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Learn how to make stabilized whipped cream frosting that won’t deflate! This light, creamy topping stays fluffy, pipes perfectly, and is one of my favorite finishes for any dessert!
A Frosting for Every Dessert (and More!)
I never met a frosting I didn’t like and this stabilized whipped cream frosting is no exception. It’s perfect for when I’m looking for something that’s light and airy like whipped cream but easier to pipe, and keeps its shape better. I love it for layer cakes, borders, rosettes, swirls… all the pretty things! You get the same decorative look of buttercream frosting without the heaviness. It holds up great in trifles (it doesn’t get grainy or separate) and makes for a more hearty topping on pumpkin pie or any other fruit pie. Oh, and it’s fantastic in a cup of hot chocolate! There are literally a million ways to use this whipped cream frosting, I hope you will use this recipe to try them all!
🩷 Heidi
Key Ingredients
- Unflavored gelatin: I usually just use the Knox Gelatine brand because it’s the easiest to find. You will combine this with a little water to get the gelatin texture.
- Heavy whipping cream: Make sure it’s VERY cold. I like to even refrigerate the bowl and whisk attachments to make sure everything is nice and cold during the whole process.
- Powdered sugar: For an even smoother frosting, sift the powdered sugar before using.
- Vanilla extract: You can use store bought or I love using my homemade vanilla extract.
How to Make Stabilized Whipped Cream Frosting
- Chill your mixing bowl and whisk attachment in the fridge so everything is nice and cold.
- In a small microwave-safe bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
- Warm the gelatin in the microwave for about 8 seconds until it turns liquid again. If you still see granules, heat it for another 1-2 seconds. Let it cool slightly so it’s no longer hot, but not set.
- In your chilled bowl, beat the heavy cream, powdered sugar, and vanilla on medium speed for about a minute.
- Increase the mixer speed to high and slowly drizzle in the gelatin. Keep mixing just until the cream thickens and holds stiff peaks.
- Use the stabilized whipped cream right away (pipe it or spread it) and store any frosted desserts in the refrigerator.
Expert Tips for Making Whipped Cream Frosting
Add flavor after the whipped cream is stabilized – If you want to fold in cocoa powder, fruit purée, lemon zest, or extracts, do it after the cream has reached stiff peaks. This keeps it light and prevents overmixing.
Keep an eye on the mixer (don’t walk away) – Once you add the gelatin, the cream can go from perfect to overwhipped quickly. Stop the mixer the moment you see stiff peaks and a smooth texture. If you accidentally overwhip, fold in 1-2 tablespoons of additional cold cream to fix it.
Pipe it and freeze. Unlike regular whipped cream, this version can actually be piped into rosettes on a parchment-lined sheet and frozen. Once frozen, they can be transferred to a bag and stored for topping hot cocoa (my kids’ favorite!), cupcakes, pies, or even waffles.
Frequently Asked Questions
Yes! Gel food coloring works best because it won’t water down the cream. Add a small amount after the frosting reaches stiff peaks and gently fold until the color is evenly blended. Liquid food coloring can thin the mixture, so it’s best to avoid it.
You can but it’s not my favorite. Soak one sheet of gelatin in cold water for 5-10 minutes until soft, then gently squeeze out excess water. Melt it in the microwave for a few seconds (just until fluid) and let it cool slightly before drizzling it into the whipped cream. The end result is similar, powdered gelatin is just easier.
It typically keeps its shape for 2-3 days when refrigerated. Cakes and cupcakes can be frosted a day ahead, and the piping will still look fresh and clean. Just keep everything chilled until serving.
This usually means it was whipped too long, or the gelatin cooled too much and began to set. To fix it, gently fold in 1-2 tablespoons of cold heavy cream to smooth it out. Next time, watch closely as it thickens and stop as soon as stiff peaks form.
More Easy Frosting Recipes
Have you tried this Stabilized Whipped Cream Frosting? I’d love to hear what you think and what you put it on! Drop a comment below and let me know how you liked it. And don’t forget to take a pic and tag us on Instagram @favoritefamilyrecipes! 📸🧁
Stabilized Whipped Cream Frosting
Ingredients
- 1 teaspoon unflavored gelatin, (Knox Gelatine brand)
- 1 1/2 tablespoons cold water
- 1 1/2 cups heavy whipping cream, cold
- 1/4-1/3 cup powdered sugar, depending on desired sweetness
- 1 teaspoon vanilla extract
Instructions
- Place mixing bowl and whisk attachment or beaters in the refrigerator.
- In a microwave safe bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes.
- Microwave gelatin for 8 seconds to bring back to a liquid consistency. Add another 2 seconds if it has any granules. Allow it to cool for a few minutes, but don't let it go back to a solid.
- In the cold mixing bowl, whip heavy cream, powdered sugar and vanilla at medium speed for 1 minute.
- Turn mixer to high speed and drizzle gelatin into whipped cream. Once it's all added, continue whisking and watch it closely until it reaches stiff peaks. *See Notes.
- Place in a piping back or spread right away. Makes about 4-5 cups of frosting.
- Store frosted goods in refrigerator.
Equipment
- stand mixer or hand mixer
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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