Stabilized Whipped Cream Frosting
A light, velvety frosting that holds its shape beautifully on cakes and cupcakes. Made with just three simple ingredients, it comes together in minutes and delivers a professional finish every time. Perfect for piping, spreading, or layering.
🛒 Ingredients
4 servings
- 200 ml heavy whipping cream (min. 30% fat), well chilled
- 200 ml sweetened condensed milk, refrigerated
- 2 tablespoons whipped cream stabilizer (such as Wilton Whip-It or Dr. Oetker)
- 1 teaspoon vanilla extract (optional)
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Directions
- 1
Chill your mixing bowl and whisk attachments in the freezer for 15 minutes before starting — cold equipment is key to a stiff, stable result.
- 2
Pour the cold heavy cream and chilled condensed milk into the bowl. Add the whipped cream stabilizer and vanilla extract if using.
- 3
Beat on medium speed for 3 minutes, then increase to high speed and continue whipping for 7 to 10 minutes until the cream forms firm, stable peaks.
- 4
Use immediately to frost or pipe onto your cake. Refrigerate the finished cake until ready to serve.
💡 Chef's Tip
All ingredients must be very cold straight from the refrigerator for the best results. If the cream is not thickening, chill the bowl in the freezer for 5 more minutes and try again. Flavor variations: add 2 tablespoons cocoa powder for chocolate, or 1 teaspoon instant espresso for a coffee frosting.
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