Stabilized Whipped Cream Frosting

This easy and delicious stabilized whipped cream frosting is the perfect addition to all your favorite desserts!

Course Dessert, Desserts & Sweets

Cuisine American

Keyword stabilized whipped cream, stabilized whipped cream frosting

Prep Time 10

Total Time 10

Servings

Calories 95kcal

In a small microwaveable ramekin, mix the unflavored gelatin powder with cold water. Allow the gelatin to sit while you whip your cream.
1 ½ teaspoons unflavored gelatin powder, 2 tablespoons cold water
In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract together until it reaches soft peaks. As you move the mixer around, you should see it leave a slightly raised trail of small waves.
1 ½ cups heavy whipping cream, 1 cup powdered sugar, 1 ½ teaspoons pure vanilla extract
Heat the water and gelatin in the microwave for 5-7 seconds. You don't want it to be too hot, but just warm enough to melt and become liquid again. Stir it to ensure there are no gelatin chunks. Let the gelatin cool slightly for a few minutes before adding to the whipped cream.
Turn the mixer back on low-medium speed and slowly drizzle the melted gelatin mixture into the whipped cream mixture, a little at a time, and continue to mix it for 15 seconds.
Increase the mixer speed to medium-high and continue to whip until fluffy, stiff peaks form. You'll notice that the little waves the mixer leaves are deeper and bigger. Just be sure not to overbeat it or it may become too dense and begin to clump.
Pipe on your favorite desserts and enjoy right away. Or store in an airtight container in the refrigerator for up to 3-4 days

I recommend using your hand mixer with beaters or a stand mixer with the whisk attachment for this step. This helps make the whipped cream more light and fluffy.
To test that it's the right consistency, scoop some of the whipped cream with a rubber spatula and flip it upside down. If it stays on the spatula and holds its shape, it's ready.