Orange Whipped Cream

Here’s how to make easy Orange Whipped Cream with a simple packet of orange gelatin. This whipped cream tastes like a creamy Orange Dreamsicle and makes an amazing fruit dip, frosting, or topping for pancakes, waffles, or crepes!

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Mason jars filled with orange whipped cream and topped with orange slices with the words, "Orange Whipped Cream Recipe".

If you love the creamy combination of orange and vanilla cream (like the favorite frozen childhood treat, Creamsicles), you’ll love this simple whipped cream variation. Orange cream bars (generic or otherwise!) are one of my favorite treats and this fluffy whipped cream captures the flavors so well.

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What to use it for? I mean, you could eat it by the spoonful, use it as a base for an orange fluff salad, top pancakes, frost cupcakes, or eat with fruit as a fruit dip. Possibilities!

It’s quick to make with a super short ingredients list–just four ingredients including water!

Favorite Tools for Making Whipped Cream

My favorite way to whip up homemade whipped cream is with a hand mixer. It’s quick and easy to do smaller quantities as well. You can also use a stand mixer or a bowl and whisk for this recipe.

Never made whipped cream before?

Check out my How to Make Whipped Cream tutorial to learn how to make a batch of lightly sweetened whipped cream. It’s perfection atop a bowl of strawberries, a mug of hot cocoa, a favorite dessert, and more.

Ingredients You Will Need

Before you start making orange whipped cream, gather the following ingredients:

Labelled ingredients for orange whipped cream: powdered sugar, heavy whipping cream, orange gelatin.

Orange Instant Gelatin Powder – I used Baker’s Corner Orange Gelatin Dessert Mix (you’ll need 2.5 tablespoons measured out from a 3oz or larger box). I prefer the flavor of Jell-O brand if you can get it!

Boiling Water – to dissolve the gelatin powder

Heavy Whipping Cream – Keep heavy whipping cream well-chilled before whipping for the best results. If you are shopping and aren’t sure what type of cream to grab, look for “heavy cream” or “heavy whipping cream”. Products titled “whipping cream” have a slightly lower fat content and won’t whip up as well.

Confectioners’ Sugar – Use confectioners’ (“powdered”) sugar for this recipe. You may also substitute granulated sugar here.

Orange fluff piped into small mason jars.

Extra-Quick Method

I’ve seen recipes that use the gelatin powder + heavy cream idea to make yummy flavored whipped creams, but when I tested out the “quick” method these recipes prescribed it fell a bit flat.

Basically this method is simply adding the gelatin powder, sugar, and heavy cream to a bowl and mixing together all at once. It creates a super-quick flavored cream, but unfortunately the gelatin doesn’t dissolve completely. So, the final product is a bit grainy and imperfect.

Now, if you are whipping up a quick treat to top pancakes for the kids, no problem! However, if you are frosting cupcakes for a party or serving this as part of a fancy dessert, you likely want a perfect texture.

My recipe has a couple extra steps to get completely dissolved gelatin so it takes a bit of extra time, but I think it’s worth it!

Slower (Preferred) Method

This is a summary of the method–find the complete printable recipe at the end of the post!

The first thing we need to do is dissolve that gelatin. Add the orange gelatin to a small bowl. Pour in boiling water and stir until dissolved. Now, we wait. Allow the gelatin to cool at room temp for about 25-35 minutes or until the mixture is room temperature/cool to the touch. The gelatin will cool faster if poured into a large shallow dish.

Gelatin must not be set or partially set!

Powdered gelatin in a white bowl and orange gelatin ready to set in a white bowl.

What about popping it in the fridge? While you can do this to speed things up, you might encounter the gelatin starting to set (and we don’t want lumps of set gelatin in the final product). In this case, you’ll need to carefully heat the mixture in the microwave using very short intervals to re-liquify it.

Now, it’s time to whip! In a medium-large metal bowl (chilled in advance is ideal), pour in the heavy whipping cream, and the confectioners’ sugar. Add the cooled gelatin mixture. Use a hand beater to whip the mixture to medium (or stiff) peaks.

The whipped cream is fairly stable right away, but the stability will be even better if you have time to pop it in the fridge for about 1-2 hours before using/piping.

