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Stabilized Whipped Cream Frosting
Yield: 5 cups
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.
Equipment
- Stand mixer fitted with a whisk attachment or electric hand mixer
Ingredients
- 2 tsp (8 g) unflavored gelatin
- 2 tbsp (30 g) water
- 4 cups (952 g) heavy cream
- 1 cup (120 g) powdered sugar
- 1 tbsp (13 g) vanilla extract
Instructions
- 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.
Notes
Once frosted onto a cake or cupcakes, the whipped cream will remain stable chilled in the refrigerator for approximately 3 days.
Make the stabilized whipped cream frosting immediately before you need to use it for best results.
This recipe will frost approximately 3 dozen cupcakes and makes enough to frost a 7-8 inch 3-layer cake.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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