This whipped cream frosting is light and fluffy and everything you could want in a frosting! It is easy to make, great for cupcakes, and is a firm frosting that holds its shape!
Who doesn’t love a good whipped cream frosting?! One of the frustrating things with making whipped cream frosting is that it doesn’t hold its shape very well and has to stay cold. That is UNLESS you make stabilized whipped cream frosting! With the addition of a little gelatin you can have whipped cream frosting that lasts for hours unrefrigerated and days if refrigerated! YAY!
Homemade Whipped Cream Frosting!
How to make whipped cream frosting?
- Whip your heavy whipping cream, vanilla, and sugar until soft peaks form
- Dissolve gelatin in water by microwaving for 10 seconds, stirring; repeat two more times until fully dissolved.
- Add gelatin to whipped cream and whip until stiff peaks form.
- Refrigerate for 20-30 minutes.
- Pipe onto any cupcake or cake!
Stabilized whipping cream frosting is great for decorating!
Can you add food coloring to whipped cream?
Yes! Add the food coloring in at the beginning, when you are whipping the cream and sugar the first time.
Can you use cornstarch to stabilize whipped cream?
Yes! And with this recipe you already are. Cornstarch is an ingredient in most store bought powdered sugars! Weird right!? But that corn starch in addition to the gelatin help this whipped cream frosting stay firm!
Where do you buy gelatin in the grocery store?
Unflavored gelatin can be found in the baking isle near all the jello boxes. I typically use the Knorr brand.
How long does whipped cream frosting keep? How to store whipped cream frosting?
Use this frosting within 2-3 days of making it. Store unused frosting in an airtight container to keep it tasting the freshest!
What do you like to decorate with whipped cream frosting? Let me know in the comments below!
Stabilized Whipped Cream Frosting
- 1 tbs gelatin
- 6 tbs water
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 tsp clear vanilla extract* optional
In a large bowl, add whipped cream, clear vanilla extract, and powdered sugar. Using a whisk attachment with an electric hand mixer or a stand mixer whisk the whipped cream and powdered sugar on medium high speed until soft peaks form.
Soft peaks mean the whisk when taken out of the cream will leave a peak that will fold over on itself. Another indication of soft peaks is when the whisks leave a trail in the cream when it’s whipping it. This process will take 3-5 minutes to attain.
When whipped cream is making soft peaks, set aside for the moment and in a microwave safe bowl stir together the gelatin and water.
Place the dissolved gelatin in the microwave and heat up in 10 second intervals, stirring after every 10 seconds. Do this for a total of 30 seconds. Remove from microwave and pour directly into the whipped cream. Don’t let the gelatin cool or else it will set up like jello!
Whisk the whipped cream and gelatin on high for another 3-5 minutes until stiff peaks form. This means when a whisk or spoon is taken out of the whipped cream it leaves a peak that doesn’t fold over on itself.
Refrigerate the frosting for 20-30 minutes to help it really set up.
*If you use vanilla extract make sure it is the clear kind or else it will tint your nice white frosting! Clear extract can be found in the area as other vanilla extract at your local grocery store!
Recipe adapted from Tatyana’s Everyday Food Stabilized Whipped Cream