Whipped Cream Frosting is one of my very fave frostings because it’s simple, subtle, tastes light, it’s not too sweet and goes well with so many cakes and desserts!
But without a stabilizer whipped cream icing won’t hold very long and it’s not practical for decorating. That’s why this Stabilized Whipped Cream Icing is the best – I have a shortcut for stabilizing. I use piping gel instead of gelatin, which makes it so much quicker and easier!
I’ve been creating, baking and decorating cakes for a long time. And as far as I’m concerned, frosting is just as important as cake! If you’ve been following along with me for a while you’ll know I’m not a fan of buttercream. In my humble opinion, I think that butter belongs IN the cake, not in the frosting. So, in addition to this, I have several other frostings in my arsenal that do NOT have butter in them including my Whipped Cream Buttercream Frosting, (below) No Butter Chocolate Frosting and my 2 Ingredient White Chocolate Whipped Cream Frosting.
Stabilized Whipped Cream Icing
Without a stabilizer whipped cream icing will only last about 2-3 hours refrigerated. Gelatin is a common way to stabilize your whipped cream frosting, but in all truth, it’s a bit of a pain. The temperature of the water has to be just right, then you have to wait for it to bloom etc. – it’s too fussy. And that’s why I use piping gel. You just pop it in once you get your whipped cream whipped to soft peaks, whip it to stiff peaks and you’re good to go!
Piping gel is a shiny gel that works well for adding a glossy finish to cakes, transferring images to cakes, adhering fondant decorations, in addition to the beautiful job it does of preventing whipped cream from liquefying. Piping gel can be used in its natural clear color (as in this recipe) or tinted with food coloring gels and powders, just as you would tint frosting. You can learn more about how to use piping gel HERE.
Whipped Cream Frosting
This whipped cream frosting goes great with pretty much any cake, but I use it in my Gingerbread Cake with Cookie Butter Filling and my Chocolate Italian Sponge Cake and my Easy Black Forest Cake (in photo below) Recipe coming soon!
And as a delicious topper on any pie or cake, including my Old-fashioned Sour Cream Chocolate Fudge Cake!
So if you’re looking for an EASY Stabilized Whipped Cream Icing, give this one a try!
Easy Stabilized Whipped Cream Icing
- 4 cups whipping cream (35%)
- 1/2 cup powdered sugar/icing sugar
- 1/2 cup piping gel, clear
- 2 teaspoons clear vanilla extract
- Combine whipping cream and powdered sugar in large bowl.
- Beat with electric mixer until soft peaks form.
- Add piping gel and vanilla, then continue to whip until stiff peaks form.