Stabilized Whipped Cream Frosting Recipe

Course Dessert

Cuisine American

Servings cupcakes with frosting

Calories 40kcal

Add the cold water to a small bowl. Sprinkle gelatin over top. Whisk to combine.
4 teaspoons cold water, 1 teaspoon unflavored gelatin
Let sit for 5 minutes to absorb and firm up.
Microwave for 10 seconds, just enough to melt the gelatin (not until hot).
Let cool slightly. However, you don’t want it to firm up again.
In a large mixing bowl, beat the heavy cream, powdered sugar, vanilla, and salt with a whisk attachment until soft peaks form.
1 cup cold heavy whipping cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, ⅛ teaspoon salt
Slowly drizzle in the melted gelatin, while whipping on low speed.
Increase the speed and continue to whip until stiff peaks form.
Use to frost a cake or scoop into a piping bag to pipe onto cupcakes.

Cold water: It's important to use cold water in this recipe.
Gelatin: For this, you'll need plain, unflavored gelatin, which is often sold just above flavored gelatin in the grocery stores.
Heavy cream: It's important to use cold heavy cream for the best results.
Vanilla: For whiter frosting, you can use clear vanilla if you prefer.
Salt: The salt helps to balance out the frosting.
Nutrition values are estimates.