Stabilized Whipped Cream Icing: Perfect for Spring!

Stabilized Whipped Cream Icing

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!

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! 

Stabilized Whipped Cream Icing on a cake

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!

Stabilized whipped Cream Icing on a cake with strawberries.

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. 

Stabilized whipped cream icing ingredients

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
5 from 7 votes

Stabilized Whipped Cream Icing

A fluffy whipped cream icing that will hold its shape

Course Dessert
Keyword heavy cream, whipped cream
Prep Time 15 minutes
Total Time 15 minutes


  • 3 Cups Heavy whipping cream
  • 3/4 Cup Powdered sugar
  • 2 tsp Vanilla extract
  • 1 Tbsp Gelatin Or 1 packet
  • 3 Tbsp Water


  1. 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. 

Stabilized whipped cream flavored

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

…and find products here I used to make this delicious icing!

KitchenAid Artisan Series Mixer

Glass Mixing Bowl


Lovely Glass Cake Stand

Keep it sweet and chatter!

Stabilized whipped cream is the perfect addition to any cake or dessert. It holds its shape beautifully and will look great for days! #whippedcream #cream #stabilizedwhippedcream

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90 Replies to “Stabilized Whipped Cream Icing: Perfect for Spring!”

      1. I got gelatin curds in mine. 🙁

        Did the gelatin get too cool before I put it in the mixer, maybe? Should it still be liquid when I put it in?

        1. Hi, I’m so sorry that happened. It did get too cool and it should still be a liquid when you put it in. I hope it works better next time!

          1. Thinking of making this for my daughter’s birthday cake. I will be making fondant pieces/figures to put on it. Do you happen to know if this will hold up? I don’t want anything sliding off.

          2. Good question: I assume if your pieces/figures aren’t too heavy or bulky they should hold up fine on the icing! Or put them on right before serving. I’ve never used fondant on this particular icing before, but let me know how it goes!

    1. There is a product called Whip It that also stabilizes whipped cream. It comes in a powder form. You just add it in when whipping the cream with the sugar and vanilla.

  1. Have tried this twice; had to trash since cream was full of globs of hardened gelatin…..what am I doing wrong? Have chilled bowl & cream, the recipe I used said to make soft peaks before adding bloomed, microwaved, & cooled to room temp gelatin…..gelatin still became little grey (disgusting!) globs. If I am reading it correctly, you add gelatin as you first start to mix the cream. Is that correct? Have you ever had the gelatin harden into globs? I would love to be able to get this right, since I am the cream pie maker for family occasions and would like to have them last more than one day! I also tried using vanilla pudding mix, but did not find that satisfactory at all! I would appreciate any help/clarification you can give! Thanks in advance!

    1. I believe you heat the gelatin and water for 10 seconds in the microwave first, but then set it aside while you work with the other ingredients.
      Then you add the chilled Heavy Cream, Powdered Sugar and Vanilla Extract together and whip it on medium speed until the “soft peaks” form…..continue to whip, but now add the gelatin mix gradually to the mixture until the “stiff peaks” form.

    2. I have read several times to ‘temper’ the gelatin first by adding a couple tablespoons of the cream to the gelatin, to cool the gelatin down, Only then , toward end of whipping add the gelatin. I kept hearing that skipping this step results in globs in the cream which you have described

    3. I see the post is missing some important information.
      After removing the gelatin from the microwave, it should set for at least 5 minutes to COMPLETELY dissolve, looking clear. Again Microwave for 10 seconds. Whip the cream with vanilla and powdered sugar. Check the gelatin, it should be just above room temp but not too hot. Next add a half cup of whipped cream to the warm gelatin(this will temper) the gelatin so it won’t clump. While beating the whipped cream, slowly add the gelatin mixture.

    4. Must the stabilized whipped cream icing be refrigerated. Iam looking for an icing for wedding cakes that is not too sweet.

  2. Do you have to keep cake, etc refrigerated after frosting.. want to make it this Wednesday please advise ASAP

  3. I haven’t made the recipe yet. Am I using the entire packet of gelatin or just 1 TBSP for the recipe ?

    1. 5 stars
      I just made this for my daughters birthday and it came out perfectly! The only difference is that when I microwaved the gelatin I checked and stirred every ten seconds. It took about 35 seconds before there were no lumps and it was dissolved. This made lots of whipped cream for a beautiful cake!!

  4. I want to make chocolate flavor whipped cream frosting. What chocolate do you suggest and when do I add it. Before or after whipping in the gelatin.

    1. When I make chocolate whipped cream icing I add 1-2 Tablespoons of cocoa powder along with the powdered sugar! Enjoy!!!

    2. 5 stars
      This was Amazing! I used pudding the 1st time and got peach instead of pink. When I found this I had never used gelatin. As long as you follow directions carefully it should turn out Great!!! I did want a bit more flavor so I added a half a pack of cheesecake instant pudding mix which also helped me to pipe the cake a little easier as it was a bit thicker. But this whipped topping was thick enough to use alone and even when left on counter for 30 minutes….it did not lose its thickness..Thank you for step by step instructions. Recipe Rocks❤️

          1. Yes, it will definitely cover a dozen cupcakes! Depending how much you put on, probably even more cupcakes!!! 😊

  5. Can’t wait to try this, I think it will be great with chocolate cupcakes. Should I use gel coloring instead of liquid? This recipe uses a little more sugar than others I’ve read, does that give a little more texture to the frosting? Thanks!

    1. Hi! I usually use gel fool coloring, but I’m sure liquid would work ok as well.
      I think more sugar gives it a little more body too! It’s crazy delicious!

    2. It’s my favorite with chocolate! You can use either the gel or liquid, but my preference is gel food coloring. The bit more sugar does give it a firmer consistency.

