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Sturdy whipped cream frosting is made with heavy whipping cream, vanilla extract, and gelatin! It is a cinch to make! Ditch the whipping cream that melts and learn how to make the BEST sturdy whipping cream to grace the top of your desserts!
Sturdy Whipped Cream Frosting
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—Want the recipe right now? Simply scroll straight to the bottom!—
There are a few recipes I think every home cook needs to know, and stabilized whipped cream icing is one of them. It’s also one of the most versatile icings out there! It’s perfect for piping shapes and details and it’s easy to color and to flavor. It requires minimal ingredients like heavy cream, vanilla, powdered sugar and gelatin. It takes a minimal amount of time too!
You’ve probably had this whipped cream frosting before, and maybe you didn’t realize it. It’s quite popular for ice cream cakes. In some ways, it’s just like your favorite whipped topping except it is totally stable. Have you ever squirted a pretty shape of whipped cream onto a piece of pie, only to have it melt and look not so pretty? This frosting totally eliminates that from happening! In the food blogging world, sometimes you can’t take a picture before the whipped cream melts. That is when this really comes in handy!
So let’s get started. This frosting can be made and then used to frost a cake, just like any other frosting recipe. My favorite thing to do with the frosting is to pipe shapes. The reason I love to do this is because I find it much easier to pipe directly onto the wax paper, and then position it onto a cake or pie. I don’t have to trust my shaky hand on the final product!
In the picture above, I’m using Russian piping tips. There are many reasons why these are my favorites- but the first reason is because they are big enough to hold up to the sturdiness of the stabilized whipped cream frosting. If you put on a piping tip that is too small, it just won’t squeeze through. These tips pipe the whip cream through like butter! I absolutely adore the ruffle like shapes they create too!
How cute are those swirls? Once I’ve piped the shaped onto the wax paper, I pop the cookie sheet into the freezer for about 15-20 minutes. Truth be told, I’ve left them in the freezer for a week and they still tasted great. If you do leave them in for more than 20 minutes, I would cover with cling film once they are stable, frozen and will hold their shape.
If you plan to leave them in the freezer past 2 hours, I would remove them from the wax paper (as described below) and place in freezer bags or plastic freezer containers.
From there, it’s pretty easy to move the flowers from the cookie sheet to your frosted cake, or in my case, a pie. The offset spatula is the key to this. Simply run it below the flower shape, and it will then come off the wax paper. Use the spatula to then place it where you’d like it to go. The good news? I *might* have dropped one, and it was fine. Because it’s a stable whipped cream shape, no one was the wiser. LOL.
And here is the finalized look!
This is a special sneak peak of a new fall recipe coming in the next few weeks- an old fashioned molasses pumpkin pie. Good news, I’ve since published the recipe for Molasses Pumpkin Pie!
This was one of the first recipes that I used stabilized whipped cream on, and it was the game changer that started the ball rolling. At Thanksgiving dinner I will now have these whipped cream flowers available for all my guests! Here are some other recipes I’ve posted on the blog that utilize my sturdy whipped cream frosting or piped flower shapes on:
Reese’s Pieces Peanut Butter Chocolate Pie
What do you need to make stabilized whipped topping frosting?
The steps are simple and the full recipe can be found at the bottom of the page! These are some hints and tips to get you started.
- A stand mixer or a heavy duty hand mixer is the key to getting the heavy whipping cream to whip. Give your hand a rest and invest in one!
- A very very very cold bowl. I put my stand mixer bowl in the freezer, along with the attachment about 15 minutes before making the frosting
- Gelatin. Some people use items like vanilla pudding or whip it powder, but I have found gelatin does the best without adding any extra taste.
- Vanilla extract or another flavor you prefer. The sky is the limit.
- Powdered sugar. By using powder, you eliminate any graininess that can be brought out by other sugars. This keeps it nice and smooth. It also adds a perfect hint of sweetness.
- For shapes and detailed piping, I recommend the Russian piping tips. They are big enough to allow the sturdy icing to go through, and make a great shape.
- For freezing shapes that are piped in advance, I recommend an offset spatula and wax paper.
FAQ’s about Sturdy Whipped Cream Frosting:
How long does the chilled whipped cream last? Does it deflate?
