Luxurious recipes for buns with whipped cream 5 times different. Get inspired!

Are you also salivating, just imagining that fluffy, light, sweet cream that is part of a lot of pastries?

Then try our recipes for whipped cream buns in 5 different variations.

Prepare, for example, a traditional Mexican cream cake, a soft strawberry roulade or a cream cake that you will never forget.

Enjoy it!

Vanilla cake with whipped cream

This fantastic brownie is light, has a great vanilla flavor and is just the right amount of sweet. It is suitable for almost any occasion, so do not hesitate to serve it to your guests. They will be thrilled!


For the cake:

  • 3 cups plain flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of salt
  • 1/2 cup butter, room temperature
  • 2 cups of sugar
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 tablespoon of vanilla extract
  • 3/4 cup whipping cream

For the frosting:

  • 1 and 1/2 cup powdered sugar
  • 2 tablespoons of milk or heavy cream
  • 1 teaspoon of vanilla extract


  1. Preheat the oven to 175 degrees Celsius.
  2. Grease and flour a 25 cm cake tin.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, cream the butter and sugar until smooth, then stir in the vegetable oil.
  5. Add the eggs one at a time, then the vanilla extract and mix until fully incorporated.
  6. Fold in half of the flour mixture and then the whipping cream.
  7. Fold in remaining flour mixture and mix until no streaks of dry ingredients are visible.
  8. Pour the batter into the prepared form.
  9. Bake for 55-60 minutes or until a skewer inserted into the cake pan comes out clean or with just a few crumbs.
  10. Let the cake cool in the pan for at least 20 minutes, then turn out onto a wire rack to cool completely.
  11. Meanwhile, in a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
  12. The frosting should have a runny consistency, so add a few tablespoons of powdered sugar if it’s too thin, or a few tablespoons of milk if it’s too thick.
  13. Pour the frosting onto the cooled cake and serve.
Cream cake with topping served on a plate decorated with fresh fruit.

Also get inspired by our recipes for cheesecake with cottage cheese in the 6 best variants. You will enjoy!

Puff pastry slices with vanilla cream

Crispy puff pastry combined with cold vanilla cream is definitely worth a try. This dessert is light, creamy and sweet enough. Enjoy it!


  • 2 sheets of puff pastry, thawed
  • 4 cups whole milk
  • 1 and 1/2 cups granulated sugar
  • 1 and 1/4 cup plain flour
  • 8 eggs
  • 3 teaspoons of vanilla extract
  • 2 tablespoons rum (optional)
  • 2 cups whipping cream, chilled
  • 2 tablespoons powdered sugar, plus extra for sprinkling


  1. Preheat the oven to 175°C.
  2. Place each sheet of puff pastry on a baking sheet and bake for 10 minutes until golden.
  3. Set aside to cool.
  4. Add three cups of milk to a saucepan and bring to a boil over medium heat.
  5. Meanwhile, in a large bowl, beat the egg yolks with the granulated sugar until light and fluffy.
  6. Add flour, vanilla, rum (if using), and remaining 1 cup milk.
  7. When the milk starts to boil, stir the egg yolk mixture into the boiling milk and stir slowly until it thickens.
  8. Remove from heat.
  9. In a large bowl, beat the egg whites with an electric mixer until stiff peaks form and slowly fold into the custard mixture.
  10. Place one of the sheets of puff pastry in the bottom of a 23 x 33 cm tin.
  11. Spread the pudding evenly over the sheet of puff pastry.
  12. Place in the fridge to chill and set, 1-2 hours.
  13. When the custard is cool, whip the cream with 2 tablespoons of the powdered sugar until stiff with an electric mixer.
  14. Spread evenly over the pudding.
  15. Cut the second sheet of pressed dough into 15 squares and place on top of the whipped cream.
  16. Return to refrigerator for 2 hours.
  17. Sprinkle with powdered sugar before serving.
A slice of whipped cream sprinkled with icing sugar served on a plate.

Japanese fresh strawberry roll

Fluffy and supple Japanese roll filled with fresh strawberries and not too sweet whipped cream, which is stabilized with gelatin. The most divine dessert!


