Stabilized whipped cream holds its shape and stays light and fluffy much longer than regular whipped cream! Use it to decorate cakes, cupcakes, pies, and more. 

Vanilla cupcakes topped with stabilized whipped cream.

What Is Stabilized Whipped Cream? 

If you’ve been following along for a while, you may recognize this stabilized whipped cream. Originally published in 2018, it quickly became a reader favorite because of how easy it is to whip up. Since it’s been a few years, I decided to give this post a much needed update with more tips and tricks for success!

In essence, this stabilized whipped cream is just whipped cream that’s been stiffened with unflavored gelatin. Regular whipped cream can deflate and become watery after just a few hours. However, whipped cream that’s been stabilized holds its shape and remains fluffy for up to two days.

I highly recommend using this stabilized whipped cream recipe any time you’re decorating a dessert in advance or if you know it will be sitting out at room temperature for a couple of hours!

An overhead view of the ingredients needed for stabilizing whipping cream with gelatin.

Ingredients in This Recipe 

Making whipped cream with gelatin might sound strange, but I assure you it tastes the exact same as regular whipped cream! Let’s quickly review the ingredients needed:  

  • Gelatin: This acts as the whipped cream stabilizer. Any brand of gelatin will work fine, just make sure that it’s unflavored. I typically use Knox unflavored gelatin and can usually find it in the baking aisle close to the Jello.
  • Water: The gelatin must be sprinkled over a few teaspoons of cold water to hydrate it. 
  • Heavy whipping cream: Keep the heavy cream in the fridge until you’re ready to use it. Cold heavy cream will whip up faster and fluffier!
  • Powdered sugar: Sweetens the whipped cream without making it grainy. 
  • Vanilla extract: Use pure vanilla extract for the best flavor. 

An overhead view of water and unflavored gelatin in a mixing bowl.

How to Stabilize Whipped Cream 

If you’ve made regular whipped cream before, you can easily make this recipe! There’s just one extra step to stabilizing whipped cream with gelatin. Here’s an overview on how to make it:

  • Chill your bowl and beaters: This will ensure that your whipped cream thickens properly.
  • Dissolve the gelatin in water: Add cold water to a microwave-safe bowl and sprinkle the unflavored gelatin powder over the top. Let the gelatin sit for 3 to 4 minutes. It should start to dissolve and look wrinkly, like the picture above.
  • Heat the gelatin mixture: Place the gelatin mixture in the microwave and heat it for a few seconds. Remove it from the microwave and give it a good stir. If all of the gelatin has not fully dissolved, microwave it for just a few more seconds.
  • Cool slightly: Once all of gelatin has fully dissolved, set it aside to cool slightly while you mix together the whipped cream. 

An overhead view of whipped cream beaten to stiff peaks.

  • Make the whipped cream: In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy whipping cream, powdered sugar, and vanilla. Whip the mixture just until it begins to thicken and soft peaks form. 
  • Add the cooled gelatin mixture: With the mixer running, slowly pour the dissolved gelatin mixture into the whipped cream. Increase the mixer speed to medium and beat until stiff peaks form. This won’t take long, so be careful not to over mix it!
  • Use as desired: The stabilized whipped cream can be used as frosting for cakes and cupcakes or to decorate other desserts. 

A glass jar filled with whipped cream. Vanilla cupcakes surround the jar.

Different Ways To Use It

You can use this stable whipped cream for just about anything you’d like! Pipe it onto cakes as a finishing touch or use it to fill cream puffs. Here are a few recipes where you can use it: 

An overhead view of stabilized whipped cream in a glass jar, next to vanilla cupcakes.

How Long Can the Whipped Cream Sit Out? 

Since this recipe contains fresh dairy, the whipped cream shouldn’t sit out for more than 2 hours. It will stay fluffy and hold its shape the whole time, but after 2 hours it must be refrigerated for food safety reasons. 

How Much Does This Recipe Make? 

This recipe yields 2 cups of stable whipped cream, which is enough to frost 12 cupcakes, a 9×13-inch cake, or lightly frost a two-layer cake.

A vanilla cupcake topped with stable whipped cream, with a bite missing.

Baking Tips

  • It’s best to chill your bowl and beaters before getting started. This will help your whipped cream thicken up quicker and increase the volume too!
  • Let the gelatin sit on the cold water for 3 to 4 minutes. This will allow the gelatin to hydrate and ensure that it completely melts when you heat it in the microwave.
  • Once you microwave the water and gelatin, the gelatin should be fully dissolved. If it’s not, microwave it for another 3 to 4 seconds.
  • Make sure to let your gelatin cool just slightly before mixing it in, you don’t want it to be too hot when you add it to the bowl.
  • Once you make the whipped cream, you can pipe it on your dessert, then refrigerate until you’re ready to serve it. This whipped cream will hold up just fine at room temperature for a couple of hours, but it’s best to keep your dessert refrigerated and avoid leaving it anywhere too warm for too long.

More Frosting Recipes to Try! 

A glass jar filled with gelatin whipping cream. Vanilla cupcakes surround the jar.

Stabilized Whipped Cream

4.78 from 49 ratings
Prep Time: 15 minutes
Total Time: 15 minutes
Learn how easy it is to make stabilized whipped cream with this step-by-step tutorial. This whipped cream is perfectly sweet and holds its shape for days!


Servings: 2 cups
  • 4 teaspoons cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup cold heavy whipping cream (240 ml)
  • ¼ cup powdered sugar (30 grams)
  • ½ teaspoon pure vanilla extract


  • Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for 3 to 4 minutes.
  • Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will just take a few seconds. Stir the mixture, then set aside to cool slightly.
  • In the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl using an electric mixer, combine the heavy whipping cream, powdered sugar, and vanilla extract. Whip the mixture until it starts to thicken and soft peaks form, then turn the mixer to low speed.
  • Slowly pour in the gelatin mixture until well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.
  • Pipe the whipped cream on your favorite dessert (or use it to frost it) and refrigerate your dessert until ready to serve.
Cuisine: American
Course: Dessert
Author: Danielle Rye
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