Have you imagined biting into soft clouds , this Stabilized whipped cream/ white chocolate mousse frosting feels exactly the same. It’s not too sweet , airy , fluffy , mouth melting frosting which is super easy to make. The secret of richness of this frosting is White Chocolate. Call it as white chocolate mousse or stabilized whipped cream , this two ingredient frosting is heavenly and super simple to make. It requires only cream and chocolate. We are not using sugar or any essences as chocolate imparts a great flavor. However feel free to use them .
The major problem that is faced while using whipped cream frosting is that how to keep it firm throughout the process of decorating . It can be really challenging working with whipping cream especially when it’s real whipping cream and not the non dairy topping like Rich or troplite which are pretty sturdy.
Imagine the frustration when you fail to get desired results . You have thought of a beautiful cake with this light and gorgeous whipped cream topping and it just melts and melts and become a liquid mess. So upsetting right.
I have got request from many of my reader’s asking me to do a post on a frosting which is not as sweet as buttercream.
Buttercream is undoubtedly the best when it comes to complex designs. It is very forgiving and pipes beautifully. You can say it’s baker’s best friend . But at the same time it is much sweeter than stabilized whipped cream/ white chocolate mousse frosting .
You can find easy buttercream recipe here – click here for the link.
Stabilized whipped cream can be achieved more than one way-
The most common one used by bakeries is gelatin . And I highly doubt they go for vegetarian one’s . It’s the easiest way of stabilizing whipped cream .
The second one is cornstarch/arrowroot mixture
thirdly corn syrup
fourthly – using non dairy ready whip powders
Various other hybrid frostings etc.
And the richest and yummiest way is adding White Chocolate – which I will be sharing with you today.
Using Stabilized whipped cream/ white chocolate mousse frosting suggestions
Any fruit cake
The classic black forest or white forest cake
Tea time cakes
Simple cupcake designs like a swirl
frosting and filling any cake with simple designs
top it up on your favorite desserts, sundaes , waffles, pancakes.
pipe it in shot glasses or bowls and serve it as white chocolate mousse with toppings of your choice.
Unlike buttercream , whipped cream frosting is highly perishable .
Always store the frosting and the cakes made with the frosting in the refrigerator .
Shelf life of cake frosted with Stabilized whipped cream/ white chocolate mousse frosting is 3-5 days
Frosting alone can be stored in the fridge for 3- 5 days . But I suggest piping/ frosting within 2 days of setting in the fridge as whipped cream may loose its fluffiness .
Once you taste this heavenly frosting you will be a convert forever .
Given below is step by step pictorial of the making followed by the recipe .
Some important points to note –
Use good quality white chocolate
Use cream with 36% or more fat content
follow the instructions well
At no point water should touch this cream in making. Take care while melting chocolate or it will seize and render useless.
You can melt chocolate double boiler method or microwave.
White chocolate tends to burn fast, so take care.
Do not over whip , stop at semi firm peaks to be safe, the cream will stiffen after setting in the fridge.
It can be easily tinted in your favorite color . Fold in color before setting the prepared whipped cream in the fridge for good results .
In between frosting if you feel the frosting is melting which won’t happen unless you are working under very warm conditions , do return it to the fridge for few hours and then start working again.
Do not get nervous with all the tips, it’s very easy and yummiest frosting and do give it a try.
Stabilized whipped cream/ white chocolate mousse frosting
- For melting part
- 8 oz / 230 grams good quality white chocolate
- ½ cup / 120 ml heavy cream
- For whipping part
- 1 cup / 240 ml heavy cream in addition that will be whipped .
- Break/ chop chocolate in small pieces.
- Combine chocolate and cream in a microwave proof bowl .
- Microwave on 50% power for 1 minute , stopping and stirring at 15 second intervals until the chocolate has melted and the mixture is smooth and creamy.
- It will look yellow , but will turn white after whipping later.
- Place a cling wrap on top of the chocolate and keep it aside until the mixture has cooled to room temperature , say 15-20 minutes.
