometime. But first i’ve Been commissioned to make a wedding cake for a vegan couple, and this would go perfectly with their vanilla/raspberry flavor choice… so I’m just wondering if you can foresee anything going terribly wrong if I try to sub tofutti cream cheese and silk dairy-free whipping “cream AND vegan white chocolate…. i know that’s a lot of substitutions, but just figured i’d check before spending all the time and money with this experiment. Thanks for any advice you can offer!
Hi Emma! I’m so sorry but I haven’t used any of those ingredients and I cannot say with 100% certainty if that recipe will work with the substitutions. If you have used those ingredients before and know if they work well, give it a try! 🙂 I highly recommend testing the recipe well ahead of the wedding date to check and see if it works 🙂 Best of luck!
HI! Has anyone used this recipe as a topping for new york style cheesecake? I’ve been looking for a pipeable topping for my cheesecake minis I am curious if the texture and sweetness lends itself to cheesecake. I’m going to try it anyway, but if anyone else already had I’d love to hear their thoughts. Thanks!
Hi Mary! This would be such an amazing addition to a cheesecake! I top many of my cheesecakes with whipped cream! 🙂
Hello!
I was wondering how stable to frosting is? I need to transfer this cake pre frosted with about and hour and a half travel time with no refrigeration. Will this frosting melt in a car??
Hi Michelle! 🙂 It probably will not make the trip without refrigeration, unfortunately! It does start to go soft after a while at room temperature. Maybe if you also add in some gelatin to stabilize it further?
Hello,
What a beautiful recipe :), but I have some questions. Can I substitute chocolate for caramel sauce in the frosting? If yes, shoud be ramain 175 g. or can i add more? Will affect consistency?
And if you want to add the gelatin to stabilize, what would be the amount?
Hi Darya! Thank you so much for reaching out! Are you going to be removing the berry sauce or just replacing with caramel? If you want a caramel frosting, I recommend removing the berry sauce and adding a 14-ounce can of dulce de leche or 1 cup of my homemade caramel sauce (chilled). For the gelatin, you’ll need 1 tablespoon of unflavored gelatin mixed with 2 tablespoons of water. Microwave the gelatin in 10 second intervals for about 30 to 40 seconds, until the gelatin is completely dissolved. Pour the gelatin into the whisked heavy cream (add last) while it’s still hot; do not let it cool! Whisk for about 30 seconds.
How much icing does this recipe make
About 8 cups of frosting, enough to frost 24 cupcakes or one, 8 or 9-inch 3 layer cake 🙂
Could you please recommend a good cake recipe for this frosting?
Hi! This is a great frosting especially for sponge cake recipes, like my Strawberry Swiss Roll Cake, Summer Sangria Cake, Maple Berry Cake or my Blackberry Lime Cake. It’s a softer frosting so it pairs well with the softer sponge cake! Enjoy 🙂
This recipe is a disaster- first of all adding the fruit to the white chocolate mixture caused it to seize – tried to save it but I have an expensive runny mess- deleting so I don’t accidentally try again – less than a star
Hi Caroline! I’m sorry to hear the recipe didn’t work out well for you. It’s worked well for many years! Please follow the exact instructions I have listed for the recipe. The fruit needs to be added last, after the white chocolate has been incorporated into the cream cheese. Also, make sure the fruit mixture is cooled.
I would like to frost a cake with this for a family reunion.
Will it hold up to summer temperatures?
This one might be a little soft if it’s left out in the heat for too long. I recommend making the cake the day before and letting it chill in the refrigerator overnight. Enjoy! 🙂
Hi Tatyana, Your recipes are so good. What size of Nozzle are you using here? Thanks,
Amitha.
Hi! I’m so glad you’re enjoying my recipes! The tip I used in the video is Ateco tip number 823.
Just made this to top a pan of rhubarb custard bars. Turned out great! Fabulous raspberry taste, but not too sweet. Upon tasting it, my husband commented that he would happily order dessert at any restaurant that could provide something like this. Not 100% sure I could have piped it (just a tad soft, perhaps?), but I think I could have. Followed directions very carefully due to comments from others about possible problems. Sometimes just using different brands of ingredients can make a difference due to varying fat contents and so on.
Hi! Yumm, those rhubarb custard bars sound delicious! What a great idea to top them with this frosting! Next time, if your frosting is too soft, try refrigerating it for about an hour, then whisk again. The fat content and temperature make a huge difference. I’m so glad you enjoyed it!
Can you freeze and use this frosting later? Will it freeze layered on a cake premade? Or can just the raspberry syrup be done earlier? TY!
Hmm, I personally have never tried freezing a whipped cream frosting. I think it will go pretty flat. You’ll most likely need to re-whisk it. I don’t think it would have the same texture.
Making the raspberry sauce ahead of time will be a great idea!
This turned out perfect!! The comments made me a bit skeptical but I added the warm chocolate to the cream cheese. Then as the whipping cream and powdered sugar were whisking, I slowly added the cream cheese mixture that was room temperature. It thickened up very quick. Then I gently folded the raspberry sauce into it. Beautiful and delicious!!
I’m so happy you enjoyed the recipe! Glad it was a success for you! Adding the warm chocolate really makes the difference. That way, it doesn’t clump. Thank you for taking the time to leave a review!
Pipes like a dream! I used cream cheese instead of mascarpone since that’s what I had on hand. I didn’t have fresh berries but frozen mixed berries worked very well. The frosting turned out extremely sweet, and I suspect it’s because I used very cheap white chocolate chips-great value brand. Thank you so much for the recipe!
I’m so glad you enjoyed the recipe! Cream cheese is a great substitute and it’s easier to work with, too. Yes, the chocolate chips can make a difference. You can also add less confectioner’s sugar next time for a less sweet frosting. Thank you so much for taking the time to leave a review!
This was delicious! I made it with the cream cheese and blueberry jam to top a lemon cake, the crowd went wild! Will definitely be using this recipe again for any fruit flavored icing, thank you!
Hi Rachel! That’s awesome! Love the idea of making it with blueberry jam – one of my favorite flavors! I’m so glad everyone enjoyed it!
The cream is delicious. But for a cake, it was liquid and did not keep its shape even after standing for an hour in the refrigerator. It’s a pity. I had high hopes for him.
I’m sorry the recipe didn’t work well for you! Did you whisk the cream again after chilling?