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- #69019
Adding gelatin to a whipped cream icing is what makes it stabilized (which essentially means "longer lasting"). It keeps the icing from breaking down as easily. Note that it does still need to be refrigerated.
serves/makes:
ready in:
under 30 minutes
16 reviews
ingredients
1 teaspoon unflavored gelatin powder
4 teaspoons cold water
1 cup heavy whipping cream, well chilled
1/4 cup confectioners' sugar
1/2 teaspoon clear vanilla extract
directions
Combine the gelatin powder and cold water in a saucepan. Set aside until the gelatin thickens.
Once it has thickened, place the saucepan over low heat. Cook, stirring constantly, until the gelatin dissolves. Remove from the heat and set aside.
In a mixing bowl, combine the cream, sugar, and vanilla and beat with an electric mixer until the cream begins to thicken (not enough to form peaks).
With the mixer running, add the cooled gelatin mixture to the cream. Beat on high speed with the mixer until the icing is stiff.
Frost cakes as desired with the stabilized whipped cream icing. Keep refrigerated.
Flavor variations: For chocolate, add 1 cup of cooled, melted chocolate after adding the gelatin to the cream. For coffee icing, add 1 teaspoon of instant coffee to the cream mixture. For citrus icing, add 1 teaspoon grated orange or lemon rind in place of the vanilla extract. You can also replace the vanilla extract with other extract flavors.
If tinted icing is desired, add food coloring as needed. Food coloring paste works better than liquid, but liquid will also work.
recipe tips
Make sure the gelatin doesn't boil. Just heat it enough to dissolve it.
For chocolate icing, make sure the melted chocolate is cool but still fluid.
When adding instant coffee, dissolve it in a small amount of water first.
If using citrus zest, make sure it's finely grated to distribute evenly.
Add food coloring gradually until the desired color is achieved.
Use the icing immediately after it reaches the right consistency for best results.
Experiment with different extract flavors to match the icing with your dessert.
Keep the frosted cake or dessert refrigerated until ready to serve.
common recipe questions
What is the purpose of gelatin in this recipe?
Gelatin stabilizes the whipped cream, helping it hold its shape and preventing it from breaking down easily.
Can I use flavored gelatin instead of unflavored?
You can used flavored gelatin to add color and flavor to the whipped cream icing. Note that the texture might not be quite the same.
How do I know when the gelatin is properly dissolved?
The gelatin mixture should be clear and smooth with no granules visible.
What's the best way to cool the gelatin mixture before adding it to the cream?
Let the gelatin mixture sit at room temperature until it's no longer hot, but still liquid.
How cold should the heavy whipping cream be?
The cream should be well chilled; cold cream whips better and holds its shape longer.
Can I make this icing without an electric mixer?
Yes, but it will require more effort and time to reach the desired stiffness by hand.
How do I get stiff peaks in the whipped cream?
Continue to beat the cream on high speed until it holds its shape and doesn't droop when the beaters are lifted.
Can I add sugar substitutes instead of confectioners' sugar?
Yes, but the texture and sweetness level may vary with different sugar substitutes.
How long can stabilized whipped cream icing be stored?
It can be stored in the refrigerator for a few days, but it's best used within 24 hours for best results.
nutrition data
30 calories, 3 grams fat, 1 grams carbohydrates, 0 grams protein per tablespoon. This recipe is low in sodium. This recipe is low in carbs.
more recipes like stabilized whipped cream icing
COOL WHIP FROSTING
MOCK WHIP CREAM FROSTING
STABILIZED WHIPPED CREAM WITHOUT GELATIN
DREAM WHIP ICING
WHIPPED CREAM FROSTING WITH RASPBERRY SAUCE
SILKEN TOFU WHIPPED TOPPING
reviews & comments
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wigwam REVIEW:
September 21, 2023I had a cake recipe that suggested a whipped cream icing. I'd never made one before but from what I read, a "stabilized" one would work best. Found this one on Pinterest and was so glad I did as it turned out exactly how I needed. I added just a couple of drops of food coloring to give it a light orange tint and added orange extract instead of vanilla. It was perfect on the orange cake I was making. It has such a nice light texture and flavor.
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optimist REVIEW:
February 3, 2023Foolproof! First time making it and it turned out great. Thank you!!
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Cookie REVIEW:
October 30, 2019I love the versatility of this recipe although I always tend to double up the sugar and it turns out great. Thanks for the base recipe. Great for cupcakes!
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Swflnse REVIEW:
August 17, 2018This recipe is perfect for Key Lime pies! It hasnât failed me yet & allows me to bring a pie to friends without having the cream breakdown along the way!
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Jackie REVIEW:
April 10, 2018I made this as a dessert for my keto diet, I added cocoa power and it taste like chocolate moose!😆 soo good!
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CClaireD REVIEW:
July 9, 2016We used this for a 4th of july cook out on a "flag" cake and it worked brilliantly
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K.S. REVIEW:
April 30, 2016This is great frosting. The only problem I had is when using it as a base for a decorated cake. Colors tend to bleed.
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audrey REVIEW:
May 14, 2015made this for a two tiered cake, was going to use it as the frosting, but it tasted exactly like the whipped cream you can buy at the store in those cans. it was really good but not really meant for frosting on a cake. i think it would be perfect on maybe a strawberry pound cake? but if your thinking of using this as a frosting, i would maybe use buttercream instead. it wasnt sugary like other frosting or icings are. other than that, this whipped cream was delicious! soo good, it tastes just like the store bought.
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VickyLyn REVIEW:
February 24, 2014First time to make a whipped cream icing and so glad I came across this one! Everyone thought my daughter's shower cake was bakery bought! I will def be making this more often!
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M. REVIEW:
October 27, 2013Never fails me!
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Guest Foodie REVIEW:
August 12, 2013Made this and omitted the lemon juice and replaced it with root beer extract for a root beer cake. It turned out great and held up very well.
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Guest Foodie REVIEW:
July 10, 2013I needed a frosting that could sit out at a picnic without wilting. This was perfect. I didn't use any of the variations just the plain icing.
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Guest Foodie REVIEW:
July 8, 2013I tried this recipe today, and just loved it. Tried a few other ones and did not compare at all.Thank you very much!! So excited I could find a great recipe for my birthday cake I made.
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amber REVIEW:
July 3, 2013Made this with the instant coffee and it was excellent!
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The cake rockie REVIEW:
April 14, 2012I love it, the whip cream stay thick longer and thats great for me. I am barely learning how to use my decorating tips, it takes me a while cause i am a rockie to this. Usually my whip cream melts because i take long with my decorations, but now with this recipe my whip cream last longer. I am so happy i found this recipe. Great job, i think i'll be enjoying this web site a looot.
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food-pusher REVIEW:
June 19, 2011I've tried a few recipes for stabilized whipped cream, and this one has turned out the best. I do not add the lemon juice, and it turns out fine. The whipped cream stays fluffy, shaped and delicious as long as the item it's on is refrigerated and eaten in a reasonable amount of time.
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