  • 25 grams of granulated sugar
  • 45 grams of cake flour
  • 1/4 teaspoon of baking soda
  • 1/2 teaspoon of tartaric acid
  • 1/4 teaspoon sea salt
  • 50 ml whole milk
  • 3 egg yolks
  • 40 ml of vegetable oil
  • 1/4 teaspoon of vanilla extract
  • 4 egg whites
  • 50 grams of granulated sugar
  • 1/4 teaspoon of tartaric acid

For the filling:

  • 1 + 1/4 teaspoons gelatin powder
  • 5 teaspoons of water
  • 1 and 1/4 cup whipping cream (33%)
  • 1 tablespoon + 1/4 teaspoon granulated sugar
  • 10 small fresh strawberries


  1. Line a 20 x 30 cm rectangular form with baking paper.
  2. Preheat the oven to 160 degrees Celsius.
  3. Sift the flour, sugar, baking soda, the first batch of tartaric acid and salt into a large bowl.
  4. Mix it up.
  5. Make a well in the middle.
  6. Add egg yolks, oil, vanilla extract and milk to it and mix everything.
  7. In a bowl, beat the egg whites until foamy and add the second part of tartar.
  8. Increase the speed and once the egg whites start to become opaque, add the sugar a little at a time.
  9. Increase speed and beat until stiff peaks form.
  10. Gently fold 1/3 of the egg whites into the flour/milk mixture.
  11. Add the rest of the egg whites.
  12. Spread some dough on the sides of the baking paper.
  13. Spread a little more on the baking paper and press it to the tin.
  14. Pour the batter into the lined pan and spread it evenly.
  15. Bake for 14-16 minutes, until a skewer inserted into the center of the dough comes out clean.
  16. Leave to cool in the tin for 5 minutes.
  17. Turn the dough onto a cooling rack and gently remove the baking paper.
  18. Let sit for 5 minutes.
  19. Place new baking paper on top of the dough.
  20. Turn the dough over and start rolling it immediately.
  21. Leave to cool and prepare the cream.
  22. Put the bowl and whisk in the fridge for at least 15 minutes.
  23. Clean the strawberries and let them drain.
  24. Remove the skin and cut them into 1 cm pieces.
  25. Put the water in a heatproof cup and sprinkle the gelatin over it.
  26. Wait 5 minutes.
  27. Place the cup of water and gelatin in a small pot filled with boiling water.
  28. Once the gelatin is liquid, remove it from the water.
  29. Let cool on the counter.
  30. Start whipping the cream and sugar immediately in a chilled bowl.
  31. Beat on low speed, then increase to medium.
  32. Check the gelatin.
  33. It should no longer be warm, but still runny.
  34. Once the beaters leave marks in the cream, pour the gelatin slowly and evenly into the bowl.
  35. Stop whipping once the cream has set.
  36. Gently roll out the rolled dough and spread it with an even layer of cream.
  37. Place the strawberries evenly on top of the cream.
  38. Carefully roll up the roll from the short edge, using parchment paper to help push the dough onto itself.
  39. Before slicing, wrap the roll in plastic wrap and place in the refrigerator.
  40. Enjoy it!
Roll filled with whipped cream and fresh strawberries served on a strawberry tray.

Also enjoy the recipes for sponge cake rolls made by confectioners, which you can easily make at home. They are sweet, fluffy, supple and full of cream.

A simple tres leches cake

Enjoy this authentic, simple recipe for Tres Leches Cake, whose light sponge cake is covered with delicious whipped cream. A fantastic Mexican dessert that will become a hit with you!


For the dough:

  • 3 cups plain flour
  • 1 tablespoon of baking powder
  • ½ teaspoon of salt
  • ½ cup softened butter
  • ½ cup vegetable oil
  • 1 cup white sugar
  • 4 large eggs, room temperature
  • 2 teaspoons of vanilla extract
  • 1 and ¼ cups whole milk

For the milk mixture:

  • 340 g can of unsweetened condensed milk
  • 400 g can of sweetened condensed milk
  • 1 and ½ cups whipping cream

For homemade whipped cream:

  • 1 and ½ cups whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon of vanilla extract
  • slices of strawberries or cinnamon for garnish


