Stabilized Whipped Cream Icing
Elevate your desserts with this indulgent Stabilized Whipped Cream Icing, a game-changer for anyone looking to create beautifully frosted cakes and cupcakes with a light, airy texture that holds its shape. Made with just five simple ingredients—cold heavy whipping cream, powdered sugar, vanilla extract, and a touch of unflavored gelatin for stability—this frosting is perfect for both beginner and seasoned bakers. The clever addition of gelatin ensures your whipped cream stays firm, even in warmer conditions, without compromising its creamy, melt-in-your-mouth consistency. Ready in just 15 minutes, this versatile icing is ideal for piping intricate designs, topping fruit-tarts, or elevating your favorite desserts with a touch of elegance. Whether you’re celebrating a special occasion or simply indulging your sweet tooth, this stabilized whipped cream is your go-to frosting recipe!
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream (cold)
- 0.5 cup Powdered sugar
- 1 teaspoon Vanilla extract
- 1 teaspoon Unflavored gelatin
- 2 tablespoons Cold water
Instructions
Place your mixing bowl and whisk attachment in the freezer for 10 minutes to chill. This will help the cream whip faster and maintain its stability.
In a small, microwave-safe bowl, combine the unflavored gelatin and cold water. Let it sit for 5 minutes to allow the gelatin to bloom.
Once bloomed, microwave the gelatin mixture for 5-7 seconds, or until the gelatin has completely dissolved. Stir and set aside to cool slightly, but do not let it solidify again.
In the chilled mixing bowl, pour the cold heavy whipping cream and begin whipping on medium speed using a hand or stand mixer.
Gradually add the powdered sugar and vanilla extract while whipping, ensuring they are fully incorporated.
When the cream begins to thicken but is not yet at soft peaks, reduce the mixer speed to low and slowly drizzle in the cooled, liquid gelatin. Once added, increase the speed back to medium-high.
Continue whipping until stiff peaks form and the whipped cream holds its shape. Be careful not to overwhip, as this can cause the cream to turn into butter.
Use the stabilized whipped cream icing immediately to frost cakes, cupcakes, or desserts. Alternatively, transfer it to an airtight container and refrigerate for up to 2-3 days.
Nutrition Facts
Calories |
159 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.5 g | 19% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 14 mg | 1% | |
| Total Carbohydrate | 6.1 g | 2% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 6.1 g | ||
| Protein | 1.0 g | 2% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 14 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
