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 - it's perfect for decorating cakes and a yummy topping for desserts!
And the best part is....I have a shortcut for stabilizing! I use piping gel instead of gelatin, which makes it so much quicker and easier. This recipe is popular any time of the year and great with so many cake and pie recipes!
- 💭Why Stabilize Whipped Cream?
- 💭What is Piping Gel
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- 👪 Serving Size
- 💭 Pro Tip
- ⭐ Reviews
- 📋 Easy Stabilized Whipped Cream Frosting Recipe
- More Frosting Recipes!
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, (shown below) No Butter Chocolate Frosting and my 2 Ingredient White Chocolate Whipped Cream Frosting.
- heavy whipping cream
- powdered sugar (aka confectioners' sugar)
- vanilla extract
- piping gel
*See recipe card for quantities
💭Why Stabilize Whipped Cream?
Without a stabilizer, regular whipped cream frosting 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 this recipe has no gelatin, but instead 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!
💭What is Piping Gel
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.
You won't find piping gel in grocery stores, but you can get it at several craft stores or your best best is ordering it online. You can purchase it here (affiliate link)
This frosting will hold for a couple of days, if you keep it refrigerated in an airtight container.
👪 Serving Size
This whipped cream frosting makes 16 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
💭 Pro Tip
You'll get the best results if you use a cold bowl, whip attachment and cold whipping cream. Keep your whipping cream refrigerated until you are ready to use it. Simply chill your bowl and attachment in the freezer for 15-20 minutes before you make the frosting.
This stabilized whipped cream frosting for cake decorating is a great frosting because it goes great with so many things like hot chocolate, dessert toppings, and pretty much any cake you can think of. I use it to frost cakes like my Gingerbread Cake with Cookie Butter Filling and my Chocolate Italian Sponge Cake and my Easy Black Forest Cake ! It also makes a great filling for a layer cake.
And as a delicious topper on any pie or cake, including my Old-fashioned Sour Cream Chocolate Fudge Cake!
And my Prize Pumpkin Pie!
So if you're looking for a Whipped Cream Icing recipe for decorating cakes (the easy way), a topping or a filling, give this one a try! It really is the perfect topping for so many desserts and drinks!
Did you make this easy recipe? Please RATE THE RECIPE below
📋 Easy Stabilized Whipped Cream Frosting Recipe
- 4 cups whipping cream (35%)
- ½ cup powdered sugar/icing sugar
- ½ cup piping gel, clear
- 2 teaspoons clear vanilla extract
- Combine the cold cream and powdered sugar in large mixing bowl or bowl of a stand mixer.
- Whip cream with electric mixer (with whisk attachment) until soft peaks form.
- Add piping gel and vanilla, then continue to whip until stiff peaks form.