This stabilized whipped cream frosting recipe makes lightly sweetened, thick and fluffy, perfectly pipe-able frosting that doesn’t weep or lose its shape! This recipe comes together in 15 minutes and can be used to ice cakes or cupcakes or anywhere in place of store-bought whipped cream! Recipe includes a tutorial video!
A Sweet & Simple Frosting
I’ve received a record number of requests for this whipped cream frosting recipe, and here it is! While I love my existing whipped cream recipe and have bragged often about how stable it is, I’ve also advised that that one is not ideal for icing cakes or cupcakes.
Sure, it’s great, fluffy, un-fussy and so tasty, but if you want a whipped cream frosting, one that is guaranteed to hold its shape, not melt, and last for several days, you really need to stabilize it first.
This requires a simple extra step and a sprinkle of gelatin powder.
The end result is a frosting that’s lightly sweetened (those of you who want a frosting that’s “not too sweet” will love this one), fluffy and creamy, but still stable enough to pipe over cupcakes or frost a two or three layer cake. Pictured above it’s prettily piped over a batch of cupcakes that I made out of my vanilla cake recipe (of course I tossed in a few sprinkles for good measure!)
Let’s get to it!
What You Need
- Gelatin. This is what makes this recipe a stabilized whipped cream. Gelatin stabilizes the cream and keeps the frosting sturdy (even at room temperature) and keeps it from melting over itself or weeping, as classic, un-stabilized whipped cream may be prone to do. I recommend using unflavored gelatin, which, as the name indicates, doesn’t taste like anything so that the natural flavors of the cream, sugar, and vanilla extract can shine through.
- Powdered sugar. Those of you who don’t like sugary frostings will be thrilled to hear that there is only ½ cup of sugar in the whole recipe! (Compare that to classic buttercream frosting, which uses 4 cups or 8x as much sugar for the same amount of icing!). This is just enough sugar to sweeten the stabilized whipped cream and help it hold its thick, fluffy shape.
- Vanilla extract. Added for flavor. Of course I like to use my homemade vanilla extract for best flavor!
- Heavy whipping cream. This is the base of our stabilized whipped cream. It should be as cold as possible (without being frozen) in order to achieve a thick and fluffy frosting. You can use heavy cream, heavy whipping cream, or double cream. “Whipping cream” will work, but since it contains less fat the results aren’t quite as stable as those made with the other creams listed.
This is just an overview of the ingredients I used and why I chose them. For the full recipe please scroll down to the bottom of the post!
How to Make Stabilized Whipped Cream Frosting
- Add the gelatin to a microwave safe dish and add cold water. Whisk until the gelatin is smoothly combined with the water and set aside. The gelatin is the fussiest part of this whole (otherwise very simple) recipe. Make sure to follow my notes and you shouldn’t have any issue, though!
- In a separate bowl, combine cold heavy cream, powdered sugar, and vanilla extract. For best results, use a chilled metal bowl and chill your beaters, too! The colder everything is the better your results will be. Beat the ingredients with an electric mixer and stop once the cream has begun to thicken, but just before reaching soft peaks.
- By now, your gelatin/water mixture should have solidified. Heat it briefly in the microwave just until it’s re-melted and briefly mix it with a whisk (you don’t want it to be very hot, but the gelatin mixture should be 100% liquid and totally smooth or you could end up with a frosting that stays runny or have lumps in your frosting). This usually only takes 5-10 seconds in the microwave. Turn your electric mixer to low-speed and, while beating the cream mixture, slowly whisk in the gelatin.
- Gradually increase the speed on your electric mixer until your whipped cream is fluffy with stiff peaks. It should look like Cool Whip, thick and fluffy!
It may seem counter-intuitive at first to liquify the gelatin and allow it to set up only to re-liquify it again by melting, but it’s important! This is a process known as “blooming” the gelatin, which ensures that the end result is not only smooth (rather than grainy or lumpy) but also that it stabilizes properly.
SAM’S TIP: While the cream must be beaten very well, it is possible to over-beat your cream, leaving you with a rough, curdled-looking mess. If you accidentally overdo it, don’t panic, you might still be able to salvage things! Simply add 1-2 Tablespoons of heavy cream and mix until you’ve reached the proper consistency.
Frequently Asked Questions
There are several reasons this can happen. Most likely, you simply need to keep beating the mixture, it can take some time and requires patience! However, if your gelatin was very, very hot when you added it to the cream, if the cream was not cold enough, or if you are in a very warm kitchen, your cream may not thicken as it should. Set yourself up for success and make sure you follow the steps for blooming the gelatin and use cold cream and a cold bowl (and beaters, too!).
