Stabilized Whipped Cream

Stabilized Whipped Cream

Do you love to use whipped cream frosting for your cakes and cupcakes but need the frosting to hold its shape? The answer is stabilized whipped cream! This is one of the most requested frosting recipes on my YouTube channel! It’s super easy to make at home and holds its shape very well for cakes, cupcakes and other desserts! There are two different ways of creating stabilized cream – with cream cheese (also one of my favorites) or with gelatin, like in this recipe.

This recipe for stabilized whipped cream is super versatile. For my video, I used strawberry extract, but this recipe will work great with any flavor and in any color. Try adding vanilla extract, chocolate or even coffee! For the best results, make sure your cream is very cold, if necessary, place it into the freezer for 5 minutes before whisking.

Recipe proportions for bigger batches:

2 cups heavy cream + 2/3 cup white granulated sugar + 2 tsp gelatin + 1/4 cup water

3 cups heavy cream + 1 cup white granulated sugar + 1 tbsp gelatin + 6 tbsp water

(huge batch) 4 cups heavy cream + 1 1/3 cups white granulated sugar + 4 tsp gelatin + 1/2 cup water

Watch my video recipe for step-by-step instructions!

Enjoyed this recipe? I made this pinboard just for you! Don’t forget to save it to Pinterest for later!

Get more ‘Back To Cake Basics’ recipes here: http://tatyanaseverydayfood.com/recipe-type/back-to-cake-basics/

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