This Easy Stabilized Whipped Cream will hold up longer and can make a great alternative to frosting! With this easy recipe, you will have a delightful whipped topping that’s perfect for cakes, cupcakes, and pies.
I do realize that making whipped cream at home is common knowledge. It’s made with heavy whipping cream, confectioners’ sugar, and vanilla. Pretty much everyone knows how to make it.
What would frustrate me most about this simple whipped cream is the fact that it would become runny after just a few hours. Naturally, you’d store it in the refrigerator but even then, it would begin to separate and develop a pool of liquid underneath.
You certainly couldn’t use this on top of cupcakes.
How do you solve this problem? Well, you have to stabilize it.
There are a few different ways to do this but today I’m showing you the easiest one. It requires adding in one extra ingredient and that is clear piping gel.
You can find it in the cake decorating section of most supermarkets and craft stores.
All you need is one tablespoon for every two cups of heavy cream.
I like to add the confectioners’ sugar to the cream first and beat it on medium speed just until it gets foamy. Then I add the vanilla extract and piping gel and beat on medium-high speed until stiff. Beat it a little less if you plan to use it as a fruit dip or a creamy dollop on top a slice of pie.
It’s really that simple.
The best part is you can pipe this easy stabilized whipped cream on top of cupcakes without fear of it separating.
Easy Stabilized Whipped Cream
- In a medium bowl, beat the cream and sugar together with an electric mixer on medium speed just until sugar has dissolved and the mixture is foamy.
- Add the vanilla and piping gel. Beat on medium-high speed until stiff peaks form. (or less if a lighter consistency is desired)