Whipped Cream Frosting
User Reviews
4.7
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Prep Time
15 mins
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Servings
24
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Course
Cake
Whipped Cream Frosting
Description
This frosting starts by blooming powdered unflavored gelatin in water, then melting it to a clear liquid. Very cold heavy cream, powdered sugar, and vanilla extract are whipped to soft peaks before the melted gelatin is slowly added while continuing to whip. The resulting stiff peaks hold form but retain the smoothness of whipped cream. Cooling the mixer bowl and beaters aids in achieving the right texture.
The gelatin stabilizes this frosting, making it suitable for decorating cakes or cupcakes and maintaining its texture longer than plain whipped cream. It is best used immediately after whipping for easy spreading or piping.
This frosting can cover about 24 cupcakes, an 8-inch layer cake, or a 9x13-inch cake.
It’s recommended to apply the frosting soon after whipping because as gelatin sets, the frosting becomes harder to spread or pipe.
Ingredients
- 2 tablespoons water quantity 2 teaspoons
- 2 teaspoons gelatin powdered unflavored
- 2 cups heavy whipping cream very cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract pure
Instructions
- Place the whisk attachment of your stand mixer or hand mixer beaters in the freezer for at least 10 minutes before starting. If using a metal bowl, make sure it is cold as well.
- Place the water in a small bowl and sprinkle the powdered gelatin over it. Allow the gelatin to bloom for 2-3 minutes.
- Microwave the gelatin in 5-10 second bursts until fully melted. This takes less than 30 seconds in a high-powered microwave. Allow to cool for a few minutes.
- In a large bowl or the bowl of your stand mixer, add the cold cream, powdered sugar and vanilla. Whip on high speed until soft peaks form.
- With the mixer running, slowly stream in the melted gelatin. Continue to whip on high speed until stiff peaks form.
- Use immediately.
Notes
- Keep the mixer bowl and beaters very cold before whipping to achieve better volume.
- Use the frosting immediately after whipping as gelatin will firm it over time, making spreading difficult.
- This recipe yields enough frosting for 24 cupcakes, an 8-inch layer cake, or a 9x13-inch sheet cake.
User Reviews
Overall Rating
4.7
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