- Meantime whip remaining chilled cream to soft peaks using a whipper attachment/ balloon whisk.
- Scoop a cup of the whipped cream into cooled white chocolate mixture as shown above in the picture and fold it gently until blended well.
- Now add the chocolate mixture to prepared whipped cream and beat it until stiff peaks . Beat until you see nice visible cream streaks. Do not over beat as it will turn into butter and turn useless.
- This cream will further set well in the fridge.
- Cover and chill the whipped cream in the fridge for 3-4 hours or overnight before frosting. Frost immediately after taking out from the fridge.
This is how used it for Christmas – Made a cute snow globe cake – find recipe and process by clicking here .
other alternative to Stabilized whipped cream/ white chocolate mousse frosting is whipped white chocolate ganache – recipe link – click here
hope you like this recipe and do give it a try. I would love to hear from you. If you have tried any of my recipes make sure you click pictures of your hard work and do drop in a feedback below and pictures on my Facebook page carveyourcraving in messages section.
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Thks for the reply. I was just interested in white chocolate mousse recipe and yes was gonna use non dairy whipped cream.Only whipped cream I know is enough for frosting but I like the white chocolate taste added in it so was asking that would it work as frosting the outer cake?Or will it become soft while frosting n melt?
Non-dairy cream is sturdy on its own. So the frosting won’t melt if you add white chocolate to it.
Hi..is this recipe good enough to frost a simple cake with any filling.Will it stay stable like a whipped cream frosting. Waiting to hear from you .thanks 🥰
Hi, it’s one of my favorite frostings using whipped cream. It’s stable if refrigerated at all times. Just whipped cream frosting isn’t that stable on its own unless you are using a non-dairy one that you find in the freezer section. If you are using Riche or Troplite then no need to stabilize it with white chocolate.
Hi, I tried it nervously for a strawberry cake since I realized strawberry and this fresh cream white chocolate combo taste really good together. Anyway, I wasn’t too confident since I’d used a different recipe earlier and had failed. This time though, it came out beautifully stiff, perfect for cake stacking and the final result was beautiful! I’d added a tiny bit of strawberry essence to go with the strawberry cake and it’s heavenly, it’s so tasty it’s addictive, best part is I didn’t even need to refrigerate it. Thank you for giving me a new frosting for my vanilla and strawberry cakes!!
I am so glad that you did not give up and found this recipe. Strawberries and this white chocolate mousse frosting is indeed a heavenly combo. Thank you for sharing your experience with me.
CAn I use white chocolate chips?
Yes! good quality chocolate chips work.
My chocolate got hard when I added the whipped cream and turned lumpy. Any way to save it??
Sorry to hear that Nicole, I suspect the chocolate has seized. Did you put some cream in the chocolate first to temper it and then added it to the rest of the cream. Because this step is important to avoid shocking the chocolate.
hi.. will the cream be stabilized well if dark chocolate or milk chocolate is used instead of white ? thank u
Yes Karishma it will. But note it will no more look like white whipped cream. You can try my whipped ganache recipe too.
Hi, my white chocolate whipped cream seems to never get to stiff peaks but instead goes straight from soft peaks to butter pretty immediately. The second time I made it caught it JUST in the nick of time, hopefully it will be usable when I frost my cake tomorrow. Am I doing something wrong? Will it really firm up enough in the fridge if I stop at that soft/medium peak? It seemed so runny. I’m seeing your beautiful peak pictures and it’s just not coming out that way at all
Hello Danielle, I agree that white chocolate is a bit tricky to work with. With so many years of experience, I can give you one tip here. If your cream goes from soft to butter in no time then stop whipping with an electric whisk once it reaches soft peaks. Manually whisk it after that point to gain more control over the consistency of the cream. This method never fails. Always used chilled cream or whip the cream in a bowl that sits inside a bowl that is filled with ice cubes.
Do you think this will go well on an ice cream cake, or will the white chocolate make it too stiff when serving? I came across your post while debating whether to stabilize the whipped cream frosting with arrowroot or gelatin, or just use unstabilized since it will be frozen. But I do want to pipe it on the edges. Anyway, this looks like a delicious recipe!!
