I’m really not a fancy foodie person…
Even though I try to pretend sometimes.
I’m actually a pretty basic, down-to-earth cook. So, when I first saw a tutorial for “stabilized whipped cream,” I totally wrote it off as something only cake-decorators would be interested in.
But after I figured out what it was, I got TOTALLY excited.
Why you should learn how to make stabilized whipped cream (even if you aren’t a fancy cake decorator):
Cream is a beautiful, beautiful thing. I actually think it’s my most-favorite aspect of owning our own milk cow. You can use it to make your own cream cheese, or turn it into delightfully tangy sour cream. And when you whip the stuff, it turns in a magical substance that can be used to top beverages, cakes, pies, brownies, and more.
The problem with real whipped cream?
It’s beautiful right after you plop in on your cake or pie, but if you try to store it for very long, it ends up separating and getting runny. So, it doesn’t really work if you want to make something ahead of time to bring to a potluck or picnic. (Although it’s wonderful if you can whip it and then serve it right away.)
Of course, that’s why most folks use the “non-dairy whipped topping” that comes in those little cartons in the frozen food section. And let me tell ya- I used to LOVE that stuff. I would get so excited every time it would go on sale, and my freezer was always jam-packed with those cartons. My “specialty” desserts usually involved a carton of “whipped topping,” a box of pudding mix (*shudder*), and a pre-made graham cracker crust. I’ve come a long way, huh?
The biggest problem with “non-dairy whipped topping”?
It’s not food. It’s full of hydrogenated fats, chemicals, and it feels and tastes like you are eating plastic. ‘Nuff said.
Enter Stabilized Whipped Cream Frosting
Stabilized whipped cream is the best of both worlds.
It’s 100% real food and can easily be made at home. PLUS, it enables you to frost a cake or pie with real cream that won’t get all weepy if you leave it in the fridge for a day or two.
This is my go-to cake and cupcake frosting nowadays– I like it much better than the way-too-sweet, powdered sugar icings I used to make…
A Few Notes Before You Get Started:
- Either fresh/raw cream or pasteurized cream will work for this recipe
- If you’re working with fresh milk and aren’t sure how to get the cream to separate from the milk, I’ve got ya covered.
- You can totally make flavored variations of whipped cream frosting as well. Keep scrolling for my chocolate recipe.
(this post contains affiliate links)
How to Make Stabilized Whipped Cream Frosting
Ingredients:
- 1 cup chilled heavy cream (either fresh/raw or pasteurized will work)
- 3 teaspoons maple syrup* (where to buy maple syrup)
- 1/2 teaspoon real vanilla extract (make your own vanilla extract)
- 1 Tablespoon cold water
- 1/2 teaspoon unflavored gelatin (I use this brand)
(If you don’t want to use maple syrup, try 2 teaspoons organic powdered sugar OR 2 teaspoons of honey instead)
Using a heat-proof bowl or cup (I use a small Pyrex bowl), sprinkle the gelatin over the cool water, and allow it to sit for 3-4 minutes.
In a small saucepan, bring a small amount of water to a simmer and place the bowl of gelatin inside. (Sort of a double-boiler concept)
Allow the cup to sit in the pan of simmering water for about 5 minutes– or until the gelatin has completely dissolved in the water.
Remove the cup from the hot water and allow it to cool to room temperature.
While the gelatin is cooling, prepare your cream concoction:
Combine the cream, sweetener, and vanilla. Beat the cream mixture until it begins to thicken. (I use my favorite stand mixer for this). When you start to see soft peaks forming, add the room temperature gelatin mixture and continue to beat until the cream becomes very stiff.
I like to see spikey little peaks forming– that’s when I usually stop beating. Just don’t beat too long– otherwise you’ll end up with butter!
You’ll want to use the cream right away to frost your cake or pie. Otherwise, the gelatin will set up and it won’t work.
Store the finished dessert in the fridge– it should last for several days without a problem. I made a stabilized chocolate cream to frost Prairie Girl’s birthday cake last year, and the cream was still perky on the leftover pieces three days later. (I don’t know about after that, because we ate it…)
Don’t need your cream to be stabilized?
Simply omit the gelatin and water, and whip the cream, sweetener, and vanilla together for a perfect “regular” sweetened whipped cream.
Chocolate Stabilized Whipped Cream Frosting
This is my new favorite way to frost a cake. I’ve never been a huge fan of the butter/cream cheese/powdered sugar icings, since they always seemed too sweet. This recipe is light, yet decadent at the same time.
