Stabilized Whipped Cream Frosting

This recipe is perfect for decorating cakes. It allows you to go for a lighter frosting as many people find the traditional American buttercream too sweet. Stabilising the icing means that the frosting holds up well and will not just melt or collapse straight away.


Stabilizer Recipe

  • Plain Powdered Gelatin 1 teaspoon
  • Cold Water 1-1/2 tablespoons
  • Boiling Water 1-1/2 tablespoons
  1. Bloom the gelatin in the cold water.
  2. Let stand about 5 minutes.
  3. Add the boiled water to the gelatin mixture and stir to dissolve.
  4. Use immediately in the recipe below


Stabilized Whipped Cream Recipe

 If your stabilizer starts to get gelatinized while you prepare the whipped cream, you simply rewarm in a microwave or on the stove top gently to melt.
  • 2 cups Heavy/double Cream
  • ¼ cup Confectioners/icing Sugar (may need to add more , depends on the sweetness of the cake you will be using)
  • The entire stabilizer recipe from above
  1. First prepare the gelatin stabilizer from above. reserve.
  2. Using a cold bowl, whip and heavy cream whip the cream and gradually add the sugar.
  3. Whip to soft – medium peaks and then add the melted stabilizer all at once
  4. Continue to whip for a few seconds longer until desired consistency.
  5. Use immediately on your cakes and desserts
Always refrigerate any cake or dessert that is made with whipped cream as it is highly perishable.
You can always add flavourings and colours as desired
Can be used to ice around 24 cupcakes


Recipe taken from Gretchens Bakery.

Stabilized Whipped Cream for Icing Cakes

There’s also a video tutorial of this recipe on her website!