This frosting lasts up to 4-5 days stored in an airtight container in the fridge in an airtight container. While it does well at room temperature due to the gelatin, it’s still a dairy-based frosting and so is not ideal for high heat for long periods of time (such as outdoor parties in the summer!). I recommend keeping it chilled. At room temperature (below 75F/24C) I wouldn’t leave it out for more than an hour or two.
Unfortunately I don’t recommend it. If you have a cake that you’d like to use fondant with, I would recommend using my classic buttercream frosting or cream cheese frosting instead.
There are many different methods for making whipped cream frosting, but personally I found that this method yielded the most stable results with the most authentic whipped cream taste.
I tried many methods including using more powdered sugar (made the frosting too sweet and did not last as long as this version with gelatin), using a food processor (didn’t hold its shape long enough and still melted), adding cream cheese (tasty, but changed the taste far too much) and using powdered milk (this worked fairly well, but did not hold its shape as long and modified the taste a bit). Ultimately I recommend sticking with the method written in my recipe below.
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Enjoy!
Let’s bake together! Make sure to check out the how-to VIDEO in the recipe card!
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 (65 g) powdered sugar
- 1 teaspoon vanilla extract
Recommended Equipment
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).1 teaspoon unflavored gelatin
- Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.1 ½ Tablespoons cold water
- 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.1 ½ cups heavy whipping cream, ½ cup (65 g) powdered sugar, 1 teaspoon vanilla extract
- 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!
Notes
Storing
I recommend using the frosting for decorating immediately after preparing for best results, but alternatively you may store in an airtight container in the fridge for several days before using as desired. Stabilized whipped cream will keep in the refrigerator in an airtight container for up to 4-5 days. This recipe may also be frozen once it is piped onto your dessert.Make it chocolate
Add 3-4 Tablespoons of cocoa powder in with the sugar for a chocolate stabilized whipped cream. If your cocoa is lumpy, make sure to sift before adding.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Lauren
Can you use gel food coloring to color the frosting? I want to make it pink for my daughter’s birthday. I’m not sure how the gelatin and food coloring would interact. I assume it would be fine?
Sam
Hi Lauren! That will work just fine! 🙂
Teresa
I’m having trouble with the recipe in high altitude (above 4500 ft). It deflated and I did the exact instructions. Is there any adjustments I need to make in order for it to hold it’s shape?
Sam
Hi Teresa! Unfortunately I am not familiar with high altitude so I can’t advise on that, but maybe I can help troubleshoot. Did you make any substitutions? Did you over-mix the whipped cream? The video just above the recipe can give you some tips on exactly what to look for when whipping it. I hope that helps. 🙂
JT
Had a friend ask for a stabilized whipped cream for her daughters birthday cake. This was so easy to make and pipe with. It went beautifully on her cake and tasted amazing. I actually made it again today with out the gelatin for our thanksgiving desserts.
Alexa Vernon
Hi I’m looking to make some birthday cupcakes ahead of time and freeze them. Would this frosting hold up after being frozen then being thawed? Thanks for the recipe and any feedback you might give.
Sam
Hi Alexa! If it’s piped on something I think it will be just fine. I’m not sure it will work well if you freeze it by itself and then try to use it.
Maria
I have one of those cool whipped cream containers that uses the gas cartridge. Do I have to use a mixing bowl etc. or can I do it how I always did in the past just adding the unflavored gelatin to the mix?
Sam
Hi Maria! I’m not familiar with using one of those so I really can’t advise how it would work.
Fran
Thank you so much. Very informative & appreciated ,
Chris
Hello! I can’t wait to try this. Can it be used a crumb coat or should I stick with buttercream? Thank you!
Sam
Hi Chris! It should work to do a crumb coat. 🙂
Denise
I am planning to use this on a pull apart cupcake cake. To color it, do I use gel coloring or regular food coloring? Also, can this be left out overnight once I decorate the cupcakes or does it need to stay refrigerated?
Sam
Hi Denise! I like gel food coloring as it is definitely more vibrant and requires less. This will need to be refrigerated. I would not recommend leaving it out at room temperature overnight.
sue
^_^ woopie i got it in the first go but i noticed while i was off dealing with a kid i came back and it was starting to falling ( melty)I am worried it wont hold if we pull it out of the fridge, possibly a little warm in the house but it shouldn’t be that hot … I think.
