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Whipped Cream Frosting
4.7 from 102 votes

Whipped Cream Frosting

Whipped Cream Frosting is a light, stable topping made by whipping cold heavy cream with powdered sugar and vanilla, then incorporating gelatin to hold shape. This results in a creamy, fluffy frosting ideal for cakes and cupcakes without butter or cream cheese.

Prep Time
15 mins
Servings: 24
Course: Cake

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

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  1. 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.
  2. Place the water in a small bowl and sprinkle the powdered gelatin over it. Allow the gelatin to bloom for 2-3 minutes.
  3. 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.
  4. 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.
  5. With the mixer running, slowly stream in the melted gelatin. Continue to whip on high speed until stiff peaks form.
  6. 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.