Whipped cream frosting is light and refreshing and not too sweet. By stabilizing it you'll be able to frost a cake and pipe with it!

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For the thickest whipped cream frosting, chill a metal mixing bowl and whisk attachment in the fridge for an hour before you start this recipe.
In a small bowl, whisk cold water and gelatin until there are no big lumps in it. It will still be very grainy. Set it aside.
Pour heavy whipping cream or double cream into your cold mixing bowl and add powdered sugar or icing sugar and vanilla. Whip the cream using the cold whisk attachment on medium low speed (no more than 4 if you’re using a stand mixer) for about 2 minutes. When the cream looks thicker and a bit foamy around the edges, stop mixing.
Your gelatin should be a solid jelly now. Microwave it for 10 seconds to make it liquid again and stir it until it’s smooth. If it feels warm, let it sit for a few minutes until it’s barely warm.
Start whipping your cream again, still only using speed 2 or 4. While the mixer is on, very gradually pour the gelatin into the mixing bowl. After about another 2 minutes you’ll see that the whisk is leaving very defined texture behind it, which doesn’t sink back into the cream even if you stop the mixer. It should be smooth and hold peaks on a spatula or whisk.

This recipe makes enough whipped cream frosting for a three-layer 4" cake or a two-layer 6 cake.

For a three-layer 6" cake or a two-layer 8" cake, double the recipe by clicking "X2" at the top right of the recipe.

You can store this whipped cream frosting in an airtight container in the fridge for 4 days.