Subscribe to get new recipes straight to your inbox!

    Stabilized Whipped Cream Frosting

    There’s one thing I love more than whipped cream, and it’s my stabilized whipped cream frosting! It is so incredibly delicious and light, not too sweet, and is great for piping. Best of all, it stays stable for days, making it great for decorating cakes, cupcakes and all sorts of desserts!

    Stabilized whipped cream frosting

    What makes this whipped cream so stable?

    The secret ingredient I use to stabilize my whipped cream is… mascarpone! Mascarpone is a rich and creamy Italian cheese that is commonly used in desserts such as tiramisu. When added to whipped cream, it can help to stabilize it and prevent it from deflating or separating.

    This is because mascarpone contains a higher percentage of fat than regular cream, which helps to thicken and stabilize the whipped cream. The fat in mascarpone also coats the air bubbles created during whipping, helping them to stay intact and preventing the cream from collapsing.

    Mascarpone also has a subtle flavour profile that’s very similar to whipping cream (as mascarpone itself is made from heavy cream), so it doesn’t overpower the natural flavour of whipped cream.

    How to make stabilized whipped cream

    This whipped cream comes together so quickly!

    Before beginning, your mascarpone and whipped cream should be cold. It’s also best to place the bowl and whisks that you’re using to make the frosting, into the fridge for 15 minutes before you begin.

    This is because the fat in cold cream is solid and more structured, making it easier to incorporate air and create stable peaks when whipped. If the cream is warm or at room temperature, the fat is softer and more likely to break down, which can result in a runny or grainy texture.To begin, In a large bowl, combine mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined (about a minute). If using a stand mixer use the whisk attachment.

    Stabilized whipped cream

    Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don’t want to overwhip the cream.

    Stabilized whipped cream

    And that is it! Your super smooth stabilized whipped cream frosting is ready to use. An important note is that because this is a whipped cream, once it sets it’s hard to get it back to a smooth consistency, so I do recommend using it straight away, especially if you want to do smooth piping or cake decorating.

    It’ll be good to stay out for a few hours, but then pop it into the fridge so that it doesn’t go bad 🙂

     

    Stabilized whipped cream frosting

    Stabilized Whipped Cream Frosting

    There’s one thing I love more than whipped cream, and it’s my stabilized whipped cream frosting! It is so incredibly delicious and light, not too sweet, and is great for piping. Best of all, it stays stable for days, making it great for decorating cakes, cupcakes and all sorts of desserts!
    4.95 from 19 votes
    Print Pin Rate Watch Video
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 3 cups

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    • 1 cup (225 g) mascarpone - cold
    • ½ cup (55 g) icing sugar - also known as confectioners/powdered sugar
    • 1 tsp vanilla essence/extract
    • cups (335 g) whipping cream - cold

    Instructions

    • Before beginning, your mascarpone and whipped cream should be cold. It's also best to place the bowl and whisks that you'll be using to make the frosting, into the fridge for 15 minutes (if you have time).
    • In a large bowl, combine the mascarpone, icing sugar and vanilla. Mix on a low speed for about 10 seconds, and then turn up the speed to a medium high and mix until well combined (about a minute). If using a stand mixer use the whisk attachment.
    • Add in the whipping cream and mix on a low speed for about 10 seconds (to allow everything to combine without the cream splattering), and then turn up the speed to a medium high and whip until you reach stiff peaks. Keep a careful eye on the mixture as you don't want to overwhip the cream.

    Video

    YouTube video

    Notes

    Note 1.  Because this is a whipped cream, once it sets it's hard to get it back to a smooth consistency, so I do recommend using it straight away, especially if you want to do smooth piping or cake decorating. 

    Nutrition

    Calories: 2364kcal | Carbohydrates: 82g | Protein: 27g | Fat: 243g | Saturated Fat: 153g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 34g | Cholesterol: 664mg | Sodium: 233mg | Potassium: 364mg | Sugar: 12g | Vitamin A: 8874IU | Vitamin C: 2mg | Calcium: 582mg | Iron: 0.4mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: stabilized whipped cream, stable whipped cream frosting, whipped cream
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

    More Recipes

    56 Comments

    • Rebecca

      Such a lovely recipe. The frosting was the best I’ve ever made. Thank you for sharing.

      Would I be able to adapt this flavoring wise? Like a lemon frosting or chocolate.

      Thank you again for sharing, I will look on the website for other recipes to try.

      • Cakes by MK

        Hi Rebecca! So so happy to hear you loved the frosting 😀 I’m honored to hear that it’s the best you’ve ever made! You could totally incorporate other flavors like chocolate, though lemon I am not too sure as lemon juice can sometimes split whipped cream. You may be able to add some lemon zest though. Would love to hear how you go if you decide to try some different flavor combinations 😀

    • Megan H

      Do you have to put the cake and icing in the fridge after covering it since it’s yoghurt cream and mascarpone?

      • Cakes by MK

        Hi Megan! 🙂 This frosting does need to be kept in the fridge due to the whipping cream and mascarpone, though it can be left at room temp for a few hours 🙂

        • Megan

          4 stars
          Thank you! This recipe was DELICIOUS!!! My only issue was when spreading it on the cake, it at one point started to catch and pull icing off of other parts I had already covered. Not sure if you have any tips for that. Should I have heated my icing knife? Should my cake have been cooler? I let it sit for almost an hour before icing so I thought it was cool enough, but maybe not? Either way, it was hard to make it smooth.

          • Cakes by MK

            Hi Megan 🙂 So happy you loved the frosting! So this can happen if the frosting underneath is not firm or set, and can therefore pull away from the crumb. Did you do a crumb coat on the cake and chill it before applying the top layer? 🙂 This can help prevent this from happening. Alternatively, putting a thick layer of frosting on top of the areas that already have frosting and then spreading out the frosting can help. This is a common issue that can happen with many different frostings, just takes a bit of practice to get it right 🙂 check out this video for more info on doing a crumb coat etc – https://www.youtube.com/watch?v=LtE1623OMNc
            Hope that helps!

    • Sophie Bindra

      5 stars
      Hi Maryam, your work is absolutely amazing!! Thank you so much for all these perfect recipes. You are so talented, please keep on living your passion as it’s a Joy to watch and learn from you. Wishing you all the best from Belgium.

      • Cakes by MK

        Hi Sophie! Thank you so much for your wonderful message, so happy to hear you’re loving the recipes 😀 really appreciate all the love and support 🙂
        Much love from New Zealand to Belgium!

    • Ishioma

      5 stars
      Please, will this recipe go well with your airy sponge cake recipe.

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

      Categories
      Tips & Tricks
      Single Layer Cakes
      Quick Desserts
      Muffins
      Loaf Cakes
      Frostings
      Welcome to Cakes by MK!

      Subscribe to get new recipes straight to your inbox.

      Thanks for subscribing!

      Oops something went wrong! Try again