European Whipped Cream Frosting (video)

Whipped Cream Frosting

Not a fan of traditional buttercream? This European whipped cream frosting recipe is for you! It’s made with butter, cream cheese and sweetened condensed milk! This incredible Russian frosting recipe is perfect for cakes, cheesecakes and even as a filling for pastries. It’s easy to make and so delicious! This recipe is part of my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes. Make sure to check out the entire collection!

Whipped Cream Frosting Video Tutorial

Watch my YouTube video for the step-by-step instructions for making this delicious European whipped cream frosting! Love my videos? Make sure to subscribe to my website emailing list and my YouTube channel and you’ll receive new recipe notifications!

Ingredients for European Frosting

Here are the ingredients you’ll need to make this delicious Russian whipped cream frosting:

  • Cream Cheese or Mascarpone: either one of these cheeses will work well for this recipe. Don’t let the mascarpone soften too much, otherwise it can separate.
  • Sweetened Condensed Milk: there is no sugar added into this recipe, besides the condensed milk. It’s fairly sweet and helps make this frosting extra rich and creamy.
  • Unsalted Butter: soften the cheese at room temperature for 30 minutes prior to using.
  • Heavy Cream: make sure to use very well-chilled heavy cream for best results. Try placing the mixing bowl into the freezer for 10 minutes to keep the cream even better chilled.
  • Vanilla Extract: for adding some great vanilla flavor to the frosting.
european style whipped cream frosting recipe

How to Make European Whipped Cream

I LOVE to use this European whipped cream frosting recipe for many of my cakes and for a good reason. It’s not too sweet, it has great consistency and it adds moisture to any cake. This frosting doesn’t hold its shape as well as a buttercream would so it’s not ideal for piping decorations. It’s super easy to make but make sure to follow the instructions to get the best consistency!

  1. Softened butter and cream cheese (or mascarpone( at room temperature for about 30 minutes, until soft to touch but not melted. I prefer to use whipped cream cheese but an 8-oz brick of regular cream cheese will also work.
  2. Place the butter and cheese into a mixing bowl and whisk the two together on high speed for 3 to 4 minutes until light and fluffy.
  3. Add the vanilla extract, pinch of salt (about 1/8 tsp), and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
  4. Last, pour in the heavy cream. Make sure heavy cream is ice cold; I like to place mine into the freezer for 15 minutes. Whisk the heavy cream into the frosting JUST until light and fluffy. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
  5. ALTERNATE method: alternatively, whisk the cream separately until stiff peaks form. Add the cheese and sweetened condensed milk mixture to the whipped cream and whisk for about 30 seconds, just until combined!
8 layer chocolate cake with whipped cream frosting topped with chocolate ganache and raspberries
Russian Chocolate Spartak Cake

Try it with these recipes!

I come back to this recipe time and time again, using it for my ‘Chocolate Spartak’, ‘Pistachio Pomegranate Cake’, ‘Chocolate Raspberry Cake Roll’, ‘Tiramisu Crepe Cake’ and many others. You’ll also see this recipe in my cake cookbook, The European Cake Cookbook.

More Frosting Recipes!

Looking for a stabilized whipped cream recipe? Check out my other frosting recipes you’re sure to enjoy!

Enjoyed this recipe? Save it to Pinterest for later!

European-Style Whipped Cream Frosting video recipe

Supplies/Tools

Need some supplies to make this recipe? You can get them here (Amazon affiliate links):

Print
Whipped Cream Frosting
5 from 2 votes

European Whipped Cream Frosting (video)

15 mins prep + 0 mins cook
4 cups
Creamy, European-style whipped cream frosting with sweetened condensed milk, perfect for cakes and desserts!

Ingredients 

  • 1 cup unsalted butter, softened at room temp
  • 12 ounces cream cheese or mascarpone, softened at room temp
  • 1 teaspoon vanilla extract
  • pinch of salt
  • 14 ounce can sweetened condensed milk
  • 1 1/2 cups heavy cream, min. 35% fat content

Instructions

  • Softened butter and cream cheese (or mascarpone( at room temperature for about 30 minutes, until soft to touch but not melted. Place the butter and cheese into mixing bowl and whisk on high speed for 3 to 4 minutes until light and fluffy.
  • Add the vanilla extract, pinch of salt (about 1/8 tsp), and sweetened condensed milk. Whisk again for a few minutes until well combined, stopping to scrape down the sides of the mixing bowl.
  • Pour the heavy cream into a separate bowl and whisk it on high speed until stiff peaks form, about 4 minutes. Add the cream cheese, butter and milk mixture. Whisk again for about 30 seconds, just until stiff peaks form. Do not over mix! Over mixing will cause the frosting to separate. I recommend mixing on medium speed to avoid separating the mixture.
  • If not frosting a cake right away, place frosting into the refrigerator for 30 minutes. This will thicken the frosting further, making it easier to work with. Do not keep at room temperature for too long.

Nutrition

Serving: 1cup | Calories: 1419kcal | Carbohydrates: 58g | Protein: 16g | Fat: 126g | Saturated Fat: 79g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 2g | Cholesterol: 363mg | Sodium: 213mg | Potassium: 450mg | Sugar: 54g | Vitamin A: 4186IU | Vitamin C: 3mg | Calcium: 473mg | Iron: 1mg