  1. Preheat the oven to 175°C.
  2. Grease a 23 x 33cm baking tray with butter and set aside.
  3. In a medium bowl, whisk together the flour, baking powder, and salt.
  4. In a large bowl, beat together the butter, oil, and sugar until well combined, about 3 – 4 minutes.
  5. Add the eggs, one at a time, beating after each addition to incorporate each egg into the batter.
  6. Then stir in the vanilla extract.
  7. Gently fold half of the flour mixture into the wet ingredients, then add the milk and then the remaining flour mixture.
  8. Pour the batter into the prepared pan.
  9. Bake for 35-40 minutes until a skewer inserted into the dough comes out clean.
  10. Once the cake is cool, use a skewer to poke holes all over the cake.
  11. In a small bowl, whisk together the unsweetened condensed milk, sweetened condensed milk, and whipping cream until completely combined.
  12. Pour the milk mixture over the cake and then refrigerate until completely chilled. (Overnight is best.)
  13. Add whipping cream to a large chilled bowl.
  14. Beat on low speed, then increase to medium speed for about 2 minutes, soft peaks form in the cream.
  15. Add the sugar and vanilla extract and beat another 1-2 until the mixture is light and fluffy.
  16. Spread the whipped cream on the cake.
  17. Cake with strawberry slices or cinnamon is the best.
  18. Refrigerate until ready to serve.
Mexican cake decorated with homemade whipped cream served on a plate with a fork.

Whipped cream bun with frosting

An incredibly simple cream bun that you can serve on many different occasions. You can make do with basic ingredients that you usually have at home and the result is a perfect fluffy dessert.


  • 1 and 1/2 cups softened butter
  • 3 cups white granulated sugar
  • 6 large room temperature eggs
  • 3 cups sifted cake flour
  • 1/2 teaspoon of vanilla extract
  • 240 ml whipping cream

For the frosting:

  • 2 cups sifted powdered sugar
  • 1/4 cup melted butter
  • 2-4 spoons of heavy cream
  • any extract (optional)


  1. Preheat the oven to 160 degrees C.
  2. Grease and line two loaf pans.
  3. Sift and measure the cake flour.
  4. Set aside.
  5. In a large bowl, mix the butter and gradually add the sugar.
  6. Beat on medium speed until the mixture is creamy.
  7. Add the eggs, one at a time, mixing after each addition.
  8. Alternately add sifted cake flour and whipping cream, beating on low speed until just combined (over-beating will result in a dry and heavy cake).
  9. Add the vanilla.
  10. For a richer taste, add an additional 1 teaspoon of vanilla extract.
  11. Pour into prepared molds.
  12. Bake for approximately 1 hour and 15 minutes, or until a knife inserted into the center of the bun comes out clean.
  13. Let cool in the tins on a wire rack for 15-20 minutes.
  14. Remove from pans and cool completely on a wire rack.
  15. If necessary, prepare the frosting by mixing the listed ingredients and mixing thoroughly.
  16. Spread on cooled buns and serve.
Cream pudding served on a plate with a bowl of cream.

Tips for the best homemade whipped cream

  1. Use whipping cream that contains about 33-35% milk fat .
  2. Cool the container in which you will prepare the whipped cream and the cream before you start whipping . If you don’t have enough time, you can chill everything in the freezer for 10-20 minutes.
  3. The best way to whip the whipped cream is in a stand mixer with a whisk attachment or an electric hand mixer .
  4. Whisking should only take a minute or two to get the right consistency. Once you start to get stiff peaks, stop beating.
  5. For best results, whip 1-2 cups (250ml-500ml) of cream at a time .
  6. Whipped cream is best when served immediately . If you need to prepare it in advance, sweeten it with powdered sugar , which will help stabilize it.
  7. If you want to sweeten the whipped cream, you can add a little sugar. Start with 1 teaspoon of sugar per 1 cup (250 ml) of whipping cream and add more to taste. If you are using granulated sugar , add it to the cream before you start whipping so that it can dissolve. If using powdered sugar , add it when you see soft peaks begin to form.
  8. Did you know that leftover whipped cream can be frozen? Stored in an airtight container, it will last up to 3 months . Thaw it in the refrigerator when you are ready to use it again.

And how did you like our recipes? Write to us in the comments!

Milan & Ondra

We are both fans of good food and enjoy cooking. On this website, we want to inspire you with traditional, but also less common recipes. We will be happy if you try our recipes and let us know how you liked them. Bon appetite! :)

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