Whipped cream and whipped cream frosting are two popular dairy products that share some similarities but have distinct differences. Both whipped cream and whipped cream frosting start with a base of heavy whipping cream, but the ingredients and preparation lead to products that vary in uses, texture, taste, and nutritional content.
What is Whipped Cream?
Whipped cream is made by whipping heavy whipping cream until soft peaks form. The air incorporated into the cream through whipping makes whipped cream light, fluffy, and spreadable. Whipped cream typically contains just one or two ingredients:
- Heavy whipping cream
- Sugar (optional)
Heavy whipping cream, also labeled heavy cream, must contain between 36-40% milk fat in order to whip properly. Cream with lower fat content may whip but will not hold its shape. The high fat content is what allows the whipped cream to hold its whipped texture.
Sugar is often added when whipping cream. The sugar adds a touch of sweetness and also helps stabilize the whipped cream. About 1-2 tablespoons of granulated white sugar per cup of heavy cream is standard.
To make whipped cream, simply pour cold heavy whipping cream into a large chilled mixing bowl and use a hand mixer or stand mixer fitted with a whisk attachment to whip the cream on high speed. Once soft peaks start to form, add sugar if using and continue whipping just until stiff peaks form when you lift the beaters. Do not overwhip or the cream can become grainy and butter-like.
Whipped cream is versatile and can be used as a topping, filling, or garnish. It pairs well with both sweet and savory dishes. Its uses include:
- Topping for desserts like pie, cakes, ice cream sundaes
- Filling for pastries like creampuffs or eclairs
- Dollop for hot chocolate, Irish coffee, or milkshakes
- Garnish for soups like tomato or butternut squash
- Topping for fresh fruit, waffles, or pancakes
Whipped cream provides a light, airy, creamy texture and mouthfeel along with a subtle sweet dairy flavor. It is a perfect finishing touch for all types of desserts and adds richness to hot and cold beverages.
What is Whipped Cream Frosting?
Whipped cream frosting, sometimes called ermine frosting or boiled milk frosting, is made by combining whipped cream with a cooked flour and milk mixture. It contains more ingredients than regular whipped cream:
- Heavy whipping cream
- Flour
- Milk
- Sugar
- Butter (optional)
- Vanilla or other flavorings (optional)
To make whipped cream frosting, the flour and milk are cooked together into a paste-like mixture called a roux. This helps gelatinize the starch in the flour so the frosting holds its shape better. The roux is cooled then whipped with chilled heavy cream. Sugar and optional ingredients like butter and vanilla are beaten in for flavor and structure.
Whipped cream frosting is lighter and fluffier than buttercream frosting, but more stable than plain whipped cream. It can hold decorative shapes but is still spreadable. The versatility makes it popular for layer cakes, cupcakes, and piping decorative borders.
Whipped cream frosting has a signature creamy dairy flavor like whipped cream. The additions of flour, butter, and vanilla make it richer than plain whipped cream. It has a velvety, melt-in-your mouth texture.
Nutritional Comparison
Whipped cream and whipped cream frosting differ in nutritional content due to their different ingredients:
| Nutrition Facts Per 2 Tbsp | Whipped Cream | Whipped Cream Frosting |
|---|---|---|
| Calories | 52 | 77 |
| Fat | 5g | 5g |
| Carbs | 1g | 7g |
| Protein | 0g | 1g |
Whipped cream is high in fat from the cream, but contains minimal carbs and protein. Whipped cream frosting has a similar fat content from the cream, but also contains carbohydrates from the added sugar and flour along with a small amount of protein.
Whipped cream frosting does have more calories per serving – about 50% more. Much of this comes from added sugar. Plain whipped cream gets its sweetness solely from the natural lactose in the dairy cream.
Stability Differences
One of the biggest differences between whipped cream and whipped cream frosting is stability and holding shape. Plain whipped cream is quite unstable and will start to weep, collapse, and lose volume rapidly.
Whipped cream should be served immediately after whipping. Leftovers will only hold for up to 2 hours refrigerated. The air bubbles pop and release moisture, causing the whipped cream to turn thin and watery.
