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
Thanks so much for your beautiful recipes! I was wondering, would this stabilised cream frosting be suitable as a filling for a chocolate cake?
Hi Marie! 🙂 So happy you’re enjoying the recipes!
Yes you could use it for a chocolate cake, just keep in mind it is still a softer frosting so if the chocolate cake layers are very dense and heavy it may squeeze out some of the frosting. If the cake layers are regular soft chocolate cakes then it should be fine 🙂
Enjoy!
Thank you. I will be making this as a filling and using your rich chocolate cake recipe for the layers. Thank you so much for these beautiful recipes! You are definitely an inspiration
What can I use instead of mascarporne ma’am ?
Hi Sheetal! 🙂 I haven’t tried any substitutes myself, but you could try cream cheese, though this will change the flavor of the frosting and you may need to add more powdered sugar otherwise the whipped cream may be a bit too savory. Hope that helps 🙂
Does this recipe make enough to ice a 3 layer 8” cake including crumb coat and decoration on top or should I double it? Thank you
Hi Deb! I would recommend doubling the recipe 🙂
Hi Maryam,
I made a Ras malai cake for a friend’s bday using your recipe of stabilized whipped cream and so far this has been the best whipped cream recipe I have come across.
Thanks
Lots of love
Purvi
Hi Purvi! 🙂 Aww yay so so happy to hear you loved the stabilized whipped cream 😀 really appreciate the feedback! 🙂
Hi mariam. What if i want to use whipping powder instead of whipping cream . How.much should i use?
And by the way. I tried tour matble cake recioe it’s really 👍
Hi Maryana 🙂 Hmm good question! I’ve never used whipping cream powder myself so I’m really not too sure sorry! You want to use the equivalent of 1.5 cups of whipping cream so maybe the package may have some instructions of how much to use per cup?
So so happy to hear you loved the marble cake Maryana 😀
Gonna try this frosting out just wondering if I can make this in advance?
Hi Lin! 🙂 Due to this being a whipped cream based frosting, I would recommend making the frosting just before you’re going to frost your cake/dessert, as once the frosting sets the texture slightly changes if you mix it and won’t be as smooth if you try to spread it out 🙂
Hope that helps and hope you enjoy the recipe!
Hi Mariyam, thanks for the recipe. This is the first time I made the whipped cream frosting. It was absolutely super. My all time favourite is butter cream frosting, but now I am gonna alternate the frostings. Your video and the tricks you shared in the comments helped me alot to make perfect frosting. Loving it. Thanks again for the simple yet yummy recipes.
Hi Pughana! So so happy to hear you enjoyed the recipe and that the video helped along the way 😀
Really appreciate the feedback 🙂
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.
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 😀
Do you have to put the cake and icing in the fridge after covering it since it’s yoghurt cream and mascarpone?
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 🙂
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.
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!
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.
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!
Please, will this recipe go well with your airy sponge cake recipe.
Hi Ishioma! Yes this will work great with the airy sponge cake recipe 😀