Sturdy Whipped Cream Frosting

Sturdy Whipped Cream Frosting | #Sturdy #Whipped #Cream #Frosting #Sturdywhippedcreamfrosting #Bestwhippedcreamfrosting #Whippedfrostingfordecorating #Stablewhippedcreamfrosting #Stabilizedwhippedcreamfrosting #Whippedicingrecipeforcakes #Cupcakecakes #Cakerecipes #Buttercream #Cakecookies #Cakefrosting #Dessertrecipes


  • 2 1/2 tsp gelatin knox brand, this is one pouch
  • 3 TBSP cold water
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla feel free to sub other extracts.


  1. Before whipping your cream, place your beaters or mixer attachment, and your mixing bowl into a freezer for about 15 minutes to allow them to cool.
  2. In a microwave safe bowl, sprinkle the gelatin over the cold water. Stir, and allow to "bloom". This takes about 5 minutes.
  3. Microwave the gelatin mixture for 10 seconds. It will become a liquid versus the solid shape it had been (looks like ugly jello!). Stir to make sure everything is dissolved.
  4. In your chilled mixing bowl, begin whipping the cream on a low speed. Add in the powdered sugar, followed by the vanilla. Move to a higher speed and watch for good peaks to begin to form.
  5. Once the whipping cream is starting to peak, switch back to a lower speed and slowly drizzle the melted liquid gelatin mixture in. Once it's in, switch back to a higher speed and continue to beat until it's reached stiff peaks. Place in piping bags and pipe shapes, or ice your cake. You can also place in the fridge for a few hours before using, but you may have to thaw a few minutes to get it to be more manageable.
  6. Once you've iced your item, place in a fridge to hold it's shape, or serve immediately.

recipe adapted >>>>>  here