        1. Unfortunately I have not used agar in this particular recipe. If you happen to try it let me know how it turns out!

  6. 5 stars
    This recipe worked out so well! I made a big layered cake for a party and the whipped cream stood up perfectly. I ended up making two batches and both times the whip came out flawless. My only tip is to temper the gelatin with a few tablespoons of cream before adding to the whipped cream, this prevents the whipped cream from forming globs.

    1. I’ve never used cool whip in this recipe before, so I’m not sure how it would work out. I’m just afraid it would deflate. But let me know how it goes if you try it out!

  7. Since the frosting is only good in the fridge for 3 days. Does that mean the cake I place it on is only edible for 3 days even if refrigerated?

    1. Hi! The ideal time to keep it is three days, but it will definitely last a bit longer. I’ve kept my cakes iced for up to a week before and they were still good!

  8. I really want to try this because my 2 son’s birthday are coming up, one likes buttercream cakes the other one whipped cream cakes. I always make buttercream and have never made whipped cream icing before and I’m excited about the stabilizing kind. I have one question about the gelatin. You do not mention how much water to bloom the gelatin with. Can you please let me know, before December 23rd? Their birthdays are the 26th & 27th and the party will be on the 26th.

    1. Hi! 3 Tablespoons of water. Just add the gelatin, stir it up, let it sit about 10min and then heat until completely melted.
      Enjoy!!! And hope your boys have great birthdays!!!

  9. I need large amounts of this for a 4-tier wedding cake and several large sheet cakes. I bake out of my home so I only have a regular kitchen refrigerator. I can’t ice and travel with that many cakes in one day so I need to be able to make the cakes the day before but do not have room to store them all in the fridge. Does it HAVE to stay in the fridge?

    1. Yes, it will definitely cover a dozen cupcakes. Depending how much you put on, probably more even! Enjoy!

    1. The whipped cream does not freeze very well. It gets runny and deflated. Freeze your cake first and then when you’re ready to enjoy, defrost the cake and then ice it!

  10. Years ago, I discovered a product called “Whip it!” by ” Dr. Oetker. It comes in a little packet and works very well and makes it easy to stabilize whipped cream. Don’t know if it’s still available, but worth checking out.

    1. I’ve heard of that product before…I remember my Grandma using it! I’m not sure if it’s still available or not! I’ll have to look into it!

        1. One packet is roughly 1 tablespoon, however, you can measure it out just to be exact! I hope you enjoy it!! 😊

  11. I have done something similar to this for years. I whip my cream and vanilla until soft peaks form, then add approximately 2 Tbsp. Instant pudding mix and continue whipping for about one more minute. I usually only use chocolate or vanilla pudding. This works very well and tastes great. Because there is already sugar in the pudding mix you do not need to add any extra sugar to your cream.

  12. Hi! I am thinking of using this recipe for a cake for Father’s Day and I don’t have a microwave to heat the gelatin. Would it work if I added it to hot water instead of blooming it then heating it? Or should I bloom in cold then stick the bowl in simmering water and whisk to dissolve? Thank you!

    1. I am honestly not sure how it would turn out with the gelatin, I have never tried it. You are certainly welcome too, I’m just not 100% how it would turn out! I’m sorry I couldn’t be more help.

  13. Is there any reason this wouldn’t work if I omitted the sugar? I want to use it for my son’s first birthday cake and would prefer natural sugar or not at all.

  14. Can I cut the recipe in half or use 2 cups of whipping cream? I only have a 2 layer cake to frost. If so would I use less gelatin?

    1. Yes! You can certainly cut it in half! Just cut all the ingredients in half, including the gelatin! You should get the same results!

  15. Hi!! I want to use this for a 4 tier wedding cake next weekend. Wondering how many batches of icing I will need …. and mostly wondering the finished cake needs to stay in the fridge????? I need to have each tier done, then drive with it and assemble on site. Is it going to turn soft when its not in the fridge??… like on the drive over or at any point during wedding and reception since it will be out???

    1. Hi!! Sounds like a yummy cake! You will probably need 3 to 4 batches. You will need to keep it in the fridge as much as possible, but it will travel fine! I wouldn’t keep it out more than 3 hours though. I hope it goes well!!!

  16. 5 stars
    Thank you both so very much for this delicious icing recipe! Finally found one that works and looks just as beautiful going on the cake! Even got so courageous to even pull out my Wilton Decorating Tips! Your icing held up wonderfully! Many, many thanks!

    1. I’ve never tried adding cream cheese, although it does sound delicious. If I were though I would cream the cream cheese until it is light and fluffy. To that I’d go ahead with Step 2 – replace with a whip attachment and add the whipping cream and powdered sugar until it’s whipped up. Then follow the rest of the instructions as they are! Hope this helps. Let me know how it turns out!

    2. I make a whipped cream cheese frosting often. I make the regular cream cheese frosting, whip the cream in a bowl and then fold the 2 together! Delicious! There are a few recipes for it in Pinterest.

    1. Hi, it doesn’t work really well as it can separate as it thaws, but that goes for any cream based frosting.

  17. 5 stars
    Hi there!
    How do you use the flavored Jello in lieu of the unflavored gelatin in this recipe? Do you still need to “bloom” the flavored Jelllo? Please explain and thanks a bunch!

    1. Hi, you can use flavored gelatin, however, it would be best to get sugar free jello. Regular jello has a lot of added sugar that might interfere with the icing. You will still need to bloom it as well.

  18. Please I have powdered whipped cream, how do I convert it to cups to correspond to the measurements given above

    1. I’ve never worked with powdered whipped cream before, or have heard of it! Sounds interesting! I’m not certain how it would work in this recipe?

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