How to Make Stabilized Whipped Cream Icing Recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
One of the best ways make a dessert special is to use this stabilized whipped cream icing recipe. It’s a lot less sweet than a confectioner’s sugary frosting and pairs exceptionally well with chocolate. It can be used for the center of a layer cake, the top of the cake, or a fruit pie or tart.
The Ingredients are simple, but a Kitchen Aid Standing Mixer comes in handy. I use this almost every day. (Amazon).
What exactly is stabilized whipped cream?
It’s a whipped cream that is piped and stays put. This happens when adding in a tiny amount of cream cheese (2 teaspoons per cup) and a little confectioner’s sugar. Since I used confectioner’s sugar from Swerve (sugar free), I only needed one tablespoon. It came out just perfectly.
I used a stabilized whipped cream to fill this chocolate cake and to top this chocolate pie. My favorite way to use a stabilized whipped cream icing recipe is to top a flourless chocolate cake and then add berries.
Flourless Chocolate Cake with Berries (sugar free version) recipe here.
Recipes Using Stabilized Whipped Cream
Here is a sugar free version of chocolate budino.
Here is my Zuni Cafe Flourless Chocolate Cake.
How to Make Stabilized Whipped Cream
It’s important to make sure the bowl is very cold. I use my kitchen aid bowl and fill it with ice and then dry it once the bowl is cold. I use heavy whipping cream that is also very cold. If the cream isn’t cold, it may get gloopy.
Then take a piping bag and pipe away. You will be amazed that your whipped cream will stay this beautiful for a few a days. This means you can make a lovely dessert like this flourless chocolate cake a day in advance and it will look look exactly the same, and taste great.
More Chocolate Recipes from Spinach Tiger
Keto Dessert Recipes from Spinach Tiger
How to Make Stabilized Whipped Cream Icing Recipe
Ingredients
- 1 cup heavy whipping cream
- 1 tablespoon cream cheese
- 2 tablespoons confectioner's sugar option: Swerve for sugar free
- Kitchen Tools Used
- Kitchen Aid Mixer or
- Hand Mixer
- Piping Bags
- Piping Tips
Instructions
- Make sure your bowl and heavy whipping cream are very cold.
- Cream cheese must be at room temperature.
- Whipped cream cheese in bowl. Add Confectioner's sugar.
- Add heavy cream until you get a consistency that stays on the spatula when you turn it upside down.
- Pipe in piping bag. I used a 1M large tip.
Notes
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo
Could o make this whipped cream the night before in a piping bag and use it the next day? Will it still be nice and firm when I pipe it on my freakshakes?
Yes, I do that all the time. I keep it in the piping bag.
If I want to use this recipe for a wedding that will delivered to the venue at 12 but won’t be cut until after dinner will this be ok to out at room temperature that long?
I would not do that. Whipped cream needs to be refrigerated.
That’s what I thought but just thought I would ask anyways just in case I was wrong, thank you!
This worked great on my French Silk Pie!
Thanks so much, I want to try it next week for my own birthday cake, this sounds like it’s not so sweet as store bought cake, or the other kind of frosting, since our children love it when I bake a cake and try to decorate it , then I always try again, so far I have always failed at decorating a cake, but I want to keep on trying,
Hi,
I have tried this recipe and turned out really nice. The only thing is during piping, it started leaving water. I am assuming it’s because of the heat of my hand. What suggestion would you give for this please.
Many thanks
That has never happened to me. I think maybe you didn’t whip the cream enough, as it’s very stable. You could put your piping bag full of cream in the refrigerator to chill first. If it still leaks, it means it was not fully tranformed from liquid to solid.
Perfect as a cream horn filling and topping for the poke jello cake too! Thank you so much for a GREAT recipe that looks great and tastes great as well!
You’re very welcome.
Yummy
Wow! Amazing! I licked the beaters! Thanks!
Hello,
I am excited to try this for a layer cake I am making this weekend! How much would a single recipe yeild? It says 8 servings, but what size cake would that fill and frost? I need to fill and frost a 3 tier 8 in cake.
Thank you,
Jami
Hmm. I would use the whole quart of cream. Better to have more than not enough.
Best whipped cream, used it as frosting for a cake and it stayed beautiful, even lasted a little while outside the fridge
Thank you for sharing that. Such a simple thing makes a big difference.
Can normal powder sugar works instead of confectioner’s sugar ?
I am making an ice cream cake and was wondering if this would work frozen? Thank yoj.
I don’t know about this being frozen. You can try and see.
Thank you very much for the recipie. Just have one question can we use food coloring on this recipie if I need to dye it. Thanks in advance
Looks delicious and beautiful! I have to be dairy free. Do you think this would work with coconut cream? Thanks
Patricia There is a link here for a recipe for that. https://minimalistbaker.com/how-to-make-coconut-whipped-cream/
Oh my gosh, these photos are beautiful! Now I want chocolate cake filled with whipped cream. I’m going to make this this weekend. xoxo
Thank you so much. I make the cake all the time.