Whipped Cream Icing
Elevate your dessert game with this light and luscious Whipped Cream Icing, perfect for frosting cakes, cupcakes, or even as a dreamy topping for pies and trifles. Featuring just three core ingredients—heavy whipping cream, powdered sugar, and pure vanilla extract—this quick and easy recipe whips up in just 10 minutes for an effortlessly silky finish. For those seeking extra stability, an optional touch of unflavored gelatin ensures the cream holds its shape beautifully, making it ideal for layered desserts or warm-weather gatherings. With its delicate sweetness and cloud-like texture, this whipped cream icing is a versatile and crowd-pleasing addition to your dessert repertoire.
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Recipe Information
Ingredients
- 2 cups Heavy whipping cream
- 4 tablespoons Powdered sugar
- 1 teaspoon Pure vanilla extract
- 1 teaspoon Unflavored gelatin (optional for stability)
- 2 tablespoons Cold water (optional, for dissolving gelatin)
Instructions
Chill your mixing bowl and whisk attachment in the refrigerator for 15-20 minutes before starting. This helps the cream whip up more quickly and holds its structure better.
If using the optional gelatin for stabilized whipped cream, sprinkle the gelatin over the cold water in a small microwave-safe bowl and allow it to bloom for 5 minutes. Once bloomed, microwave the mixture for about 5-10 seconds until the gelatin is fully dissolved. Let it cool slightly, but do not let it set.
Pour the heavy whipping cream into the chilled mixing bowl. Begin whipping on medium-low speed using a stand mixer or hand mixer.
Once the cream begins to thicken slightly, gradually add in the powdered sugar and vanilla extract. Continue to whip on medium-high speed.
If using gelatin, slowly pour the cooled, dissolved gelatin into the cream as it whips. This step must be done gradually to incorporate the gelatin evenly without clumping.
Continue whipping the cream until you achieve stiff peaks. Avoid overwhipping, as this can cause the cream to separate and become grainy.
Use the whipped cream icing immediately to frost your dessert, or store it in the refrigerator for up to 24 hours. Rewhip gently if needed before using.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.0 g | 205% | |
| Saturated Fat | 96.0 g | 480% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 480 mg | 160% | |
| Sodium | 164 mg | 7% | |
| Total Carbohydrate | 30.5 g | 11% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 29.4 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 0 mg | 0% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 3 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.