Ice cream cake sounds wonderful . You do not have to stabilize it. Just whip the cream and use it. It will turn great. I have no idea if the white chocolate will stiffen more or not. You will have to test it.
I am enjoying all y0ur recipes. I tried making white chocolaye whipped cream frosting. First batch was perfect.. but with the second batch after adding cooled white chocolate mpusse to whipped cream ,the whipped cream ddnt form stiff peaks. Instead it was more on the runny side.
Any thoughts ?
But i am so much in love with this frosting 😎
Hello Neha if the first batch was perfect then was it something new that you did for the next batch ? Was the whipping cream chilled. This frosting holds shape after you refrigerate for few hours before using. I am glad you liked the taste .
I tried the stabilized white chocolate whipped cream ganache exactly the way it was described but to my disappointment it wouldn’t hold its shape when used for frosting the cake. It’s starts to loosen up if left outside at room temperature and has to be whipped to frost but does not hold shape. I am just a hobby home baker and trying to find a good frosting recipe for my daughter’s birthday cake. Could you please guide how I can get a good whipped ganache for frosting.
Oh Tabassum sorry that this recipe isnt working as it should . Let’s try to solve this issue. This frosting needs to be refrigerated until serving. After you make this frosting place it in the fridge for 3-4 hours and it will hold well. Then frost your cake . Again the frosted cake needs to be in the fridge for good 3-6 hours or overnight before serving. I do it this way for a party and it sits well in a cool ac room for 60 minutes .I have a detailed post on ganache with all questions answered. Please go through it.
Hi Khushboo, your recipes are amazing, and your presentation is just marvelous and bright.
Just wanted to check for fresh cream icing , which brand of heavy whipping cream do you suggest.
Initially i was using Mara Maid, but it isnt availble in amazon now.
Dari gold as used by used is not available near me.
P.S I stay in Virginia.
Thank you Ekta. Any brand that says heavy whipping cream is fine.
Thank you so much.I was not sure since I was afraid that white chocolate might overpower butterscotch taste but your answer has given me confidence to try out.I will do as per your valuable suggestion & share my experience soon 🤗 thank you once again
Thank you so much for the perfect recipe. I have never liked working with non dairy cream & whipping cream never gave stabilised results. So thankful for this recipe .I tried it for my daughter’s bday and it came out perfect.
Can u guide me whether this recipe will work fine for butterscotch flavoured cake .I mean if I add butterscotch essence to it and use will it work well.
Thank you in advance
Glad to know this Karishma . Yes white chocolate goes well with butterscotch flavor. You can use butterscotch essence as well as some homemade crushed praline .
I posted a comment here when I was trying to make a birthday cake for my daughter back in November. I wasn’t a 100% sure about this recipe and so back then I just ended using a regular buttercream recipe. I have used this recipe for a non-big-event cake and it was GREAT. But recently I wanted to make a cake for another birthday. I really don’t love American buttercream, it’s TOO buttery/fatty tasting(I usually use 50% butter and 50% crisco for better piping and stability) and TOO sweet. But it’s easier to work with and hence I used it in the past. I liked this frosting since it’s so light and not too sweet. But I didn’t trust it for a summer birthday with temps at 95F and over. So, after a LOOOOOOTTTTT of research I came across boiled-milk/flour/Ermine frosting. I had heard about it in the past but never tried. And now that I have tried it I am HOOKED !!! I wanted to post this comment here so you could try it if you haven’t :). It’s the only one that comes close to the texture and sweetness of whipped cream and the absolute take-a-bow stability of crisco buttercream. I could get a perfect crust after refrigerating and yet you could bite into it like a cloud when it was taken out for a couple of hours. That will be my go-to recipe from now on for all buttercream cakes. One more plus point, it’s half the fat-calories than regular buttercream. You should definitely try it and post on your site :).