- 1 cup cold heavy cream
- 1/3 cup organic powdered sugar (where to buy) (or non-organic works too)
- 3 tablespoons cocoa powder (where to buy)
- 1/2 teaspoon real vanilla extract (make your own vanilla extract)
- Tiny pinch of salt
- 1 tablespoon cold water
- 1/2 teaspoon unflavored gelatin (I use this brand)
Mix the cream, sugar, cocoa, vanilla, and salt together. Follow the directions above to stabilize it.
I think it’s somewhat amusing that this is basically a “substitute” for non-dairy whipped topping, when non-dairy whipped topping is actually supposed to be a substitute for real whipped cream frosting… But I’m just happy to have a freezer that’s no longer contains those icky little plastic cartons.
Other Favorite Home Dairy Recipes
- Homemade Frozen Yogurt Recipe
- Simple Raw Ice Cream Recipe
- How to Make Ricotta Cheese
- How to Make Real Buttermilk
Whipped Cream Frosting Recipe
Ingredients
- 1 cup chilled heavy cream (either fresh/raw or pasteurized will work)
- 3 teaspoons maple syrup* (like this)
- 1/2 teaspoon real vanilla extract
- 1 Tablespoon cold water
- 1/2 teaspoon unflavored gelatin
Instructions
- Using a heat-proof bowl or cup (I use a small Pyrex bowl), sprinkle the gelatin over the cool water, and allow it to sit for 3-4 minutes.
- In a small saucepan, bring a small amount of water to a simmer and place the bowl of gelatin inside. (Sort of a double-boiler concept)
- Allow the cup to sit in the pan of simmering water for about 5 minutes– or until the gelatin has completely dissolved in the water.
- Remove the cup from the hot water and allow it to cool to room temperature.
- While the gelatin is cooling, prepare your cream concoction as follows:
- Combine the cream, sweetener, and vanilla. Beat the cream mixture until it begins to thicken. When you start to see soft peaks forming, add the room temperature gelatin mixture and continue to beat until the cream becomes very stiff.
- I like to see spikey little peaks forming– that’s when I usually stop beating. Just don’t beat too long– otherwise you’ll end up with butter!
- You’ll want to use the cream right away to frost your cake or pie. Otherwise, the gelatin will set up and it won’t work.
- Store the finished dessert in the fridge– it should last for several days without a problem.
OMG. Where was this last week, when I was making my sister’s birthday cupcakes? We’re having to ice the cupcakes as we eat them, otherwise the topping gets too runny, like you said. Now I’m going to have to incorporate this technique into my cakes! Thank you!
I stabilized whipped cream frosting for the first time in March while re-creating a grain-free version of my childhood birthday cake. It was awesome! Like you, it’s my new favorite frosting! I made a lemon curd cream cheese frosting for my husband’s b-day cake and it was (really) good. but it was no stabilized whip cream frosting if you ask me!
that lemon curd frosting sounds pretty darn good!
I AM a cake decorator. Just your run of the mill grocery store variety, but one none the less. We carry a whipped topping icing for our cakes that is quite popular because it isnt as sweet as buttercream (actually, the tubs say buttrcreme. No real butter or cream in it). Some of our cakes with the whipped get displayed in a case where they sit in open air refridgeration for up to 5 days. On the 5th day the icing on those cakes has turned into rubbery plastic. You can smack the top of the cakes and the icing wil not move. Just think of what that stuff does in your gut….
Oh my word! Yes, I have wondered how that stuff breaks down in our bodies… Sometimes I get leftover buckets from a local bakery and have to wash them out, and it’s nearly impossible to get them clean–even my super-duper grease-cutting soap barely works!
Can a cake or cupcakes with this frosting be left out at room temperature for a few hours?
I hardly ever make any other frosting than whipped cream frosting! I’ve never heard of stabilized whipped cream, but I’ll definitely give this a try. Which sweetener do YOU personally recommend? Thanks for another awesome recipe!
I do prefer the powdered sugar, although the maple syrup is a close second!
You my dear have given me a project that is both sweet and fattening. I love you. And also kinda hate you at the same time. I’ll be making this this weekend and… you know because I need something to put the cream on….duck egg brownies.
Ha! Well, it’s good fat, right?? And duck egg brownies…. OH MY YUM!
Hi, love this idea. But I’m a vegetarian, and do not use gelatin. Is there a way to make it with agar agar, that you know of? If so, thanks!
I don’t have any experience with agar, so not sure how that’d work here. Sorry!
A vegetarian substitute for gelatine is agar. It’s seaweed based I think, health food shops would have it. I know it’s used in Japanese cooking too. Hope that helps.
Yes it works I really like agar for so many things
Thanks everyone, this will fun to try. And, Happy Memorial Day to all.
