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!
I used a variation of this recipe for my strawberry shortcake cupcakes with whipped cream berry frosting!
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.
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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!
If you like this recipe make sure to check out my other delicious frosting recipes like dark chocolate buttercream, easy caramel frosting, brown sugar buttercream, and this delicious whipped cream cheese frosting!
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 birthday funfetti birthday cupcakes, or hi-hat cupcakes!
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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.
Kathy says
Adding the gelatin is a great idea! Thank you for sharing that tip!
Kathy says
The gelatin is a great tip! Thank you for sharing this recipe!
Kathy says
The gelatin is a great suggestion to add! Thank you for sharing that tip!
Mirlene says
I'm pinning this. Im always looking for a great whipped cream recipe. Thanks fr sharing 🙂
Holly says
This is absolutely genius to add gelatin to whipped cream to make it hold its shape!
Tiffany Alexandria says
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!
Chef Mireille says
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 says
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 says
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.
Jacqueline says
Brilliant idea to add the gelatine to keep the frosting firmer. I will def try this with my next batch of cupcakes!
mydeliciousmeals says
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!
Samantha H. says
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.
greatlakesloans.co says
bookmarked!!, I like your website!
Jessica says
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 says
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!
Gloria says
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 says
Awesome! Enjoy!
Kelly Anthony says
I would have never thought to put gelatin in frosting but totally makes sense! Sounds amazing!
Stine Mari says
I have never thought of adding gelatine to whipped cream for it to stay in shape! Thank you for the recipe. 🙂
Lisa says
Right, it's kind of weird! But works really well!
Jere Cassidy says
I love whipped cream for frostings. Thanks for all the tips for the stabilized whipped cream.
Lisa says
You're welcome!