Spring is here and it’s time to put away the heavy comfort food recipes and bring out the lighter, fresher, more colorful ones. A Spring icing I love to make, which complements any cake, is stabilized whipped cream icing. Pair with strawberries and you’ve got the perfect start of a strawberry shortcake!
Whipped Cream vs. Stabilized Whipped Cream
Whipped cream is so easy to make, and not to mention, insanely delicious. It has the perfect mouthfeel, it’s fluffy, silky smooth, creamy and subtly sweet. Being so versatile, it’s a great accompaniment to many desserts, and it’s just a few simple ingredients. Heavy cream and a bit of sugar! It becomes runny after a few hours and starts to separate making this way of preparation hard to decorate cakes with. It’s not a pretty picture. One ingredient, though, can solve this issue. Gelatin!
Gelatin stabilizes the whipped cream keeping it firm so it doesn’t “fall” or deflate. It will hold its shape beautifully and will keep looking gorgeous for days (if it lasts that long without getting eaten)! Use it as you would normal whipped cream, but if you want to make a pumpkin pie gorgeous a few days ahead or ice some cupcakes, it would be in your best interest to stabilize. Although it does lend itself to any dessert, I do however, use it as an icing 99% of the time, hence the name!
It’s not just for cakes though. It’s a great versatile, extremely delicious topping. Being insanely creamy, silky smooth, extra fluffy, with a subtle sweetness, it’s no wonder this icing is always in high demand. It’s delicate, yet sturdy enough to frost a cake. It can be flavored any which way as well. You might be asking, do I really need whipped cream stabilized?
The answer is yes and no. It really depends on your application.
Regular whipped cream is great for immediate use because it tends to melt and deflate rather quickly. It will also weep a bit, but when it’s stabilized, you can avoid all of these issues. Holding its shape beautifully, it can easily be piped making gorgeous designs.
It requires a minimal amount of ingredients and just a few minutes of your time. It really is a cinch to make and will dress up your sweet treats gorgeously with long lasting permanence.
Let’s Make Stabilized Whipped Cream Icing
Step 1: First things first, put your bowl and whisk into the freezer to cool. This will create a fluffier whipped cream.
Step 2: Bloom your gelatin in water. I like to heat it in the microwave for about 10 seconds to melt the gelatin completely.
Step 3: Take your bowl and whisk out of the freezer and pour heavy cream into the bowl along with powdered sugar, and vanilla. Slowly start whipping, bringing it to soft peaks. When you take the whisk out, the peaks will fall and will not hold its shape. At this point, start to drizzle in the gelatin while whisking.
Step 4: Whip on medium speed until stiff peaks form. (When you take the whip out of the cream, peaks will form and hold their shape). Watch closely. Once it’s over whipped, it can’t be saved.
Step 5: Use immediately or store in a tightly covered container for up to 3 days.
Stabilized Whipped Cream Icing
A fluffy whipped cream icing that will hold its shape
- 3 Cups Heavy whipping cream
- 3/4 Cup Powdered sugar
- 2 tsp Vanilla extract
- 1 Tbsp Gelatin Or 1 packet
- 3 Tbsp Water
1. In a small bowl, bloom the gelatin with the water. Heat for about 10 sec in the microwave to melt. Set aside briefly.
2. In a mixing bowl, add heavy whipping cream, powdered sugar and vanilla extract. Whip on medium speed until soft peaks form. At this point continue to whip while streaming in the gelatin.
3. Continue on medium speed and whip until stiff peaks form.
4. Immediately use or store in an airtight container for up to 3 days. Enjoy!!!
There are a plethora of ways you can use this stabilized whipped cream. Use on pies, cheesecakes, cookies, brownies, jello, pudding…etc. I prefer to ice cakes with it as I use it most. It’s great for ice cream cakes, strawberry short cake, chocolate cake, but being so neutral, it really can complement any cake. That being said, it can be flavored any way you’d like.
Flavoring the Whipped Cream
Chocolate: add 1-2 Tbsp to the powdered sugar.
Jams or jellies: add 1-2 Tbsp to the heavy cream
Extracts: add 1/4 – 1/2 tsp to the heavy cream
Liquor: add 1-2 Tbsp to the heavy cream
Freeze dried fruit that’s been pulverized: add 1-2 Tbsp to the powdered sugar.
These are ingredient and measurement suggestions, but cater the flavor to your taste buds!
Check Out These Other Great Recipes to Dress Up Your Desserts
- Ooey Gooey Chocolate Icing
- Traditional American Buttercream
- Cream Cheese Buttercream
- Meringue Buttercream (My Favorite)
- Dark Chocolate Buttercream
- Royal Icing
…and find products here I used to make this delicious icing!
Keep it sweet and chatter!
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