Stabilized Whipped Cream Frosting

Stabilized Whipped Cream Frosting

from piesandtacos.com
Dessert
15 min
2 servings
50 kcal / serving

Fluffy, stable whipped cream frosting made three ways—for a perfect, long-lasting finish on any dessert!

Ingredients

  • 2 tbspcold water
  • 1 tspunflavored gelatin
  • 1 cupcold heavy whipping cream (240 ml)
  • ¼ cuppowdered sugar (31 grams)
  • 1 tspvanilla extract
  • 2 tbspinstant vanilla pudding powder
  • 1 cupcold heavy whipping cream (240 ml)
  • 3 tbsppowdered sugar (23 grams)
  • ½ tspvanilla extract
  • ¼ cupcream cheese (or mascarpone cheese (113 grams) (room temperature))
  • ⅓ cuppowdered sugar (41 grams)
  • 1 cupcold heavy whipping cream (240 ml)
  • 1 tspvanilla

Directions

Gelatin method

  1. 1

    Start by pouring the water into a microwave-safe bowl, sprinkle the unflavored gelatin over it. Let the mixture sit for 3 to 4 minutes to allow the gelatin to bloom.

  2. 2

    Place the bowl in the microwave and heat for a few seconds until the gelatin fully dissolves. Stir well and set aside to cool slightly.

  3. 3

    In a stand mixer fitted with the whisk attachment—or using an electric hand mixer and a large bowl—combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip on medium or medium-high speed until the cream begins to thicken and soft peaks form.

  4. 4

    Gradually pour the cooled gelatin mixture into the whipped cream while mixing on medium-low speed until fully incorporated. Increase the speed back to medium-high and continue whipping until stiff peaks form.

  5. 5

    Pipe or spread the stabilized whipped cream onto your dessert of choice.

Pudding method

  1. 1

    In a large mixing bowl, add the cold heavy whipping cream, powdered sugar, vanilla extract, and instant vanilla pudding powder.

  2. 2

    Using a stand mixer fitted with the whisk attachment, or a hand mixer, whip the mixture on medium speed until stiff peaks form, which should take 3 to 4 minutes.

  3. 3

    Use immediately to frost your dessert, or refrigerate until ready to serve.

Cream cheese method

  1. 1

    In a medium mixing bowl, add the cream cheese (or mascarpone) and powdered sugar. Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the mixture on medium speed until smooth and creamy, ensuring there are no lumps. This should take about 1 minute. Set aside.

  2. 2

    In a separate large mixing bowl, pour in the cold whipping cream. Using the whisk attachment on a stand mixer or a hand mixer, whip the cream on medium-high speed until stiff peaks form. This means that when you lift the whisk, the peaks should stand up firmly without collapsing.

  3. 3

    Reduce the mixer speed to low, add the cream cheese mixture along with the vanilla to the whipped cream. Mix on low until combined, being careful not to over beat to maintain a light, fluffy texture.

  4. 4

    Use the whipped cream frosting immediately to pipe or spread on your dessert.