Stabilized Whipped Cream Frosting
User Reviews
5.0
696 reviews
Excellent
Stabilized Whipped Cream Frosting
Report
The taste of luscious cream will make this whipped cream frosting your new favorite frosting recipe! Recipe includes a how-to video!This recipe makes approximately 3 ¼ cups of frosting, which is enough frosting to cover a 2-layer 8” or 9” cake or generously frost 12 cupcakes.
Share:
Ingredients
- 1 1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)
- 1 ½ 1 ½ Tablespoons cold water
- 1 ½ 1 ½ cups heavy whipping cream cold
- ½ ½ cup powdered sugar
- 1 1 teaspoon vanilla extract
Add to Shopping List
Instructions
- Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).
- Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
- While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
- At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
- With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
- Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!
Equipments used:
Notes
- I recommend using the frosting for decorating immediately after preparing for best results, but alternatively you may store in an airtight container in the fridge for several days before using as desired. Stabilized whipped cream will keep in the refrigerator in an airtight container for up to 4-5 days. This recipe may also be frozen once it is piped onto your dessert.
- Add 3-4 Tablespoons of cocoa powder in with the sugar for a chocolate stabilized whipped cream. If your cocoa is lumpy, make sure to sift before adding.
Nutrition Information
Show Details
Serving
12servings
Calories
124kcal
(6%)
Carbohydrates
6g
(2%)
Protein
1g
(2%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
41mg
(14%)
Sodium
12mg
(1%)
Potassium
23mg
(1%)
Sugar
5g
(10%)
Vitamin A
437IU
(9%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 124 kcal
% Daily Value*
| Serving | 12servings | |
| Calories | 124kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 41mg | 14% |
| Sodium | 12mg | 1% |
| Potassium | 23mg | 0% |
| Sugar | 5g | 10% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
696 reviews
Excellent
Other Recipes
You'll Also Love
