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.
In a medium bowl, whip cream, confectioners' sugar, piping gel, and vanilla with an electric mixer on medium-low speed just until foamy.
Turn the speed up to medium-high and continue to whip until the cream forms medium to stiff peaks. Make sure not to overbeat, the cream will become lumpy and butter-like.
Use immediately on your favorite dessert and keep your dessert refrigerated until ready to serve.
Notes
Vanilla extract: Instead, use an equal amount of vanilla bean paste if you wish to have more vanilla flavor.
Use a stainless steel bowl that has been chilled in the freezer for 30 minutes to whip the cream in. This ensures the cream will whip up full and fluffy.
You can double, triple, or quadruple this recipe with no issue.
You can tint the whipped cream by adding food coloring to the gel before mixing it in.
Make ahead tip:
Stabilized whipped cream will hold up at room temperature for a couple of hours, but it's best to keep it refrigerated.