Best Stabilized Whipped Cream Frosting

Mary and Brenda Maher

By Brenda & Mary

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Picture this: the party’s in full swing, but suddenly, your cupcakes – the life of the party – “sweat” and meltdown like a frowning face. That surely dampens everyone’s mood.

Stabilized Whipped Cream Frosting

But wait! No need to breathe a shattered sigh of disappointment yet! Let me tell you this: My baked goods still hold their own in those glass display cases at my bakery for days to come! My secret? A whipped cream frosting that can stabilize! Scroll down to learn how to make it!

Why I Fell For This Recipe (And You Will, Too!)

We’ve all been there – the anticipating moment when grabbing a cupcake to satiate your sugar craving just to realize that it weeps sugary tears like a frosted heart melting in the summer sun. 

But after my fair share of frosting tears, I’ve come to realize that if I sprinkle some magic dust of gelatin on this creamy frosting, it will instantly firm up, standing like a sweet monument! Now, you know why those cakes still hold their head high and look picture-perfect for several days at bakeries. 

Stabilized Whipped Cream Frosting recipe

But the best part is yet to come! If you are not that big on a sugar bomb like caramel frosting or chocolate cream cheese frosting, then stabilized whipped cream frosting is your sweet escape. You know gelatin, right? An unsweetened powder that never messes up with the sugar content of your recipe. So, if you still crave that fluffy, creamy bliss but are worried about its sweetness, just go for this frosting!

And trust me, whipping up this icing should never take you more than 15 minutes!

How To Make Stabilizing Whipped Cream Frosting

What Will You Need?

Stabilized Whipped Cream Ingredient
Stabilized Whipped Cream Ingredient

Gelatin: You know what stabilizes the frosting? Enter gelatin – the star of the show! Whether you throw other perishable ingredients like fruits into the mix, gelatin still works its magic to help your frosting retain its former glory. My go-to choice is the unflavored type, serving as a blank canvas for other flavors to shine. 

Powdered sugar: Why powdered but not granulated sugar? Well, that’s the secret sauce for the smooth and fluffy icing. And here is the good news for those who don’t fancy sugary treats: my recipe only calls for 1 cup of powdered sugar! That’s more than enough to infuse a heavenly sweetness into every crevice of the frosting while still holding its shape like a charm. 

Heavy whipping cream: Heavy whipping cream, heavy cream, or whipping cream will do. But if you go for whipping cream, the result will not be that stable due to the less fat content. Anyway, remember to use cold cream (but not frozen) to reach that dense and creamy texture.

Vanilla extract: This is not something you must include in the ingredient profile, but the extract brings in a tantalizing note that makes everyone come back for more, reminiscent of vanilla frosting.

Step-by-step Instructions

Stabilized Whipped Cream Frosting step 1 2 3

Step 1: Time to sweat with the gelatin, and the rest will be a piece of cake! Mix 2 teaspoons of gelatin with 3 tablespoons of water and whisk them well so that the two get cozy with each other. This ratio is important to ensure the perfect firmness of the gelatin, not too runny nor too hard. Now, let the mixture rest for a while (about 5 minutes).

Pro tip: Use cold water unless you want the powder to lump up and lose all of its gelling potency! Hot water is your passport to that grainy texture and a crumbling frosting peak. Also, I recommend mixing water and gelatin in a microwave-safe bowl for later reheating.

Step 2: Now, give the rest of the ingredients a little spotlight. Mix 1 cup of powdered sugar, 3 cups of heavy whipping cream, and 2 teaspoons of vanilla extract in a mixing bowl. Beat the mixture in an electric mixer until it thickens but doesn’t reach its soft peaks.

Step 3: Get back with the gelatin mixture, which has firmed up now. Heat it up in the microwave for 5 to 10 seconds to liquify the mixture, but don’t let it boil or become too hot. Ensure the gelatin completely turns into liquid before teaming it up with the beaten cream. Otherwise, your icing will likely succumb to sugar gravity!

