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    Home » Recipes » Dessert

    Stabilized Whipped Cream Frosting

    This post may contain affiliate links.

    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!

    Whipped Cream Frosting

    Jump to Recipe Print Recipe

    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!

    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:

    1. Refrigerate the mixing bowl before using so it's nice and cold.
    2. 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.
    3. While gelatin is cooling (for maybe a minute or two) stick your whipped cream in the fridge.
    4. After mixing up your stabilized whipped cream, refrigerate it for a half hour to let it set up fully.

    Whipped Cream Frosting

    Stabilized whipping cream frosting is great for decorating!

    4th of July Cupcakes

    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!

    4th of July Cupcakes

    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.

    Whipped Cream Frosting

    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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    Whipped Cream Frosting

    Stabilized Whipped Cream Frosting

    Author: Lisa
    This whipped cream frosting is easy to make, tastes amazing, is light and fluffy, and perfect for decorating cakes and cupcakes!
    4.48 from 86 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Refrigerate 20 mins
    Total Time 10 mins
    Course Dessert
    Cuisine American
    Servings 8 cups

    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.

    Notes

    *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

    Nutrition

    Calories: 369kcalCarbohydrates: 17gProtein: 3gFat: 33gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 122mgSodium: 36mgPotassium: 67mgSugar: 15gVitamin A: 1312IUVitamin C: 1mgCalcium: 59mgIron: 1mg
    Keyword whipped cream frosting
    Did you make this recipe?Tag me on Instagram at @atablefullofjoy

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    Reader Interactions

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      Recipe Rating




    1. Jere Cassidy

      July 17, 2018 at 8:52 pm

      I love whipped cream for frostings. Thanks for all the tips for the stabilized whipped cream.

      Reply
      • Lisa

        July 17, 2018 at 11:24 pm

        You're welcome!

        Reply
    2. Stine Mari

      July 18, 2018 at 4:15 am

      5 stars
      I have never thought of adding gelatine to whipped cream for it to stay in shape! Thank you for the recipe. 🙂

      Reply
      • Lisa

        July 18, 2018 at 10:11 am

        Right, it's kind of weird! But works really well!

        Reply
    3. Kelly Anthony

      July 18, 2018 at 5:37 pm

      I would have never thought to put gelatin in frosting but totally makes sense! Sounds amazing!

      Reply
    4. Gloria

      July 18, 2018 at 6:50 pm

      5 stars
      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.

      Reply
      • Lisa

        July 19, 2018 at 9:54 am

        Awesome! Enjoy!

        Reply
    5. greatlakesloans.co

      July 19, 2018 at 12:57 am

      bookmarked!!, I like your website!

      Reply
      • Jessica

        November 17, 2020 at 2:38 pm

        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?

        Reply
        • Lisa

          November 18, 2020 at 9:03 pm

          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!

          Reply
    6. Samantha H.

      July 20, 2018 at 1:35 pm

      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.

      Reply
    7. mydeliciousmeals

      July 20, 2018 at 7:29 pm

      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!

      Reply
    8. Jacqueline

      July 21, 2018 at 3:05 am

      Brilliant idea to add the gelatine to keep the frosting firmer. I will def try this with my next batch of cupcakes!

      Reply
    9. Chef Mireille

      July 21, 2018 at 9:05 pm

      what a great idea especially when using frosted cakes for outside parties - this will make sure the cream frosting doesnt melt in the heat

      Reply
      • Rachel

        July 23, 2019 at 5:58 pm

        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 ?

        Reply
        • Lisa

          July 23, 2019 at 7:43 pm

          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.

          Reply
    10. Tiffany Alexandria

      July 21, 2018 at 10:03 pm

      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!

      Reply
    11. Holly

      July 22, 2018 at 10:37 am

      5 stars
      This is absolutely genius to add gelatin to whipped cream to make it hold its shape!

      Reply
    12. Mirlene

      July 22, 2018 at 11:11 am

      5 stars
      I'm pinning this. Im always looking for a great whipped cream recipe. Thanks fr sharing 🙂

      Reply
    13. Kathy

      July 22, 2018 at 8:38 pm

      5 stars
      The gelatin is a great suggestion to add! Thank you for sharing that tip!

      Reply
    14. Kathy

      July 22, 2018 at 8:41 pm

      5 stars
      The gelatin is a great tip! Thank you for sharing this recipe!

      Reply
    15. Kathy

      July 22, 2018 at 8:49 pm

      5 stars
      Adding the gelatin is a great idea! Thank you for sharing that tip!

      Reply
    16. Stephanie

      July 23, 2018 at 12:29 pm

      5 stars
      I can't wait to try this on my next batch of cupcakes! It would be so good with angel food cake too!

      Reply
      • Lisa

        July 24, 2018 at 9:30 pm

        Absolutely! That sounds amazing!!

        Reply
    17. Anonymous

      September 16, 2018 at 2:09 pm

      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!

      Reply
    18. Gloria

      October 18, 2018 at 8:45 pm

      5 stars
      How much frosting does this make? Can't wait to make this
      Thank you.

      Reply
      • Lisa

        October 19, 2018 at 4:39 pm

        It makes about 2 cups. So glad you are going to make it!

        Reply
    19. Sheri

      November 14, 2018 at 12:04 pm

      5 stars
      Would this amount be enough for 24 cupcakes or should I double it? Can’t wait to try it!!!

