Wilton Stabilized Whipped Cream Icing Zoom

Stabilized Whipped Cream Icing Recipe

Adding fruits atop your cupcake? Rest them on a pillow of Stabilized Whipped Cream Icing. Its creamy, delicate sweetness is the perfect flavor match.
Makes: 2 1/2 cups
Skill Level:

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Step 1

In large chilled bowl, combine cream and sugar. Beat with electric Mixer until soft peaks form. Add piping gel and vanilla; continue to whip until stiff peaks form. Do not overbeat.

Note: Place the Dessert Decorator Ultra stainless steel cylinder in the freezer before use. Whipped cream stays cold longer and produces more distinct decorations. You may also make stabilized whipped cream using a whipped cream stabilizer product available in the baking section of most grocery stores. Follow package directions.

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2 tablespoons Clear Piping Gel


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heavy whipping cream

1 cup (8 oz) heavy whipping cream

confectioners' sugar

2 tablespoons confectioners' sugar

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Stabilized Whipped Cream Icing is rated 4.4 out of 5 by 25.
Rated 5 out of 5 by from Great THIS IS FOR: Bchadek It says to use 1/2 teaspoon of Vanilla. The 2oz is the Wilton bottle & size it comes in. If you click on the 2oz Vanilla, It will take you to the Wilton website to purchase the 2oz bottle. The recipe calls for 1/2 teaspoon. Hope this helps
Date published: 2016-10-26
Rated 1 out of 5 by from Fix this recipe! Too much vanilla The instructions say 2 oz. of vanilla, which is way too much. This has got to be a mistake. Please revise.
Date published: 2016-09-29
Rated 4 out of 5 by from This recipe is so delicious it taste just like cool whip. The only thing that i did different was i used unflavored gelatin instead of piping gel. very yummy but cake has to be refrigerated, it can be left out for sometime but soon or a later it has to be placed back in fridge.
Date published: 2013-03-11
Rated 5 out of 5 by from I was skeptical but had to give it a try. I was pleasantly surprised. I did add an additional tablespoon of confectioners sugar and the family went wild. Did a little test, as far as it holding up out of the refrigerator. After a hour and half the Icing was still holding up strong. Thank you for sharing this awesome recipe.
Date published: 2012-01-13
Rated 4 out of 5 by from tried this instead of buttercream on cupcakes - i have a b-day order with a customer who dosen't care for sweetness in buttercream. Turned out really good i thought it was a little undersweet so next time i'll add a bit more sugar. It held up great as well! Got rave reivews from my guinea pigs!!
Date published: 2011-08-21
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