Sarah
hello, I’m planning on doubling or tripling this recipe to frost a two layer cake and add some in between the layers. I wanted to ask if I would need to double the gelatin as well, or only use as much as was in this recipe?
and how much heavy whipping cream you would think I’d need to frost two cakes?
thank you and God bless.
Sam
Hi Sarah! If you want to double this you would want to double all of the ingredients. I would make a double batch to cover 2 cakes. 🙂
Veronica
This is my go-to stabilzed whipped cream recipe. I use this for decorating the edges of my cheesecakes I sell.
This WILL NOT work on a layer cake as the weight of the cake “pushes” the whipped cream out. You can use it in a layer cake IF you use a sturdier frosting, like buttercream, to make a dam around the cake edge first, let that chill and then use the whipped cream as a filling.
Meagen
Hi,
I was just wondering if this recipe would work with lactose free heavy whipping cream (35%)? I’ve tried other “lactose free” recipes and the cream weeps within 24 hours while in the fridge. My last coconut cream pie was a disaster as the whipped topping went everywhere but on the pie! I hope you say yes!!
Sam
Hi Meagan! Unfortunately I am not familiar with using lactose free cream, but if it hasn’t held up in other recipes I’m not sure how it would hold up here. If you do try it I would love to konw how it goes. I’m sorry I can’t be more helpful. 🙁
Meagen
Thank you for your quick response! I will give it a try and let you know 🙂
Tiffany
This worked perfectly for me! Thank you!
Emily @ Sugar Spun Run
Thanks for coming back to leave a review, Tiffany! Enjoy 😊
Ppatann
Great recipe…family loves the lighter taste and it turned out perfect. very quick to
make as well.
Emily @ Sugar Spun Run
We are so happy it was a hit! 😊
Kai
Hi! Can I add food coloring to this?
Sam
Sure thing! 🙂
Barbara Jo Stephan
I tried this twice and it did not whip at all. I used a chilled clean bowl, made sure the gel wasnt hot etc. Twice it failed!! I am an experienced cook so this isn’t my first time whipping cream and I have done so successfully many times. I am experimenting with icing for a freinds wedding cake and this is NOT WORKING
Sam
Oh no, what’s going on Barbara Jo? I’d like to help with this because something’s definitely not right. Could you check the whipping cream you’re using and see what percentage fat it is? So long as the cream has the right percentage of fat it should really be whipping no matter what (and if you used “heavy cream” or “heavy whipping cream” as indicated in the recipe you are fine). Are you using an electric or stand mixer? How long are you mixing on high speed? Is the cream itself cold? If it’s helpful, take a peek at the video where you can see me whip it up in my own kitchen. My best guess is that something is up with the cream (organic cream also does not whip as well as non-organic, but it should still whip!), but this recipe does work, I promise (you can watch me make it in the video).
Tess
Could I use this recipe for layered cakes?
Sam
Hi Tess! It is going to work similar to whipped cream so I’m not sure how well it will hold up between layers of a larger cake.
Tina
is this recipe ok to double or triple, or should I just make 3 separate batches
Sam
Hi Tina! As long as your mixer can handle it all you can do it in one batch. 🙂
Hally
Do you think I could add a small amount of strawberry puree sauce for flavoring?
Sam
Hi Hally! It would likely thin the frosting out a bit too much. Your best best would be to add some freeze dried strawberry powder. 🙂
Ivy
Hi, I was wondering what I could use to substitute the unflavored gelatin? Will any other gelatin flavor work? Or vanilla pudding mix?
Sam
Hi Ivy! I recommend using unflavored gelatin, which, as the name indicates, doesn’t taste like anything so that the natural flavors of the cream, sugar, and vanilla extract can shine through.
ReAnna Davis-Spracklin
I did a trial run the other day and it was delicious! But it just didn’t seem to get from like pictured! I’m making my daughters smash cake and want to use this for her cake and about 50 cupcakes and want it to work so bad! There were also tiny tiny chunks of gelatin like tiny, but I could feel them. I did exactly what is put here, microwaved it for 5 seconds made sure it was liquid, and slowly added to my mixer. What can I do to firm it up a bit more, and less chunkies?
Sam
I’m so sorry to hear this happened, ReAnna! The gelatin can be very finicky in this recipe. My best advice is to read through the entire post. I mention the gelatin and what to do in certain steps in a little more detail throughout the actual post. I hope this helps answer some questions! 🙂