Featured Comment: "I'll never make whipped cream using gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe."--Lisa
Jump to:
- Equipment Checklist
- Why This is the Best Method
- Why You Need to Try This Stabilized Whipped Cream Frosting Recipe
- Ingredient List
- How to Make Whipped Cream Frosting
- Variations
- Serving Ideas
- Storing Whipped Cream Frosting
- Key Recipe Notes
- Recipe FAQ
- Watch the Recipe Video
- 📖 Recipe & Step-by-Step Instructions
- 💬 Comments
You'll be amazed at how thick and creamy this special stabilizer makes your whipped cream frosting, and you can whip it up in just five minutes.
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It morphs from a typical light and delicate whipped cream (which is still delicious, don't get me wrong) into a dessert all on its own.
It's almost like a whipped cream mousse, and is absolutely incredible on cakes, pies, and so much more!
This stabilized whipped cream is one of my favorite frostings for piping on cupcakes, angel food cake, or countless summery desserts, plus it makes melt-in-your-mouth cake parfaits and trifles. It's not too sweet and is much lighter than heavier buttercream.
We also used it at Amycakes Bakery to make incredibly tall cream pies with mountains of extra-thick Vanilla Whipped Cream. Trust us; this method takes regular whipped cream to the next level!
Equipment Checklist
This recipe is more about having the right ingredients than the right equipment. With that said, you absolutely will need either a stand mixer with a whisk attachment or an electric hand mixer. They're essential for that thick, fluffy whipped cream.
Be sure to use the whisk attachment instead of the paddle. Great for batches big and small!
Always choose a bowl slightly larger than you think you need. The little bits of cream can fly out and once whipped, cream generally doubles in volume.
For decorating cakes and pies, add all of the cream to a piping bag for neat, tidy details.
Why This is the Best Method
This sturdy whipped cream frosting recipe is made up of just four ingredients, and it's stabilized with my favorite bakery secret-Instant Clearjel. If you don't have this in your pantry yet, you should probably read Instant Clearjel: a Magical Little-Known Bakery Ingredient. 😉
It's made without gelatin, and requires no additional steps besides whipping your cream--making it much easier and hassle-free than other methods.
Years ago I used to make my whipped cream with gelatin, but it was never perfect--I'd find little granules of undissolved gelatin in my whipped cream, and it never got as thick and stable as this stabilized whipped cream made with Instant Clearjel.
Why You Need to Try This Stabilized Whipped Cream Frosting Recipe
- Sturdy enough for the outside of layered cakes - Yes, this whipped cream can be used even as an exterior frosting for tiered cakes! It holds up well and as you'll see in the comments below, our readers have used it for wedding cakes, birthday cakes, homemade pumpkin pie, and way, way more!
- Lasts for days - Why do people make stabilized whipped cream in the first place? To help prevent the cream from deflating and softening after days in the fridge. A little Instant Clearjel and you'll have sky-high pies that stay that way! Absolutely essential for the holidays!
- Simple ingredients - We use Instant Clearjel to stabilize the cream, which does require a separate purchase, but is used in almost all of our recipes. It makes the moistest cakes, softest cookies, and best compotes. Oh yeah, and the best whipped cream frosting! The rest of the ingredients are standard to any whipped cream recipe.
Ingredient List
This recipe is super simple with only 4 ingredients:
- Cold heavy cream
- Pure vanilla extract
- Powdered sugar
- Instant Clearjel (make sure it's labeled as "instant") or EZ Gel
EZ Gel works great as a substitute (in a 2x ratio) for Instant Clearjel in my Stabilized Whipped Cream, though I recommend sticking to instant clearjel for other recipes.
How to Make Whipped Cream Frosting
Stabilized whipped cream with Instant Clearjel is incredibly easy--just whip the heavy cream and pure vanilla (I highly recommend using pure over imitation vanilla) until stiff peaks form.
ALWAYS whisk your Instant Clearjel with powdered sugar before adding it to your whipped cream. It needs to be thoroughly mixed with a dry ingredient before being added to liquid to avoid clumping.
Then add whisked-together powdered sugar and Instant Clearjel while the mixer is on low.
The Instant Clearjel will thicken the whipped cream instantly. Instant Clearjel is tasteless and has no added flavors or artificial ingredients (it's only made up of one thing--modified cornstarch). So it won't alter the delicious cream and vanilla flavors.
Baker's Tip
Watch your speed. There is a fine line between stiff peaks and then splitting your cream. When the cream splits, it becomes grainy as the fat molecules bind together. Grainy whipped cream is no good.
