Cake Batter Whip Cream

Makes: 650 gram

I f you've ever opened a store-bought cake mix from Betty Crocker or Duncan Hines , you know how amazing it smells with that rich vanilla aroma.

When I visited Chicago last year, I spotted a cupcake swirled with a cake batter frosting at a local bakery. It was made with buttercream, but since I’m not a big fan of buttercream, I wanted to recreate it using whipped cream instead.

I picked up a box of Betty Crocker French Vanilla Cake Mix and came up with this dreamy version of cake batter whipped cream. The vanilla cake mix not only infuses the whipped cream with a sweet vanilla flavor, but it also creates a thicker texture that’s perfect for piping onto cupcakes—and it’s absolutely delicious.

Since cake mix contains raw flour, it’s best to heat-treat the mix before adding it to the cream, just to be safe.

You can use any cake mix you like; try picking one with a strong vanilla flavor for the best result. I love pairing this whipped cream with chocolate or vanilla cupcakes. You can even fold in some Jimmy sprinkles at the end for a fun, festive look that’s perfect for kids’ parties.

This frosting is so simple to make, and it’s a guaranteed crowd-pleaser!

 

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