What is the difference between buttercream and whipped cream cake?

Buttercream and whipped cream might look similar at first glance, but the difference is night and day once you take a bite. Buttercream is made with butter and powdered sugar, giving it a dense, rich sweetness that clings to the cake. Whipped cream , on the other hand, is lighter because it’s made by whipping chilled cream with sugar until airy peaks form. That’s why Rosemary’s Bakery Whipped Cream Cake feels so memorable—it delivers indulgence without the heaviness. Each bite melts instantly on your tongue, while buttercream tends to linger. If you prefer a cake that feels airy and cloudlike, whipped cream is the way to go.

How long will a whipped cream cake last?

Whipped cream is delicate, which means this cake is best enjoyed fresh. Generally, a whipped cream cake will keep for: 2–3 days in the refrigerator: Store it in a cake carrier or cover lightly with plastic wrap to prevent the cream from absorbing fridge odors. Up to 2 months in the freezer (cake layers only): Freeze the sponge unfrosted, then thaw and frost with fresh whipped cream before serving. The longer the cake sits, the softer the cream becomes. That’s part of the charm of whipped cream cakes—they’re made to be enjoyed soon after they’re created, just like Rosemary’s Bakery intended.

What is the name of the whipped cream on a cake?

The whipped cream you see on a cake is usually just called whipped cream frosting , but bakers sometimes call it chantilly cream (a French version sweetened with sugar and vanilla). Both names describe the same airy topping that gives Rosemary’s Bakery Whipped Cream Cake its signature look and taste. Unlike buttercream, it doesn’t need heavy ingredients to hold its shape—just proper whipping and a chilled bowl. For extra stability, some bakers fold in a spoonful of mascarpone or cream cheese, but at Rosemary’s Bakery, the classic version is kept pure and simple.

Is whipped cream on cake a good idea?

Yes—whipped cream on cake is more than a good idea, it’s what makes this dessert unforgettable. It’s especially perfect when: You want a lighter alternative to buttercream. You’re pairing cake with fresh fruit like berries or peaches. You’re serving guests who prefer desserts that aren’t overly sweet. The only caveat is that whipped cream is more delicate, so it’s best for cakes that will be served within a couple of days. But that freshness is part of the magic. When you bite into Rosemary’s Bakery Whipped Cream Cake , you taste cream that feels alive, not heavy or overly processed.

Rosemary’s Bakery Whipped Cream Cake Recipe

Description

A light and fluffy vanilla cake layered with whipped cream and topped with fresh fruit. Perfect for summer birthdays or celebrations.

Ingredients

Scale

1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (or dairy-free alternative), softened
1 cup granulated sugar
3 large eggs, room temp
2 tsp vanilla extract
½ cup whole milk (or almond milk for dairy-free)
2 cups heavy cream, chilled
½ cup powdered sugar (or sugar substitute)
1 tsp pure vanilla extract
Optional: Fresh fruit (berries, peaches, or mango slices) for topping

Instructions

Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
Whisk flour, baking powder, and salt in a small bowl.
In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding dry mix and milk until batter is smooth.
Divide into pans and bake for 22–25 minutes, or until a toothpick comes out clean. Cool completely.
In a chilled bowl, beat cream, sugar, and vanilla until stiff peaks form.
Layer cake rounds with whipped cream between and on top. Add fruit if desired.
Refrigerate at least 30 minutes before slicing for clean layers.

Notes

Use monk fruit, stevia, erythritol, or allulose as powdered sugar substitutes for diabetic-friendly version. Avoid honey and maple syrup.

Store covered in the fridge for up to 3 days. Freeze unfrosted cake layers up to 2 months. Re-whip cream if it deflates.

Best served slightly chilled with fresh fruit.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 24g
Sodium: 160mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 1g
Protein: 4g
Cholesterol: 110mg

Keywords: cake, whipped cream, vanilla, birthday, summer