This Easy Homemade Stabilized Whipped Cream Frosting recipe is a quick and easy way to create a fluffy, creamy frosting that holds its shape for days. It is perfect for rich cakes and cupcakes, as it is not too sweet and doesn’t scrape off easily. To make this frosting, you need to combine heavy whipping cream, powdered sugar, and vanilla extract in a large mixer bowl. Whip on high speed until soft peaks form.
In a separate bowl, beat the heavy cream with the whisk attachment of an electric mixer until soft peaks form. Add the powdered sugar and beat until it begins to thicken into soft peaks. Add the sugar and gradually stir in 1/4 cup of the cream. Bring the mixture to a boil, stirring constantly, and simmer for just a minute.
This recipe is perfect for those who want to enjoy the fresh whipped cream flavor without the added effort of gelatin. With just a few simple ingredients and minimal effort, you can create a delicious and stable frosting that holds its shape on cakes and cupcakes. The secret to this recipe lies in the use of cold heavy cream, powdered sugar, and vanilla extract.
📹 How to Make Whipped Cream | Easy and Amazing
This dreamy homemade Whipped Cream recipe is an easy topping that compliments almost every dessert! Made with only three …
📹 Easy Stabilized Whipped Cream Frosting: 4 Simple Ingredients!
Easy Stabilized Whipped Cream Frosting – 4 Simple Ingredients: In this video, I’ll show you how to easily make stable whipped …
I recommend to always finish by hand for more control because it goes so quickly towards the end! So definitiely do not increase to high! You want to always whip on the slowest speed because the air bubbles will be smaller and more regular. If whipped on high you create larger air pockets which easily collapse and your whipped cream will not hold its shape for as long as it could.
Oh my God! I Love You!!! Your tutorial not only taught us how to make delicious whipped cream! It also taught us how to make “Sweet Butter”!!! I am so so head over heels!!! I am perusal your article because I’m venturing into making “Homemade Banana Ice Cream” I am well versed on how to make homemade whipped cream, however, I wanted to make “homemade sweet whipped cream” and the Angels above, sent me to your article… I wasn’t sure if I should use confection sugar or white cane sugar. And you not only explained that “both are useable, you also shared a whole nother “sweet butter” recipe! Thank you Thank you Thank you!!!❤❤❤❤
I got in the habit of making whipped cream both by hand and by food processor – I love how there are so many ways to get to whipped cream! But I found what matters the most for me is getting the highest fat heavy cream I can find, it just whips so much faster! (And then I can go and make icebox cakes!)
On a tangent, I used to make fast homemade butter by pouring heavy cream into a clean 2 litre plastic pop bottle and turning it right side up and down. After 3 or 4 minutes you would hear the ball of butter thumping around. Cut the bottle open and drop the ball into a bowl and fork in some salt to taste. Fun for the kids to make while the rolls or biscuits are baking. ✌
I found you a month ago and have cooked like 6 things, all good family loved them all. BUT tonight i made this whipped cream because my 4yr old grandson was coming for dinner a rare occurrence. I added a tiny bit of the vanilla, a little cinnamon and put it on apple turnovers i made from scratch, i am now the new favorite in the family, i think he was eating it on a spoon and didn’t touch the apple turnover. THANK YOU.
Years ago we were hosting family Thanksgiving. It was time for dessert and I asked my 2 nieces, ages 6 & 8, to come help me prep desserts. We sliced the pumpkin pie and I whipped up some cream and put it in a pretty bowl for the girls to carry into the dining room. My oldest niece told everyone. “Wow! Aunt Beth even knows how to make homemade Cool Whip!”
I love this website and have made several of John’s recipes and they all turned out great! I also love homemade whipped cream. My roommate always bought the frozen stuff in a tub until I showed her how easy it is to make. To stabilize it so it’ll last longer in the fridge I add 1 teaspoon unflavored gelatin per 1 cup of whipping cream. Bloom the gelatin in a tablespoon of water for about 5 mins. then microwave it for 3 – 5 seconds, let it cool then drizzle in a stream while whipping the cream until you get the consistency you want. I’ve had this in fridge up to 3 days, though it may last longer but we always finish it by 2nd or 3rd day. 😊
Ingredients: ▢2 cups heavy cream 480mL, cold ▢¼ cup powdered sugar 30g ▢2 tsp vanilla extract 10mL Instructions Pour the heavy whipping cream into the bowl of your stand mixer fitted with a whisk attachment. Or into a large bowl if you’re making with a hand mixer. Add powdered sugar and vanilla or whichever flavoring you’ve chosen. Whip on high for a few minutes. Do not walk away! The cream whips quickly and if over-whipped will become curdled and lose it’s silky texture. You’ll know the cream is done when soft peaks are formed by as the whisk/beater is raised.
