This Stabilized Whipped Cream Frosting is a dreamy, cloud-like topping that elevates any dessert with its light, airy texture and rich, creamy flavor. Perfect for cakes, cupcakes, or even fresh fruit, it’s a versatile treat that’s ready in just 15 minutes. The secret? A touch of gelatin ensures it holds its shape beautifully, making it ideal for piping or spreading without losing its delicate charm.
With a silky smooth finish and a hint of sweetness, this frosting is a guilt-free indulgence at just 124 calories per serving. Its luxurious mouthfeel and subtle vanilla notes pair wonderfully with everything from chocolate to berries. Whether you’re a baking novice or a seasoned pro, this recipe is a foolproof way to add a touch of elegance to your creations.
Ingredients for Stabilized Whipped Cream Frosting
- 1 teaspoon unflavored gelatin (found near Jell-O in stores)
- 1 ½ Tablespoons cold water
- 1 ½ cups heavy whipping cream (cold, for best results)
- ½ cup (65 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the gelatin: Sprinkle the gelatin into a microwave-safe measuring cup or small dish (preferably with a spout). Add the cold water and whisk until the gelatin is fully absorbed. Let it sit for 5 minutes to solidify.
- Mix the cream base: In a large bowl (preferably chilled metal), combine the heavy cream, powdered sugar, and vanilla extract. Use an electric mixer to beat until the mixture thickens but stops just before soft peaks form.
- Liquify the gelatin: Check the gelatin mixture. If it has solidified, microwave it for 5-10 seconds until it becomes liquid again. Stir with a whisk to ensure it’s smooth and not too hot.
- Combine and whip: With the mixer on low speed, slowly drizzle the liquid gelatin into the cream mixture. Gradually increase the speed to medium/high and continue beating until stiff, fluffy peaks form.
- Use immediately: Pipe or spread the frosting onto cakes, cupcakes, or desserts as desired. Enjoy as a stable alternative to store-bought whipped cream!
Perfect Pairings: Serving Suggestions
This Stabilized Whipped Cream Frosting is incredibly versatile! It’s perfect for topping cupcakes, layering on cakes, or even dolloping onto fresh fruit or pies. For a decadent treat, try it with chocolate cake or strawberry shortcake. It’s also a great alternative to store-bought whipped cream for hot cocoa or dessert parfaits.
Keep It Fresh: Storage Tips
Thanks to the gelatin, this frosting holds up better than traditional whipped cream! Store it in an airtight container in the fridge for up to 2-3 days. If it softens slightly, simply give it a quick whip with your mixer to restore its fluffy texture. Avoid freezing, as it can alter the consistency.
Customize It: Recipe Variations
Want to mix things up? Try adding 1-2 tablespoons of cocoa powder for a chocolate twist, or swap the vanilla extract for almond or mint extract for a unique flavor. For a festive touch, fold in sprinkles or crushed cookies before piping. The possibilities are endless!
Time-Saving Tricks
To speed things up, chill your mixing bowl and beaters in the freezer for 10-15 minutes before starting. This helps the cream whip faster and hold its shape better. If you’re in a pinch, you can also use a stand mixer to free up your hands while the cream thickens.
Common Questions Answered
Can I use agar-agar instead of gelatin?
Yes, agar-agar is a great vegetarian alternative! Use the same amount, but dissolve it in hot water instead of cold.
Why does my frosting deflate?
Overbeating or adding gelatin that’s too hot can cause this. Stick to stiff peaks and ensure the gelatin is just warm, not hot, when adding it.
Stabilized Whipped Cream Frosting
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 powdered sugar 65 g
- 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).
- Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
- 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.
- 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!