Thank you for your insight Winee. I absolutely love when reader’s share their experiences . I am happy that flour milk frosting worked for you and you love it. Thank you for your recommendation . I have tried this frosting in my early baking days. It tastes exactly like flour pudding that we make frequently in our Indian household . So when I decorated cake with this frosting a decade back my family was like this tastes like aate ka sheera (wheat flour halwa / pudding) .. lol !!!! You can google further about it. I never bothered about it after that. All the recipes on my blog are mostly family loved and approved . But as you are strongly suggesting, let me give it a try again. Thank you loads . Hugs!
Will this hold up under a mirror glaze? (Frozen, of course)
I don’t know if whipped cream holds mirror glaze. I have done it with ganache and butter cream only.
I tried this recipe and made the most amazing tasting frosting ! The only thing I felt was that I could taste more of white chocolate in the frosting.. I live in India and used troplite whipping cream.. can I add vanilla extract while whipping the cream ? How much should I add for this recipe and exactly at what stage of the process should it be added ? Thank you
Hi Sherry , as the recipe goes .. it is white chocolate mousse 🙂 so it will taste chocolate. If you are using Troplite and just want a stabilized cream then you don’t need white chocolate as Troplite is sturdy enough. You may add vanilla to Troplite at soft peak stage.
Hi Khushboo.. Thanks for the detailed recipe.. I am looking to make this frosting and was jot able to find this same whip cream.. I am in San Francisco USA so can you suggest other brands that I can use instead of dari gold.
Hello SA, you can use any heavy whipping cream. You will find it in the milk isle written as heavy whipping cream.
I tried this recipe several times , whenever I are the white chocolate mixture to the whipped cream it curds and separates . What goes wrong ?
Oh no, Lamia are you using very hot white chocolate when mixing with cream? It needs to cool down completely.
LOVE your eggless cakes (the chocolate cake is my MOSSSSSST favorite). I wanted to try this cream for my daughter’s birthday this weekend. I am making a big cake so want to make this on Wednesday, frost cake on Thursday and leave it in the fridge until Saturday afternoon. Will the cream stay well ? I have tried stabilized cream with gelatin in the past but something went wrong and it almost melted on the cake. I hope that doesn’t happen here. Also, I would be taking it out about 3hrs before the party. Will that work ?
Winee, sorry for having replied so late. I am off blogging for few months now . I assume you have already baked the cake. Sorry once again. This cream works well in winter and not in summer. It holds up in cold conditions and is good holding up up to 3-4 days after being frosted.
Hello Ma’am! Accidently came across your site & now, I’m hooked. Since I’m a beginner in baking, I keep looking for elaborate recipes. You’ve expained everything so well that even a non-baker can become a baker. I’ve few queries like:
1) What is the difference between non-dairy & dairy whipping cream?
2) Which whipping cream can I use here as I stay in India?
3) As I was going through comments, you’ve mentioned Riche/Tropolite. I looked them on Amazon but they are unavailable. So, what should be used (because I really want to try your red velvet cake).
Hello Parisha , i hope you enjoy my recipes. Dairy whipping cream is made with heavy whipping cream . In United States you find it in milk / dairy isle. In India many use Amul but it doesn’t give stiff peaks and hence they use Troplite / Riche which is fairly stabilized whipped cream topping found in freezer section. You will find it in any leading grocery store stocking cake ingredients or supplies.
Loved the idea of using white chocolate to stabilise whipped cream. Can I make roses with this whipped cream?
I haven’t tried roses with this yet. You may try though.
Thanks for the perfect recipe.Love the way you detail down minute things.I am beginer and I tried your cake it turned out awesome but the top abd sides are slightly hard.Is it imp to cut the top.
Hey Priti, glad you tried it. Did you bake your cake for long. It depends on oven to oven. The top softens after cooling . It shouldn’t harden .
Hey Dimple , Troplite is pretty stable on its own so you can use amul cream for white chocolate ganache and once you combine it with troplite look at the consistency or set in the fridge for few hours. Good luck.
How long will cream stay stabilized at room temp? Thanks.