You can whip over medium-high speed for a little while, but I recommend slowing down to low speed once you see the mixture thickening to soft peaks to avoid overmixing.
Keep a close eye on it and check it a couple of times to find just the right thickness.
About the secret bakery ingredient in this recipe
This bakery recipe uses Instant ClearJel, a type of cornstarch that serves as both a thickener and a binder. It's tasteless and has no artificial ingredients.
You can also use Instant Pudding mix (when it's listed in the recipe), which contains Instant Clearjel as the second ingredient!
It's often used by professional bakers because it produces a smoother and glossier consistency than cornstarch, tapioca, or other starches. Even better, it enhances moisture and texture in cakes and thickens and stabilizes frostings. Here are a few brands I recommend:
Hoosier Hill Farm Instant Clearjel on Amazon
*Please make sure the clearjel you purchase is labeled as instant
Although it's not often available in grocery stores, it's sold in a variety of online stores--just make sure whatever you purchase is labeled as INSTANT (cooktype and original clearjel will not work the same). It's also frequently found in Amish Markets. (Learn more about Instant Clearjel in Baking→)
Variations
Change the extract. Instead of pure vanilla, you can fold in almond or mint extract for a totally different flavor profile.
Play with flavorings. In addition to changing the extract, you can also try adding chocolate shavings, powdered freeze-dried fruits, cinnamon, and more.
Serving Ideas
You really can't understate just how versatile this recipe is! Yes, it's a frosting, but it's also just a thickened, stable whipped cream you can use as a topping for puddings, serving with fresh berries, iced lattes, and more.
Since it's stable, that also means you can make it a day or two before you need it to simplify your entertaining.
Keep it simple and serve it with fresh berries and pound cake, or swirl it on top of our Moist Coconut Cream Cupcakes for the perfect bite without being too sweet. We especially love adding it to our Pumpkin Cream Pie and Cake Parfaits, but that's just the start. The options are endless!
Storing Whipped Cream Frosting
Since whipped cream is all dairy, it should really only be out at room temperature for a couple of hours.
After that, you'll want to store any leftover frosting either in an airtight container or on a covered layer cake or pie in the fridge. In general, it's best to use it within about 3 days (although it will stay firm for up to 1 week in the fridge).
Plus, you can also freeze it! See my notes below about freezing whipped cream properly.
Key Recipe Notes
Know what to look for. Stiff peaks refers to how thick the whipped cream frosting is. When you lift the mixer head, the peaks in the bowl should stay upright without falling over.
Keep everything cold. For the best results, only use very cold cream straight from the fridge. If you can chill the bowl first, a cold bowl can help speed up the whole process.
Be wary of sprinkles. Some sprinkles will bleed from the moisture in the cream and make the whipped cream look splotchy. If using sprinkles, I like to add them just before serving (or choose a type that doesn't bleed as much, like jimmies).
Use buttercream strategically. Stabilized whipped cream can do a lot, but sometimes, you need extra reinforcement. If you are using a fruit filling for a layered cake, it's best to use a buttercream dam to hold it in. For delicate cakes, we also add a very thin crumb coat of buttercream before decorating with whipped cream.
Recipe FAQ
Definitely! This stabilized whipped cream freezes amazingly well, but I do recommend piping it into your desired form before freezing it (otherwise, it will loose some of it's thickness and fluffiness if you stir it after freezing). Just thaw your prepared whipped cream in the fridge overnight before serving and it will hold it's form.
Unless you use the EZ Gel option as written in the recipe, there isn't an exact substitute for Instant Clearjel (although you can still make delicious tasting vanilla whipped cream by leaving it out--it just won't be stabilized or as thick. That just means it will be harder to pipe with, and that by day two your unstabilized whipped cream will probably be deflated/weepy).
You can use Instant Pudding Mix in a 1.5-2x ratio of the instant clearjel, if you don't mind the added pudding flavor and color. Instant Pudding mix contains instant clearjel (modified cornstarch) as the second ingredient, which is why it works similarly.
Adjust the amount of Instant Clearjel to your liking. Just be sure that whatever amount you choose, that you thoroughly mix it with at least equal parts powdered sugar before adding it to your whipped cream to avoid any clumping. Your whipped cream may continue to thicken slightly for up to 10 minutes after the clearjel mixture is incorporated into the whipped cream.
I don't recommend adding your Instant Clearjel mixture until after the cream is whipped to stiff peaks, as we want the whipped cream to already be light and fluffy when we thicken it. Otherwise, our cream will have already thickened before we whip it, which will affect the fluffy texture.
