This Stabilized Whipped Cream Frosting is fluffy, not overly sweet, and perfect for piping cupcakes or frosting a layered cake. It is one of my favorite frostings to use on decadent chocolate cake! It is also perfect as a filling or topping for any dessert and will hold its shape much longer than regular whipped cream.
We use cream cheese, confectioners’ sugar, pure vanilla extract, and heavy cream in this recipe. Be sure to use full-fat block style cream cheese, not the spreadable tub. Whereas regular whipped cream starts to weep after a few hours, this frosting will last for about 2-3 days in the refrigerator before it begins to lose some of its moisture.
What are stiff peaks?
Whipped cream frosting needs to be ‘whipped’ into stiff peaks in order to create structure and hold its form. Using a stand mixer, this can be done either with the whisk or paddle attachment. You will want to whip the frosting until fluffy and thick. It should form ‘stiff peaks,’ meaning that when you lift your paddle or whisk, peaks stand straight up. Do not over-whip at this point or you run the risk of it becoming runny and breaking down.
Can I add food coloring?
Yes! After you’re finished making the frosting, simply add a drop or two of gel food coloring and gently mix.
Can I flavor this frosting?
Absolutely! Add in ¼ cup unsweetened cocoa powder with the confectioners’ sugar for a nice chocolate flavor. You may also replace the vanilla extract with other extracts or add in liqueurs and/or spices.
Tips
- Cold ingredients – While most recipes call for room temperature ingredients, whipped cream is the exact opposite. You will want your cream cheese and heavy cream to be cold, cold, cold! The reason for this is because the fat in the dairy emulsifies faster when chilled.
- Scrape down bowl – Scraping down the sides of your mixing bowl helps to ensure all ingredients are evenly distributed.
- Storage – Keep refrigerated. It will last 2-3 days in the refrigerator before it begins to lose its moisture.
My Preferred Tools
You may already have many of these items in your kitchen. I recommend the following for this recipe:
- Kitchen Scale – precisely measure ingredients
- Cake Pans – to bake cake
- Cooling Racks – to cool cake and dishwasher friendly!!
- Cake Strips – to achieve level cakes
- Cake Turntable and Spatulas – excellent for decorating cakes
- Wilton Decorating Kit – piping tips, bags, couplers, and more for decorating cakes
- Master Decorating Kit – ultimate cake decorating tip set
- Cake Scraper Set – use these to scrape icing and create fun, easy designs on your cakes
- Cake Boards – sturdy, cardboard cake boards used to pick up your cake
- Sifter – to sift confectioners’ sugar, optional
- Stand Mixer – to mix frosting
- Hand Mixer – to mix frosting
Stabilized Whipped Cream Frosting Pairs Well With
Stabilized Whipped Cream
This Stabilized Whipped Cream Frosting is fluffy, not overly sweet, and perfect for piping cupcakes or frosting a layered cake. This makes enough for 24 cupcakes or a two layer 9 inch cake.
Ingredients
- 8 oz (1 block) full-fat cream cheese, cold
- 1 cup (120 g) confectioners’ sugar
- 2 tsp pure vanilla extract
- 2 ½ cups heavy cream, cold
Directions
- Step 1 In a large mixing bowl, beat cream cheese until smooth (about 1 minute).
- Step 2 Add confectioners’ sugar and beat slowly until incorporated. Then, add vanilla and beat on medium speed until fully combined and smooth. Scrape down sides with spatula and beat again briefly.
- Step 3 With mixer on low, slowly pour in heavy cream. Once all the cream is added, increase speed to medium-high and whip until stiff peaks form.
- Step 4 STORAGE: Keep refrigerated. It will last 2-3 days in the refrigerator before it begins to lose its moisture.
- Step 5 FLAVOR: Add in ¼ cup unsweetened cocoa powder with the confectioners’ sugar for a chocolate flavor. You may also replace the vanilla extract with other extracts or add in liqueurs and/or spices.
- Step 6 This makes enough for 24 cupcakes or a two layer 9″ cake. If you are going to be doing a lot of piping, I would double the recipe. You may have extra but better to be safe!
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