How to Make Stabilized Whipped Cream Icing Recipe

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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.

 Stabilized Whipped Cream Icing Recipe from Spinach Tiger

The Ingredients are simple, but a Kitchen Aid Standing Mixer comes in handy. I use this almost every day. (Amazon).

 Stabilized Whipped Cream Icing Recipe with Cream Cheese, Confectioner's Sugar from Spinach Tiger

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. 

How to Make Stabilized Whipped Cream Icing Recipe #whippedcream

Recipes Using Stabilized Whipped Cream

Here is a sugar free version of chocolate budino.

Chocolate Budino with Stabilized Whipped Cream Icing Recipe from Spinach Tiger

Here is my Zuni Cafe Flourless Chocolate Cake.

how to make stabilized whip cream

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.

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Make Stabilized Whipped Cream Icing Recipe from Spinach Tiger #stabilzedwhippedcream #whippedcream

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Stabilized Whipped Cream
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4.23 from 49 votes

How to Make Stabilized Whipped Cream Icing Recipe

How to Make Stabilized Whipped Cream that will stay firm and you can pipe for your beautiful desserts.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts



  • 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.


This cream will stay put in the refrigerator up to three days. Great for Cream pies and filling cakes.

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

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  1. 5 stars
    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?

  2. 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?

  3. 5 stars
    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,

  4. 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

    1. 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.

      1. 5 stars
        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!

  5. 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,

  6. 5 stars
    Best whipped cream, used it as frosting for a cake and it stayed beautiful, even lasted a little while outside the fridge

  7. 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

  8. Looks delicious and beautiful! I have to be dairy free. Do you think this would work with coconut cream? Thanks

  9. 5 stars
    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

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