Hey lisa , It all depends on the weather outside. I have kept it on room temperature for 3 hours before a party in a Ac room in winters.
For how long i need to whip after adding white chocolate mix?
Aditi , whip the cream until stiff peaks as shown and mentioned in the post.
Can i use non dairy whipping cream ? And is the heavy whipping cream sweet that i used here? Kindly reply as soon possible
Hello Iki, sorry for a delayed response as I am on a holiday. The heavy whipping cream used here is unsweetened. It is just cream whipped until stiff peaks. Non dairy whipping cream is excellent as it’s more stabilized on its own.
Hi! Can I use nestle cream ? It is the only cream available in our area.. Should it be chilled first before mixing with white chocolates…thank you! 🙂
Hi Sharon , what is the fat content of Nestle cream, is it like Amul ? coz Amul has very less fat content to whip
This looks and tastes amazing. I just put it in the fridge to set. Can’t wait to see the end product. My husband is licking the bowl clean. Thanks.
That’s what I do , lick the bowl . Let me know if it worked for you. Thanks for stopping 🙂
Here in d recipe hv u used d non dairy whipping cream or d amul type fresh cream. As meltin wid choco wud be fine but guess for adding the ganache to cream.. Non dairy wud be fine..i guess
Hannisha , I am having difficulty reading your query comment as I am not that good with short words , please can you make it clear in full . I have used heavy whipping cream available in grocery store. In India non dairy whip works well if you intend to have whipped frosting and not Amul cream . Hope that answers your query .
In red velvet cake receipe u said two tins to use but since i have microwave i can use only one at a time then how to go about secind tin
I have made two 6 ” cakes. Feel free to use one 8 ” cake pan . Hope this helped.
Love your recepies.
I stay in India. I generally use ready to use whip cream. Planning to make a cake with ruffles.
Will your stabilized whipped cream work better than normal whip creams for ruffles?
I havent tried ruffles with this one but swirls work well . I will suggest going with non dairy creams like riche and troplite.
I am planning to try your red velvet cake with white choclate mousse frosting . I got the heavy whipping cream from Costco . just a question whether the sweetness in white choclate will be enough to make the mousse sweet . This is the first time I m going to whip the cream in US . In India I used to make with Rich/Tropolite.
Please let me know whether to add sugar in the cream or not.
By the way your recipes are simple and delicious. I tried your choclate cake so many times and gave everyone your blog link . I know if I want to try some new thing ur receipes are the one which I can trust blindly that it is not going to fail.
For red velvet cake will Wilton colors work. I have set of 4 colors of Wilton . there is one special color available for red velvet in Wilton . Do I need to buy that ?
please follow the recipe and methods as given , Get red color required for the same.
Hey khushboo, thanks for one more lovely egg less recipe… Please do help me with temperature as my cake sometimes get overcooked from the top and sometimes remain uncooked from the centre.I made cupcakes using same ingredients n they were perfect. So I guess, temperature is the thing where m doing mistake. Phase do help.
P.s. m using Ifb microwave
Thanks for reaching out Prerna, may I know the tin size you use and the temperature assuming you are using convection mode.
Cool! Thankie! <3 🙂
Wow! Just read through the whole post. This is exactly what I’ve been looking for. I’ve never been able to get that stable smooth whipped cream surface on my cakes, neither have I used stabilizers before, will try this one at the very next chance I get 🙂 Thank you, what a keeper of a tip!
I stay in UK and dont get Rich/tropolite here. Only whipping cream I’ve worked with is ASDA(supermarket’s :-/). It doesnt turn out white.. always yields creamish/off white cream. Please suggest if you have any tricks to make it white too (or any brands available in UK if you are aware of). I use vanilla extract+icing sugar+double cream as ingredients. for black forest cake and fresh fruit ones I wish fresh white color in my whipped cream.
Thank you!! Looking forward to your reply!
thanks dear, a simple tip for white whipping cream is don’t use the real vanilla 🙂 , rather go for clear vanilla , it will yield white cream . And with white chocolate whipped cream ,no need to use the vanilla at all. Hope this helped:)