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
This recipe is fantastic! I’d been searching for the “right” frosting which wasn’t so sweet for years, mostly relying on cream cheese frosting or pudding adders. I was curious what items you’ve added, like crushed Oreos or mini chocolate chips, to the frosting. 🤔 If so, at what point in the process do you add it? Thank you in advance.
Thanks so much Jan! So glad you enjoyed the recipe 😀
I haven’t experimented a lot with this recipe unfortunately, though adding in mix-ins shouldn’t be a problem! You’d just want to be careful not to overmix the frosting 🙂
I would add the mix-ins in just before the frosting is fully whipped. If adding in larger items like chocolate chips, it’s probably best to fold them into the frosting at the end (instead of using an electric mixer).
Hope that helps 🙂