The key with this recipe is to plan ahead. There is going to be some downtime while you wait for the gelatin to set.

This orange cream is a fun whipped cream recipe because it’s more stable than a classic whipped cream so it can be used for piping/frosting. Use it for cakes or cupcakes for a fun orange-flavored treat!

Here you can see the extra-fluffy texture:

A jar of orange fluff with a spoonful on a spoon with an orange slice.

How to Store It

Store the finished whipped cream in the fridge. As noted, it will firm up after being in the fridge for a few hours as the gelatin in the mixture sets.

Because of the added water in the recipe (when the gelatin is dissolved), the whipped cream might “weep” after siting in the fridge for a while. You can whisk up the whipped cream to re-incorporate the lost water, or scoop the water away from the whipped cream and gently whisk a few times.

Besides any weeping issues, the whipped cream lasts for up to five days in the fridge, but I think it tastes the best within the first 24 hours.

What to Serve With Orange Whipped Cream

This whipped cream is stabilized with the addition of the flavored gelatin powder, so it can be used for frosting cakes (it’ll be a rustic look), piping, and topping cupcakes.

It’s amazing served alongside brunch foods like pancakes, waffles, or crepes. Use it to top ice cream or even make small mousse cups and serve for an easy (and indulgent) dessert.

You can even stir in mini marshmallows and mandarin orange slices (the canned kind) for a quick Orange Fluff Salad.

More Yummy Dessert Recipes

Piped orange whipped cream in mason jars with orange slices on top.

Orange Whipped Cream

This easy Orange Whipped Cream is made with orange gelatin powder, heavy cream, and sugar. It's a super quick recipe that is delicious served as a fruit dip, cupcake frosting, pancake topping, and more!
5 from 1 vote
Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 2 cups
Calories 496 kcal


  • 2.5 tablespoons orange gelatin powder (about 34g)
  • 1/3 cup boiling water
  • 1 cup heavy whipping cream chilled
  • 1/4 cup confectioner's sugar


  • Add the orange gelatin powder to a small bowl. Pour in the boiling water and stir for 2 minutes or until totally dissolved. Allow to cool at room temperature for about 25-35 minutes or until the mixture is room temperature/cool to the touch. Gelatin must cool, but remain completely unset.
    You can place the mixture in the fridge to cool faster, but keep a close eye on it so it doesn't set.
  • In a large bowl (a metal bowl chilled in advance is ideal), pour in the heavy whipping cream and the confectioners' sugar. Add the cooled orange gelatin mixture.
    Use a hand beater to begin to whip the whipped cream. Start on low speed and once the cream has begun to thicken, move the speed up to medium. Note: you can use a stand mixer instead if you prefer.
    Continue whipping until the whipped cream forms medium peaks. "Tracks" will form in the whipped cream as you whip and continue to become more defined.
    To check for peaks: turn the beaters off and pull up to make a peak. If the peak stands straight up without flopping, it's considered a stiff peak. If it flops a tiny bit at the top of the peak, it's a medium peak. Careful not to overbeat.
  • The whipped cream is stable right away so you can go ahead and use it, but the stability is even better if you have time to pop it in the fridge for about 1-2 hours before using/piping.


Nutrition Information is per 1 cup of recipe.
Success with the recipe: The key with this recipe is to plan ahead. There is going to be some downtime while you wait for the gelatin to set.
Troubleshooting: If the gelatin sets completely, you’ll need to heat it again to re-liquify. Pop it in the microwave for 5 second intervals (stirring in between) until it’s completely liquid. Be patient because if you overheat it you’ll have to wait again for it cool down.
If you have just the tiniest bit of set gelatin around the edges of the bowl, you can still use it. You might end up with some extra-tiny bits of gelatin in the whipped cream, but I have had this happen and it still seems to turn out fine!
Storage: While this whipped cream can be saved in the fridge for up to 5 days, I think it’s best within the first 24 hours. Note that it may start to “weep” after the first day. Remove the excess water if desired and give it a quick whisk before serving or frosting.


Calories: 496kcalCarbohydrates: 26gProtein: 4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 73mgPotassium: 114mgSugar: 26gVitamin A: 1749IUVitamin C: 1mgCalcium: 79mgIron: 0.1mg
Tried this recipe?Let us know how it was!

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