This stabilized whipped cream frosting recipe makes lightly sweetened, thick and fluffy, perfectly pipe-able frosting that doesn’t weep or lose its shape! This recipe comes together in 15 minutes and can be used to ice cakes or cupcakes or anywhere in place of store-bought whipped cream! Recipe includes a tutorial video!
I’ve received a record number of requests for this whipped cream frosting recipe, and here it is! While I love my homemade whipped cream recipe and have bragged often about how stable it is, I’ve also advised that it’s not ideal for icing cakes or cupcakes.