Creamy Vanilla Frosting

    (620)
    15 min

    This frosting is super-easy to make. It's creamy, light and oh-so-delicious! Spread over cupcakes, muffins, cakes or cookies.


    578 people made this

    Ingredients
    Makes: 575 g

    • 225ml double cream, whipped
    • 100g instant vanilla dessert mix, such as Angel Delight
    • 250ml milk
    • 1 teaspoon vanilla extract

    Method
    Prep:15min  ›  Ready in:15min 

    1. In a medium bowl, combine dessert mix with milk and vanilla. Mix until smooth. Gently fold in whipped cream until no streaks remain.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (620)

    Reviews in English (504)

    by
    524

    Absolutley fantastic and that is coming from a fan of traditional buttercream icing. I thought the taste of this was delicious and even better was the texture. It's like a thicker, stiffer whpped cream. Not as pudding tasting as bavarian cream but not as thin as a whipped cream icing. Perfect for a strawberry shortcake. I used it on the Coconut Cream Cake I from this website and the taste was to die for. My husband brought that cake with this frosting into work and every co-worker asked for the recipe. And the fact that it takes about 2 minutes to make makes it a 10 star recipe in my book. Another reviewer commented that this is "artificial tasting." Let's be honest, if you like cool whip you will LOVE this recipe. If you are expected this to taste like real heavy whipped cream, you are being unrealistic. I love cool whip; it's light, it's not as fattening and this frosting really holds it's shape well. Not runny at all.  -  09 Jun 2007  (Review from Allrecipes US | Canada)

    by
    334

    Quick? Yes. Easy? Yes. Sets up well and can be used to frost layer cakes? Yes. Artificial tasting? Yes. With the first bite of cake I frosted with this, hubby said, "Cool Whip." I was embarrassed, and only glad I didn't serve this to anyone where I wanted to make an impression. Just substituting 8 oz. of fresh, whipped cream for the Cool Whip would be a vast improvement. There are few instances where there are any acceptable substitutes for fresh ingredients.  -  05 Mar 2008  (Review from Allrecipes US | Canada)

    by
    243

    This was exactly what I was looking for. No one in my family likes the store bought icings which are way too sweet, and I never had any luck with just using whipped cream as it melts away way too fast. This recipe was just right in between. Not too sweet and held up well on the cake even icing it the day before and leaving it in the fridge over night. I used it for a home made birthday cake for my son's 7th birthday party and all the kids loved it. It tasted delicious. I will definitely use this for all cakes in the future. Thanks!!  -  16 Apr 2003  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate
    See all 4 collections