I doubt you will ever go back to any other whipped cream after trying this recipe. ☺️ I hope you enjoy it and I can't wait to hear what you think! If you'd like additional bakery recipes and resources, sign up for my newsletter of find me on Instagram (@amycakesbakes)!
Thanks for Reading. ❤️
📖 Recipe & Step-by-Step Instructions
Easy Stabilized Whipped Cream Frosting
Equipment
Ingredients
- 56 grams (½ cup) Powdered Sugar
- 2 teaspoons Instant Clearjel or 4 teaspoons EZ Gel ((Make sure the instant clearjel is INSTANT. See Note Section))
- 2 cups Heavy Whipping Cream
- 1 ½ teaspoons Pure Vanilla Extract
Instructions
- Whisk the Powdered Sugar and Instant Clearjel together. (Instant Clearjel must always be whisked with dry ingredients before adding to liquid to avoid clumping).
- Place the Heavy Cream and Pure Vanilla in the bowl of a stand mixer (preferred) or a large mixing bowl. Using a whip attachment or handheld mixer, whip until stiff peaks form.
- Turn the mixer on low, and slowly add in the Powdered Sugar/ Instant Clearjel mixture until incorporated. The Instant Clearjel will thicken the whipped cream instantly, which is why we want to make sure the whipped cream is nicely whipped and fluffy before we add in our thickener.
- Keep refrigerated. Enjoy!
Candy Clonts says
Amy, oh my goodness! This recipe is absolutely amazing. So easy to make. The ClearJel, WOW! It makes all the difference. Thank you. I made my daughters wedding cake and it turned out just like what she wanted,. As the bride and groom gave each other a bit too of cake, they turned and looked at me and said that it was really good, this cake is amazing. She did not want frosting on it, she wanted whipped cream. She got her whipped cream, for her reaction it was all worth it. Thank you!
Rita says
Thank you! You replied just in time! Hope to frost the cake (layers already frozen) today and will serve in a couple of days.
Rita says
I would like to frost a cake with stabilized whipped cream and put it in the freezer for about 4 days. Will that work? Do I need to cover the frosted cake with a dome (if I can come up with one) or maybe plastic wrap after the whipped cream has frozen a bit?
Amy says
Hi Rita,
Yes, this whipped cream freezes really well once it is already on the cake! I usually either box and then wrap the cake box of my cakes before freezing, or like you described, let the cake get firm then wrap the cake directly with plastic wrap. 🙂
Lourdes Rubio says
Could I use the stabilized whipped cream to top ice cream/gelato cakes and pies?
Amy says
Yes you can! The whipped cream freezes really well, once it is piped/ layered in its desired form! (I just don't recommend freezing it, then thawing it and stirring it as it will lose some structure).
Lourdes Rubio says
Thank you!
Becki Rodriguez says
I wanted to make a "special" cake for Valentine's Day, so I bought the instant Clear Jel and made up this recipe, although I added more powdered sugar because we like it sweeter. I also used Madagascar Vanilla. I made a 2-layer cake and put the white whipped topping between the layers. Then, using a rolling pin, I crushed chocolate sandwich cookies with double stuff into the rest of the whipped cream frosting and used it to frost the rest of the cake. It was a HUGE hit with my family and my husband said that it was the "best cake" I had ever made!! (I used two boxes of triple chocolate cake mix and had enough left over to make a 9" square cake on the side.)
Amy says
Yum!! That sounds so delicious. 🙂 Thank so much for your comment, and I'm so glad you enjoyed the Instant Clearjel and stabilized whipped cream recipe!
Janice says
Shetlers Discount Grocery has instant clear jel 8-1-2022 Cabool ,Mo,
Amy says
That's great to hear, thanks so much for spreading the word! 🙂
Alice says
Hi Amy, thank you for the recipe. I know that whipped cream stabilized with gelatine can't be stored in the fridge before pipping, so my question is can you make this a few days in advance, store it in the fridge, then pipe it on desserts 3 to 5 days later? Thanks again. 🙂
Amy says
Hi Alice, yes, you sure can! 🙂 I'd recommend trying to use it within 3 days as eventually it will lose a little bit of its lift, but I've definitely piped with it after 3 days in the fridge. It's the act of stirring it that can cause it to lose some of the fluffiness. If you were to freeze it, however, it is always best to pipe it before freezing, as thawing and then stirring the whipped cream makes it much less firm. Hope that helps!
