Sometimes, you just want a lighter frosting. Correction. Sometimes I just want lighter frosting 🙂 And try as you may, whipped cream naturally deflates soon after whipping (insert picture of a sad piece of pie with runny whipped cream).
My solution to stable whipped cream: use marshmallow cream! The ingredients in a jar of marshmallow cream have stabilizing properties and they work in unison with the heavy cream to keep that whipped cream fluffy for hours. This combo is also easy to customize and flavor. Take my stabilized strawberry whipped cream for example. Add a little fruit powder for a fruity alternative to buttercream. Now I have another option for the whipped topping on my fudgy brownies!
The not-as-sweet-and-lighter-than-buttercream frosting pairs beautifully (visually and taste-fully) with a small batch of eggless chocolate cupcakes. Or, make a fun birthday cake, smash cake, or anniversary cake with this as the frosting on the small 6-inch no egg, no dairy chocolate cake.
2 Easy Steps To Make It
Add cold heavy cream to a mixing bowl. Use a hand mixer with whisk attachments and beat on medium-high to soft peaks.
Add the marshmallow cream and vanilla and continue to beat to stiff peaks. And if you’re curious about what still peaks are: when the whipped cream stands straight up on the end of your whisks.
Tip! The heavy cream must be cold to whip properly (warm cream won’t whip). You can also speed up the whipping time by chilling the mixing bowl and whisk attachments for 5 to 10 minutes before mixing.
The whipped cream is ready to use immediately, or it can be covered and refrigerated. It will thicken more as it chills the first couple of days.
How Long Will It Keep Its Shape
Ah, the million-dollar question when it comes to stabilized whipped cream without gelatin! 🙂
In my experience, it will keep its shape for 4 to 6 hours at room temperature. And probably longer, but I don’t recommend keeping it out much longer than that because of spoiling. I mean, it is dairy after all. So, you will eventually want to refrigerate it.
I love to use my stabilized whipped cream as a frosting on small cakes and a small batch of cupcakes. I’d love to hear (in the comments below) how you used it! Or did you add different flavors? Let me know! 🩷
2-Ingredient Stable Whipped Cream (No Gelatin!)
EQUIPMENT
INGREDIENTS
- ½ cup heavy cream, cold
- ½ cup marshmallow cream
- ¼ teaspoon vanilla extract (optional)
INSTRUCTIONS
- In a medium mixing bowl, add the heavy cream. Use a hand mixer with whisk attachments and whip the cream on medium-high speed to soft peaks. Add the marshmallow cream and vanilla and continue to beat to stiff peaks.½ cup heavy cream, cold, ½ cup marshmallow cream, ¼ teaspoon vanilla extract
- The whipped cream is ready to use immediately and will be fine at room temperature for up to 4 hours. Or, it can be stored in a covered container in the refrigerator for 3 to 5 days.
RECIPE NOTES
- Serving Size – As written, the recipe will yield enough whipped cream to frost 4 to 6 cupcakes or 1 single layer 6-inch cake. It can easily be doubled.
- Sweetener – The whipped cream is lightly sweet. I do not add additional sweetener as the marshmallow cream provides ample sweetness. You can add powdered sugar – 1 tablespoon at a time – to make it sweeter.
- Piping – You can pipe the whipped cream into swirls. It will not be firm enough to do intricate decorations.
- Gluten Free – Be sure to read the label on the marshmallow cream to ensure it is gluten free.
- How To Store – If used as a frosting, it will be fine and hold its shape at room temperature for about 4 hours, then I recommend refrigerating so it doesn’t spoil. If not used right away, cover and refrigerate for 3 to 5 days. It will thicken the first day in the fridge, but will slowly start to deflate.
NUTRITION ESTIMATES
about the author ...
With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers! I’ve tested, written, and photographed the hundreds of small batch dessert recipes on my website. From traditional to gluten free desserts for two, I have the recipe for you!