How to Make Stabilized Whipped Cream (video)

dollops of stabilized whipped cream frosting for cakes and cupcakes

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!

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How to Make Stabilized Whipped Cream

Making this fluffy and creamy frosting is super easy! Here’s how I make it:

  1. Start with SUPER cold heavy cream! This is important since you’ll be adding hot gelatin later. Place the cream and sugar into a mixer bowl and whisk on high speed until medium peaks form.
  2. 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.
  3. 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.
  4. Keep whisking until stiff peaks form. You can also add the extract at this stage.
  5. Work with the frosting right away. Once you set it into the refrigerator, it will start to set pretty quickly.

Adding Flavors!

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.

stabilized whipped cream frosting recipe

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

More Recipes!

Enjoyed this recipe for whipped cream frosting? Check out some of my other frosting recipes!

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Stabilized Whipped Cream Frosting video recipe

Supplies/Tools

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How to Make Stabilized Whipped Cream (video)

10 mins prep
3 cups
Learn how to make stabilized whipped cream with gelatin for your next cake, dessert or cupcakes!

Ingredients 

  • 1 cup heavy cream, chilled
  • 1/3 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 cream and sugar into a mixing bowl and whisk on medium speed until medium peaks form.
  • Turn mixer off and prepare the gelatin. Combine gelatin with water, stir, then heat until the gelatin is completely dissolved (microwave for about 30 seconds). Do not let the gelatin cool, simply pour it into the whipped cream.
  • Whisk the cream and dissolved gelatin on high speed until stiff peaks form, about 2 to 3 minutes. Add 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.