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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: 1 1/2 - 2 cups of icing.
Skill Level: None

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Step 1

Combine whipping cream and sugar in large bowl. Beat with electric mixer until soft peaks form. Add piping gel and vanilla, then continue to whip until stiff peaks form. Do not overbeat.

Step 2

As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix. Thaw frozen whipped topping in refrigerator before coloring or using for decorating. Use packaged topping mix immediately after preparing. Store decorated cupcakes in refrigerator until ready to serve. Do not allow either to stay at room temperature, as it becomes too soft for decorating.

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Ingredients

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1/2 pint (1 cup) heavy whipping cream

2 tablespoons confectioners' sugar

1/2 teaspoon clear vanilla extract

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Stabilized Whipped Cream Icing is rated 4.4783 out of 5 by 23.
Rated 5 out of 5 by from I love this recipe! This is one of my favorite icings because I love fresh whipped cream. It is easy to make, and easier to use. It pipes out nice and easy from the decorator bags. Holds its shape well, but must be refrigerated. It can wilt in hot/humid weather conditions. In general when making this recipe in hot/humid weather conditions I will make this using two metal bowls layered with ice in between to keep the whipping cream nice and cold. I also keep my metal bowls in the freezer until I'm ready to make the icing.
Date published: 2010-11-29
Rated 5 out of 5 by from Great! I'd been wondering how to use whipped cream to decorate cakes, and this was perfect! I used it to decorate an angel food cake made in the star pan, and then filled in with strawberries and blueberries. It made a great centerpiece for our 4th of July dessert table. The whipped cream stood up to decorating, went on smoothly, and lasted through transport to the party. We refrigerated it until we were ready to set up and serve, and the cake remained lovely.
Date published: 2010-11-29
Rated 5 out of 5 by from the first time I made this recipe i over whipped the icing. But overall the very best recipe I have ever used with this type of icing. Also the most flavorful. And the best part is that the consistency holds up even when out of the fridge for a while. I used it on football cakes for my kids birthday and the color took well. It also layered evenly without bunching up. I will not use any other recipe for my favorite whipped cream icing!
Date published: 2010-12-03
Rated 5 out of 5 by from This was very easy to work with, yes you have to keep in the frig. afterwards but when using on a French silk pie it needed to be in the frig. anyways. I loved working with this instead of the other recipes I found for stabilized whipping cream that asked for you to cook the unflavored gelatine. Trying to get the timing right and then making sure you had no gel clumps was hard to do.
Date published: 2010-11-30
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 An easy whipped cream frosting that is not so sweet as traditional frostings! My husband prefers this one over the sweet sugary frostings.
Date published: 2010-12-02
Rated 1 out of 5 by from I don't know what i did wrong but this icing did not turn out at all. The first time the icing was way to watery and the next it became chunky. I know it says not to over mix but does anyone have an approx. time to mix it for? I was looking for something like the stores use to ice a cake. Don't like butter cream much, would like to have something more fluffy and light.
Date published: 2011-07-27
Rated 5 out of 5 by from I'm a beginner at this and this was so easy to workl with and decorate. I made this for my daughter's birthday and decorated with fresh fruit and filled it with strawberry filling. It was amazing, Everyone enjoyed it more then the chocolate cake and was very easy to make and to work with. The only downfall was keeping it refrigerated in the heat of summer.
Date published: 2010-11-30
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