Whipped Cream Frosting Recipe
I’m Not a Fancy Foodie Person…
When it comes to cooking, I’ve always preferred simplicity over extravagance. You’ll rarely catch me laboring over a complicated soufflé or experimenting with molecular gastronomy. My style leans toward rustic and hearty—the kind of recipes that bring comfort and nourishment without requiring a culinary degree to execute. But every now and then, even I feel the urge to whip up something a bit more polished. Enter whipped cream frosting.
The whipped cream frosting is the perfect middle ground. It’s light, airy, and easy to make but can elevate a dessert to bakery-level aesthetics. However, traditional whipped cream frosting can have its pitfalls, especially when it comes to maintaining stability over time. This is where stabilized whipped cream frosting becomes a game-changer.
Why You Should Learn How to Make Stabilized Whipped Cream (Even If You Aren’t a Fancy Cake Decorator):
If you’re wondering why you should bother learning how to make stabilized whipped cream frosting, let me paint a picture for you. Imagine you’ve just finished decorating a beautiful homemade cake. It’s covered in soft, pillowy whipped cream that looks like a cloud. But within an hour, that cloud has started to droop and melt, leaving your dessert looking… less than stellar.
Stabilized whipped cream frosting solves this problem. By incorporating a stabilizing ingredient, you can enjoy the dreamy texture and flavor of whipped cream without the fear of it collapsing. It holds its shape for hours, even in slightly warmer conditions. Whether you’re piping intricate designs or spreading a smooth layer over a cake, stabilized whipped cream frosting is your secret weapon for desserts that are as stunning as they are delicious.
Enter Stabilized Whipped Cream Frosting
The magic of stabilized whipped cream frosting lies in its versatility. It pairs beautifully with almost any dessert—cakes, cupcakes, pies, trifles, and even fresh fruit. It’s also incredibly adaptable. Want to infuse it with vanilla for a classic flavor? Go ahead. Craving a touch of chocolate? A few tablespoons of cocoa powder will do the trick. Need a hint of tanginess? Try folding in some cream cheese.
Stabilized whipped cream frosting is also a fantastic option for those who prefer desserts that aren’t overly sweet. It’s rich yet light, providing just the right balance to complement your treats without overpowering them.
How to Make Stabilized Whipped Cream Frosting
Here’s the step-by-step process for making stabilized whipped cream frosting that’s perfect every time:
Ingredients:
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions:
- Prep the Gelatin: In a small bowl, sprinkle the unflavored gelatin over the cold water. Let it sit for about 5 minutes to bloom. Once bloomed, heat the mixture gently (in the microwave or on the stovetop) until the gelatin dissolves completely. Let it cool slightly, but don’t let it set.
- Whip the Cream: In a large, chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with a hand or stand mixer on medium speed until soft peaks form.
- Incorporate the Gelatin: With the mixer running on low, slowly pour the cooled gelatin mixture into the whipped cream. Increase the speed to medium-high and continue beating until stiff peaks form.
- Use Immediately: Use the stabilized whipped cream frosting to frost your dessert right away, or store it in the refrigerator for up to 24 hours.
Don’t Need Your Cream to Be Stabilized?
If you’re making a dessert that will be served immediately, or if stability isn’t a concern, you can skip the gelatin altogether. Simply whip together the cream, powdered sugar, and vanilla extract until stiff peaks form. This version won’t hold up as long, but it’s perfect for a quick and easy topping that still tastes fantastic.
Chocolate Stabilized Whipped Cream Frosting
For a decadent twist, try making chocolate-stabilized whipped cream frosting. Here’s how:
Ingredients:
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions:
- Prep the Gelatin: As with the vanilla version, bloom the gelatin in cold water, then gently heat until dissolved. Let it cool slightly.
- Combine Dry Ingredients: In a small bowl, sift together the powdered sugar and cocoa powder to remove any lumps.
- Whip the Cream: In a large, chilled mixing bowl, beat the heavy whipping cream with the powdered sugar and cocoa mixture until soft peaks form.
- Incorporate the Gelatin: Slowly add the gelatin mixture to the whipped cream while beating at low speed. Increase to medium-high speed and whip until stiff peaks form.
- Frost and Serve: Use immediately to frost cakes, cupcakes, or other desserts.
Recipe Card
Recipe Name: Stabilized Whipped Cream Frosting
Summary: A versatile and light frosting that holds its shape for hours, making it perfect for cakes, cupcakes, and more.
Servings: 8
Cost: Approximately $5
Prep Time: 10 minutes
Cook Time: 2 minutes
Additional Time: 5 minutes
Total Time: 17 minutes
Course: Dessert
Cuisine: American
Keywords: whipped cream frosting, stabilized whipped cream, frosting recipe, cake frosting
Equipment: Mixing bowl, hand or stand mixer, small saucepan or microwave-safe bowl
Ingredients:
- 1 cup (240 ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 2 tablespoons cold water
Instructions:
- Sprinkle the gelatin over cold water in a small bowl and let it bloom for 5 minutes.
- Heat the gelatin until dissolved and let it cool slightly.
- In a chilled mixing bowl, beat heavy whipping cream, powdered sugar, and vanilla until soft peaks form.
- Slowly add the cooled gelatin mixture while beating on low speed, then increase to medium-high speed until stiff peaks form.
- Use immediately or store in the refrigerator for up to 24 hours.
Notes:
- For chocolate frosting, replace vanilla extract with two tablespoons of cocoa powder.
- Keep all ingredients and equipment chilled for best results.
- Stabilized whipped cream is ideal for piping and decorating desserts.