I live in a really hot country so something like whipped cream on a pavlova or rosettes piped on a dessert for a dinner party quickly turns slushy when outside the refrigerator, so what I like to do is add about a tablespoon of cream cheese to the above recipe which makes the whipped cream stable with no change in taste..
Years ago I had no idea that whipping cream too much turns it into butter. I was whipping and whipping it because I wanted it to be super stiff to hold its shape and decorate… until I found myself with butter in the bowl 😂😂 But it IS true that this happens in the matter of a few second! Now I know exactly when to stop whipping it, luckily 😆
Powdered sugar doesn’t have cornstarch in it, you are thinking of confectioner’s sugar. I wouldn’t use granulated sugar since it doesn’t dissolve as easily in the whipped cream. Also if all you have is granulated sugar all you have to do is grind it up in a blender or food processor to make powered sugar (add some cornstarch if you want confectioner’s sugar 😉)
My mom taught me the virtue of whipping one’s own cream EARLY in life! Later in life, I added my own spin on it, flavoring it with such things as almond extract, cinnamon, or my favorite — BAILEY’S!! Yum! (and just what you need on top of your pumpkin pie after hosting the family for Thanksgiving dinner.) You’re awesome, by the way.
Add a tablespoon of real maple syrup instead of sugar. It lightly sweetens without the cornstarch. If you’re making less than the two cups John used (we often do half a cup of heavy cream for two people) you can pour the heavy cream into a two cup pyrex measuring cup and use an immersion blender. It whips up very quickly and with no mess as long as you hold your hand over the top. I add half a tablespoon of maple syrup for a subtle sweetening and use it on top of freshly baked apple galette or anything that needs a boost or would benefit from some creamy contrast.
My mother made whipped cream to top off her hot fudge cake…so rich and delicious that we could only eat one serving at a time. We enjoyed that dessert throughout the year. Very nice of you to share your whipped cream recipe with everyone. …BTW. We do call that topping “whipped cream” here in the southeastern USA where both TN & VA are my 2 home states.
I love these articles. This one reminds me of when my kids were little and I taught them how to make whipped cream. Amazing that I never had cream for my coffee after that. Nowadays when cooking with small children I put heavy cream in a plastic shaker cup wit a bit of vanilla and sweetner and have them shake it until they achieve “WHIP”. Keeps them buzy.
Why you are not explaining the importance of fat in whipping cream . The best results you get from whipping cream with 36 % fat, not 17% that you find in the store and the results are crap. That’s why you can’t find tasty deserts in USA because chemicals are pushed for consumption instead of that natural fat that form a real whipping cream for deserts.
Hello! A mother and daughter came from Busan~💏 Wow~ delicious from the new year 200% satisfaction Steamed dishes will make you salivate…❤❤ Cooking that gives happiness to your eyes and ears with seasonal ingredients unique to your country is absolutely the best!👍💯🍛 I’m still depressed about Corona Satisfying the five senses for a while I’m going to take a good look at the cooking & tips!~🙏 Don’t get sick always and stay healthy!🤞❤
I used to overbeat and when i start pipping it just feels like there are so many air bubbles in it and feels hard, like not rock hard but hard that it doesn’t spread easily. After that i figured out myself that i was overbeating so now i mostly beat it for less than 10 mins. Still there were some good tips, thanks🤧
Guys, this is completely unnecessary. So, to make whipped cream (five second version) 1. Heavy whipping cream, Sugar, Snd a pinch of salt. Put all of it in a bottle and shake it 50 times. There’s another method too. 1. Heavy whipping cream, 2. Sugar, 3. A mixer/beater. Then whip it. I hope this was hell
I know this is very British of me, but you don’t ‘make’ whipped cream. You just whip it. There is single (pouring) cream, which you might pour over strawberries or custard desserts; whipping cream (38% fat); and double cream (48% fat). And then you move on to clotted cream, which is like butter (usually for scones). I far prefer sponge and strawberries with fresh cream to any icky super-sweet butter frosting.
corn starch does nothing in whipped cream because it has not been boiled, it has to boil for the starch to bloom, until then its just inert powder. Powder sugar and granulated have a huge effect on whipped cream. Whipped cream and chantilly are 2 completely things, chantilly is classed as a sauce for spooning out. Whipped cream made with granulated is firm and suitable for assembling cakes and pastries without running . using powder sugar makes chantilly. Whipped cream or creme foutte uses granulated only.
