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.
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Watch my video recipe for all the step-by-step instructions! Want new recipe updates? Subscribe to my YouTube channel to get a notification each time a new recipe goes live!
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! 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! 
More Flavors!
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.
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!
- 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!
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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 🙂
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.