How to Frost a Cake With Whipped Cream

Stabilized whipped cream makes a good frosting for cakes.

Whipped cream makes a fresh, light frosting for a cake, but regular whipped cream can become unstable if it isn't served immediately. The key is to stabilize the whipped cream with gelatin, for cakes that hold up longer.

Things You'll Need

• 1 tablespoon cold water
• 1/2 teaspoon unflavored gelatin
• Large mixing bowl (chill for best results)
• Electric mixer
• Coffee mug
• Saucepan
• 1 cup heavy cream
• 4 tablespoons confectioner's sugar (or to taste)
• 1/2 teaspoon vanilla
• 1 prepared and cooled cake (sheet cake or two round layers), chilled

Instructions

1. Bring 2 cups water to a simmer in saucepan. Meanwhile, soften gelatin in 1 tablespoon cold water in the coffee cup. After five minutes, place cup into simmering water until gelatin is completely melted. Remove and cool until it's room temperature.

2. Add cream to bowl and beat on medium-high speed. As it starts to thicken, add sugar, vanilla and cooled gelatin mixture. Continue to beat until it becomes whipped cream.

3. Frost the cake as soon as possible after whipping the cream. First apply a thin "crumb layer" of whipped cream as a base coat. Refrigerate whipped cream while it sits for about 15 minutes. Then use a rubber spatula to spoon a large dollop of cream over the cake and spread evenly. If making a layer cake, spread 1/4 inch of cream on the bottom layer and set the top layer on it. Spread remaining whipped cream evenly over the top and sides. Swirl the spatula to create a decorative surface or spread smoothly for a flat surface.

4. If the cake is not being served right away, refrigerate. Any leftover cake should also be refrigerated.

Tips & Warnings

• Commercial whipped cream can be used as a shortcut, but it won't hold up as well as stabilized whipped cream and will have to be served shortly after frosting.

References

• Joy of Cooking, 75th Anniversary Edition, Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker, 2006
• Learn Cake Decorating: Frosting a Cake

Resources

• Read this Article in Spanish