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.
Recipe type: Dessert
Cuisine: American
Serves: 2 cups
  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup heavy whipped cream
  • ¼ cup sifted powdered sugar
  1. In a small pan, combine gelatin and cold water; let stand until thick.
  2. Place over low heat, stirring constantly, just until the gelatin dissolves.
  3. Remove from heat; cool (Do not allow it to set, you don't want little chunks of gelatin in your cream.
  4. Whip the cream with the powdered sugar, until slightly thick.
  5. While slowly beating, add the gelatin to the whipping cream.
  6. Whip at high until stiff. At this point you may add a flavoring extract.
* I have used Splenda and liquid stevia with great success. Try it for all low carb lovers like myself!
Recipe by Cheery Kitchen at