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A close up of a golden cupcake topped with creamy stabilized whipped cream swirls, garnished with plump blueberries and fresh strawberries, sitting on a wooden board for a delightful presentation.
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Stabilized Whipped Cream Frosting

Fluffy, stable whipped cream frosting made three ways—for a perfect, long-lasting finish on any dessert!
Course Dessert
Cuisine American
Keyword stabilized whipped cream, whipped cream, whipped cream frosting
Prep Time 15 minutes
Servings 1.5 cups
Calories 50kcal
Author Camila Hurst

Ingredients

Gelatin Method

  • 2 tbsp cold water
  • 1 tsp unflavored gelatin
  • 1 cup cold heavy whipping cream 240 ml
  • ¼ cup powdered sugar 31 grams
  • 1 tsp vanilla extract

Pudding Method

  • 2 tbsp instant vanilla pudding powder
  • 1 cup cold heavy whipping cream 240 ml
  • 3 tbsp powdered sugar 23 grams
  • ½ tsp vanilla extract

Cream Cheese Method

  • ¼ cup cream cheese or mascarpone cheese (113 grams) (room temperature)
  • ⅓ cup powdered sugar 41 grams
  • 1 cup cold heavy whipping cream 240 ml
  • 1 tsp vanilla

Instructions

Gelatin Method

  • Start by pouring the water into a microwave-safe bowl, sprinkle the unflavored gelatin over it. Let the mixture sit for 3 to 4 minutes to allow the gelatin to bloom.
  • Place the bowl in the microwave and heat for a few seconds until the gelatin fully dissolves. Stir well and set aside to cool slightly.
  • In a stand mixer fitted with the whisk attachment—or using an electric hand mixer and a large bowl—combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium or medium-high speed until the cream begins to thicken and soft peaks form.
  • Gradually pour the cooled gelatin mixture into the whipped cream while mixing on medium-low speed until fully incorporated. Increase the speed back to medium-high and continue whipping until stiff peaks form.
  • Pipe or spread the stabilized whipped cream onto your dessert of choice.

Pudding Method

  • In a large mixing bowl, add the cold heavy whipping cream, powdered sugar, vanilla extract, and instant vanilla pudding powder.
  • Using a stand mixer fitted with the whisk attachment, or a hand mixer, whip the mixture on medium speed until stiff peaks form, which should take 3 to 4 minutes.
  • Use immediately to frost your dessert, or refrigerate until ready to serve.

Cream Cheese Method

  • In a medium mixing bowl, add the cream cheese (or mascarpone) and powdered sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed until smooth and creamy, ensuring there are no lumps. This should take about 1 minute. Set aside.
  • In a separate large mixing bowl, pour in the cold whipping cream. Using the whisk attachment on a stand mixer or a hand mixer, whip the cream on medium-high speed until stiff peaks form. This means that when you lift the whisk, the peaks should stand up firmly without collapsing.
  • Reduce the mixer speed to low, add the cream cheese mixture along with the vanilla to the whipped cream. Mix on low until combined, being careful not to over beat to maintain a light, fluffy texture.
  • Use the whipped cream frosting immediately to pipe or spread on your dessert.

Notes

Storage Tips: Stabilized whipped cream can be stored in an airtight container in the refrigerator for up to 3 days. Whip lightly if it loses some volume before using again.
Application Ideas: Perfect for frosting cakes, cupcakes, and pies, or as a filling for cream puffs and eclairs. Use it as a topping for hot cocoa, coffee, or fresh fruit.
Flavor Variations:
  • Add 1-2 teaspoons of cocoa powder for a chocolate whipped cream.
  • Substitute vanilla extract with almond, coconut, or peppermint extract for different flavor profiles.
  • Add 1 tablespoon of fruit purée or finely ground freeze-dried fruit for a fruity twist.
Dietary Adjustments: Use sugar-free instant pudding mix or powdered sweetener for a lower-sugar option.
Consistency Tips: For a firmer texture (e.g., for piping intricate designs), chill the whipped cream and tools (bowl and whisk) before whipping. If the whipped cream becomes too soft during decorating, refrigerate it for 10-15 minutes to firm up again.
Gelatin Method Caution: Ensure the gelatin mixture is cool but still liquid before adding it to the whipped cream. If it’s too warm, it can deflate the cream; if too cool, it may form lumps.
Special Uses: The pudding method works particularly well for no-bake desserts like trifles or as a filling for layered parfaits, as it adds extra stability. The cream cheese method is excellent for pairing with red velvet or carrot cakes due to its tangy undertone.

Nutrition

Serving: 1tbsp | Calories: 50kcal