Whipped Cream Frosting

This ‘whippy’ frosting is a master of disguise, at first glance, it looks like a regular vanilla frosting, silky smooth and utterly mouth-watering, but take a bite and you realize it’s the most perfectly-light, whipped cream. What most people don’t realize is that this frosting is actually nothing more than a good old-fashioned, stabilized whipped cream. Now you can whip up a batch of this light and airy frosting, from scratch, in no-time.


  1. 2 teaspoon unflavored gelatin (like Knox, found near Jell-O in the baking aisle)
  2. 8 teaspoons cold water
  3. 2 cup heavy cream
  4. 1 cup powdered sugar (more or less to taste)
  5. 2 teaspoon vanilla extract


Place the cold water into a bowl and sprinkle the gelatin into it and allow to sit for 5 minutes.

Place the heavy cream, powdered sugar and vanilla extract into a large bowl of a stand mixer.

Once the gelatin has bloomed, place the bowl in a microwave and heat for 15-20 seconds until the gelatin is liquid again, stir to remove any lumps.

Turn on the mixer and start to whip the cream, slowly, turn the mixer to high and with the mixer running, slowly pour the melted gelatin into the cream in a steady stream.

Continue to beat the cream until you reach a medium-stiff peak consistency. Pipe onto your cupcakes as desired.


Keep Refrigerated



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