Whipped Cream Frosting Recipe | The Prairie Homestead (2024)

I’m really not afancy foodie person…

Even though I try to pretend sometimes.

I’m actually a pretty basic, down-to-earth cook. So, when I first saw a tutorial for “stabilized whipped cream,” I totally wrote it off as something only cake-decorators would be interested in.

Butafter I figured out what it was, I got TOTALLY excited.

Why you should learn how to make stabilized whipped cream (even if you aren’t afancycake decorator):

Cream is a beautiful, beautiful thing. I actually think it’s my most-favorite aspect of owning our own milk cow. You can use it to make your own cream cheese, or turn it into delightfully tangy sour cream. And when you whip the stuff, it turns in a magical substance that can be used to top beverages, cakes, pies, brownies, and more.

The problem with real whipped cream?

It’s beautiful right after you plop in on your cake or pie, but if you try to store it for very long, it ends up separating and getting runny. So, it doesn’t really work if you want to make something ahead of time to bring to a potluck or picnic. (Although it’s wonderful if you can whip it and then serve it right away.)

Of course, that’s why most folks use the “non-dairy whipped topping” that comes in those little cartons in the frozen food section. And let me tell ya- I used to LOVE that stuff. I would get so excited every time it would go on sale, and my freezer was always jam-packed with those cartons. My “specialty” desserts usually involved a carton of “whipped topping,” a box of pudding mix (*shudder*), and a pre-made graham cracker crust. I’ve come a long way, huh?

The biggest problem with “non-dairy whipped topping”?

It’s not food. It’s full ofhydrogenated fats, chemicals, and it feels and tasteslike you are eating plastic. ‘Nuff said.

EnterStabilizedWhipped Cream Frosting

Stabilized whipped cream is the best of both worlds.

It’s 100% real food and can easily be made at home. PLUS, it enables you to frost a cake or pie with real cream that won’t get allweepy if you leave it in the fridge for a day or two.

This is my go-to cake and cupcake frosting nowadays– I like it much better than the way-too-sweet, powdered sugar icings I used to make…

A Few Notes Before You Get Started:

• Either fresh/raw cream or pasteurized cream will work for this recipe
• If you’re working with fresh milk and aren’t sure how to get the cream to separate from the milk, I’ve got ya covered.
• You can totally make flavored variations of whipped cream frosting as well. Keep scrolling for my chocolate recipe.

(this post contains affiliate links)

How to Make Stabilized Whipped Cream Frosting

Ingredients:

• 1 cup chilled heavy cream (either fresh/raw or pasteurized will work)
• 3teaspoons maple syrup* (where to buy maple syrup)
• 1/2 teaspoon real vanilla extract (make your own vanilla extract)
• 1 Tablespoon cold water
• 1/2 teaspoon unflavored gelatin (I use this brand)

(If you don’t want to use maple syrup, try 2 teaspoons organic powdered sugar OR 2 teaspoons of honey instead)

Using a heat-proof bowl or cup (I use a small Pyrex bowl), sprinkle the gelatin over the cool water, and allow it to sit for 3-4 minutes.

In a small saucepan, bring a small amount of water toa simmer and place the bowl of gelatin inside. (Sort of a double-boiler concept)

Allow thecup to sit in the pan of simmering water for about 5 minutes– or until the gelatin has completely dissolved in the water.

Remove the cup from the hot water and allow it to cool to room temperature.

While the gelatin is cooling, prepare your cream concoction:

Combine the cream, sweetener, and vanilla. Beat the cream mixture until it begins to thicken. (I use my favorite stand mixer for this). When you start to see soft peaks forming, add the room temperature gelatin mixture and continue to beat until the cream becomes very stiff.

I like to see spikey little peaks forming– that’s when I usually stop beating. Just don’t beat too long– otherwise you’ll end up with butter!

You’ll want to use the cream right away to frost your cake or pie. Otherwise, the gelatin will set up and it won’t work.

Store the finished dessert in the fridge– it should last for several days without a problem. I made a stabilized chocolate cream to frost Prairie Girl’s birthday cakelast year, and the cream was still perky on the leftover pieces three days later.(I don’t know about after that, because we ate it…)

Don’t need your cream to be stabilized?

Simply omit the gelatin and water, and whip the cream, sweetener, and vanilla together for a perfect “regular” sweetened whipped cream.

Chocolate Stabilized Whipped Cream Frosting

This is my new favorite way to frost a cake. I’ve never been a huge fan of the butter/cream cheese/powdered sugar icings, since they always seemed too sweet. This recipe is light, yet decadent at the same time.

• 1 cup cold heavy cream
• 1/3 cup organic powdered sugar (where to buy) (or non-organic works too)
• 3 tablespoons cocoa powder (where to buy)
• 1/2 teaspoon real vanilla extract(make your own vanilla extract)
• Tiny pinch of salt
• 1 tablespoon cold water
• 1/2 teaspoon unflavored gelatin(I use this brand)

Mix the cream, sugar, cocoa, vanilla, and salt together. Follow the directions above to stabilize it.

I think it’s somewhat amusing that this is basically a “substitute” for non-dairy whipped topping, when non-dairy whipped topping is actually supposed to be a substitute for real whipped cream frosting… But I’m just happy to have a freezer that’s no longer contains those icky little plastic cartons.

Other Favorite Home Dairy Recipes

• Homemade Frozen Yogurt Recipe
• Simple Raw Ice Cream Recipe
• How to Make Ricotta Cheese
• How to Make Real Buttermilk

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