-The whipped cream lasts about 24 hours if you keep it cool in a refrigerator. It does begin to lose shape after that amount of time, but it will not completely deflate. I’d recommend making ahead within 24 hrs of serving, and consuming by 2 days.
Can you freeze stabilized whipped cream?
-Absolutely! That is one of the best parts. If you have any leftover, be sure to pop shapes into the freezer following the method I showed you above. Once you’ve placed them in freezer bags or freezer containers, they should last 2 to 3 months. Place in a fridge to thaw when you’d like to use them!
Have more questions for me? Leave one in the comments below and I’d be happy to answer them!
Additional tips for making stabilized whipped cream flowers:
- when adding the gelatin to the mixing bowl, scrape down several times as it really likes to stick to the edges of the bowl!
- for the best shapes, I find the Russian piping tips that have wider openings work well. The thinner cracks work, but are not as easy to use as the wider ones.
- if a small piece of gelatin gets caught in one of the openings, use tweezers to pull it out. This happens occasionally. It’s pretty easy to see if an opening is clogged.
Recipe for Sturdy Whipped Cream Icing:
Sturdy Whipped Cream Frosting
Ingredients
- 2 1/2 tsp gelatin knox brand, this is one pouch
- 3 TBSP cold water
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla feel free to sub other extracts.
Instructions
- Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
- In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
- Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
- In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
- Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks.
- Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
- Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.
Video
Nutrition
MrsMajHoff
I believe EVERYONE has a story, this blog shares mine.
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Beth Lee says
Wow – I did not know how to do this until I saw this post! I am super excited about applying this to so many of my recipes! Thank you!
MrsMajHoff says
It’s such a handy tip- I know you will love it!
Angelina Sparacino says
You can also just use heavy whipped cream and vanilla instant pudding. I only use those two because many people like something that isn’t very sweet. Sometimes I add about 3 tablespoons of condensed milk to make it a bit silkier. You can add dulce de leche, fresh cut strawberries, purees, cocoa, fresh lemon zest, guava juice, rootbeer etc without adding ANYTHING else. I’ve made 100s of cakes and cupcakes with this and it is AMAZING.
Linda says
I love this post! I’ve tried piping shapes before and they do just what you said – kind of melt away and the cake or pie that was once beautiful looks like a complete mess. Love all your tips and going to save this post and give it a try.
MrsMajHoff says
Yay Linda, It is such a great tip, I couldn’t not share!
Christine says
Could I just use a lititle boiling or hot water to dissolve the gelatin? I’m the weird chick that doesn’t own a microwave. Thanks
MrsMajHoff says
Yes, you absolutely can! When I first started making it I would mix it with water in a small saucepan and warm it up!
Taryn says
Can you add food coloring to decorate a birthday cake with this icing?
MrsMajHoff says
Yes, absolutely! I prefer using the gel food coloring. Thanks for asking!
Karen H says
Do you cool the gelatin before adding to the whip
Cream
MrsMajHoff says
Hi Karen, I actually do – sort of. I make the gelatin mixture and wait the 5 mins to bloom. Then I microwave it, stir and then let it sit. At that point I’ll pull my mixing bowl out and start whipping the cream. It takes a few minutes for that, so by the time it’s time for the gelatin, it’s ready to go!
Donna says
In lace of the powder sugar,( need suger free) can you use swerve confection?
MrsMajHoff says
Hi Donna, I will be totally upfront and honest with you and tell you I only uses real sugar. I totally understand that some people bake sugar free, but this is something I personally do not do. However, I can say that if you know what the one to one ratio is it probably will work for you. The gelatin is the key to structure, and I don’t think using a sugar free replacement would change that. If you do try it- I would LOVE to hear how it works for you! Thanks for reaching out and asking, I wish I could give you a firm answer!
Lara Kinser says
this frosting was amazing. I put it on top of a homemade strawberry cake with chocolate drizzle
MrsMajHoff says
Lara, this comment made my day!!!! That cake sounds so yummy!
Olivea says
Hi, love this recipe,thanks for all the great tips. I’ve made some with just heavy whipping cream in the past and it was a disaster. My question is I’m making mini cheesecake shooters and planning on using this to top them off, but the thing is the party that this is for will be outside, and the dessert has to be set up at the beginning. How long will they last sitting outside? Thanks a lot ?
MrsMajHoff says
Great question. I’ve taken photographs of this outside in the Texas heat and it was still going strong a half hour into it. I’ve never actually tried longer than that, but I think they will last awhile. Maybe not all day, but so much longer than if you’d used the real stuff. The next time I make a batch I might pop one outside to see exactly how long they will go. Will it be excessively hot that day?
Liren | Kitchen Confidante says
What a neat trick! I’ve never added gelatin to my whipped cream before.
MrsMajHoff says
I think you will really love it! One of those tricks all home chefs should know! Thanks for stopping by!
Leanne says
I’m looking for a recipe that’s not so sweet to decorate my children’s birthday cakes. The majority of my family HATES buttercream. Would this recipe be a good substitute that won’t put us into a diabetic coma?
MrsMajHoff says
YES! That is one of the reasons why we use it. My husband hates buttercream frosting, LOL.
Alyssa Brantley says
Thanks for sharing how to do this! Looks so perfect!
MrsMajHoff says
Thanks for stopping by! I hope everyone sees how simple and easy this truly is- and what a game changer!
Toni says
This looks amazingly delicious! Such an amazing dessert!
MrsMajHoff says
Thanks! It is one of our absolute favorites. It tastes sooooo soooo good on a jello cake! Perfect for spring time!
Lindsay Cotter says
This is such a great idea and perfect for adding that special touch to desserts!
Em says
hello i love this recipe… it really holds well… i do have a problem at times… i notice that there will be clumps of the knox gelatin mix once i have poured it on the whipped cream… please advise… thank you so much…
MrsMajHoff says
Hi Emily! I found that the slower you pour in the gelatin mixture, the better. Also, I try to stir the mixture really really really well before putting into the cream. Also, I try to look in the cream bowl before putting in a piping bag for any clumps I might have missed. Thanks for asking!
Shaynon says
HI! I am so excited to find this recipe! I have a question, can i use this to frost a cake? Will it hold up well enough? Thank you!
MrsMajHoff says
Yes, I love to use it on cakes as well! My kids love it on a jello poke cake!
Bridget says
Have you used gelatin sheet to do this before?
MrsMajHoff says
Hi Bridget!
I have not. I’ve never been able to find them, although I see they are on amazon. I did google the difference, so if you do use them, I’d read what the conversion and process is. Thanks!
Zoe says
Would you use this as a cake filling? I’m thinking of a strawberry shortcake, so it would be layered along with fresh strawberries (and sugar). I would like to also frost the outside of the cake, perhaps with buttercream, so I want to be sure the layers are stable enough. And if so, how long it might keep well (still the 24 hours you mentioned?)
Many thanks!
MrsMajHoff says
Yes, it would be perfect for that! I would agree the 24 hrs is a good time period!
April says
Hello,
Can you tell me which Russian ball tip you used to make those cute ruffle flowers?
MrsMajHoff says
Hmmm, I’ve used so many of them. I want to say it was the one with the widest opening and a notch out of the center top. I will look in old photos to see which one specifically. Thanks!
Kat says
Hi, can you tell me if this will work on top of a cake that has been glazed with a buttery sugar glaze? I am thinking of a Mountain Dew layer cake, for my son.
Normally I just make a sheet cake and I glaze the cake with a mixture of butter sugar and mountain dew. I would still like to at least brush the layers with this glaze, but I wasn’t sure if the butter would keep the whipped cream from sticking, as I want to frost the cake with whipped cream frosting.
MrsMajHoff says
Hi there! Honestly, I have never ever used it in that way before. I guess you could put a little bit of glaze on one side and test it first? If it didn’t work, you could serve the whipped frosting on the side. It would look pretty on the plate with a slice! Thanks for asking, and please let me know how it works!
Catie says
This is a FABULOUS recipe! I made this for my moms birthday cake, neither of us are big fans of traditional frosting. It was SO easy to make and delicious!! Thank you!!
Charity says
I’d like to make this but want to make it chocolates to but on chocolate cupcakes. Have u done it before and how? Just add coco powder?
Thanks in advance
MrsMajHoff says
I haven’t tried it, but it is on my list of things to do! Thanks for asking!
Michelle says
Hi, can I fold this to cream cheese? I’m making a whipped cream cheese frosting. Ive done just cream cheese and heavy cream whipped to stiff peaks but with the heat here in the Philippines it doesnt really hold that long.
