Stabilized Whipped Cream

We’ll show you how to make smooth and fluffy stabilized whipped cream in only 10 minutes that stays sturdy on your baked goods just by adding one extra ingredient to the mix.

Why this recipe works

With a few tips and tricks and one additional ingredient to regular whipped cream, you’ll be on your way to making stabilized whipped cream like the pros. This whipped topping is stabilized using gelatin, which means it will last you longer than a day and won’t melt on top of your baked goods in a blink of an eye.

Whether it’s on pound cake cupcakes or layered inside strawberry shortcakes, homemade stabilized whipped cream is pipeable, spreadable, and can easily be layered without falling flat which opens the door to so many more dessert options.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CREAM – Be sure that you are using chilled heavy whipping cream. If your whipping cream is warm or not cold enough it will not whip properly or thicken. You can also chill the bowl of your stand mixer before beginning to help with this.

GELATIN – Gelatin is used to thicken and keep the whipped cream stable. 

How to Make Stabilized Whipped Cream

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes so the gelatin can bloom (essentially, the gelatin will absorb the water and the mixture will thicken).
2. After 5 minutes, microwave the gelatin for 5 seconds, and then stir it. If all the gelatin dissolves, it’s ready to use, but if there are still lumps, microwave it for another 5 seconds and then stir it again.
3. Add the cream to the bowl of a stand mixer. Use the whisk attachment to whisk the cream until it’s foamy.
4. Add the powdered sugar and vanilla, and whisk until it forms soft peaks.
5. While mixing on low speed, gradually drizzle in the dissolved gelatin a little at a time.
6. Continue whipping just until it forms stiff peaks, being careful not to overmix.
7. Immediately use the stabilized whipped cream to frost a cake, or transfer it to a piping bag fitted with whatever tip you want and pipe the cream onto cupcakes.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Stabilized whipped cream is great to use on recipes you’d like to prep ahead of time, or simply to use on desserts that you’d like the topping to last longer on. You can use this recipe as a substitute for store-bought Cool Whip. Pipe or spread onto cakes, pies, cupcakes, lush and lasagna desserts, or for topping parfaits and trifles. Serve chilled.

Recipes To Use Stabilized Whipped Cream On

• Cream Puffs
• French Silk Pie
• Chocolate Lasagna
• Perfect Pumpkin Pie
• 4th of July Jello Shots
• Strawberry Shortcake Trifle
• 3 Ingredient Apple Pie Cupcakes

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Stabilized Whipped Cream

This whipped topping is stabilized using gelatin, which means it will last you longer than a day and won't melt on top of your baked goods in a blink of an eye.

4.93 from 14 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Condiments, Dessert

Cuisine: American

Servings: 20 servings (makes 2 1/2 cups total)

10 minutes mins

Calories: 60

Author: Amanda Davis

Ingredients

• ▢ 1 ½ tablespoons cold water
• ▢ 1 teaspoon unflavored gelatin powder
• ▢ 1 ¼ cups heavy whipping cream chilled
• ▢ 5 tablespoons powdered sugar sifted
• ▢ 1 ¼ teaspoon pure vanilla extract

Things You’ll Need

• ▢
  Stand mixer or hand mixer

Before You Begin

• Be sure that you are using chilled heavy whipping cream. If your whipping cream is warm or not cold enough it will not whip properly or thicken. You can also chill the bowl of your stand mixer before beginning to help with this.
• Instead of vanilla, you can use whatever extract or flavoring you like, such as coconut, almond, etc.
• Once the stabilized whipped cream is made, work somewhat quickly to frost a cake or cupcakes with it as the gelatin in it will make the cream stiffen and set.
• Cakes or cupcakes that have been frosted with stabilized whipped cream can be stored in the fridge for up to 3 days.
• The tip used to pipe the cream onto the cupcakes in these photos was an Ateco 824.

Instructions

• Add the cold water to a small bowl and sprinkle the gelatin on top. Let it sit for 5 minutes so the gelatin can bloom (essentially, the gelatin will absorb the water and the mixture will thicken).
• After 5 minutes, microwave the gelatin for 5 seconds, and then stir it. If all the gelatin dissolves, it’s ready to use, but if there are still lumps, microwave it for another 5 seconds and then stir it again.
• Add the cream to the bowl of a stand mixer. Use the whisk attachment to whisk the cream until it’s foamy.
• Add the powdered sugar and vanilla, and whisk until it forms soft peaks.
• While mixing on low speed, gradually drizzle in the dissolved gelatin a little at a time.
• Continue whipping just until it forms stiff peaks, being careful not to overmix.
• Immediately use the stabilized whipped cream to frost a cake, or transfer it to a piping bag fitted with whatever tip you want and pipe the cream on cupcakes.

Nutrition

Serving: 1serving (2 Tbsp) | Calories: 60cal | Carbohydrates: 2g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 5mg | Potassium: 15mg | Sugar: 2g | Vitamin A: 219IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

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