Frosting, Whipped Cream

Whipped cream frosting, also known as Chantilly cream frosting, is beloved for its fluffy and airy consistency. Made from heavy cream that is whipped to perfection, this frosting creates a light and delicate layer that melts in your mouth. It’s typically prepared right before serving, ensuring its freshness and light texture. It is particularly well-suited for pairing with fruity flavors, as its creamy sweetness beautifully complements the natural tartness and juiciness of fruits.

Flavor of Whipped Cream Frosting:

Light and mild flavor

Color of Whipped Cream Frosting:

Ivory to Pale Yellow

Texture of Whipped Cream Frosting:

Airy and fluffy

Stiffness of Whipped Cream Frosting:

Very soft and prone to collapsing; will lose consistency over time and should be used right away or refrigerated

Uses of Whipped Cream Frosting:

Great frosting for topping summer cakes like strawberry shortcakes and berry cakes

Whipped Cream Frosting Recipe Difficulty:

Medium; the mixture requires attention since it is prone to over-mixing and curdling

Ingredients

1 teaspoon unflavored gelatin (this is usually sold near the Jell-O in the grocery store)
1 ½ Tablespoons cold water
1 ½ cups heavy whipping cream cold

½ cup (65 g) powdered sugar

1 teaspoon vanilla extract
1 teaspoon unflavored gelatin
1 ½ Tablespoons cold water
1 ½ cups heavy whipping cream, ½ cup (65 g) powdered sugar,
1 teaspoon vanilla extract

Directions

Sprinkle gelatin into a microwave safe measuring cup or other small microwave-safe dish (preferably one with a spout to make it easy to pour later on).
Add water and whisk gelatin and water together until all gelatin has been absorbed. Set mixture aside to sit for 5 minutes.
While gelatin is sitting, combine heavy cream, powdered sugar, and vanilla extract in a large bowl (preferably a chilled metal bowl). Use an electric mixer to beat until the mixture is thickened, but stop shy of reaching soft peaks.
At this point, check your gelatin. It should have solidified at this point. If so, pop it in the microwave just until the mixture has re-liquified. This usually takes me 5-10 seconds. The mixture should be liquid, but should not be very hot. Use a whisk to briefly stir the contents together to make sure they are smooth.
With electric mixer on low speed, drizzle liquid gelatin into the cream. Slowly increase speed to medium/high then continue to beat until you have reached stiff, fluffy peaks.
Immediately pipe or ice cake or cupcakes as desired, or use as desired in place of store-bought whipped cream!

Make it chocolate

Add 3-4 Tablespoons of cocoa powder in with the sugar for a chocolate stabilized whipped cream. If your cocoa is lumpy, make sure to sift before adding.

Notes

Storing

I recommend using the frosting for decorating immediately after preparing for best results, but alternatively you may store in an airtight container in the fridge for several days before using as desired. Stabilized whipped cream will keep in the refrigerator in an airtight container for up to 4-5 days. This recipe may also be frozen once it is piped onto your dessert.

Nutrition