Whipped cream that doesn’t weep or melt after it has set for a while is mostly likely stabilized whipped cream. It sounds a little fancy, but it is super easy to make!
Have you ever bit into a cupcake from a bakery with perfectly piped frosting expecting buttercream only to find that it’s whipped cream? How does it hold that perfect shape? Let’s learn How to Make Stabilized Whipped Cream!
I use this stabilized cream to top pies, cupcakes, cakes and cheesecakes. I love it because it’s not overly sweet and is light and airy, and it will hold it’s shape for 2-3 days in the refrigerator.
The secret to making it stabilized is gelatin. It doesn’t taste like anything so it doesn’t affect the flavor at all but will add structure and make the whipped cream more stable so it won’t deflate.
We will walk through the steps of how to do it and then you’ll be ready for all the holiday baking!
What Ingredients Do I Need for Stabilized Whipped Cream?
You only need 5 ingredients for this recipe! Jump down to the recipe card for the exact measurements.
- Water (should I count that as an ingredient??)
- Gelatin (unflavored) – usually found on the top shelf by the Jello
- Heavy Whipping Cream
- Powdered Sugar – also called confectioner’s sugar
- Vanilla Extract
How to Make Stabilized Whipped Cream
I promised earlier that this was super easy, so here is how to do it…
- Add water to a microwave-safe bowl and sprinkle the unflavored gelatin powder evenly over the top. Allow to sit for a few minutes to let it bloom. It will look like the first picture below.
- Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved (this can also be done on the stove top in a sauce pan). This will be super quick, like 5-7 seconds. Stir the mixture, then set aside to cool just for a few seconds.
- In the bowl of a stand mixer fitted with the whisk attachment (an electric mixer will also work), combine the heavy whipping cream, powdered sugar, and vanilla extract and whip on medium high speed until the mixture starts to thicken and soft peaks form. A soft peak is when you pull the beaters out and the cream holds its shape for a couple of seconds but then falls.
- Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined, increasing the mixer to medium speed and continue mixing until stiff peaks form. Stiff peaks are when you pull the beaters out and the cream holds its shape indefinitely.
- Place the whipped cream into a piping bag with your favorite tip. Pipe onto your dessert and refrigerate until ready to serve.
Tips for Making Stabilized Whipped Cream
- Be sure to follow step 2 in the instructions closely by letting the gelatin cool after microwaving it. If you try to mix it into the whipped cream while it’s hot, it won’t incorporate well.
- If you chill the bowl and beaters for about 10 minutes before starting this recipe, the cream will thicken more quickly and have more volume.
- Use a stand mixer if you have one. They just make life easier!
- There are lot of other options out there for stabilizing whipped cream (i.e. cornstarch, instant pudding, powdered milk, etc.), but we’ve found gelatin to be the best by far.
- 1 cup of heavy cream will be double to 2 cups of whipped cream
Why is the Gelatin Not Incorporating Smoothly?
It’s usually because either the gelatin was cooling too much, it was too hot or not dissolved well. In other words, it’s temperamental. Sprinkle then let it sit for the exact amount of time it says on the package. Then microwave only for those few seconds! Then let it sit again for a sec and very slowly beat in.
Ways to Use Stabilized Whipped Cream
The holidays are just around the corner, and I feel like most holiday treats should be topped with a beautifully piped swirl of whipped cream. Of course you will want it on all your Thanksgiving pies…pecan pie, pumpkin pie, French silk pie, no bake Oreo pie, fresh strawberry pie, etc.
Then you have all your cheesecakes and cheesecake bars…whipped cream needed! Try our gingersnap pumpkin cheesecake bars or lemon blueberry cheesecake squares!
Don’t forget all the cakes too! I love this stabilized cream as just a simple frosting for pumpkin pie cake or one of our Jello cakes!
And last but certainly not least, I love a giant dollop on top of a good ol’ cup of homemade hot chocolate all winter long!
How Long Will Stabilized Cream Keep at Room Temperature?
It should not be left out at room temperature for more than an hour.
How Long Will Whipped Cream Keep in the Refrigerator?
It will keep for 2-3 days in the fridge.
Can Stabilized Cream Be Frozen?
It freezes and thaws very well. I’ve found that it is better to pipe or spread out your whipped cream first and then stick it in the freezer rather than freezing and trying to pipe later. Make sure it is wrapped tightly in plastic wrap and then foil. It will keep for up to 3 months.
Is Stabilized Whipped Cream the Same as Cool Whip?
The short answer is yes…kind of. The longer answer is that stabilized whipped cream is similar in texture to Cool Whip, but you can control the sweetness. It is also totally homemade so you know everything going into it which I love. You can substitute stabilized whipped cream for Cool Whip in most recipes.
