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Whipped Cream Frosting

Light and airy with just the right amount of sweetness, whipped cream frosting is a game changer! This stabilized whipped cream can be spread or piped for a delicate frosting that pairs well with any flavor of cake.
Prep Time 15 minutes
Servings 24

Ingredients

  • 2 tablespoons plus 2 teaspoons water
  • 2 teaspoons powdered unflavored gelatin
  • 2 cups heavy whipping cream very cold
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
US Customary - Metric

Instructions

  • Place the whisk attachment of your stand mixer or hand mixer beaters in the freezer for at least 10 minutes before starting. If using a metal bowl, make sure it is cold as well.
  • Place the water in a small bowl and sprinkle the powdered gelatin over it. Allow the gelatin to bloom for 2-3 minutes.
  • Microwave the gelatin in 5-10 second bursts until fully melted. This takes less than 30 seconds in a high-powered microwave. Allow to cool for a few minutes.
  • In a large bowl or the bowl of your stand mixer, add the cold cream, powdered sugar and vanilla. Whip on high speed until soft peaks form.
  • With the mixer running, slowly stream in the melted gelatin. Continue to whip on high speed until stiff peaks form.
  • Use immediately.

Notes

I recommend using the frosting as soon as it is whipped as the gelatin will start to set and make it harder to spread or pipe if you make it ahead of time.
Makes enough to frost 24 cupcakes, an 8-inch layer cake, or a 9x13-inch cake.