This stabilized whipped cream frosting is light, creamy, and has great vanilla flavor. It is stabilized with a bit of unflavored gelatin to help maintain shape and prevent wilting. If you are looking for a frosting recipe that is not super sweet, this is a great one to try!
Ingredients for Stabilized Whipped Cream Frosting
- Unflavored gelatin: Unflavored gelatin serves as the stabilizer for this whipped cream frosting. The gelatin helps the whipped cream maintain shape and not melt or wilt. You will not taste it and will not even know it is there!
- Water: Water helps to dissolve the gelatin. After the gelatin blooms, it is briefly heated to dissolve the granules.
- Heavy cream: Heavy cream has a higher fat content than heavy whipping cream. You can use either for this recipe!
- Powdered sugar: Powdered sugar adds sweetness to the whipped cream. You can add a bit more or a bit less to the recipe to suit your taste.
- Vanilla extract: A teaspoon or two of vanilla extract adds amazing vanilla flavor to the whipped cream.
How to Make Stabilized Whipped Cream Frosting
- Combine unflavored gelatin and water. Mix and set aside.
- Add heavy cream, powdered sugar, and vanilla extract to a bowl. Mix on low speed until combined and then slowly turn the mixer to medium speed.
- Whip the cream until soft peaks form.
- Microwave the gelatin for about 15-20 seconds until the gelatin dissolves.
- Slowly drizzle the gelatin into the whipped cream mixing on medium speed.
- Turn the mixer to medium-high and whip until stiff peaks form.
- Use immediately to frost cakes or cupcakes for best results.
Stabilized Whipped Cream Frosting Recipe Tips
Keep it cold
For the best results, use very cold heavy cream! I recommend even chilling the mixing bowl for a few minutes in the refrigerator. Having a cold bowl and heavy cream will help the cream whip up well!
For this recipe, the sweetness of the whipped cream is completely customizable! Add a bit more or a bit less powdered sugar to your taste!
Use (pipe or frost) the day you make it
I strongly recommend using the stabilized whipped cream frosting immediately after making it for the best results. Ice your cake or pipe it onto cupcakes. This whipped cream does not store for use at a later time, although once you pipe it, it will maintain shape for a few days.
Although stabilized, still more delicate than buttercream
Even though the whipped cream is stabilized, it is still more delicate than buttercream frosting. You will want to be gentle with the whipped cream, keep it away from heat, and work quickly.
Once you have frosted or piped the whipped cream, store in the fridge for up to 3 days. The gelatin in the whipped cream will prevent it from wilting and it will maintain its shape. I do recommend storing your baked goods in an airtight container to prevent the whipped cream from absorbing any refrigerator odors.
Stabilized Whipped Cream Frosting
- Stand mixer fitted with a whisk attachment or electric hand mixer
- 2 tsp unflavored gelatin
- 2 tbsp water
- 4 cups heavy cream
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- In a small, microwave-safe bowl, combine unflavored gelatin and water. Mix to combine and set aside for 5 minutes.
- In the bowl of a stand mixer or large mixing bowl, add in heavy cream, powdered sugar, and vanilla extract.
- Using a stand mixer fitted with a whisk attachment or an electric hand mixer, mix the cream mixture on low speed. Slowly turn the mixer to medium speed and whip until soft peaks form.
- Place the bowl with the bloomed gelatin in the microwave and heat for about 15-20 seconds until the gelatin is dissolved.
- With the mixer on medium speed, slowly drizzle in the gelatin mixture.
- Turn the mixer to medium-high speed and whip until stiff peaks form. Scrape the sides and bottom of the bowl occasionally to ensure that all of the cream is incorporated. Do not overmix.
- Use the stabilized whipped cream frosting to ice cakes and cupcake immediately.