Madeleine says
Thank you for your article! I have German packets of “Tortenguss Klar”, which is modified good starch (clear) used for putting on top of fresh fruit tarts that are so popular in Germany. I am going to try these to stabilize whipped cream since a have a bunch of them. I will let you know how it works.
Amy says
Oooh, good idea! I'd love to hear if it works similarly in whipped cream!
Lorraine says
The ingredient label on Gel packet says 'Food Starch". Wouldn't it be the same as using corn or arrowroot starch?
Amy says
Thanks for checking! Regular cornstarch won't work the same as Instant clearjel is made of one ingredient--"food starch modified" or "modified cornstarch." The starch is modified so that it thickens instantly, unlike regular starches. 🙂 That's what makes it so awesome--but always make sure it is labeled as "instant," as cooktype and regular clearjel do not work the same as instant clearjel. Hope that helps!
Alicyn says
Hi Amy! If I were to use this for a cake with a fruit filling, do you suggest that I dam the filling with a traditional buttercream and use this only on the outside? My concern is it's not stable enough for a filling.
Amy says
Hi Alicyn, thanks for checking! Yes, I do recommend piping a ring of buttercream around the edge for fruit-filled cakes. That is how we did it at Amycakes 🙂 While not always necessary, we would also do a very thin crumb coat of buttercream for the more delicate cakes and then frost the outside in whipped cream.
DEBORAH J. ENGLADE says
I'd love to try this recipe, however, the actual recipe never comes up. There's a section that says "view or print the recipe" but there is nothing there - no link to click on. Can you please send me this recipe?
Thank you,
Deb
Amy says
Hi Deb! I'm not sure why it's not showing up for you! Next time you might try refreshing your page or trying it on a different web browser? There should be a recipe card that contains the recipe at the bottom of the page. I just emailed you the recipe! 🙂
Deborah Henderson says
Hello
Where I live in Spain we cannot get this product could I use something else instead?
Amy says
I'm sorry that I don't know of a substitute that will work quite the same. I will look into it an update this post if find a comparable ingredient! 🙂
Nokuthula Mathwasa says
Beautiful I would love to try this recipe
Amy says
Thank you, I hope you enjoy it! 🙂
Barbara says
Amy, loved this recipe! Held up in warm humid weather this past Saturday! Decorated with black sugar sprinkles and gold sugar crystals which bled. Also sprayed gold dazzle dust, which worked well!
Lesson learned no sprinkles! lol
Amy says
I’m so happy you enjoyed the recipe, Barbara! Good to note about the sprinkles, I think I’ll mention that in my recipe so others know! ☺️ Love the gold dust idea! Thank you for your comment!
Barbara says
How many cupcakes can you decorate with an open star tip (ice cream swirl)with this recipe?
Amy says
With a 1x batch, I had just enough for a medium swirl on top of 17 coconut cream cupcakes as shown in the photo here: https://amycakesbakes.com/easy-coconut-cream-cupcakes/ (the coconut flakes do add a little height). For more cupcakes or if you’d like a taller swirl, you can double the recipe by pressing the 2x on the recipe card. :).
Barbara says
Thank you Amy!
Have another question. Do you have a stable whipped cream cheese icing?
Amy says
Great question—I do have a cream cheese mousse that would probably work deliciously as a frosting. I’ll add it to my posting schedule!! 🙂
Mama Maggie's Kitchen says
Yummy. Yummy. My mouth is watering. I want to eat that!
Amy says
Hope you enjoy it! 🙂
Lisa says
I’ll never make whipped cream using Knox gelatin again after trying this recipe! It was delicious and no rubbery bits to be found. Thank you for my new favorite stabilized whipped cream recipe.
Amy says
Yay, so glad you enjoyed it! I agree, so much easier than having to dissolve gelatin! 🙂
Joan says
I appreciate that you are sharing your secrets!
Amy says
Of course, it's been fun! 🙂
Jennifer Mango says
I’ve been looking for a whipped cream recipe! This seems wonderful. I will be trying this out very soon!
Amy says
Yay, I hope you enjoy it! 🙂
Melissa says
That pumpkin moose pie looks amazing!! Hopefully that recipe will make an appearance before Thanksgiving 😉
Amy says
Thank you, I've converted several people that said they don't like pumpkin pie with that Pumpkin Cream Pie. 😀 I'll be sure to share it this fall! 🙂
Samantha Hodges says
I need to get my hands on this magical ingredient! I always make homemade whipped cream but I do get tired of it falling apart on me by the end of the night.
Amy says
I think you'll love it, Samantha! I use it in nearly all of my baking recipes. 🙂