      Reply
      • Lisa

        November 14, 2018 at 1:56 pm

        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!

        Reply
    20. Terri G

      January 18, 2019 at 1:16 pm

      5 stars
      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!

      Reply
      • Lisa

        January 20, 2019 at 10:41 pm

        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!

        Reply
    21. Kiersten

      February 01, 2019 at 4:15 pm

      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?

      Reply
      • Lisa

        February 02, 2019 at 2:56 pm

        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!

        Reply
      • Kathy shaw

        April 20, 2019 at 12:39 am

        Did u use enough powdered sugar?

        Reply
    22. Mama A

      February 24, 2019 at 12:20 pm

      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.

      Reply
      • Lisa

        March 05, 2019 at 12:16 pm

        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.

        Reply
    23. Carys

      March 07, 2019 at 10:59 am

      Is there a way to flavor the icing without de-stabilizing it? What about using a syrup or liqueur, or adding peanut butter?

      Reply
      • Lisa

        March 07, 2019 at 11:33 am

        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!

        Reply
    24. Geneva

      March 23, 2019 at 10:47 am

      1 star
      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.

      Reply
      • Lisa

        March 23, 2019 at 2:29 pm

        I'm sorry this didn't work for you. Perhaps the gelatin mixture was too hot? How long did you microwave it for?

        Reply
    25. Nancy Miles

      April 20, 2019 at 4:32 pm

      5 stars
      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!

      Reply
      • Lisa

        April 24, 2019 at 2:11 pm

        Yes! I'm so glad you like it!

        Reply
    26. Joanna

      May 01, 2019 at 6:57 am

      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. 🙂

      Reply
      • Lisa

        May 01, 2019 at 2:09 pm

        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!

        Reply
    27. Lisa

      May 06, 2019 at 5:30 pm

      I’m sorry this didn’t work for you. Perhaps the gelatin mixture was too hot? How long did you microwave it for?

      Reply
    28. Rosalie

      May 18, 2019 at 4:36 pm

      I made this frosting and it came out awesome.
      Thank you so much. Going to make it again for niec's prom.

      Reply
      • Lisa

        May 20, 2019 at 3:25 pm

        Yay! I am so glad you liked it!

        Reply
    29. Brandi

      May 21, 2019 at 10:43 pm

      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.

      Reply
      • Lisa

        May 22, 2019 at 2:56 pm

        Yay! I am so glad you enjoyed the stabilized whipped cream!

        Reply
    30. Brynne

      July 12, 2019 at 11:59 am

      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?

      Reply
      • Lisa

        July 12, 2019 at 2:05 pm

        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!

        Reply
    31. Jamie McFadden

      July 23, 2019 at 8:11 pm

      I had what seemed like small chunks of gelatin with in the whip cream. Did I not whip it long enough?

      Reply
      • Lisa

        July 23, 2019 at 8:31 pm

        It sounds like the gelatin set up a little too much/cooled before mixing it in.

        Reply
    32. Staci

      August 07, 2019 at 1:10 pm

      Quick question...How does it only make 2 cups when recipe calls for 3 cups cream and one cup pow sugar?

      Reply
      • Lisa

        August 12, 2019 at 10:25 pm

        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!

        Reply
    33. D. Morgan

      January 04, 2020 at 8:18 am

      5 stars
      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.

      Reply
      • Lisa

        January 08, 2020 at 8:50 pm

        What a great idea to add the clear piping gel!

        Reply
    34. Rose Martine

      January 08, 2020 at 9:31 pm

      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.

      Reply
      • Lisa

        January 11, 2020 at 9:00 pm

        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 🙂

        Reply
    35. Lena

      February 14, 2020 at 4:59 pm

      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.

      Reply
      • Lisa

        February 15, 2020 at 7:33 pm

        Thank you! And those are great tips!! I am so glad you like this recipe!

        Reply
      • Nataley Perez

        February 27, 2020 at 6:50 pm

        I agree!

        Reply
    36. Nataley Perez

      February 27, 2020 at 6:48 pm

      Maybe next time put the insructoins on top that would be very helpful!!

      Reply
      • Lisa

        February 28, 2020 at 2:30 pm

        At the beginning of the post? There is a Jump To Recipe button at the top. Check that out next time- thanks!

        Reply
    37. Cindy

      May 23, 2020 at 8:57 am

      2 stars
      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....

      Reply
      • Lisa

        May 25, 2020 at 11:12 pm

        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.

        Reply
    38. Amanda

      August 09, 2020 at 5:57 pm

      5 stars
      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!

      Reply
      • Lisa

        August 14, 2020 at 2:13 pm

        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!

        Reply
    39. Stephanie Anderson

      November 18, 2021 at 6:22 pm

      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?

      Reply
      • Lisa

        November 23, 2021 at 3:26 pm

        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 🙂

        Reply
    40. Dayle Rounds

      February 28, 2022 at 12:59 pm

      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!!!!

      Reply
      • Lisa

        February 28, 2022 at 1:08 pm

        Good catch! Fixed it 🙂

        Reply
    41. Becky

      September 16, 2022 at 6:55 pm

      What do you use to color the frosting?

      Reply
      • Lisa

        September 26, 2022 at 5:17 pm

        I recommend using a little gel food color- Americolor is a good brand.

        Reply

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