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!
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.
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
Print Pin VideoIMPORTANT: 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
- 1½ 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
Notes
Nutrition
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.
93 Comments
Hi Maryam!
I just found your site and am so excited to try all your recipes!!! Thanks for explaining everything so well. LOVE the videos!
So happy to hear you’re enjoying the blog Carolyn! Hope you enjoy the recipes 🙂
Hi Maryam, could i use this recipe to fill in a sponge cake ? i am also adding jam to the filling but i am afraid the jam might make the icing runny? how long could i keep the cake out of the fridge if i am making it for a birthday party please? thank you very much ♥
Hi Yuvia! Yes you can totally use this for a sponge cake 🙂 and I would add the jam as a separate layer (not mixed in with the whipped cream) and that should work fine 🙂 and the cake will be fine to stay out of the fridge for a few hours but any leftovers should be kept in an airtight container in the fridge 🙂 hope you enjoy the recipe!
Is the whipped cream u used was dairy free or the dairy one? In US here we mostly get dairy whipped cream which gets hard to stabilize.
Hi Vidhi! It’s a dairy whipping cream 🙂
Love this recipe! Your instructions are always clear, with explanations behind the technique. I also love that you provide a quick tool to double or halve the recipe. Saves me a lot of time and potential mistakes.
So happy to hear that Juliet! 😀
Hi would it be okay to add food colouring to this frosting and if so what stage should the food colour be added in
Hi Abeerah! Yes you can totally add in colouring 🙂 I would recommend powdered or gel colours. Best to add it in at the beginning when whipping the mascarpone and icing sugar. Enjoy!
Does a cake frosted with the Stabilized Whipped Cream Frosting need to be refrigerated?
Hi Anne! The cake will be okay to stay out for a few hours, but after that then yes it will need to be refrigerated 🙂
would this also work if i use cream cheese instead of mascarpone?
I love your videos btw! Keep it up with more wonderful recipes!❤
Hi Saliha! 🙂 Yes cream cheese will work too, however keep in mind cream cheese has a strong taste which will come through in the whipped cream, but if you don’t mind that then cream cheese works great! So happy to hear you’ve been enjoying the videos Saliha 😀
Hello! How long can I refrigerate the whipped cream frosting for after making it? Instead of making the whole cake on one day can I make the frosting a day in advance and store it in an airtight tupperware container? And then perfectly pipe with it the next day? Or will it be crusty and nasty the day after lol?
Hi Arjun! Because it is a whipped cream frosting I would recommend whipping it just before you’re going to use it so that you don’t lose that nice smooth consistency 🙂 Once it sets I don’t think you’ll be able to get it smooth again (from my memory!), so yes it will be more crusty the next day haha 🙂
Any recipe for powdered whipped cream bcoz is less cheaper to use and economical in west Africa
Is there a substitute for mascopone cream cheese since it’s not common in my country
Hi Sharon! Unfortunately I’ve never used a powdered whipped cream so I don’t have a recipe for it sorry! You can substitute mascarpone for cream cheese, but keep in mind cream cheese has a much stronger taste which will come through in the whipped cream 🙂
I have just tried your carrot cake,it came out very nice it is just the frosting that came out a bit runny .How can I prevent that from happening next time
Glad to hear you enjoyed the recipe Mary 😀 In terms of the frosting, assuming you’re talking about the cream cheese buttercream frosting, then it could be the type of cream cheese. You want to make sure you’re using a block type/firm cream cheese that is quite firm at room temperature. I have a few tips in the blog post too of ways you can thicken it more 🙂
How long will the cream cheese frosting last/stabilize at the of temperature 29-34c?
Hi Maria! 🙂 This recipe doesn’t have cream cheese but should hold up okay in that temp, but I wouldn’t recommend using it as a main frosting for a layer cake, rather I would use it as a filling and use a more stable frosting on the outside 🙂 hope that helps!