Whipped Cream Frosting (Kem Tuoi Lam Banh)

Whipped Cream Frosting on Chocolate Cupcakes

Whipped Cream Frosting on Chocolate Cupcakes

This light and fluffy frosting is the perfect topping for cupcakes and cakes.  It also makes an awesome filling for roll cakes and pastries.  (Check out the Roll Cake recipe I shared earlier.)  Because it’s a favorite filling for many Asian desserts, this recipe definitely deserves its own feature post.  This is a really easy frosting to whip it when you need a quick topping to add some pizzazz to your sweet treats.

A few notes

As the frosting is mostly whipped cream, it isn’t as sturdy as the buttercream frostings.  Refrigerate the frosting until you’re ready to use it.  Once applied on cakes or pastries, the cream will hold up well at room temperature as long as it’s not too warm outside or the dessert is under direct lights.  Store any uneaten portions in the refrigerator for up to one week.

Watch the video below for instructions.


2 cups heavy whipping cream
3/4 cup powdered sugar
1 packet unflavored gelatin (.25 oz or 7 gm)
1/4 cup water


Place mixing bowl and whisk in refrigerator and chill for 20 minutes.   Refrigerate heavy whipping cream as well.

Add water into a measuring cup.  Sprinkle gelatine over water and let standard for 1 minute.  Stir until combined.  Microwave on High for 30 seconds.  Remove from microwave and stir making sure gelatine powder is dissolved.  Place cup in cold water and allow to cool, approximately 6-8 minutes.

Mix heavy whipping cream on Medium speed until soft peaks form (approximately 4-5 minutes).  Add powdered sugar and mix together for 1 minute. (Cream should start getting stiff.)  Scrape around bowl with a spatula and work in the unmixed powdered sugar.  Add gelatine and mix on Medium High for 30 seconds.  Increase speed to High and mix for another 1 minute or until cream is stiff.  Do not overbeat.  Transfer frosting to a bowl and refrigerate.

Yields: 4 cups

, , , , , , , , , , , , , , , , , , , , , , , , , , ,

4 Responses to Whipped Cream Frosting (Kem Tuoi Lam Banh)

  1. Ann February 23, 2014 at 10:28 pm #

    Hi chi,

    Thank you chi trang. I really appreciate all the wonderful easy recipe
    on your web site. I love you and all your work … I’m so so happy to
    found you in this blog and learned so much from you … YOU ARE

    • Trang February 24, 2014 at 10:12 pm #

      Hi Ann,

      LOL…thank you for your sweet and kind words! It means a lot to me that you enjoy my recipes and find my website helpful. I’ll continue sharing more recipes so please check back regularly 🙂

  2. Ann February 22, 2014 at 2:03 pm #

    I love your recipe, could you pls teach me how to do cream for decorate a birthday cake
    my daughter will turn 1 year old this year and this is a only child I have, I’m trying to make a birthday cake for her. Thanks a lot.

    • Trang February 23, 2014 at 8:37 pm #

      Hi Ann,
      The best type of cream to decorate a birthday cake is a Buttercream Frosting. It’s easy to work with and holds its shape nicely for piping borders. I don’t have this recipe available yet so rather than waiting for me, you’ll easily find this recipe online. Good Luck!

Leave a Reply

Affiliate Disclaimer - This website contains advertisements for
products and services. When you click on a link I recommend,
I may receive a commission. For more information go here.