How to Make Stabilized Whipped Cream (video)
Do you love to use whipped cream frosting for your cakes and cupcakes but need the frosting to hold its shape better? The answer is stabilized whipped cream – it holds its shape well and it’s pipeable! Stabilized frosting can be made several different ways (and I have multiple recipes below!) – this version can be made with gelatin or agar gelatin. It’s super easy to make at home and you can make it in almost any flavor; more flavor recommendations below!
This recipe is part of my ‘Back to Cake Basics’ series, where I share simple cake, frosting and filling recipes. Make sure to check out the entire collection!
My Stabilized Whipped Cream Video Tutorial
Watch my YouTube video recipe for my step-by-step instructions for making stabilized whipped cream frosting! Want new recipe updates? Make sure to subscribe to my website emailing list and my YouTube channel and turn on notifications.
Ingredients for Stabilized Whipped Cream
Here are the ingredients you’ll need to make this easy, stable cream frosting:
- Heavy Cream: use very well chilled heavy cream for best results.
- Confectioner’s Sugar: for sweetening the frosting.
- Unflavored Gelatin: this is what will stabilize the whipped cream. This recipe will also work with gelatin sheets and agar gelatin.
- Extract/Food Coloring: flavor and color the frosting with just about any extract and food coloring.
How to Make Stabilized Whipped Cream
Making this fluffy and creamy frosting is super easy! Here’s how I make it:
- Start with SUPER cold heavy cream! This is important since you’ll be adding hot gelatin later. Try placing your mixing bowl into the freezer for 10 to 15 minutes to keep the cream extra cold! Place the cream and sugar into a mixer bowl and whisk on high speed until stiff peaks form.
- Next, prepare the gelatin. I like to combine the gelatin and a bit of water in a small ramekin, then microwave it for about 30 seconds, until the gelatin is completely dissolved.
- IMPORTANT: add the gelatin immediately! Do not wait for it to cool, otherwise it will form clumps! Turn the mixer on to medium speed and pour in the gelatin.
- Keep whisking until stiff peaks form. You can also add the extract at this stage.
- Work with the frosting right away. Once you set it into the refrigerator, it will start to set pretty quickly.
Adding Flavors to the Cream!
My recipe for stabilized whipped cream is super versatile. In my video recipe, I used strawberry extract but this recipe will work great with any flavor and in any color.
- Try adding vanilla extract or even vanilla bean for a classic bakery flavor.
- Add some melted chocolate chips or cocoa powder for chocolate flavor.
- Coffee whipped cream is also delicious! Add a teaspoon of coffee emulsion, or a few tablespoons of cold espresso.
- Any fruit flavor will work for this frosting: strawberry, raspberry, blueberry, blackberry. You name it – it will taste amazing! I recommend using an extract. If you want to add fruit preserves, add them at the very end.
For the best results, make sure your cream is very cold, if necessary, place it into the freezer for 5 minutes before whisking.
Recipe For Large Batches
Need to make lots of whipped cream? Here are the increased ingredient proportions you’ll need:
- 2 cups heavy cream + 2/3 cup confectioner’s sugar + 2 tsp gelatin + 1/4 cup water
- 3 cups heavy cream + 1 cup confectioner’s sugar + 1 tbsp gelatin + 6 tbsp water
- (huge batch) 4 cups heavy cream + 1 1/3 cups confectioner’s + 1 1/2 tbsp gelatin + 1/2 cup water
Share it on Pinterest!
Supplies/Tools
Need some supplies to make this recipe? You can get them here (Amazon affiliate links):
- My classic KitchenAid stand mixer is a must for every kitchen!
- This set of jumbo cake decorating tips has all the tips that I use on a regular basis.
- Plus, these disposable pastry bags are a huge time saver!
More Recipes!
Enjoyed this recipe for whipped cream frosting? Check out some of my other frosting recipes!
- Next, try my ‘Berry Whipped Cream Frosting’! One of my personal favorites!
- European Whipped Cream Frosting is made with sweetened condensed milk!
