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Whipped Cream Frosting

Stabilized Whipped Cream Frosting

This whipped cream frosting is easy to make, tastes amazing, is light and fluffy, and perfect for decorating cakes and cupcakes!
Course Dessert
Cuisine American
Prep Time 10 minutes
Refrigerate 20 minutes
Total Time 10 minutes
Servings 8 cups
Calories 369kcal
Author Lisa


  • 1 tbs gelatin
  • 6 tbs water
  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon clear vanilla extract* optional


  • 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.


*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


Calories: 369kcal | Carbohydrates: 17g | Protein: 3g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 122mg | Sodium: 36mg | Potassium: 67mg | Sugar: 15g | Vitamin A: 1312IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg