Sturdy Whipped Cream Frosting

ruffly flowers made from whipped cream stabilized with gelatin and piped with oversized piping tips

4.39 from 52 votes

Stabilized whipped cream frosting is an easy recipe everyone should know! Perfect for cupcakes or decorating homemade pies or a cake. Because it’s stiff it won’t lose its shape and is perfect for piping on desserts. Keep it white or make it colored!

Prep Time10 mins

Total Time10 mins

Course: Dessert

Cuisine: American

Keyword: frosting, frozen frosting, icing, whipped cream, whipped topping

Servings: Cups

Calories: 480kcal

Author: Mrs Major Hoff

Ingredients

2 ½ teaspoon gelatin knox brand, this is one pouch
3 tablespoon cold water
2 cups heavy whipping cream
½ cup powdered sugar
1 teaspoon 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