- Vanilla German Buttercream is made with easy vanilla pastry cream.
How to Make Stabilized Whipped Cream (video)
Ingredients
- 1 cup heavy cream, very well chilled
- 2/3 cup confectioner's sugar
- 1 teaspoon extract
- food coloring, optional
- 1 tsp unflavored gelatin
- 2 tbsp water
Instructions
- Use very cold heavy cream for best results. Place your mixing bowl into the freezer for 10 to 15 minutes to help keep the cream cold. Place the cream and sugar into a mixing bowl and whisk on medium speed until stiff peaks form.
- Turn the mixer off and prepare the gelatin next. Combine the gelatin with water in a small ramekin and stir. Heat the mixture in the microwave until the gelatin is completely dissolved (microwave for about 30 seconds). DO NOT let the gelatin cool, simply pour it directly into the whipped cream while it's still hot with the mixer running on medium speed.
- Whisk the cream and dissolved gelatin on high speed until stiff peaks form, about 1 minute. Add the extract and/or color last, then whisk for an additional 30 seconds.
- If time allows, chill whipped cream for 30 minutes, then pipe. Transfer the frosting into a pastry bag and frost dessert. Keep cake and dessert refrigerated until ready to serve.
Great! How can we make stabilized chocolate whipped cream to use in your cake recipes (instead of the buttercream frosting you normally use)?
Try adding a few tablespoons of cocoa powder 🙂
Thanks! Can I add half cocoa powder half melted chocolate (or only melted chocolate)? I think melted chocolate taste much better than cocoa powder! :p
I don’t think adding hot gelatin was a good idea… everything was going great until this step then everything collapsed so what shall I do now ??
Oh, no! I’m sorry the recipe didn’t work for you. The gelatin has to be added while it’s hot, otherwise it will form clumps. Make sure that your heavy cream is EXTRA cold. This will help balance out the hot gelatin. I place my cream into the freezer for about 10 minutes to make sure it’s very cold. Hope that helps.
How long will the stabilized whip cream last?
At room temperature? It will be fine for a few hours
If you don’t mind me asking, what brand name strawberry exctract and food coloring do you normally use? By the way, thank you so much for sharing your recipes with us. I always look forward seeing what next you will post. I love the videos that you post with each recipe, you make everything look so simple to make and it always motivates me to make that recipe. Thank you!
I use the Lorann Oils brand of strawberry extract; most of my extracts are by that company. I have the link to some products in my shop. For the color, I use concentrated gel food coloring by AmeriColor, also in the shop 🙂 I’m so glad you enjoy my videos! Love to hear from my viewers!
can i make this a day before and use it the next day?And if so how long will it last at room temperature? And Thank You
The frosting will set in the refrigerator overnight and it wont be as smooth when piped. I recommend making it the same day. It’s good for about 2 hours
Why did you use granulated sugar vs powdered sugar? Most of the recipes I have seen use the powdered.
I used granulated sugar but confectioner’s sugar will also work great 🙂
Is there a reason you chose one over the other? Your whipped icing is probably the smoothest I’ve seen. Just curious how you got it looking so smooth.
Hi, i would like to try this as frosting to a wedding cake,im planning to put the frosting a night before the wedding. I would like to ask if this is still stable til the next day?
Hi! Yes, as long as it’s refrigerated!
How much does the original recipe make? I need to ice 4 dozen cupcakes. Trying to get an idea of which adjustment would be best.
The original recipe will be enough to frost 1 dozen cupcakes; I recommend using 4 cups heavy cream
Hi,
I want to make this for my daughter’s birthday on Sunday.
How much powdered sugar do I have to use??
Kind regards Eveline
Hi! For the original recipe, I used granulated sugar. You can replace that sugar with confectioner’s sugar and double the amount. So, for a small batch with 2 cups heavy cream, you’ll need 1 1/3 cup confectioner’s sugar
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
I’m confused…
Even though you’ve used granulated sugar in the video the recipe that’s written says 1/3 cup confectioner’s sugar but you say to double the amount when using confectioner’s sugar in your comment
So is it 1/3 cup granulated sugar becomes 2/3 cup confectioner’s sugar?
