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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

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