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Home » Dessert Recipes » How to Make Stabilized Whipped Cream Icing Recipe

How to Make Stabilized Whipped Cream Icing Recipe

July 29, 2018 by Angela Roberts 19 Comments

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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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4.34 from 24 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 mins
Cook Time5 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts

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

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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Filed Under: Cake Cupcakes, Dessert Recipes Tagged With: confectioner's sugar, cream cheese, heavy cream, swerve, whipping cream

« Low Carb Chocolate Smoothie with Avocado (Keto Friendly)
Burger Steak Recipe with Sour Cream Mushroom Sauce (Low Carb) »

 

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

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Henry Boese says

    October 27, 2020 at 11:34 am

    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,

    Reply
  2. Swati Walia says

    August 26, 2020 at 4:57 am

    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

    Reply
    • Angela Roberts says

      August 27, 2020 at 8:26 am

      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.

      Reply
  3. Margaret Bachler says

    August 7, 2020 at 6:27 pm

    5 stars
    Yummy

    Reply
  4. Andee says

    July 4, 2020 at 12:42 pm

    5 stars
    Wow! Amazing! I licked the beaters! Thanks!

    Reply
  5. Jami says

    September 27, 2019 at 4:41 pm

    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

    Reply
    • Angela Roberts says

      September 29, 2019 at 8:42 am

      Hmm. I would use the whole quart of cream. Better to have more than not enough.

      Reply
  6. Valmenci says

    September 22, 2019 at 12:12 pm

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

    Reply
    • Angela Roberts says

      September 23, 2019 at 8:02 am

      Thank you for sharing that. Such a simple thing makes a big difference.

      Reply
  7. Neha says

    February 14, 2019 at 10:42 pm

    Can normal powder sugar works instead of confectioner’s sugar ?

    Reply
  8. Jeri says

    September 24, 2018 at 12:30 pm

    I am making an ice cream cake and was wondering if this would work frozen? Thank yoj.

    Reply
    • Angela Roberts says

      September 25, 2018 at 8:49 am

      I don’t know about this being frozen. You can try and see.

      Reply
  9. Suzi araujo says

    August 16, 2018 at 4:12 pm

    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

    Reply
  10. patricia says

    July 30, 2018 at 10:32 am

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

    Reply
    • Angela Roberts says

      July 31, 2018 at 4:36 pm

      Patricia There is a link here for a recipe for that. https://minimalistbaker.com/how-to-make-coconut-whipped-cream/

      Reply
  11. Prudy says

    July 30, 2018 at 6:16 am

    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

    Reply
    • Angela Roberts says

      July 30, 2018 at 8:10 am

      Thank you so much. I make the cake all the time.

      Reply

Trackbacks

  1. Grain Free Italian Hazelnut Chocolate Cake, Gluten Free says:
    October 7, 2020 at 4:07 pm

    […] You can also serve this with stabilized whipped cream.  […]

    Reply
  2. Easy Grain Free Pumpkin Cheesecake Bars - Spinach Tiger says:
    November 12, 2018 at 7:49 pm

    […] are easy, and they freeze well, even with the stabilized whipped cream. Freeze on a tray, then place in a plastic bag. When ready to eat, just leave out on counter for […]

    Reply

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