MrsMajHoff says
I’ve never tried it. If you do, I’d love to hear how it turned out!
Jan Demayo says
This looks beautiful and I’m dying to try it. It doesn’t sound difficult at all. My question is I want to get that tip you used and I can’t find it anywhere. Can you tell me where to get it? Thank you
MrsMajHoff says
Hi there, they are russian piping tips. I should have a link above on where to purchase from amazon. Sellers change often, but I will try to make sure it’s updated. Thanks!
Melissa Barisic says
I’m making my daughter’s wedding cake in October, in San Diego. I have made stabilized whipping cream frosting with Jell-O pudding, but would the Jell-O be a better option for the weather?
MrsMajHoff says
I’ve never tried jell-o. Sorry!
Schelly V. says
I always make buttercream, but am looking to expand to something not so sweet, this looks perfect. Question tho….can I pipe this directly on a cake and then is is necessary to refrigerate the cake once finished? Thank you in advance
MrsMajHoff says
I’ve never tried that, but if you are serving quickly after it should be fine. Might give it a whirl this week to try it. If you have, let me know! Thanks for asking!
LaShary says
I’ve tried your recipe in the past & loved it! But was curious to know if I had to put in the freezer for 15-20 minutes before using them every time?
I wanted to just place them straight to my treats & go. Would that defeat the whole purpose of the gelatin?
MrsMajHoff says
I’ve never tried it, but I think it would work. Let me know if you do! Thanks for asking!
Sheryl says
Could I put this mixture in a whip cream charger? Or would the gelatin clog it?
MrsMajHoff says
I’ve never tried it! I have no idea, sorry 🙁
Brooke says
Hi there – can you make this a chocolate whipped cream by replacing some of the powdered sugar with cocoa powder?
MrsMajHoff says
Great idea. I was going to test this with several methods, I’ll let you know which one was the most successful!
Anna says
Hi,
I was wondering if I can use this recipe to pipe roses on my cake. Would it also work for a grass tip?
Also, for the gelatin, can you use pectin or Jell-O instead?
Lastly, for the heavy whipping cream, would, by any chance, using coconut cream (coconut cream from coconut milk) work instead of using heavy whipping cream?
Thanks.
MrsMajHoff says
I don’t think the grass tip would work– I think it’s too skinny. The bigger the piping tip the better for this one. I’ve never used pectin or jello or coconut cream, sorry I can’t help more!
Judy Smith says
will this whipping cream last in the refrigerator on top of a 9×13 cake for a few days==making it for a restaurant to have in slices.
MrsMajHoff says
Maybe?, I get a good 48 hours out of it. But with our boys scarfing it down I’ve never had it longer than that to test it. If you do, please let me know! Thanks!
Jan says
Can extra powdered sugar be added or flavoring? Worried that it might break it down and not pipe well. Wanted a little more flavor….thankyou!
MrsMajHoff says
I’m sure you could add more! Let me know if you try it! Thanks!
Elizabeth says
Hi,
I want to know if heavy whipping cream and whipping cream are the same , because the whipping cream which I get in Toronto is 35% , will it be good enough to use.
MrsMajHoff says
Ahh, Elizabeth. Alas, they are not the same. America hasn’t gotten it together when it comes to cream in my opinion. My guess is you have double cream which is a much higher percentage. If you have that– use it! (And I’m jealous, it’s my favorite thing in the world). In America heavy whipping cream has the highest percentage- around 36% or higher.
Donna says
Can you stir well drained can pineapple into the stabilizer whipping cream?DDD
MrsMajHoff says
I’ve never tried it, but possibly? Let me know if you do try it please, I’d love to see how it turned out!
Krista Reeder says
Can’t wait to try this!!! I was looking for a more natural way to stabilize frosting without the use of pudding… Thank you!!
How do you make this a chocolate version?
MrsMajHoff says
In the past if I skipped gelatin it wouldn’t hold its shape. I’m still working on perfecting the chocolate version. Thanks!
Dawn says
I used this recipe several times for my cheesecakes. I spread it on like a normal topping and freeze the cheesecakes. My son drove in the Texas heat 7 hours in a cooler and by the time he got to the boat it was perfectly ready to eat.