Hi Danielle! I’m so sorry about the confusion! You can use both granulated and confectioner’s. You’ll need 2/3 cup of the powdered sugar. I’ll update the recipe card right now to reflect that! Enjoy 🙂
If you reduce the sugar do you need to reduce the gelatin? Making this for a 1st birthday cake and want to use as minimal sugar as possible. Thanks!
I would keep the gelatin the same but the sugar can definitely be reduced 🙂
Can you use fresh strawberries that have been run through the food processor instead of extract?
You could but they won’t add as much flavor; add them at the end
Hello! Can I use agar as replacement for gelatin? If ever, how much should I use? Thanks
Yes, you can definitely use agar gelatin instead. You will need to prepare it slightly differently. Mix 1 tsp with 3 to 4 tablespoons water and heat the mixture over medium heat in a sauce pan until the agar takes on an applesauce-like consistency.
Hi! Love your recipes, thank you so much for making them!
For some reason my cream wasn’t piping out like yours (it’s not melting, so it is stable), but you just can’t see those pretty, sharp piping lines on dollops, they just kind of looked like blobs. Any idea what I might’ve done wrong? thank you in advance!
Hi! so sorry to hear that this recipe didn’t work out well for you. Make sure to whisk the cream to stiff peaks, then add the gelatin and mix again. Sounds like maybe you didn’t whisk the cream enough. Also, make sure your cream is super cold, so that when you add the hot gelatin, it doesn’t melt. Hope that helps for next time! 🙂
Hi,
Would this recipe be used for piping roses and piping with Russian tips?
Also, can I use coconut cream (coconut cream from coconut milk) instead of using heavy whipping cream?
Lastly, instead of using gelatin, can I use unflavored Jell-O or pectin?
Thanks
Hi,
Would this recipe be used for piping roses and piping with Russian tips?
Also, can I use coconut cream (coconut cream from coconut milk) instead of using heavy whipping cream?
Lastly, instead of using gelatin, can I use unflavored Jell-O or pectin?
Thanks
Fantastic foolproof recipe. I use this for my strawberry cake with the following tweaks: I double the sugar, double the vanilla (use paste), add a few grates of fresh lemon zest and about half a bag or a bit more of freeze dried strawberries. It produces a stabilized frosting that tastes like fresh strawberry ice cream!
That sounds amazing! So glad you enjoyed it! 🙂
Hi tatyana, on the huge batch recipe is there an error on the amount of gelatin you should use? I have made it before with 4 tsp and it didnt stabilize well. So should it be 4 tablespoons instead of teaspoons? Typo? It’s odd that it goes from 1 tbsp for 3 cups heavy cream then to 4 teaspoons for 4 cups heavy cream. Other than that it’s a super delicous recipe!!!
Hi Yadira! I’m so sorry that the recipe wasn’t correct! For the huge batch, you’ll need 1 1/2 tablespoons of gelatin. The original was 1 teaspoon for 1 cup heavy cream. I hope you were able to salvage the recipe!
Hi, would this whipped cream recipe work as a filling in a stacked cake?
Hi! Yes, this recipe will work for a stacked cake! 🙂
Thank you. Would you use it under fondant?
Hi Cassandra! I do not recommend using any type of whipped cream frosting under fondant, only buttercream. This frosting is too soft to hold up the weight of fondant.
Hi. First question: If I want to use this recipe for 9″ layered cake, how many cups of cream should I used? 2nd Question: Is the original recipe (1 cup of cream) enough to pipe 12-16 cupcakes?
Hi! For a 9″ cake, I would recommend preparing a 3 cup batch of this recipe. The original will be enough for 12 cupcakes. 3 cups heavy cream + 1 cup white granulated sugar + 1 tbsp gelatin + 6 tbsp water
Hope you enjoy the recipe! 🙂
Thank you for replying. I have another question. I live in a hot climate country and my concern is that the whipped cream aren’t stabilized enough under the hot climate. Using the same recipe you’ve provided, can I add more gelatine to the recipe? For example, for 2 cups of cream, instead of 2 tsp of gelatine, can I use 3 or 3 1/2 tsp of gelatine?
