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!

6 small tarts topped with swirled whipped cream. there are a few raspberries scattered around the tarts.

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 affect the flavor at all but will add structure 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
  • Vanilla

Ingredients for stabilized whipped cream. Containers of whipping cream, powdered sugar, vanilla, water and gelatin.

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 evenly over the top. Allow to sit for a few minutes to let it bloom. This is what it will look like…
a mixing bowl with whipping cream.
  • 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.

A white mixing bowl with a whisk and partially whipped cream

  • 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. 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.
A spoon with thick whipped cream piped into it. A few raspberries are scattered on the table and a bowl of whipped cream is in the background.

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, it 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 whipping cream will be double to 2 cups of whipped cream

A bowl with swirled whipped cream. there are a few raspberries next to the bowl and a piping bag in the background.

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!

A bowl of stabilized whipped cream that is swirled to a peak. A few raspberries are scattered around the dish.

How Long Will Stabilized Cream Keep At Room Temperature?

It should not be left out for more than an hour.

How Long Will Whipped Cream Keep In The Refrigerator?

It will keep for 2-3 days in the refrigerator.

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 freeze rather than freezing and trying to pipe later.

A few little tarts with whipped cream piped on top. There are a few raspberries next to the tarts.

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:

Stabilized whipped cream

3.85 from 59 votes
Servings: 8
Prep Time: 8 minutes
Total Time: 8 minutes

Ingredients 

  • 4 teaspoons Water
  • 1 teaspoon Gelatin, unflavored
  • 1 Cup Whipping Cream, heavy, 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 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

*This can also be done on the stove top in a sauce pan. I actually prefer to do it this way so I can see the gelatin has dissolved.
Whipped Cream will keep for 2-3 days in the refrigerator.

Nutrition

Serving: 0.25cupCalories: 124kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 7gCholesterol: 41mgSodium: 13mgPotassium: 22mgSugar: 5gVitamin A: 437IUVitamin C: 1mgCalcium: 19mg
Author: Sweet Basil
Course: 50+ Homemade Condiment Recipes

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6 small tarts topped with swirled whipped cream. there are a few raspberries scattered around the tarts.

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