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 once it's cooled slightly and whip until stiff peaks form.
- Refrigerate for 20-30 minutes.
- Pipe onto any cupcake or cake!
Help my whipped cream turned into a watery mess!
This most likely due to the gelatin mixture being too warm when you poured it in or the whipped cream not being whipped into soft peaks when you added it.
Tips for making stabilized whipped cream:
- Refrigerate the mixing bowl before using so it's nice and cold.
- Allow your gelatin mixture to cool slightly before adding it to your whipped cream. If left to cool too long it will solidify and not be usable.
- While gelatin is cooling (for maybe a minute or two) stick your whipped cream in the fridge.
- After mixing up your stabilized whipped cream, refrigerate it for a half hour to let it set up fully.
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!
Use this frosting to frost my easy white cupcakes or chocolate cupcakes! I used this recipe to frost my 4th of July cupcakes it was perfect!
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Stabilized Whipped Cream Frosting
Ingredients
- 1 tbs gelatin
- 6 tbs water
- 3 cups heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon clear vanilla extract* optional
Instructions
- Make sure to read my tips in the post above before starting!
- In a large cold bowl, add whipping 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.3 cups heavy whipping cream, 1 teaspoon clear vanilla extract*, 1 cup powdered sugar
- 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 cream is making soft peaks, set aside (or refrigerate if your kitchen is hot) for the moment and in a microwave safe bowl stir together the gelatin and water.1 tbs gelatin, 6 tbs 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.
- Allow the gelatin to cool slightly but NOT solidify- if that happens you will have to start over with it (try reheating or using new gelatin).
- Turn your mixer on and start whipping the cream on low. Pour the mildly warm, still liquid gelatin mixture into the whipped cream.
- 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.
Jere Cassidy
I love whipped cream for frostings. Thanks for all the tips for the stabilized whipped cream.
Lisa
You're welcome!
Stine Mari
I have never thought of adding gelatine to whipped cream for it to stay in shape! Thank you for the recipe. 🙂
Lisa
Right, it's kind of weird! But works really well!
Kelly Anthony
I would have never thought to put gelatin in frosting but totally makes sense! Sounds amazing!
Gloria
This is exactly what I need next weekend for an ice cream cake I am making for a retirement party. Perfect timing to see this. I have printed it out and placed it in the kitchen. Thanks.
Lisa
Awesome! Enjoy!
greatlakesloans.co
bookmarked!!, I like your website!
Jessica
I have all.the.questions??? I need to fill and frost a 3 layer 8in round cake plus 36 cupcakes. It says it makes 2 cups of frosting? How many cupcakes does that cover? Just trying to work out how many times to multiply this recipe. I'm so excited to try this! I love whipped cream frosting but it always falls! Also, can I use Strawberry flavored extract instead of vanilla?
Lisa
It depends on how you frost the cupcakes- if you frost them like in the pictures (a tall swirl) then you might get 12 cupcakes out of it. If you frost them like my valentine cupcakes then you will be able to frost more. For the cake I'd probably plan for 3 batches. I've never used this in between layers before but I'd recommend adding the filling, refrigerating for 10 minutes, adding the next layer and the filling and refrigerating again- allowing the whipped cream to set up a little in between the cake layers. Strawberry extract should be fine-as long as it isn't strawberry oil- that might mess up the texture (haven't tried it myself but just putting it out there 🙂 ) Hope you enjoy the recipe!
Samantha H.
Ohh, thank you for this recipe! I never thought about using gelatin to stabilize whipped cream! I am going to try this because my husband's FAVORITE frosting is the grocery store whipped frosting and I have had no luck re-creating it at home.
mydeliciousmeals
I've never tried adding gelatin to my frosting and that is such a great idea!! Thank you for sharing! Will definitely be trying for my son's birthday cupcakes!
Jacqueline
Brilliant idea to add the gelatine to keep the frosting firmer. I will def try this with my next batch of cupcakes!
Chef Mireille
what a great idea especially when using frosted cakes for outside parties - this will make sure the cream frosting doesnt melt in the heat
Rachel
How many cupcakes can you frost. I’m making 24 cupcakes for my baby shower in shape of a rattle. Doing it myself. Wondering how many batches I’ll have to make for 24 ?
Lisa
I'd at least double the recipe. You might want to make it one batch at a time though just for consistency's sake. Also depending on how high you will frost each cupcake (a single flat layer vs a piping tip swirl like in the picture) will also vary how much frosting you will need.
Tiffany Alexandria
I've FINALLY found the secret ingredient to the perfect whipped cream frosting! This is genius. My frosting always get soggy and sad because of the hot weather, I think this will help SO much. Thanks!
Holly
This is absolutely genius to add gelatin to whipped cream to make it hold its shape!
Mirlene
I'm pinning this. Im always looking for a great whipped cream recipe. Thanks fr sharing 🙂
Kathy
The gelatin is a great suggestion to add! Thank you for sharing that tip!
