There is nothing quite as good as homemade whipped cream. It’s light and fresh and just a little sweet. And you can make this easy stabilized whipped cream for cake decorating or when you need something a little more substantial than regular whipped cream in a recipe.
You will love how easy it is to work with stabilized whipped cream and you may just want to put it on everything from pancakes to desserts.
Why I Love this Recipe
- Easy to make
- Simple ingredients
Making stabilized whipped cream is simple to do and if you prefer freshly whipped cream to a prepared topping like Cool Whip, you will want to bookmark this one!
Here’s what you need from the grocery store:
- Unflavored gelatin powder – this is what acts as the cream stabilizer in this easy recipe. A little goes a long way!
- Cold water – water is needed to dissolve the gelatin.
- Heavy whipping cream – the star of the show! Make sure it is very cold.
- Powdered sugar – confectioner’s sugar is used to sweeten the whipped cream topping.
- Pure vanilla extract – use this optional add-in for a richer flavor or leave it out for plain whipped cream.
How to Make Stabilized Whipped Cream
Below is a visual walk through of the steps. You may find and print the detailed instructions in the full recipe at the end of this post.
In a small microwave-safe bowl, whisk together the gelatin and water and set aside.
Then, in a large mixing bowl or stand mixer, beat the cold cream, powdered sugar, and vanilla extract with the whisk attachment on medium-high speed just until just thickened.
You may see some soft peaks form at this stage or the whipping process. I recommend using a chilled bowl for this if you can.
Place the bowl of gelatin mixture in the microwave and heat for 5 seconds and the gelatin has dissolved.
Very slowly drizzle the melted gelatin mixture into the whipped cream while beating on low speed. Be careful not to rush this step as you don’t want the gelatin to clump in the cold heavy cream.
Once the gelatin is incorporated, increase the speed to medium-high and whip cream until stiff peaks form. Stop whipping before it gets too thick.
For best results when working with stabilized whipped cream frosting for cake decorating, transfer to a pastry bag and use right away.
If using in another way, refrigerate cream in an airtight container until ready to use.
Ways to Use Stabilized Whipped Cream
Whether you want to frost cakes, top a lemon pie or replace Cool Whip in a recipe, this stabilized whipped cream recipe is super versatile! It’s definitely worth the extra step it takes to prepare.
If you want to try different ways to use it, check out our Orange Creamsicle Fluff or Pumpkin Delight. You can also use it as an easy dip to serve with a fruit bowl or dessert board.
The whipped cream will keep in the refrigerator for up to three days. Be sure to store it in an airtight container and stir well before using.
Print the Recipe Card
Everyone needs a great whipped cream recipe. It’s the perfect topping for so many desserts and I love that this one holds its shape longer with the added gelatin. It makes all the difference!
Stabilized Whipped Cream Frosting
Be sure to check out my tips and tricks in the post. Scroll up to read!
- 1 teaspoon unflavored gelatin powder
- 4 teaspoons cold water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- In a small microwave-safe bowl, whisk together the gelatin and water; set aside.
- In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed just until thickened, but not to a stiff peak.
- Heat the gelatin mixture in the microwave for 5 seconds until gelatin is dissolved.
- Very slowly drizzle the melted gelatin mixture into the whipped cream while beating on medium speed. Once the gelatin is incorporated, increase the speed to medium-high and beat until stiff peaks form.
Nutrition information is estimated. For the most accurate info, always doublecheck with your ingredients.