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–+ servings
Piping stabilized whipped cream on top of a chocolate cupcake.
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5 from 3 votes

Stabilized Whipped Cream Frosting

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!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Frosting
Cuisine: American
Keyword: Stabilized Whipped Cream Frosting
Servings: 24 servings
Calories: 56kcal
Author: Heidi Rasmussen

Equipment

  • stand mixer or hand mixer

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.
    Chilled mixing bowl with whisk attachment.
  • In a microwave safe bowl, sprinkle gelatin over cold water. Let it sit for 5 minutes.
    Small glass bowl with water and gelatin combining.
  • 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.
    Liquid gelatin in small glass bowl with spoon on the side.
  • In the cold mixing bowl, whip heavy cream, powdered sugar and vanilla at medium speed for 1 minute.
    Stand mixer whisking heavy whipping cream.
  • 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.
    Pouring liquid gelatin into stand mixer whipping heavy whipping cream.
  • Place in a piping back or spread right away. Makes about 4-5 cups of frosting.
    Stabilized whipped cream frosting on a whisk attachment over bowl.
  • Store frosted goods in refrigerator.
    Chocolate cupcakes with stabilized whipped cream frosting piped on top with piping bag on the side.

Notes

*Stiff peaks will hold shape, but be careful to not over mix where the consistency turns chunky. 
Stabilized whipped cream cannot be stored for later because it must be used before the gelatin sets.
If you get clumps of gelatin, it can be caused by the temperature differences in the gelatin and cream. Be sure to let the gelatin cool a little after heating it to help equalize the temperatures. You can also temper the gelatin by adding a few tablespoons of the cold heavy cream into the cooled liquid gelatin mixture then slowly pour it into the mixing bowl. 
*Makes 4 cups prepared. 

Nutrition

Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 4mg | Potassium: 14mg | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.02mg