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Cupcakes with Whipped Cream Frosting

 Cupcakes with Whipped Cream Frosting
While not as sweet as buttercream, this frosting made with whipping cream is smooth, creamy and a pleasure to pipe onto cupcakes.
24 ServingsPrep: 25 min. Bake: 15 min.


  • 1 package white cake mix (regular size)
  • 1-1/4 teaspoons unflavored gelatin
  • 5 teaspoons cold water
  • 1-1/4 cups heavy whipping cream
  • 5 tablespoons confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • Red and yellow food coloring


  • Prepare and bake cake mix according to package directions for
  • cupcakes. Cool on wire racks.
  • In a small saucepan, sprinkle gelatin over water; let stand for 1
  • minute to soften. Heat over low heat, stirring until gelatin is
  • completely dissolved. Remove from the heat; cool just to room
  • temperature.
  • In a large bowl, beat cream and gelatin mixture until it begins to
  • thicken. Add sugar and vanilla; beat until soft peaks form. Set
  • aside 1 cup for decorating.
  • Spread remaining frosting over tops of cupcakes. Divide reserved
  • frosting in half; tint one portion pink and the other yellow.
  • Use a toothpick to outline shape of heart, flower or sunburst on tops

2 of 2

Cupcakes with Whipped Cream Frosting (continued)

Directions (continued)

  • of cupcakes. Use medium star tip to pipe pink or yellow stars along
  • outline. Fill in shape with piped stars as desired. Yield: 2 dozen.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.