I recently whipped up a batch of my favorite Whipped Cream Icing using chilled heavy whipping cream, sifted powdered sugar, and real vanilla extract. I even added a touch of gelatin to keep it perfectly firm. This airy blend is ideal for topping cakes and cupcakes with a delightfully creamy finish.

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I recently discovered what I believe is the best whipped cream frosting ever and I just had to share it with you all. This frosting is light, airy and yet holds its shape for days which means it works perfectly for cake and cupcakes.

I absolutely love how it tastes just like real whipped cream but with a twist–since it holds up, you can actually decorate your treats with it. I mix 2 cups of chilled heavy whipping cream with 1/2 cup sifted powdered sugar and 2 teaspoons of vanilla extract to get that sweet, smooth flavor.

Then, I stir in about 1 teaspoon of unflavoured gelatin dissolved in 2 tablespoons cold water for that extra stability. I know this recipe might sound like something only in sophisticated Whipped Cream Icing guides or fancy Cake Frosting Recipes, but trust me, it’s super easy and will soon become your go-to for all your frosting needs.

Enjoy, and happy baking!

Why I Like this Recipe

1. I really like how simple this recipe is to make – even when I’m in a rush, I can quickly whip up a delicious frosting without any complicated steps.
2. I love that it tastes just like real whipped cream but holds its shape for days. It’s awesome not having to worry about it going runny on my cakes or cupcakes.
3. I’m super impressed by its light and airy texture, which makes every bite feel fluffy and delightful. Plus, it’s versatile enough to use for different kinds of desserts.

Ingredients

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Heavy whipping cream offers a rich, smooth texture plus indulgent fat and trace protein.
Its natural fats create a luxuriously silky mouthfeel while lacking significant carbohydrates or fiber.
Powdered sugar adds extra essential sweetness and body, contributing simple carbs without beneficial nutrients.
Its fine texture helps blend smoothly, though it does little for fiber content, honestly.
Vanilla extract supplies a natural, sweet aroma while subtly enhancing flavor and offering small antioxidants.
It gives a familiar taste note resembling homemade desserts, though it contains minimal nutrients.
Gelatin, a protein based agent, stabilizes and binds the whipped cream to maintain a firm structure.

Ingredient Quantities

2 cups heavy whipping cream, chilled

1/2 cup sifted powdered sugar

2 teaspoons vanilla extract

1 teaspoon unflavoured gelatin dissolved in 2 tablespoons cold water

How to Make this

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1. Begin by chilling your mixing bowl and beaters in the fridge for about 15 minutes so the cream whips better.

2. Pour 2 cups of heavy whipping cream into the chilled bowl.

3. In a small bowl, add 1 teaspoon of unflavoured gelatin to 2 tablespoons of cold water and let it sit for about 5 minutes until it blooms.

4. To the cream, add 1/2 cup sifted powdered sugar and 2 teaspoons vanilla extract.

5. Start beating the cream on a medium speed until it begins to thicken.

6. Once the cream is starting to form soft peaks, slowly drizzle in the gelatin mixture while continuing to beat.

7. Beat until the frosting becomes light, airy and holds stiff peaks; this may take a few more minutes.

8. Keep an eye on it so as to not overbeat it, cause that might cause it to become too thick or even grainy.

9. Taste a little bit, and if you feel its not sweet enough, you can add a tiny bit more powdered sugar next time.

10. Use immediately to frost your cakes or cupcakes, or store it in the fridge for later use as it stays yummy for days. Enjoy!

Equipment Needed

1. Mixing bowl (make sure it fits in your fridge)
2. Electric mixer with beaters
3. Refrigerator for chilling the bowl and beaters
4. Small bowl for blooming gelatin
5. Measuring cups for the heavy cream and water
6. Measuring spoons for the powdered sugar, vanilla, and gelatin
7. Fine sieve to sift the powdered sugar

FAQ

Q: Can I use this whipped cream frosting on different cakes?

A: Yup, it's awesome for cakes, cupcakes, and even as a pie topping. Just make sure to keep it chilled if its not bein used right away.

Q: How long can I store the frosting?

A: You can keep it in an airtight container in the fridge for up to 2 days, though it might lose some of its light texture after a while.

Q: What if my cream doesn't reach stiff peaks?

A: If that happens, double-check that your cream is really cold. Also, you might've overwhipped it a bit, so try a lighter mix next time.

Q: Can I swap powdered sugar for regular sugar?

A: Powdered sugar is best cause its finer and blends in easier. Regular sugar might leave a grainy texture in your frosting.

Q: Do I really need the gelatin?

A: Definitely, gelatin helps the frosting stay firm especially if your kitchen is warm. Skipping it might result in a runny frosting.

The Best Whipped Cream Frosting Recipe Substitutions and Variations

Coconut cream can be used instead of heavy whipping cream if you’re lookin for a dairy-free version. (Just remember the flavor will be a bit tropical.)
You can make your own powdered sugar by blitzing granulated sugar in a high speed blender. That said, it wont be as fine as store-bought.
If you dont have vanilla extract, try using almond extract or even a small splash of maple syrup for a different twist.
For the gelatin, agar agar powder is a good substitute for a vegetarian option, but you’ll need to follow the package instrucions as it sets differently.

Pro Tips

1. Make sure your bowl and beaters are super cold before starting; if they’re not chilled properly, the cream won’t whip up right and it could end up looking a bit sad.
2. When you’re blooming the gelatin, let it sit a tad longer if youre not sure; that way you’ll make sure it dissolves perfectly and doesn’t leave weird lumps in your frosting.
3. Slowly drizziling the gelatin into the cream is key – going too fast might totally mess up the texture and give you grainy spots.
4. Don’t be afraid to taste as you go; if it isnt sweet enough, you can always add a smidge more powdered sugar next time (just be careful not to overdo it and ruin the light airy texture).