My Go-To Honey Whipped Cream Frosting (No Buttercream Here!)

My Go-To Honey Whipped Cream Frosting (No Buttercream Here!)

strawberry cream shortcake for Christmas

This is the frosting I turn to when I want something light, fluffy, and not overly sweet, perfect for cakes, cupcakes, or just dipping strawberries straight into the bowl. I first shared this as a response to a comment from someone making a birthday cake for their grandma, and honestly, it made my whole week.

If you’re like me and love whipped cream more than buttercream, this one’s for you. I skip cream cheese entirely and instead go for a combo of honey, maple syrup (the real kind!), vanilla paste, and powdered sugar, just enough to sweeten, never too much. Think of it as frosting with soul. And if you’re wondering how sweet it really is?

I’d say it’s balanced: sweet enough to feel like dessert, but not so sugary that it overpowers what you’re topping. The powdered sugar is added to taste, so you can make it just right for your cake, fruit, or whatever you’re serving it with.

a very fancy and delicious hot chocolate i made for my family on Christmas, topped with leftover whipped cream!

Ingredients for Honey Whipped Cream Frosting

• Heavy whipping cream (2 cups / ~475 ml)

• 3 tbsp maple syrup (real, not artificial!)

• 3 tbsp good honey

• 1/2 cup powdered sugar (60g), more or less to taste

• 2 tsp vanilla extract or paste (8g)

• Pinch of salt

Instructions for Honey Whipped Cream Frosting

1. Chill your mixing bowl (and whisk/beaters if you can). Cold tools = better whip.

2. Pour in the heavy cream. Add maple syrup, honey, vanilla, and salt.

3. Whip on medium until the cream starts to thicken.

4. Sprinkle in powdered sugar gradually while whipping. Taste as you go.

   • Start with 1/2 cup.

   • Go to 3/4–1 cup if you want “traditional frosting sweetness.”

5. Whip to soft-to-medium peaks. Don’t overdo it—you want smooth and spreadable, not grainy or butter-ish.

Lavender tea berry cakes with the whipped frosting :)

Use right away or refrigerate for up to 24 hours. Rewhip gently if needed before using.

Why This Recipe Hits

It’s the perfect not-too-sweet topping for cakes, fruit, or spoonfuls straight from the bowl. The maple syrup and honey give it depth, while the whipped cream keeps it light. No buttercream needed, love and real ingredients. And the best part? You can adjust the sweetness to fit the vibe. Keep it mellow, or bump it up for birthdays.