Whipped cream frosting has a much more stable structure. Properly prepared, it can hold its shape for 2-3 days refrigerated. The flour helps bind moisture and fat to create a stabilized whipped emulsion. Whipped cream frosting can be piped and sculpted without concern of it collapsing or weeping.
For this reason, plain whipped cream is unsuitable as a cake frosting or decorative topping. It would need frequent touch ups and refrigeration to maintain its appearance. Whipped cream frosting is specially formulated to have the right texture to frost a cake or fill a pastry while maintaining its light, fluffy texture.
Cost Differences
Whipped cream is the more affordable option between the two. Heavy cream can routinely be found for $3-$5 per pint. One pint is enough to make 2-3 cups of whipped cream, or around $1-$2 per cup.
Whipped cream frosting requires heavy cream, milk, flour, sugar, and sometimes butter and vanilla. Altogether the ingredients cost around $2-$4 to make one cup of frosting. It requires more ingredients so is naturally a bit pricier.
For large events or celebrations, the cost of whipped cream frosting can really add up. Plain whipped cream may be the budget friendly choice for topping a large sheet cake or 100 cupcakes. But for a small cake or decorating a plate, the whipped cream frosting may be affordable.
Preparation Time
Whipped cream takes almost no active preparation time. Simply chill a mixing bowl and beat the heavy cream for 1-2 minutes until it reaches the desired whipped consistency. Easy peasy!
Whipped cream frosting takes more hands on cooking time. First the roux must be prepared by cooking the flour and milk mixture to thicken it. After cooling, it is whipped with the cream and other ingredients for 4-5 minutes typically. Total time can be 30-45 minutes depending on the recipe.
When time is of the essence, plain whipped cream can be the choice for a quick topping. But the stability of whipped cream frosting makes it better for cakes that need to hold up over time. The extra effort pays off with a sturdy frosting that won’t slide off a cake slice.
Flavor Differences
Whipped cream has a simple, pure dairy flavor accented by sweetness. Whipped cream frosting has a more complex, nuanced taste from the blend of cream, sugar, vanilla, and optional butter. The roux cooking process also impacts the flavor.
Whipped cream tastes rich, cooling, and mildly sweet. It pairs well with fruit desserts where its dairy notes complement the fruit flavors. It can also provide a nice contrasting richness and creaminess to heartier desserts like pie or cheesecake.
Whipped cream frosting has robust vanilla notes upfront typically. The sweetness is more pronounced. It has acookie-like undertone from cooking the flour that enhances chocolate or cake flavors. The butter also adds extra richness when included in the recipe.
For simple fruit desserts or beverages, plain whipped cream is likely the better match. Its pure cream flavor lets the other ingredients shine. But for cakes and cupcakes, the whipped cream frosting offers a luscious, buttery sweetness that perfectly complements the cake.
Taste Test
To experience the flavor difference firsthand, try making a batch of each:
Plain Whipped Cream
- 1 cup heavy whipping cream
- 2 Tbsp granulated sugar
Chill bowl and whisk attachment. Add cream and sugar to bowl. Whip on high until stiff peaks form, about 2-3 minutes. Taste and add more sugar if desired.
Whipped Cream Frosting
- 1/4 cup all purpose flour
- 1 cup milk
- 1 Tbsp butter
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Whisk flour into milk in a saucepan. Cook over medium heat, whisking constantly until thickened to a pudding consistency. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill completely.
In a chilled bowl, beat cream until soft peaks start to form. Slowly beat in chilled pudding mixture until combined. Beat in powdered sugar until stiff peaks form.
Taste each topping on their own, then try them both atop fresh fruit or cake. The whipped cream will have subtle sweet dairy notes that complement the base. The frosting will be richer, sweeter, and have more complex vanilla baked flavors.
Conclusion
While whipped cream and whipped cream frosting contain similar ingredients, they are used differently and optimal for various applications.
Whipped cream is lightly sweetened, not stable for long term use, simple to make, and has pure dairy flavor. It works well as a topping or finishing touch when served immediately.
Whipped cream frosting has more complex flavors from added ingredients, better stability to hold shapes, and a more nuanced taste. It shines when used decoratively on cakes, cupcakes, and pastries.
Understanding the distinct uses for whipped cream vs. whipped cream frosting along with their differences in taste, texture, and preparation will help determine which is best for your dessert needs.