Stabilized Whipped Cream Frosting

The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!

This recipe makes approximately 3 1/4 cups of frosting, which is enough frosting to cover a 2-layer 8” or 9” cake or generously frost 12 cupcakes.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 124kcal

Author Sam Merritt

Equipment

Ingredients

1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)
1 ½ Tablespoons cold water
1 ½ cups heavy whipping cream cold
½ cup (65 g) powdered sugar
1 teaspoon vanilla extract

Instructions

Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).
1 teaspoon unflavored gelatin
Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
1 ½ Tablespoons cold water
While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
1 ½ cups heavy whipping cream, ½ cup (65 g) powdered sugar, 1 teaspoon vanilla extract
At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!

Video

Notes

Storing

I recommend using the frosting for decorating immediately after preparing for best results, but alternatively you may store in an airtight container in the fridge for several days before using as desired. Stabilized whipped cream will keep in the refrigerator in an airtight container for up to 4-5 days. This recipe may also be frozen once it is piped onto your dessert.

Make it chocolate

Add 3-4 Tablespoons of cocoa powder in with the sugar for a chocolate stabilized whipped cream. If your cocoa is lumpy, make sure to sift before adding.

Nutrition