Kathy
The gelatin is a great tip! Thank you for sharing this recipe!
Kathy
Adding the gelatin is a great idea! Thank you for sharing that tip!
Stephanie
I can't wait to try this on my next batch of cupcakes! It would be so good with angel food cake too!
Lisa
Absolutely! That sounds amazing!!
Anonymous
This design is wicked! You definitely know how to keep a reader amused.
Between your wit and your videos, I was almost moved to start my own blog
(well, almost...HaHa!) Excellent job. I really loved what you had to say, and more than that,
how you presented it. Too cool!
Gloria
How much frosting does this make? Can't wait to make this
Thank you.
Lisa
It makes about 2 cups. So glad you are going to make it!
Sheri
Would this amount be enough for 24 cupcakes or should I double it? Can’t wait to try it!!!
Lisa
If you are going to pipe it on nice and tall like in the pictures I recommend doubling the recipe. Let me know how it goes!
Terri G
My husband doesn't like the sweeter buttercream. I'm wondering if you can make daisies and freeze them, then apply to the cake or would it be better to apply the flowers directly on the cake?
Thanks for the recipe!
Lisa
I totally understand- sometimes buttercream can be a little too much! I have never tried freezing them but I think you should be able to! Let me know if you try it!
Kiersten
Not sure what I did wrong, but after I added the water/gelatin mixture and let my mixer go for about couple minutes, the mixture totally collapsed. It basically looks like mashed potatoes...I only had 1 cup of heavy cream so I cut the recipe in 1/3. Could that be the issue?
Lisa
Yeah probably. Heavy cream is the main ingredient for whipped cream and the gelatin is just there to stabilize it. If you just need whipped cream (not stabilized) just whip together the heavy cream and sugar. Sorry that happened though! That can be so frustrating!
Kathy shaw
Did u use enough powdered sugar?
Mama A
Once piped on cupcakes do uneaten / leftover cupcakes need to be stored in the fridge or can they stay in an airtight container on the counter? Sorry, silly question I know.
Lisa
I do recommend refrigerating the cupcakes/frosting after you have made them. It will help keep them fresh longer and yes definitely in an airtight contact if you have that.
Carys
Is there a way to flavor the icing without de-stabilizing it? What about using a syrup or liqueur, or adding peanut butter?
Lisa
I haven't tried flavoring it but it seems possible. I would recommend either starting with a powdered flavor like peanut butter powder or using something like LorAnn's Oils. You can find all types of oil flavors (they are pretty much essential oils) in the cake decorating isle at your grocery store (I've even seen them at walmart) or at a cake decorating shop. The oils come in tiny little bottles but you don't need much of it to flavor something. I think that might be best so you don't have to mess with the heavy cream powdered sugar ratio. Using something like peanut butter would probably be too heavy. Let me know how it turns out!
Geneva
I was hoping this would work, but it was a huge fail for us. The gelatin mixture broke down the whipped cream, and it never re-incorporated. It's just too much liquid for the whipped cream.
Lisa
I'm sorry this didn't work for you. Perhaps the gelatin mixture was too hot? How long did you microwave it for?
Nancy Miles
This may be a game changer as no on EIN my family loves buttercream or overly sweet frostings. I always use less powdered sugar than called for and now have a way to keep the frosting from melting. Very easy to spread!
Lisa
Yes! I'm so glad you like it!
Joanna
How sweet is this compared to traditional frosting? I have a few kid birthdays coming up and one kid who says my buttercream (or really any other frosting I've tried) is "too sweet." I am planning to give this a try though! I'm excited to find something I presume is less sweet but will still hold it's shape for decorating. 🙂
Lisa
I definitely don't think it's as sweet as buttercream! Also just make sure your bowl that you whip the cream in is cold- some people have had issues with the gelatin melting the cream (even though it's never happened to me) and that could be the issue! Hope you and your kids like it!
Lisa
I’m sorry this didn’t work for you. Perhaps the gelatin mixture was too hot? How long did you microwave it for?
Rosalie
I made this frosting and it came out awesome.
Thank you so much. Going to make it again for niec's prom.
Lisa
Yay! I am so glad you liked it!
Brandi
I attempted a stabilized whipped cream at Easter from a different recipe, it did not end well.
This recipe was great, easy to follow and so far perfect results (fingers crossed my garage stays cold enough). I appreciate the steps on activating the gelatin, as I am new to this product. It set up beautifully (even though I rushed chilling a smidge).
Can’t wait to use it again!
**Did a coconut and regular flavor.
Lisa
Yay! I am so glad you enjoyed the stabilized whipped cream!
Brynne
I’m making smash cakes for my daughter and nephew and am planning to use this frosting, Will this hold up alright between the layers of a small cake if I make it the day before?