Hi !! Preppy Kitchen Happy Friday I always have a hard time making wipe cream so I just bye the Kool wipe in the container when I make my banana pudding. I will try to see if I can make it from scratch. I will follow your directions. Thank you so much for Kool wipe recipe. 🌼🌺🌼🌺🌼🌺🌼🌺🌺👍👍❤❤❤💙💙💙💛💛💛💚💚💚🧡🧡🧡💯💯💯
John, let me tell this: you are my hero! In these days I made 3 of your recipes. Donuts 🍩 (complete success) Flan (incredible easy and delicious) and Apple pie one of my favorites. I share with a couple of friends, they love it. Thanks again for your sense of humor and your wonderful recipes. Say hello to your mom please, from Puerto Vallarta, Jalisco. 🥰
Hi, from your experience, what would you say is the ratio in ounces of heavy cream in liquid form (before whipping) to whipped cream (after whipping)? I’m trying to gauge how much heavy cream I would need to make certain amount of whipped cream. I thought whipped cream would inflate, but it doesn’t seem like much (not as much as egg whites would after beating into meringue). Thank you.
Blessings in an abundance of the faith. I salute you. 😘👣🎚️🙏💯 Grace and peace be unto you and to this place. Thank you for goodness. Thank you for love. I pray comfort over the heavens and the earth in Jesus name. Amen 🙏 Thank you for this recipe. Amen 🙏 😊Will you believe and receive Jesus Christ as your lord and personal saviour??? I do. 😊❤❤❤🤍🤍🤍🕯️🙏💯
Love this. When my bowl was removed from the refrigerator (wah?) I got this out to show the culprit why in the world an empty bowl was in the ‘frig in the first place.Plus I’m reminded now to put it in the freezer! Liked the refresher on sugar. I always worry that I am going to light on the sugar. I understand it’s to “taste”, but the minimal amount added here lets me know I’m not off base. It’s strawberry season around here. Thanks for this article.
Sir someone says me in my relatives that the making of butter cream on YouTube that is completely wrong and the process is not correct and she makes birthday cake, but I want to try butter cream for first time at home like your process, Sir Pliz give me Guarantee that the process will be fulfill to make butter cream at home.
I’m in Canada and they call it whipping cream if you buy the other kind of cream it’s called heavy cream but I’m having a hard time finding it down here I may have to see if I can look online and order some If I can’t find any grocery stores that sell heavy cream cause I kind of need that for my baking And I just tried your recipe for banana muffins and they were so yummy and so delicious And I will be making that recipe again
This article is like heaven gate. I am learning baking and now I can make cakes. But this whipped cream was such an issue to me because I could not understand what it is and what it looks like. The buttercream was easy to make, just butter. But this is a little difficult to understand because this whipping cream is not near me and took me months to understand what is whipping cream now I have it but I kept ruining it. I know how butter is made and I always somehow did that. I mix by hand, not by hand mixer. But now I think I can do it. Making cake today and fingers crossed that I get it right.
I’ve been perusal two articles for making this. and each one of them is not worth perusal. I going to try this I always wanted to try something new and easy that I buy at the store all the time. .I enjoy your articles,you get to the point and so much fun to watch. I’ve been trying to make a easy Jello recipe, but couldn’t find a recipe for making this. You are a joy to watch. Thanks.
Come on friend if you’re giving recipes you’re going to have to say spoons often stop talkin like a child! It is not spoon. Full s or hand fulls probably trying to be trendy because I’m sure you’re old enough to know better it is spoons full you already said you can add 3 spoon (fulls) s Noah’s come on now speak like a big boy! Mothers-in-law spoons full hands full bottle full if it’s two bottles then it’s two bottles full not to bottle fulls
They used to teach it at school, hold the machine at an angle and spin in one of those cake spinning thing while the bowl was on it …another one is turn the bowl to an angle turn counter clockwise slowly rotate until ending #brutalitythatbitch cause its tilted place with caution/slowly #StayAmazing
I tried out your Recipe and it was so yummy and light but not to sweet. Our family loves whip cream frosting but everyone I have tried to make it it always melted or slid. But today it never moved and stayed in place. My family loved it. I can’t wait to try it out again. This will definitely be my go to frosting from now on. Thank you so much for sharing.😊😊
Sure I can relate to your “oh my expression”! My first attempt at a two-layer ice cream cake w/ homemade pipped whip cream I had my head in the freezer decorating it. I used cream of tartar to stable the whipped cream after experimenting w/ other methods. Learn from my experience it’s best to have your choice stabilizing method perfected before attempting an ambitious new recipe. But the cake was beautiful and the family really enjoyed it. Thank you I’m saving your recipe!
Hello, I have question, I put some gel colouring in my whipped heavy cream but it curdled up and went watery, could this because I didn’t add any stabiliser……basically I whipped up some fresh heavy cream and once whipped I put some gel colouring but I couldn’t pipe it into the cake as it curdled and turned watery …. I live in U.K. and the weather isn’t hot, so I’m wondering if I put too much of the gel colour or is it because I didn’t add anything to stabilise the cream, please help lol 🙏🏻 thank you.