Can You Add Color to Stabilized Cream?
Yes, absolutely. Just add a few drops of food dye while you’re doing your last bit of whipping. It looks so pretty on cupcakes!
I scream, you scream, we all scream for stabilized whipped cream! That’s how the poem goes, right? You’re going to love the results of this easy recipe!
Recipes that Should Be Topped With Stabilized Whipped Cream:
- Fresh Strawberry Pie
- Pecan Pie
- Lemon Jello Cake
- Lime Cheesecake
- Pumpkin Pie
- Lemon Mandarin Orange Jello Salad
- Banana Pudding
- All our DESSERT RECIPES here!
Stabilized Whipped Cream
Description
Equipment
Ingredients
- 4 teaspoons Water
- 1 teaspoon Gelatin, unflavored
- 1 Cup Heavy Whipping Cream, cold
- 1/3 Cup Powdered Sugar
- 1/2 teaspoon Vanilla
Instructions
- Add water to a microwave safe bowl and sprinkle the unflavored gelatin evenly over the top. Allow to sit for a few minutes.4 teaspoons Water, 1 teaspoon Gelatin
- Transfer the gelatin mixture to the microwave (see note below) and microwave until the gelatin is fully dissolved. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla extract and whip on medium high speed until the mixture starts to thicken and soft peaks form. Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined, increasing the mixer to medium speed and continue mixing until stiff peaks form.1 Cup Heavy Whipping Cream, 1/3 Cup Powdered Sugar, 1/2 teaspoon Vanilla
- Place the whipped cream into a piping bag with your favorite tip. Pipe the whipped cream on your dessert and refrigerate your dessert until ready to serve.
Notes
Nutrition
Recommended Products
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Renee
Hello-how do you stop the gelatin from forming little balls when mixing it into the cream? This has happened a few times, and I had to throw everything away. Do you temper the gelatin before adding it to the whip cream?
thank-you!
Sweet Basil
Hi Renee! It’s usually because either the gelatin was cooling too much, it was too hot or not dissolved well. In other words, it’s temperamental. Sprinkle then let it sit for the exact amount of time it says on the package. Then microwave only for those few seconds! Then let it sit again for a sec and very slowly beat in. I hope this helps!
Donna
Love this stabilized whipping cream recipe! Delightful and EASY! I have been using it in my home-made cream puffs! Thank you so much for sharing!
Sweet Basil
Thank you Donna! Thank you for taking time to leave a comment!
Brooke
Is it possible to make without the powdered sugar? I prefer cream with no sweetener added, but wondering if it’s needed for thickening purposes?
Sweet Basil
Absolutely! The powdered sugar is only for sweetening.
Jillian
About how long would it be in microwave for, in order to dissolve?
What level heat would you use to do it on the stove?
Sweet Basil
Hi Jillian! It’s going to be really quick in the microwave…like 5-7 seconds. On the stove, I would use medium heat.
KK
When I made this, upon hitting the cold cream, the gelatin immediately solidified, leaving chunks of gelatin in the whipped cream. Is there anyway to prevent this?
Sweet Basil
Hello! I sounds like maybe you added the gelatin when it was still hot. The gelatin needs to cool. You want it to be cool but not solid when you add it to the cream. I hope this helps!
KK
How long does this freeze for?
Debi Acree
Is there a way to use this recipe in a whipped cream dispenser
Tamara
Can I use this to pipe flowers with Russian tips?
Sweet Basil
Hi Tamara! Yes, this should work. You probably won’t get the super defined edges like you would from a true frosting, but it will still hold it’s shape.
Kerry
Hi! How well does this freeze? I’m considering using it as an ice cream cake frosting.
Sweet Basil
Hi Kerry! It freezes and thaws very well. I’ve found that it is better to pipe or spread out your whipped cream first and then freeze rather than freezing and trying to pipe later.
Keely
If you want to double the amount of the whipping cream do you also double the amount of gelatin?
Sweet Basil
Yes. Great question! Double all the ingredients.
Maggi jain
Can we use agar agar in place if gelatin as I m vegetarian…? If so how much agar agar powder shuld be used..?
Sweet Basil
Great question! Yes, absolutely! Use 1 teaspoon of agar agar powder and omit the water.
Bridget
Is it possible to do this without a microwave? Maybe if you use boiling water?
Sweet Basil
Oh totally, I actually prefer to do it in a sauce pan on the stove because you can see that it has all dissolved and not over cook it. Great question! I’ll make a note of that in the recipe card.