My recipe for 3 ingredient whipped cream frosting is light, fluffy, and much more stable than regular whipped cream. It has a firmer texture which makes it ideal for piping and as a filling between cake layers.
Without the risk of the frosting melting, means that you can frost your bakes a day or two ahead. This recipe does not use gelatin, so it makes a great option if you prefer to work without it.
3 ingredient whipped cream frosting (stabilized, no gelatin)
I love using whipped cream on desserts and bakes but not the quick melting and deflating that goes with it. That’s not going to stop me though, because this recipe comes to the rescue.
An easy way to stabilize whipped cream, to create the softest fluffiest frosting that’s firm enough to pipe, keeping its shape for up to 3 days.
Made with 3 basic ingredients you are going to be amazed at how this simple recipe creates a beautifully textured and delicious frosting.
Just a note on a few ingredients and substitutes if needed
While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
There are only 3 simple ingredients in this recipe, but each one serves a specific purpose.
Heavy cream: Heavy cream is referred to by many names in different countries, but they all work the same. Here is what you might see it labelled as in your grocery store:
- Double cream
- Double thick cream
- Fresh cream
- Whipping cream
- Heavy whipping cream
Powdered sugar: Powdered sugar also referred to as confectioners sugar or icing sugar is used to add sweetness and help thicken the whipped cream.
Cream Cheese: This is the magic ingredient which stabilizes the whipped cream. Ensure that the label reads cream cheese and not cottage cheese. Cottage cheese contains higher water content and will not work in this recipe.
Vanilla extract: Adds flavour, but is optional in this recipe.
How does a warm environment affect the frosting?
Although this whipped cream has a firm texture, avoid leaving the frosted bake in a hot environment for too long. This will cause the cream to soften and risk melting.
It is best to store the frosted bake in the fridge or have it well chilled before serving. With my experience, the frosted dessert can be exposed to a warm environment for between 30 to 45 minutes before deflating or melting.
How long can the whipped frosting be stored in the fridge?
The whipped cream can be stored in an airtight container in the refrigerator for between 3 to 4 days.
Can I add colour to whipped cream frosting?
Gel paste or powdered colouring is best to use. Add it to the cream before you start whipping.
I would not recommend that you use a liquid colouring It is a lot less concentrated than gel food colouring, and the extra liquid can cause this frosting to look streaky.
Tips to create the perfect whipped cream frosting
Use cold cream: Ensure that the cream is cold. It whips up quicker and more easily.
Do not over whip the cream: Over whipping the cream will cause the cream to separate making it unusable for this recipe.
Use the frosting shortly after making it. Don’t leave it out at room temperature for a long period of time.
How to make the whipped cream frosting
While the video and the full recipe is written below, this is the process with step-by-step pictures to guide you.
- In a bowl, beat the cream cheese for 1 minute on medium speed.
- Add in the powdered sugar and vanilla extract.
- Beat for 1 minute on medium speed until combined.
- In a separate bowl, beat the heavy cream until it forms soft peaks.
- Add the beaten heavy cream to the cream cheese mixture.
- Beat until the mixture is firm it forms stiff peaks when the beaters are lifted off the frosting. Be careful not to overbeat at this stage.
- The frosting will appear light and airy. You can refrigerate the frosting in an airtight container until ready to use or
- Pipe or spread the frosting on to your favourite dessert.
Enjoy ♥
If you like this recipe, be sure to check out my other amazing recipes
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- 1 cup / 8 ounces / 230g cream cheese See note 1
- ¾ cup / 90g powdered sugar
- 2 cups / 500ml heavy whipping cream
- 2 teaspoons vanilla extract optional
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In a bowl, beat the cream cheese for 1 minute on medium speed.
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Add in the powdered sugar and vanilla extract.
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Beat for 1 minute on medium speed until combined.
-
In a separate bowl, beat the heavy cream until it forms soft peaks.
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Add the beaten heavy cream to the cream cheese mixture.
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Beat until the mixture is firm or until it forms stiff peaks when the beaters are lifted off the frosting. Be careful not to overbeat at this stage.
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The frosting will appear light and airy. You can refrigerate the frosting in an airtight container until ready to use immediately to pipe or spread the frosting on to your favourite dessert.
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What is heavy cream? See note 2
-
How does a warm environment affect the frosting? See note 3.
-
How long can the whipped frosting be stored in the fridge? See note 4
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Can I add colour to whipped cream frosting? See note 5
Recipe Video
- Ensure that the label reads cream cheese and not cottage cheese. Cottage cheese contains higher water content and will not work in this recipe.
- Heavy cream is referred to by many names in different countries, but they all work the same. Here is what you might see it labelled as in your grocery store: Double cream, Double thick cream, Fresh cream, Whipping cream, Heavy whipping cream.
- Although this whipped cream has a firm texture, avoid leaving the frosted bake in a hot environment for too long. This will cause the cream to soften and risk melting. It is best to store the frosted bake in the fridge or have it well chilled before serving. With my experience, the frosted dessert can be exposed to a warm environment for between 30 to 45 minutes before deflating or melting.
- The whipped cream can be stored in an airtight container in the refrigerator for between 3 to 4 days.
- Gel paste or powdered colouring is best to use. Add it to the cream before you start whipping. I would not recommend that you use a liquid colouring It is a lot less concentrated than gel food colouring, and the extra liquid can cause this frosting to look streaky.
Love this, Ashika! I’ve also made stabilized whipped cream with mascarpone cheese! I think this tastes better and holds up better than plain whipped cream! Nice recipe!