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Stabilized Whipped Cream Icing

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I prefer whipped cream icing on my cakes as it has good consistency and is easy to work with. During my initial years, I always found it difficult to work with whipped cream, as it would turn runny after some time. Determined to solve this problem, I did some research and I realised that the problem was not with me after all. The cream will always run down unless you stabilise it.

I didn’t have to search for long to get hold of the recipe that would stabilise my whipped cream. It was from Grouprecipes contributed by Natalie. I was thrilled at the result after my maiden attempt itself. The icing held its shape till the last bite of the cake. I have been following this recipe ever since.

Stabilized Whipped Cream Icing

Source:Natalie, GroupRecipes

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Stabilized Whipped Cream Icing
I prefer whipped cream icing on my cakes as it has good consistency and is easy to work with. During my initial years, I always found it difficult to work with whipped cream, as it would turn runny after some time. Determined to solve this problem, I did some research and I realised that the problem
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Combine gelatin and cold water in a small saucepan. Let it stand for a few minutes. Place over low heat, stirring constantly just until gelatin dissolves. Remove from the heat and cool slightly.
  2. If using agar agar powder instead of gelatin, just sprinkle them onto the cream and whip.
  3. Whip cream, sugar, and vanilla (if using) until slightly thickened. While beating at slow speed, gradually add gelatin to whipped cream mixture. Whip at high speed until stiff. What you should be looking for is a peak formed in the cream. The peak should stay stiff. If it goes down, you need to beat again. You can understand the stiff peaks from the picture above. Add any colour of your choice and mix well. It's ready to be used. Always keep covered using plastic wrap.
Recipe Notes

Notes:

Use glass or steel bowl for whipping the cream.

Chill the bowl and beaters in the freezer for at least half an hour before whipping.

If the room is too warm, keep the bowl in a bigger vessel filled with ice while whipping.

Chill the cream in freezer for a few minutes just before whipping.

Always beat on low speed till it thickens and then increase speed to high.

There are better brands of whipping creams like Delight, Tropolite, Rich etc. I prefer using them as they give better texture. Use Amul cream only if you don't have any options, as Amul cream takes longer time to hold shape as compared to the others.

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  1. bhuvana says:

    wow i was really struggling for making the almond eggless cake’s whipped cream…
    And i was thinking if only i could get a little hang on this then my cake will look better..
    Thanks for the share Mareena.
    have a great sunday

  2. Mareena Jerrish says:

    Glad that I could offer help just in time 🙂

  3. Anuradha says:

    much awiaited one Merri..you know that very well….thnx a ton dear….

  4. Mareena Jerrish says:

    I had made the draft long back but didn’t post for lack of snaps…Sorry for the delay .. 🙂

  5. ramya says:

    That was a good tip….Thanks for sharing

  6. Mareena Jerrish says:

    Glad you liked it Ramya… 🙂

  7. anonymous says:

    mareena thank u for this recipe.How long a cake decorated with this whipping cream can stay in room temperature
    without melting .

  8. Mareena Jerrish says:

    You are most welcome. Usually it is advisable to keep the cream refrigerated as cream is basically a raw dairy product. Answering your question, this cream can hold up for a couple of hours. Hope this helps 🙂

  9. bhuvana says:

    Hi Mareena,last night again i had a challenging time doing this whip cream ;((
    could not get it at all for the top icing…finally settled with butter cream icing..i do not know how to get it right…and my whip cream does not get white as you are showing in this almond cake…mine gets all pale yellow…
    please suggest..desparate to get it right and right only..
    Smiles

  10. Mareena Jerrish says:

    I will have to figure how u went about..will chat with you..as for the white colour..it could be because you used vanilla essence 🙂

  11. Sea says:

    Can I beat the cream with a spoon. I don’t have a hand blender

  12. Mareena Jerrish says:

    Dear Swagatika, First of all, my apologies for the delay in replying. I was travelling and not in contact with net. Coming to your question, you can beat it with a spoon, but it is very labouring. If you are ok about the idea of whipping for a while, go ahead. Its pretty tiring though..

  13. Sariga says:

    Hi Mareena, Would the consistency of the cream still hold up if I added say, a half cup of coca powder to make it whipped chocolate cream ?

  14. Mareena Jerrish says:

    Yes Sariga. it will hold up..You may have to increase the quantity of sugar a bit though

  15. yasmin says:

    hey loved the idea of gelatin…
    will surely try

  16. Mareena Jerrish says:

    Feel free to ask any doubts if needed.. 🙂

  17. anonymous says:

    i dont want to use gelation in this,, so any substitute to this or i can make icicng without this????

  18. Mareena Jerrish says:

    You can use Agar agar as substitute..hope it helps..

  19. Ritz says:

    How much Agar Agar should I be adding in place of gelatine?

  20. Mareena Jerrish says:

    Sorry for the delay in replying Ritz. I guess you can use the same amount of agar agar as gelatin. Hope this helps..

  21. shilpayganesh says:

    Hi Mareena can i use Agar Agar in the recipes as a substitute to gelatin?? As I am a
    vegetarian….

  22. Mareena Jerrish says:

    Hi shilpa,
    I think agar agar should work. I have never tried whipping cream with agar agar.. So I cant say for sure.

