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!
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!
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)
- 1 cup heavy cream, very well chilled
- 1/3 cup confectioner's sugar
- 1 teaspoon extract
- food coloring, optional
- 1 tsp unflavored gelatin
- 2 tbsp water
- 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.