Lisa
That is a great question. I don't know is the honest answer- testing it as a cake filling is on my to do list, but I haven't tried it yet. You might want to but the filling on, refrigerate it to let is set up a bit, then add the next layer and so on. Let me know how it goes!
Jamie McFadden
I had what seemed like small chunks of gelatin with in the whip cream. Did I not whip it long enough?
Lisa
It sounds like the gelatin set up a little too much/cooled before mixing it in.
Staci
Quick question...How does it only make 2 cups when recipe calls for 3 cups cream and one cup pow sugar?
Lisa
Great question- I think I was being conservative in the quantity. It probably makes closer to 3 or 4 cups. The sugar and cream combine together to form the whipped cream and it isn't necessarily equal to the amounts you add to make the frosting. The powdered sugar absorbs the liquid but doesn't double or triple in volume. I'm making this frosting again soon and I'll double check the volume!
D. Morgan
I used the ingredients and added to the sugar and vanilla to compensated for using a quart of heavy whipping cream. I stabilized it with a tablespoon of Wilton clear piping gel. If you do a lot of this kind of icing, purchasing the gel will be worth it. No need to cool because it is premade and it blends with the whipped cream with no lumps.
Lisa
What a great idea to add the clear piping gel!
Rose Martine
I so enjoy your site and your recipes. Would you please consider adding a print option so we can enjoy your recipes a little more easily. Thank you.
Lisa
Oh I love hearing that! And there is a Print Recipe Button and the top of every page and in the recipe card of every recipe 🙂
Lena
Works great. But I pour the gelatin into the soft whipped cream through a tea strainer in case of a few cooled lumps. This helps with the problem that if too hot it destabilizes the whip cream but if too cool it gets a lump or two! I prefer to err on the side of maybe too cool.... I also have the mixer running when I pour the gelatin in. But this needs a stand mixer, as one hand pours, the other holds the tea strainer. Hard to pipe if there are lumps. Clogs nozzle. A half a recipe does a small cake nicely. Do put in fridge a while before piping.
Lisa
Thank you! And those are great tips!! I am so glad you like this recipe!
Nataley Perez
I agree!
Nataley Perez
Maybe next time put the insructoins on top that would be very helpful!!
Lisa
At the beginning of the post? There is a Jump To Recipe button at the top. Check that out next time- thanks!
Cindy
This was disappointing. Year after year I see other moms bake wonderful cakes for their kid's birthdays and I finally thought that this would be the year I had success. I used a wonderful French sponge cake recipe and was planning on using the whipped cream topping that I had already experimented with two weeks ago, until I discovered the night before the big day that a stabilizer is needed if you want to pipe icing (which I did, for a Harry Potter cake). I had such high hopes but like many others, the frosting (and I attempted different batches of different colors) was a complete and total flop. It may well be that the gelatin was too warm but the notes are so clear that it doesn't take long to cool and warns against hardening that I probably erred on it being still too warm. I'm reluctant to put the cake topper on now for fear what might happen, it's turning into a real liquidy mess....
Lisa
A lot of people will freeze their whipped cream topping decorations - like pipe flowers on wax paper then freeze- to help them stay their shape. Temperature is a big deal when it comes to frosting- both with this one and buttercreams. Too hot or too cold and you can break the mixture- and with this recipe in particular adding warm liquid to cold makes it a little more tricky. When you dyed it different colors did you continue to beat it with the whisk attachment to keep the air in it? I'm sorry it didn't work out well for you. Perfecting decorating cakes just takes lots of time and practice. I'd suggest trying a good buttercream recipe and working on decorating with that- they are much easier to color and decorate with. That's what I did with this harry potter cake.
Amanda
I have made this icing twice now for decorating cakes, and it has turned out great both times! Its a huge hit with my in-laws, however I find it a bit too sweet myself. My grandma used to use Nutra whip for her cakes which wasn't as sweet. If I cut back on some of the powdered sugar will I need to substitute something else in it to keep constancy? Thanks!
Lisa
So glad you've enjoyed the recipe! I have never tried any powdered sugar substitutions so I really don't know. But if you do try please let me know how it goes!
Stephanie Anderson
I’m so excited to try this! I’m curious if you have to add the food coloring in the beginning? I need to make a rainbow cake so I have to use a punch of colors but don’t want to make that many batches of whipped cream frosting. Any suggestions?
Lisa
I'd try folding it in at the end after you refrigerate it, or if it doesn't need to set up if the fridge you can fold it in after whisking. Also- make sure to fold not stir so you keep the air in the frosting that you just whipped 🙂
Dayle Rounds
In recipe instructions, you refer to "whipped cream" in #'s 2 and 4. As the cream is not already whipped but is in process, shouldn't it say "whipping cream?" Not to be critical, but it was a little confusing for me. I'm excited about this recipe -- can hardly wait to try it!!!!
Lisa
Good catch! Fixed it 🙂
Becky
What do you use to color the frosting?
Lisa
I recommend using a little gel food color- Americolor is a good brand.