Step 4: Beat the cream (in step 2) on a low-speed setting while slowly pouring the gelatin mixture into the mixing bowl. Speed up the electric mixer until you hit that thick, fluffy goodness. No sweaty, no weepy, and no hassle!

Stabilized Whipped Cream complete
Stabilized Whipped Cream complete

Notes

  • Let your beaters or mixing bowl cool down before beating the cream to reach a smooth and thick mixture.
  • You might think mixing gelatin in advance just to reheat it later seems like an extra dance around the mixer. But this is what we pro bakers call “blooming” gelatin – the secret weapon that guarantees lump-free, cloud-like frosting every time.
  • Overwhipped woes? I know it is a rite of passage for every frosting rookie. But don’t panic! Just an additional 1-2 tablespoons of heavy cream to the mix will smooth things out in a flash!

How To Make It Without Gelatin

Heavy whipping cream? Check! Powdered sugar? Check! Gelatin? Nowhere to be found! That’s the last thing we want in the kitchen. But fret not! We can always work around this frosting disaster just fine. Give these 4 alternatives a try, and you will know why:

  • Instant pudding mix: The pudding mix will introduce a whole new flavor dimension to your treat while also doing a great job of stabilizing the frosting. I found apple pie cupcakes and whipped cream frostings made with the instant vanilla pudding mix an award-winning dancing couple. Must try it!
  • Cornstarch: Well, we all know it as a well-rounded thickening agent in cooking. But when it comes to baking, cornstarch will also free you of soggy swirls on those melt-in-your-mouth cupcakes.
  • Cream of tartar: Not as good as other substitutes, I  must say. But it can work in a pinch when you are in a rush.
  • Powdered milk: It will unlock its magic as a stabilizer when blended with the cream, adding some body to the mix.

FAQs

How Long Can Stabilized Whipped Cream Frosting Hold Its Shape?

If you store the icing in an airtight container and stack it in the refrigerator, it will retain its goodness for 4 to 5 days. When you let it sit out at moderate room temperatures, the frosting will start to sweat after 2 hours.

Do You Need To Refrigerate It?

Yes. While the gelatin will help the frosting hold its shape, other dairy ingredients will also perish if left at room temperature for an extended time, especially on summer days.

Can You Make It Ahead Of Time?

I would not recommend doing so. It’s best to make it just 2 hours in advance to ensure its picture-perfect look.

More Unique Frosting Recipes:

Stabilized Whipped Cream Frosting

Stabilized Whipped Cream Frosting

It takes you no more than 15 minutes to whip up a luscious frosting that defies sugar gravity. No more sugary tears! Just a pure cloud-like icing!
3.75 from 4 votes
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Course: Frosting
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 24
Calories: 125kcal
Author: Brenda Maher

Ingredients

  • 2 teaspoons unflavored gelatin powder
  • 3 tablespoons cold water
  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • Whisk up 2 teaspoons of gelatin and 3 tablespoons of cold water in a microwave-safe bowl or dish. Let it aside to solidify.
  • Mix 3 cups of heavy whipping cream, 1 cup of powdered sugar, and 2 teaspoons of vanilla extract using a mixer. Keep beating until the mixture thickens but not completely softens.
  • Reheat the solidified gelatin in a microwave for 5 to 10 seconds. Let it liquify and be free of grains or lumps, but not too hot.
  • Beat the cream on a low-speed setting while drizzling the liquid gelatin into the mixing bowl. Increase the mixing speed until the cream transforms into a stiff and fluffy frosting. And it’s ready to serve for your favorite desserts!

Nutrition

Calories: 125kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 13mg | Potassium: 20mg | Sugar: 10g | Vitamin A: 435IU | Vitamin C: 2mg | Calcium: 22mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!

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Mary and Brenda Maher

Mary & Brenda Maher

Mary & Brenda Maher, are the founders of Cake Girls, a Chicago-based online baking shop specializing in cake supplies, party decor, and DIY cake tutorials. They are known for their elaborate and artistic cake creations, which have been featured on the Food Network Challenge and in a reality show, Amazing Wedding Cakes.

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