Hi, how long do you whip to get soft peaks? After you add gelatin how lo g do you whip to get stiff peaks. In the past, the forst time I tried, it turned to butter. 2nd time i got soft peaks but after adding cooled gelatin it curdled up again. I was ising hand mixer. I even tried whisking it by hand whisk. Yours look rely smooth.
Thanks!
Hi Kay! So sorry this recipe isn’t working well for you! I usually whisk the cream to stiff peaks in 4 minutes using a stand mixer. If you’re using a hand mixer, you’ll probably need almost double the time to get it to the right consistency. Pour the gelatin in while it’s hot but in a slow stream with the mixer running on high speed. You don’t want to add it too slowly, otherwise it will clump up as it cool in the cold heavy cream. Quickly is the best way to add and incorporate the gelatin. Hope that helps!
Thank you!. I will try to double the time since I have hand mixer, and add gelatin as soon as it comes out of the microwave.
Can I color a stabilized chocolate whipped cream? And can I use hot chocolate mix?
Hi! I recommend using 2 to 3 tablespoons of regular cocoa powder if you want to make a chocolate whipped cream. I recommend making a regular whipped cream if you want to add color. The chocolate will color the cream brown.
Will this one recipie be enough to crumbcoat and coat a four layer 8-inch round cake. I will be filling the cake with chocolate ganache but I just need the whipped cream frosting for crumbcoating and icing.
Hi Shannon! I recommend using this increased recipe for a 4 layer cake: 2 cups heavy cream + 2/3 cup white granulated sugar + 2 tsp gelatin + 1/4 cup water.
Enjoy! 🙂
I want to make caramel whipped cream. Should I put it in at the end of the recipe?
Yes, I recommend using dulce de leche which is a thicker type of caramel. Add it at the end. Enjoy!
First of all I love your video, the frosting the whipped cream frosting looks so good. So I was wondering would double the recipe be enough to frost a two-layer 7-inch cake, also with piped frosting on top?
Hi! Thanks for watching! Yes, I recommend doubling the recipe, using 2 cups of heavy cream, for frosting a cake. Enjoy!
Will I be able to frost a layered cake with it the next day after I’ve made it?
I recommend using it the same day. Once the frosting is set, it will be harder to use.
Hi there
What is the shelf life of the frosting? Like how long will it last in the fridge?
Hi! I recommend using it as soon as possible. It will set and stiffen in the refrigerator if you let it set overnight, which will change the texture and you won’t be able to pipe it.
Hello mam. I tried you recipe but I was not able to get stiff peak did not able to make flower. Can u pls help me with this.
Hi! Make sure to use very well chilled heavy cream with at least 33% fat content and higher. This will help significantly. Try refrigerating your mixing bowl and the whisk attachment, too.
Chilled bowl. Very cold cream. Everything was great and then I added the gelatin. I now have a thick soupy mess that I can’t do anything with. Very disappointed.
Hi Sandra! I’m so sorry the recipe didn’t work well for you. Next time, place the whipped cream into the frosting to let it chill again, then remix.
I followed the original recipe using granulated sugar that was on the youtube video, it taste delicious!! I see that you changed it to confectioners, I will try it tomorrow. I’m hoping that it will hold my layered strawberry cake.
Hi! I’m so glad you enjoyed the frosting! Both sugar will work great!
You side granulated in video but the recipe said confection sugar. Which one is it.
Sorry about the confusion! I updated my recipe since the video. Although both will work for the recipe, I recommend using the powdered sugar. Enjoy!
Good night … How many tsp of gelatin do you have to use for 3 cups of whipped cream?
Hi Kizzy! You’ll need 1 tablespoon, or 3 teaspoons for 3 cups of heavy cream.
3 cups heavy cream + 1 cup confectioner’s sugar + 1 tbsp gelatin + 6 tbsp water