Aw heck I just skimmed 5 cups of very yellow cream off this morning…guess I gotta bake a pie and cupcakes to test this out…no butter getting made with this jar of cream 😉
Yum! My cream is super yellow right now too– love it!
Hi Jill! Thank you so much for sharing how to stabilize our whipped cream topping! Now I can make our favorite cake again! I have only made it during Christmas, since that is a cooler time of year. We live in the South, so even then, the topping melts if left out for very long. I may even give it a try before Christmas! Have a nice day! Blessings from Bama!
Yaaaaaaaay! We’re four weeks into a Trim Healthy Mama lifestyle shift, and I’ve been missing icing! I can sub out the sugar for stevia and feed it to my family, including my diabetic hubby! Thanks so much!
Yes, you can definitely use stevia here!
The “Chocolate Stabilized Whipped Cream Frosting” doesn’t need gelatin?
I was wondering the same thing about the gelatin. Also, is there another sweetener besides powdered sugar that can be used for the chocolate frosting?
You can try the maple syrup for the chocolate version as well– you just might need to add more to match the intensity of the chocolate.
Well, it says follow the directions above, so I would assume you do the gelatin also there.
Yes, it does need gelatin–you can just follow the directions for the other stabilized recipe, and apply it to the chocolate one. I’ll clarify that in the post.
Would like to know to.
thank you for this! I love making whipped cream frosting, but this will surely improve its’ staying power!!!
Thank you so much for posting this. I’m so excited to have this recipe!!
That sounds wonderful!! I will definitely give it a shot sometime! My favorite frosting of late has been ganache.
Heat up 2 cups of real cream (do not allow to boil). When it is hot, add 2 cups of chocolate chips or whatever type of chocolate you prefer. Mix until chocolate is melted. Allow to cool on the counter or in the fridge. Frost cake and enjoy.
I am starting to use a homemade shampoo that is runny. Do you think I could use unflavored gelatin to thicken it up and make it more like normal shampoo?
Oh, yummy! Can’t wait to try this!
Yummm! I don’t like commercial whip cream, but this sounds so amazing, I’m sure I could eat the whole bowl by myself pretty quickly and not feel (too) bad about it 🙂
Can you color this frosting?
You bet!
Hi! This looks lovely and I want to try it for my daughter’s birthday….I’m wondering, do you suppose adding strawberry puree (for a strawberry flavored topping) would destroy the consistency? Have you ever tried that?
Thanks!
-Sarah
How about Strawberry flavored gelatin ?
This is great when you want to avoid anything artificial. In a pinch or if you’re in a hurry just add instant pudding mix to the whipping cream. The cheesecake and white chocolate flavors are great for subtle flavor and keeping it white. Obviously you’ve now added some artificial stuff, but I still prefer it to buttercreme.
HI, thanks for sharing this recipe. I was searching for a whipped frosting that would hold up. One quick question though – do I really need to add maple syrup, or is that for flavor? Since the cupcake is a very flavorful chocolate, I’d rather not have a competing flavor. Thanks for your help!
Hi, i tried to whip raw cream and it just wouldn’t thicken even slightly and instead turned to butter, what am i doing wrong, i’ve never had a problem with bought homogenized cream but this is the first time i’ve used raw cream, is there a trick to it thanks
Has anyone used this to make the Rose cakes with the piped Roses all over it ? Did it work well ? Just wondering . . .
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Hi, just wondering if there is anything else I could use to “stabilize” the whipped cream, as gelatin is not vegetarian? Any suggestions?? Thanks!
Thank you, thank you, thank you! You are reading my every thought on this. After studying environmental health for years, I am so frustrated with the cakes out there for kids. The ingredients are an absolute nitemare. My son loves whip cream and strawberries so finally, with some organic strawberries and this recipe, he can have his favorites again without eating weird stuff! You’re awesome, thanks!
What speed do you recommend to beat it? I tried this, but the cream went from foamy to curds quite quickly. I never appreciated any soft peaks. I remember this happening as a kid using raw milk. As an adult, I have made plenty of whipped cream with heavy cream from the store and can appreciate what peaks are. The town we now live in sells non-homogenized milk and would love to teach my kids and possibly do a class presentation. I think teaching kids how to consume “real” food is important, but I have to figure it out myself before I can teach it!
Hi Jane! It sounds like maybe you would have an easier time catching the perfect whipped cream texture if you slowed down your mixer some. That way, your cream won’t turn from foamy to curds quite as quickly, and hopefully you’ll be able to catch the cream at the perfect time. Keep up the awesome work educating kids about real food! That’s awesome.