Bakery-Style Whipped Icing Recipe

This recipe is light and creamy with a smooth texture, and it holds its shape much better than regular whipped cream.

5 from 1 vote

Print Save Pin

Place your mixing bowl and whisk attachment in the refrigerator for 10 to 15 minutes.
Add the heavy whipping cream, powdered sugar, and instant pudding mix to the chilled bowl.
Mix on low speed until the dry ingredients are fully combined.
Increase to medium speed and whip until soft peaks form. This usually takes about 5 minutes in a stand mixer on medium speed.
Use immediately or refrigerate until ready to frost. If the frosting thickens, add 1 Tbsp. at a time of cream or milk to reconstitute.

Use heavy whipping cream with at least 36 percent milk fat for best results. Do not substitute with half and half or light cream.
Be sure to use instant pudding mix, not cook and serve.
Whipping usually takes about 5 minutes. A double batch will take longer.
Do not overmix or the frosting can turn grainy and start to become butter.
If the frosting is too soft, chill it for 10 minutes and re-whip briefly.
For flavor variations, swap the pudding mix flavor or add a small amount of extract or concentrated flavoring.