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A large swirl of whipped cream that's been stabilized and is perfect for piping.
Rachel Koller

Stabilized Whipped Cream Frosting

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Light, fluffy, perfectly sweetened stabilized whipped cream frosting for any dessert. Perfect for piping on cupcakes or frosting desserts.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 5 cups
Course: Desserts
Calories: 118

Ingredients
  

  • 3 Tablespoons cold water
  • 1 packet unflavored gelatin about 2 ½ teaspoons
  • 2 ½ cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 1 ½ teaspoons vanilla

Method
 

  1. In a small microwave safe bowl, add cold water. Sprinkle gelatin evenly over the surface. Allow the gelatin to “bloom” for 5 minutes or so.
  2. Once the gelatin has bloomed, heat in microwave for 10-15 seconds or until the mixture just becomes liquid. Allow the mixture to cool slightly.
  3. In a large mixing bowl if using an electric hand mixer or in a stand mixer, add cold heavy whipping cream, powdered sugar, and vanilla. Whip to soft-medium peaks.
  4. With the mixer on low-medium speed, slowly pour in the slightly cooled gelatin mixture. Whip until gelatin is fully incorporated. The whipped cream should be thick, fluffy, and stabilized when done.
  5. Use immediately to pipe or frost your favorite desserts, or store in the fridge for up to 2 days.

Nutrition

Serving: 1gCalories: 118kcalCarbohydrates: 5gProtein: 1gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 3gCholesterol: 34mgSodium: 9mgSugar: 5g

Notes

  • Keep heavy whipping cream in the fridge until right before whipping. Chilling the mixing bowl and whisk for 10-15 minutes in the freezer can help the cream whip faster.
  • Heat the gelatin in short bursts, stirring in between, to prevent overheating. Slightly cooling the gelatin before adding it to the whipping cream is essential.
  • This frosting will hold up at room temperature for a couple of hours, but refrigerate if not using immediately.
  • This recipe makes about 5 cups of stabilized whipped cream, enough to frost about 24 cupcakes, a 13x18” sheet cake, or a 3-layer cake.
  • Store leftovers in the fridge for up to two days.

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