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.
Brynne says
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 says
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!
Brandi says
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 says
Yay! I am so glad you enjoyed the stabilized whipped cream!
Rosalie says
I made this frosting and it came out awesome.
Thank you so much. Going to make it again for niec's prom.
Lisa says
Yay! I am so glad you liked it!
Lisa says
I’m sorry this didn’t work for you. Perhaps the gelatin mixture was too hot? How long did you microwave it for?
Joanna says
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 says
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!
Nancy Miles says
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 says
Yes! I'm so glad you like it!
Geneva says
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 says
I'm sorry this didn't work for you. Perhaps the gelatin mixture was too hot? How long did you microwave it for?
Carys says
Is there a way to flavor the icing without de-stabilizing it? What about using a syrup or liqueur, or adding peanut butter?
Lisa says
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!
Mama A says
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 says
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.
Kiersten says
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 says
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 says
Did u use enough powdered sugar?
Terri G says
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 says
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!
Sheri says
Would this amount be enough for 24 cupcakes or should I double it? Can’t wait to try it!!!
Lisa says
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!
Gloria says
How much frosting does this make? Can't wait to make this
Thank you.
Lisa says
It makes about 2 cups. So glad you are going to make it!
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Stephanie says
I can't wait to try this on my next batch of cupcakes! It would be so good with angel food cake too!
Lisa says
Absolutely! That sounds amazing!!