Stabilized Whipped Cream Frosting

This luscious stabilized whipped cream frosting is a quick and easy option for those looking for a not-too-sweet frosting alternative.

Recently, I have been going through a bit of a cake obsession. While buttercream is a great option for cakes, I am just not a huge fan of its sickeningly sweet flavor. I have always enjoyed the lighter notes of whipped cream, and have created this super easy recipe that is not only delicious but also holds it shape for several days.

This stabilized whipped cream frosting is beginner friendly and an upgrade from the traditional whipped cream that comes out of a can. With only 4 ingredients, this recipe can be whipped up in just 5 minutes.

Ingredient Notes and Substitutions

Heavy Cream: Before making this recipe, make sure your heavy cream is cold. Heavy cream is the same thing as whipping cream or heavy whipping cream (they all contain at least 36% milkfat). The high percentage of milkfat makes it possible to whip up into a firm whipped cream.

Powdered Sugar: Powdered sugar, or confectioners sugar, is finely ground granulated sugar most commonly used in frostings. Make sure the powdered sugar is lump-free before mixing with the heavy cream. Powdered sugar usually includes a small amount of corn starch which will also help thicken and stabilize the whipped cream.

Instant Vanilla Pudding Mix: Gelatin is the key stabilizing ingredient in the instant pudding mix. Try experimenting with different instant pudding mixes to create unique flavors of whipped cream. I like to use the cheesecake instant pudding flavor to create a light, cheesecake frosting.

Vanilla Extract: I like to add a little bit of vanilla extract to flavor the whipped cream.

How to Stabilize Whipped Cream?

Instant vanilla pudding mix is the key to stabilizing this recipe. Instant pudding mix contains gelatin which is commonly used to set and stabilized all different types of desserts. I prefer to use instant vanilla pudding mix over straight unflavored gelatin as it adds enhances the texture of the whipped cream while adding a great vanilla flavor.

Piping

This whipped cream frosting is strong enough to hold its shape when piping. Use this recipe is for piping beautiful mounds of frosting onto your cupcakes or adding a nice border to the sides of your cake.

How to Make Stabilized Whipped Cream Frosting?

Step 1: Combine all ingredients in the bowl of a stand mixer fitted with a whisk attachment.

Step 2: Begin to whisk ingredients together on medium speed and gradually raise the speed to high.

Step 3: Whisk until thick and stiff peaks form, 1-2 minutes.

Step 4: Serve on your favorite desserts!

What are Stiff Peaks?

Stiff peaks is a term used to describe one of the stages of whipping air into cream or egg whites. Stiff peaks are achieved when you lift your whisk attachment up and the cream forms a firm tip that stands up straight without wilting over. DO NOT continue to whisk after whipped cream has reached the stiff peaks stage, or else you will end up with curdled cream.

Oh No! My Whipped Cream Curdled.

Fear not, it is super easy to fix curdled whipped cream. Just add 1-2 tablespoons of heavy cream into the curdled whipped cream and mix on low until the whipped cream becomes smooth again. If your whipped cream is too soft and liquidly, re-whisk until stiff peaks form.

Serve

This stabilized whipped cream frosting can very generously frost 12-14 cupcakes, or frost and fill a 3-layer 6 inch cake. This recipe is super easy to scale up or down if more or less frosting is required.

Storage Instructions

I highly recommend making this whipped cream frosting the same day you plan to use it. If this is not possible, store in an airtight container for 3-4 days for maximum volume and freshness.

Please let me know how it turned out for you! Leave a comment below and tag @the.little.baker.who.could on Instagram.