  23. Kalpana George says:

    Hi Mareena, I have been trying to make a fresh cream icing top for my cakes but without much results. I was very happy to see one in your blog with few tips. Hope this time I will succeed!
    There is only a single brand of Amul available around – the low fat cream. Do you use the same cream for preparing the icing? (Elsewhere “heavy whipping cream” is freely available.)
    As someone else had mentioned I had the experience of ending up with a pale cream/yellow coloured cream icing last time even without adding vanilla essence. Just wondering where things went wrong. Your icing looks so pristine white…

  24. Mareena Jerrish says:

    Kalpuchechi,

    I use the usual Amul fresh cream available in the market(25%). The cream will be slightly off white and it turns a shade darker if u use vanilla essence. As for the pristine white look…it looks more whiter probably because the snap was shot outdoors..:-)

  25. anonymous says:

    I used agar agar to stabilize whipped cream. But it was just very slightly warm wen i added to cream. And the worst thing happened.. It curdled.please help me,

  26. Mareena Jerrish says:

    Did the cream curdles as soon as you added the agar agar or after you beat them?? Usually the cream curdles when you overbeat. If it curdles, you are closer to making butter. Unfortunately, I am not aware of any techniques to salvage the situation.. Sorry that I couldn’t help.

  27. violet says:

    Hi, first thanks for replying.
    Actually cream got curdled as soon as i added and just stirred using a spoon,but then i haven’t whisked it.Agar was slightly warm to get it dissolved.I dont know if the warmth has made it ruin.
    I was desperate to make homemade whipped cream n i almost succeeded until i added agar:-(
    Btw i was glad to find your blog wher you have given a detailed entry regarding whipping cream. All other techniques(freezing the bowl n whisk,ice bath etc.) really did work for me.Thanks again for that.I wish you have any suggestions for agar!

  28. Mareena Jerrish says:

    Hi Violet,

    I wish I could help you with this. But I am not quite sure of the issue you are facing here. I haven’t used agar agar yet in whipped cream. I remember pouring slightly warm gelatin into the cream once . The gelatin just turned into small lumps but the texture of the cream remained the same. I’ll try and find out and get back to you if I find a solution.

  29. Yaman says:

    Hello Mareena,

    I am thinking to prepare pineapple cake tomorrow.. can u please tell have u used AMUL FRESH CREAM 25%?? and is the taste same of the this as of normal whipping cream as we r adding gelatin..

  30. Mareena Jerrish says:

    HI Yaman,
    Yes I have used 25% Amul Fresh cream and its tastes just fine. Hope this helps 🙂

  31. Kritika says:

    Hey mareena I am gonna make a butterscotch pastry and i need a yellow cream. How do I add the yellow color to it and what kinda color should i use?

  32. Mareena Jerrish says:

    Hey Kritika
    You can add the colour towards the end. You could use gel or liquid colour. if using powder dilute in a few drops of water and add.

  33. vibha says:

    hey mareena when i bake my eggless cake, i usualy face the problem of result, during backing it looks like sponge & propper fluffyness. but when it becoms cool its start to shrink from the center. edges are ok good but centre push down & shrink. can u please help me on it?

  34. Mareena Jerrish says:

    Hey Vibha,

    The above mentioned problem could happen due to various reasons. Was wondering if you checked the cake before taking it out? Undercooked cakes tend to deflate once taken out of the oven. Certain cakes tend to sink when pulled out of the oven immediately also. Let it rest in the oven for 5 minutes and take out. Somtimes this happens due to faulty oven also.

  35. anonymous says:

    great idea…….thank u.

  36. Mareena Jerrish says:

    you are welcome 🙂

  37. anita says:

    hi mareena

    how can i convert fresh cream to whip crea

  38. Mareena Jerrish says:

    Anita,

    Please read through the recipe.

  39. Sindhuja says:

    Hi,

    Thanks for the tip , but now I am converting amul frsh cream to whipped cream..i have added the gelatin as instructed in your post, but still its not setting the way it is supposed to be ..:(:( its still in a kind of thick liquidy consistency…could be due to the quality of gelatin or something..i got gelatin crystals from the store nearby..or is refrigeration required?

    Would be awaiting your reply,

    Thanks & Regards
    Sindhuja

  40. Mareena Jerrish says:

    Sindhuja,

    Amul fresh cream will take longer to get the right consistency as the fat content is less. I would recommend brands like Rich, tropolite etc for better results

  41. anonymous says:

    This really worked for me Mareena..Thx a ton

  42. Mareena Jerrish says:

    You are welcome 🙂

  43. Maria says:

    Wonderful recipe!!
    I have read that using hot sugar syrup and beaten egg whites, we can make cake icing. Have you tried it? Is it stable?

  44. Mareena Jerrish says:

    Never tried that one Maria

  45. Maria says:

    Thank you for the reply. I think the name of the Icing I mentioned was royal Icing. Please post in your blog if you try it anytime in future. Wonderful blog, learnt many things from you.. All the very best 🙂

  46. Mareena Jerrish says:

    Oh Royal icing is usually made with egg whites and confectioners sugar. never tried with hot sugar syrup

  47. sophie says:

    i,ve bought whipped cream powder.have u tried icing cakes with this ? will it come out well?

  48. Mareena Jerrish says:

    Yes Sophie,

    Had bought it once. Wasn’t quite pleased with the taste. Some of my friends use it regularly. I guess it’s a matter of taste.

  49. Thilaga says:

    Thank you very much for sharing it. i too did with whipped cream and it became watery. i will try this recipe.

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