3 ingredient whipped cream frosting (stabilized, no gelatin)
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.
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 or until 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 immediately to pipe or spread the frosting on to your favourite dessert.
Frequently asked questions about this recipe
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
Can I add colour to whipped cream frosting? See note 5
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.