MrsMajHoff says
Your story warms my heart! This makes me so happy! And I love that your son is a fisherman like my boys 😉
Elsie says
Random thought/question: do you think it would work to add the gelatin to like a tub of cool whip?? Then put in a piping bag and decorate? Just curious.
MrsMajHoff says
I think cool whip might already have it in it? Cool whip is one of those weird things to me- I think it’s non-dairy? I haven’t used it in years. It would probably be just as easy to use fresh cream.
Misha says
Is there any other way to heat up the gelatin mix apart from using a microwave?
MrsMajHoff says
yes, 5 mins on the stovetop should work fine!
Lashonda says
Hi,
I’m looking for a recipe to make icing like the one on this cake. Would this recipe work?
https://pin.it/ivtmt2u44lx4ka
MrsMajHoff says
I don’t think it’s sturdy enough for that. That looks like a really complicated cake! Let me know if you try it out!
Nisa says
If I’m making like 48 brownie cupcakes do I just double the ingredients?
MrsMajHoff says
yes, that should work fine!
Donna Papaycik says
Could I use this to decorate a wedding cake? They want strawberries and cream, so I need something that is sturdy enough to decorate with, and will hold up for the reception.
MrsMajHoff says
I’d test that out first to be sure! Wedding cakes are so important!
Sarah says
I made this frosting and it came out great except the gelatin did not mix. I was pulling it out of the frosting in large flat pieces. How do I avoid that?
MrsMajHoff says
Sarah, I’ve had this happen occasionally. I can’t decide if maybe it’s weather? Maybe it’s the age of my gelatin. It’s hit and miss.I’d say maybe 9 times out of 10 of making this. I simply pick the large pieces out and the rest seems fine. The good news is that it’s flavorless so no one really notices.
Christy says
Can I make this a day in advance and leave in fridge to decorate next day?
MrsMajHoff says
Yes, that should be no problem!
Sara Davis says
Csn i make this a day a head of time then put it in a bag to pipe?
MrsMajHoff says
Yes, that should be fine!
Mika says
Will this hold up on cupcakes indoors for a few hours not refrigerated?
MrsMajHoff says
Indoors they should hold up. I’ve had them set for a while, but with four boys, that doesn’t seem to last long to really test….
KayKay says
Do you think I could put these on sugar cookies that I have just flooded with royal icing?
MrsMajHoff says
I think the texture would be off for that. It would be great on top of a cookie, but with royal icing probably not so much.
Linda says
Great recipe, used it on mango bars. One question, I’d like it a little sweeter, can I add a little more sugar without changing anything else?
MrsMajHoff says
Yes, that would be no issue!
KBean says
Hi,
I would like to make this into a chocolate whipped cream topping, how much cocoa powder would you recommend that I add to the mixture?
MrsMajHoff says
That is the question! I’ve been working on perfecting the recipe, when I am 100% confident I’ll let you know! Thanks!
Kim says
Could you use this recipe to ice a 2 layer cake?
MrsMajHoff says
Yes Kim, it would work great on a cake!
Yvonne says
May the Goddess bless you for giving instructions on how to freeze flowers. After they are frozen, you suggest storing in a baggie or freezer container. Do they need to be single layer in a container? Will gently stacking them (I have to make a lot) damage the finished flowers? Thank you so much for your great site. I love it!
Rene says
Well help I’m not sure what’s wrong but I didn’t work
MrsMajHoff says
I’m not sure either. I have a lot of people who have luck and then some who don’t. If I had a bit more info I might be able to help you troubleshoot. Thanks!
Andrea says
What am I doing wrong? I followed the recipe exactly down to mixing and warming the gelatin before whipping the cream. It seems to start to thicken up but then doesnt and gets soupy? I never seem to get sturdy peaks. Roughly how long do I mix? Can i mix it too long? I am using a 300 watt 10 speed kitchenaid mixer with whisk attactment. Help!
MrsMajHoff says
Ahh Andrea! Your comment makes me so sad. You could have under whipped or over whipped. I’m not really sure. I think based on temperature and humidity the time will vary. I will time the next time I make mine. Are you adding the gelatin after the peaks have started? Thanks!
Meisha says
Can you add cream cheese to this recipe with similar results?
MrsMajHoff says
I’ve never tried it, but I might in the coming weeks so I can give you a good answer! Thanks for asking!