Stabilized Whipped Cream
Why do good cooks buy frozen whipped topping, that’s not even real food, when even beginners can make creamy, exquisite, Stabilized Whipped Cream?
911…after posting the recipe for Key Lime Pie I got an email from a reader. She complained that her whipped cream looked beautiful in the kitchen, but with warmer weather, it melted and looked soupy very quickly when serving a dessert.
Here’s a cheery basic that you will enjoy year round!
“Life is too short to skip the whipped cream!”
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Stabilized Whipped Cream
Years ago at a Wilton cake decorating class our instructor taught us the secret of making fluffy whipped cream that can hold up in the fridge for a week.
Decorators pipe it on cakes, but I love to top pies, tarts, sundaes, trifles or whatever!
It holds up to heat much better than regular whipped cream and best of all, for entertaining purposes it can be made way ahead.
This recipe yields 2 cups.
In a small saucepan, combine gelatin and cold water; let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat; cool (Do not allow it to set, you don’t want little chunks of gelatin in your cream. Whip the cream with a mixer, with the powdered sugar, until slightly thick. While slowly beating, add the gelatin to the whipping cream. Whip at high until stiff. At this point you may add a flavoring extract.
Stabilized Whipped Cream
Prep time
Cook time
Total time
Here's the secret for making fluffy Stabilized Whipped Cream that can hold up to heat and lasts in the fridge for a week.
Author: Renée
Recipe type: Dessert
Cuisine: American
Serves: 2 cups
Ingredients
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy whipped cream
- ¼ cup sifted powdered sugar
Instructions
- In a small pan, combine gelatin and cold water; let stand until thick.
- Place over low heat, stirring constantly, just until the gelatin dissolves.
- Remove from heat; cool (Do not allow it to set, you don't want little chunks of gelatin in your cream.
- Whip the cream with the powdered sugar, until slightly thick.
- While slowly beating, add the gelatin to the whipping cream.
- Whip at high until stiff. At this point you may add a flavoring extract.
Notes
* I have used Splenda and liquid stevia with great success. Try it for all low carb lovers like myself!
How do you use whipped cream?
We're Alison and Renée, and we're so glad you've joined us! Our kitchens are our happy place, where we're whipping up memories. Get comfy and check things out. We hope you find inspiring dishes and ways to better your life. Feeling optimistic, trying new things and sharing with those we love brings joy in all we do. It's time to cook, create and celebrate. CHEERS! 
Oh Interesting! Will definitely try this out! Blog looks amazing as well btw! 🙂
Thanks Raya! You are so kind! I hope you have a chance to try this out!
I am not much of a cook or baker in the kitchen but my husband is. He enjoys creating all kinds of things but I do not think he has done whipped cream. I will def share with him.
Gelatine! A trick would never have known! I hate that and happens to me too. I can make the most perfect (well for me!) desserts and 10 minutes later on the table they are a puddle >.<
I’ve yet to try stabilized whipped cream but am definitely going to try it. Thank you!
I rarely make dishes that require whipped cream however I will certainly use this the next time.
I can’t wait to try this recipe this summer. It would be delicious on top of a bowl of banana pudding.
Right on Amanda!!! We want some of that too…
This is so good to know! I’ve had the problem of soupy, melted whipped cream that doesn’t last especially during the warmer months. I’m definitely going to try this!
Thanks Jessica, happy whipping!
It looks easy enough to make – even for some who is as kitchen challenged as I am 🙂
YES Andrea, this is cooking 101, super hard to mess up!!!
Thank you so much. i have never seen a recipe for this before. I love making regular whipped cream, but I can see why this would be good.
We hope you will use and enjoy it Tara, thanks!
That is a super cool way to keep the Whip Cream…WHIPPED! I’ve never actually included whip cream into any of my desserts. Maybe I should start.
We love whipped cream and use it lots! Try it Debbie, you’ll be a fan too.
I’ve seen my fair share of saggy whipped cream on desserts. Finally a recipe that withstands heat, thank you!
We’re excited for you to try it Sara, thank you so much!
This one is really looks good, I’m sure my family would also love it.
We sure hope so Nicole, thanks!
Wow looks delicious! This is definitely new for me and I would have never thought! Thanks a bunch! Definitely going to try it!
I bet it’s the gelatine that makes this whipped cream stabilized. I haven’t tried creating whipped cream for toppings with gelatin but sure this recipe is fascinating. I can’t wait to give it a try!
Hi Renée and Alison,
Another wonderful tip from your kitchen! I am definitely going to use gelatin next time for stabilizing the whipped cream. Thanks for sharing this awesome tip!
Thanks Ana! We are so glad when you can find something that you can use in your kitchen!