Whipped Cream Cappuccino Frosting. Light & fluffy, not too sweet with the perfect amount of cappuccino flavor. It’s wonderful topped on all your favorite desserts.
My daughter, Athena, turned 11 last month. (Happy Birthday Baby♥) Each year I let her think up a birthday cake she’d like. Most years it’s pretty wild – like a Dirt Cake – but not a pudding variety – a cake, hollowed out and filled & frosted with a creamy cookie frosting & loaded with gummy bugs. Or a Mint Chocolate Chip Fudge Ice Cream Cake. Or a Stuffed Piñata Cake.
This year her taste buds have gotten a bit more sophisticated. Sigh.
She requested a Chocolate Torte with a Coffee Frosting. “Not too sweet of a frosting” she said. Sigh….very sophisticated indeed. My little girl isn’t so little anymore….
I decided to skip the Coffee Frosting and make a Whipped Cappuccino Frosting that I knew she’d love. Light & fluffy, not too sweet with the perfect amount of cappuccino flavor. It goes great with cakes, custards, puddings, waffles, pancakes, ice cream – even coffee and drinks.
Whipped cream frostings can be touchy with time and temperature, but the cappuccino powder stabilizes the whipped cream. Meaning the whipped cream won’t lose form and melt away a bit after beating. It will remain stiff and hold shape for days, refrigerated of course. So make sure whatever dessert you make will do well in the fridge. Or make the frosting and store it in the fridge until ready to use.
On a side note, I wasn’t so nuts about the Chocolate Torte in the fridge, but Angel Food Cake held up nicely.
Now you can’t let this cake sit out all day but it can be out for an hour or so without starting to melt away. Actually, I suggest pulling it out of the fridge half an hour to prior to serving to bring your cake to room temp.
I especially love Whipped Cream Frosting during the warmer months – even though the frosting itself doesn’t like the heat so much. A light & fluffy frosting is so much nicer on warm days then say, a rich sugary buttercream. This frosting works great on days you don’t want to bake as well. Like today – when I bought this Angel Food Cake at a local bakery 😉
Hope everyone is enjoy this Spring weather! Thanks for stopping by ♥
-Amanda-
- 1 pint heavy whipping cream (2 cups)
- ½ cup light brown sugar, packed (make sure it is lump free)
- 2 tablespoon cappuccino powder
- In a chilled bowl with chilled mixers - beat the cream, brown sugar and cappuccino powder until stiff peaks start to form.
- Frost cake or refrigerate until ready to use.
- This frosting must be stored in fridge. Depending on what cake you make, you may have to rest cake a room temp for about half an hour prior to serving.
It is sad how fast kids grow up. My children are all grown and on their own, but now we are starting to have grandchildren, so the fun is starting again. I love this frosting. Simple, but delicious!
They do grow up so quick…
Some days are so long…yet the years go past in what seems like a blink of an eye. You got to love every minute of it ♥
This looks like a great frosting. Heavy cream makes for a great frosting.
Btw, cappuccino in Italy tastes 10xs better than here.
Thanks Joanne! I love light & fluffy whipped cream frosting ♥
I’d take an Italian cappuccino over an American cappuccino anyday!
I modified this slightly since I had only a tiny bit of brown sugar I threw in the 1/4 cup of the brown a 1/4 cup of plain sugar and a drizzle of honey. Also I used Coco since the friend whose birthday cake I’m making is not a fan of coffee. It turned out amazing.