Stabilized Whipped Cream Frosting
User Reviews
5
Stabilized Whipped Cream Frosting
Description
This recipe begins by blooming unflavored gelatin in cold water, then briefly melting it to a liquid state without overheating. Meanwhile, cold heavy cream is whipped with powdered sugar and vanilla extract until thickened but not fully peaked. The dissolved gelatin is then slowly mixed into the cream while continuing to whip until stiff peaks form, stabilizing the mixture.
The frosting is light and fluffy with a smooth texture, able to hold piped shapes or cover cakes without losing form for days if refrigerated. This technique provides a way to enjoy whipped cream’s flavor and texture with improved durability for frosting applications.
The frosting can be used immediately for decorating or stored in an airtight container in the refrigerator for several days. It is also suitable for freezing once piped onto desserts. For chocolate variation, sifted cocoa powder can be added with the sugar before whipping to avoid lumps and maintain smoothness.
Ingredients
- 1 teaspoon gelatin this is usually sold near the Jell-O in the grocery store, unflavored
- 1 ½ Tablespoons water cold
- 1 ½ cups heavy whipping cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
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!
Notes
- Use the frosting immediately after preparation for the best texture and stability.
- Store stabilized whipped cream in an airtight container in the refrigerator for up to 4-5 days.
- This frosting can be frozen once piped onto desserts for later use.
- For chocolate flavor, add 3 to 4 tablespoons of sifted cocoa powder along with powdered sugar when whipping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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