Stabilized Mango Whipped Cream

Stiff peak mango whipped cream frosting on a whisk on top of a bowl with the rest of the naturally yellow orange frosting.

5 from 1 vote

Stabilized Mango Whipped Cream

Searching for an easy, light, cloud-like stabilized mango whipped cream for your desserts? Look no further!

This gelatin-free whipped cream has such a velvety, smooth texture, with perfectly light mango flavor from the freeze dried mango powder. Use it to frost lighter cakes, cupcakes, pipe fun designs, and more!

Prep Time10

Total Time10

Course: Dessert

Cuisine: American, Filipino

Servings: cups

Calories: 546kcal

Author: Bianca Fernandez

Equipment

Ingredients

4 ounces block cream cheese softened
2 ounces freeze dried mango powder
1 tablespoon vanilla extract
¾ cup powdered sugar adjust to taste
2 cups heavy cream chilled
yellow/orange gel food coloring optional

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Instructions

In a large mixing bowl, use a hand mixer to whip 4 ounces block cream cheese 2 ounces freeze dried mango powder, and 1 tablespoon vanilla extract on medium speed until smooth, about 2-4 minutes.
Gradually add 2 cups heavy cream while mixing on medium speed until medium peaks form. It should mostly hold its shape, with the peaks a bit bent.
Mix in the ¾ cup powdered sugar, a third at a time. Taste and add more if needed. If you want a deeper color, add a small drop of yellow/orange gel food coloring. I opted not to use food coloring.
Turn the mixer to medium high and keep beating until you reach stiff peaks. There should be visible track marks from the whisk and the cream should easily hold its shape.
Enjoy! Use it to frost cupcakes, cakes... whatever your heart desires!!! :)
Over mixed and the whipped cream is split and chunky? No worries! Add in a splash of heavy cream at a time and mix on low until it smooths back out.

Video

Notes

Storage: I recommend using the stabilized whipped cream immediately for your dessert and not making it ahead of time. However, if you have any leftovers, you can store it in an airtight container in the fridge for up to 5 days. Scoop it on top of your oats, ice cream, brownies, etc. :)

Nutrition