Get whipped into a delicious frenzy with this, the Best Whipped Cream Frosting you’ve ever had. Just five ingredients is all it takes to make a topping you can add to your favorite cakes, cupcakes, brownies, and bars.
Today we aren’t going to make a meal or a dish. Instead we’re making a topping—the Best Whipped Cream Frosting, to be exact! Why is that a good thing, I hear you ask? Well, with this frosting you can turn the mundane into the sublime. You have an answer whenever you take a bite out of something you’ve just baked and ask, “It needs that special something… but what?” It comes together with ease and is a great recipe to have on deck for when you’re short on dessert ideas. Oh, and did I mention it tastes amazing?
The fact that it only has five ingredients (one of which is water!) is important to me. Baking, as opposed to general cooking, takes precision and exact measurements. It’s not something you can really do (or at least, shouldn’t do) absentmindedly. So I like that I can make this topping with little fuss and focus my attention on baking the cake or brownie or whatever I plan on putting under it. Got a recipe for cupcakes that can’t be topped? Have I got the frosting for you!
What is Gelatin Exactly?
You may be surprised to know that gelatin comes from animals; in particular, the skin, bones, and connective tissues of cows or pigs. These body parts are left to simmer in order to extract the collagen, which is processed and made into gelatin. In many recipes (including this one), gelatin is used as a thickener and stabilizer; it’s what makes this frosting come together the way it does. If that all sounds gross or you prefer a vegan/vegetarian option, you can find such gelatins out there. Agar-agar, carrageenan, and pectin do a similar job to gelatin but are derived from plants (the first two are made from seaweed!). You should be able to buy them at most grocery stores. If you’re not having much luck, check out a health specialty store.
FAQs & Tips
How do I store this frosting?
If you’re not ready to use it or you have leftovers, put the frosting in an airtight container and keep it in the fridge where it will last for up to three days. Before using it again, you may find it needs another whipping (a whisk may suffice). I don’t recommend freezing it; those sub-zero temperatures will wreak havoc on its consistency.
What if I don’t have a piping bag?
Wanna know a kitchen lifehack? Grab a Ziploc bag and pour your frosting in there. Then cut a corner off it (the size of the cut will depend on how thick you want your frosting to come out). Voila! Your own DIY piping bag.
Can I use vanilla essence instead of extract?
You can but be aware that vanilla essence is a synthetic substitute for extract and may not contain as much actual vanilla as you may hope. If you do use it, you will most likely need to increase the amount for the same vanilla taste.
Serving Suggestions
I’ve mentioned how well this whipped cream frosting goes with cakes (like this Delicious Jewish Apple Cake), cupcakes, brownies, and bars (try it with these Pumpkin Butter Bars). But you can also rely on Mother Nature’s candy. Yes, I’m referring to fruit. If you’re making a flan, for instance, I can’t think of a better way to top it off than with this frosting. Even without the cake base, you can pair the frosting with fruit. A big bowlful of strawberries will be complemented wonderfully with this recipe.
The Best Whipped Cream Frosting
Ingredients
- 1 tsp unflavored gelatin
- 1 1/2 tbsp cold water
- 1 1/2 cups heavy whipping cream cold
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- In a microwave-safe dish, sprinkle gelatin over cold water. Whisk until absorbed and let sit for 5 minutes.
- In a large chilled bowl, beat together cold heavy cream, powdered sugar, and vanilla extract until thickened.
- Check the gelatin. If solidified, microwave briefly until liquid but not hot, about 5-10 seconds. Stir to smooth.
- With the mixer on low, drizzle in the gelatin, then gradually increase speed to medium/high and beat to stiff peaks.
- Use the frosting immediately to pipe or spread on cakes or cupcakes (or anywhere else you fancy!).
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