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.
Sammi
it taste like whipped cream and powder sugar. taste nothing like whipped cream frosting. its light fluffy and without adding more sugar taste like whipped heavy cream. my search for a good whipped cream frosting is still on.
Sam
Hi Sammi! Based off of your comment I wonder if you are searching for a “whipped” frosting like you can get in a bakery or like you’ll often find on grocery store cakes. Those are often sold in tubs and have a distinct flavor (they are largely shortening based and flavored with artificial flavors). Whipped cream, powdered sugar, vanilla, these are the shining flavors of whipped cream frosting and they’re all present here. It just doesn’t sound like whipped cream frosting is what you were actually looking for.
SC
Perhaps this is user error, but I too, ended up with small clumps of gelatin in the finished products. A little confused on when to add the gelatin into the whipped cream. Should it be whisked quite vigorously before adding? Before adding, mine looked nicely homogenous and was liquid enough to pour smoothly so I didn’t bother with that step.
Sam
Hi SC! The whisking step in step 4 is important, you must whisk the gelatin before adding to the whipped cream or you’ll end up with clumps. I wouldn’t skip it next time 🙂
Cindy
If you wanted to double this recipe do you double the gelatin amount as well?
Sam
Yes. 🙂
Heather
Can I add color? I have gel food colors.
Sam
Sure thing! 🙂
Sara
At which stage would you add the food coloring?
Sam
Close to the end right before reaching stiff peaks. 🙂
Emily
I want to use this frosting on a lemon curd-filled cake. Is it stable enough to pipe around the outside of the middle tier making a “moat” to keep curd from squishing out?
Sam
Hi Emily! It should work as long as you don’t have a super heavy cake or lots of layers. 🙂
Deedee Glover
How would I do the gelatin if I do not have a microwave?
Sam
Hi Deedee! I think I would use a double boiler and watch it closely.
Tracy A Vass
I’m making a cake with a fondant tuxedo decoration on front of cake, not fondanting the whole cake. Would this icing hold the fondant decoration? Thanks for your help!
Sam
Hi Tracy! I wouldn’t recommend this under a fondant as it has a lot of moisture in it and it could ruin the fondant. 🙁
Jaimie Z Murphy
Can I used flavored gelatin? Like strawberry jello for my strawberry cake? Would I still use the same 1 tsp?
Sam
Hi Jaimie! I haven’t tried it but I think it could work. It probably won’t impart a super strong flavor but I think it’s possible.
Sindy R
Very easy and extra delicious
MrsT
Amazing result, quick and easy recipe. Don’t overheat the gelatin. Go 4 seconds, then 2 more and that’s it. Mix it VERY WELL the second time around and pour little by little just as the video shows.
Thank you for sharing this recipe!!!!
Dena
why does my gelatine gather in my beater in globs and not mix in tried recipe twice and happened both times.
Sam
Hi Dena! Unfortunately, it sounds like it wasn’t quite the right temperature when it was added. 🙁
MrsT
Maybe the gelatin is not liquified enough, or you are pouring too fast, so it solidifies before you are able to mix it… I just made it and it worked fine. Make sure is not hot
Danielle V
Great recipe but barely sweet.. will try tomorrow with more sugar. (I don’t like normal buttercream because it is waaay too sweet but I didn’t find this was sweet enough.
CarrieC
This worked great. I used the whole pint of whipping cream, added an extra 1/4 cup powdered sugar and a Tbsp of kirsch since I was making a Black Forest cake. I didn’t alter the gelatin. The result was slightly soft but that could be because I could have beat it longer. Reading the reviews, I made sure to keep a close eye on the heat of the gelatin. Yes it stinks – only microwave 2-3 seconds at a time – but don’t get it too hot. There is no perceptible taste. Will save this recipe!
Emily @ Sugar Spun Run
We’re so happy it turned out nicely for you, Carrie! We hope your cake was delicious 😋
Amanda
I making a cake with a lot of colors. Since it’s not advised to overmix should I make the colors one at a time or maybe frosting and then separate and color?
Sam
Hi Amanda! To reduce risk of over-mixing I would probably make separate batches. 🙂
Vanessa
Can you make this with fresh strawberries?
Sam
Hi Vanessa! I’m not sure how you would make it with fresh strawberries. You would be introducing a lot of moisture. 🙁
Carissa
Hey! I would like to use honey to sweeten AND flavor this frosting. any suggestions on how much to use in place of sugar?
Sam
Hi Carissa! I havne’t tried it so I can’t say for sure how it would work/how to do it. If you do try it please let me know how it goes. 🙂
Pamela Goddard Parsons
For Vanessa-
You can use freeze dried strawberries that have been pulsed in your food processor (then strained, if seedy)to add to the frosting and perhaps top with a fresh strawberry slice!
Sam
Hi Jennifer! I’m sorry to hear this happened! If you can smell it your gelatin was likely heated too much. 🙁
Anne
Pretty good turn out the second time I made it! I would warn that you must really whip the gelatin & water just after heating it up to add to cream… otherwise you will get tiny lumps of gelatin looking like crushed orbeez in your whipped cream…not appetizing.
Also, nobody mentioned the horrible smell that gelatin has…. really kind of a wet dog…rotten meat thing going on…but can’t taste it in the final product, thankfully. I made this to cover my buttercream sins on a triple layer cake and nobody was the wiser.
Sam
I’m so glad you ultimately enjoyed it, Anne! You want your gelatin to be liquid, not solid, but you also don’t want it to be hot. 🙂
Sherri
Can you add cinnamon to the recipe without comprising the stability or consistency?
Sam
Hi Sherri! That should work just fine. 🙂