Learn how simple it is to make stabilized whipped cream with this easy tutorial. This whipped cream is perfectly sweet and holds its shape for days!
If you’ve never made stabilized whipped cream before you may be wondering if it’s really necessary.
The answer: It depends.
Have you ever made whipped cream, piped it on a dessert, and then a couple hours later it just deflated or even worse it started weeping (in other words, it gets a little watery)?
Yeah, no one likes that.
That’s when it’s helpful to know how to make stabilized whipped cream. If you’ve ever needed a whipped cream recipe that held its shape, then this is the perfect recipe. This stabilized whipped cream holds its shape for a few days (without deflating) and is perfect for piping on cakes, cupcakes, cheesecakes, pies, and so much more.
And I promise it’s easy to make too. If you can stir things together, use a microwave, and use a mixer, then you can easily make this stabilized whipped cream!
How To Make Stabilized Whipped Cream
First things first, make sure to chill your bowl and beaters before getting started with this recipe. Why? The colder your ingredients when you make your whipped cream, the quicker it will thicken and it can even increase the volume of your whipped cream too.
You only need to chill the bowl and beaters for about 5-10 minutes, so you can do this step while you gather your ingredients.
Then, pour a few teaspoons of water in a small microwave-safe bowl, sprinkle a teaspoon of unflavored gelatin on top, and let it sit for a couple of minutes. 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 pretty easy in the baking aisle.
After a couple of minutes, place the bowl with the gelatin in the microwave and warm it up for just a few seconds. This won’t take very long at all, only about 5-10 seconds so just keep a close eye on it. Once you remove it from the microwave, stir it around, and set it aside to cool slightly.
While the gelatin is cooling, you’ll make the whipped cream. My whipped cream recipe is just a simple mixture of heavy whipping cream (make sure it’s at least 36% fat), powdered sugar, and vanilla extract.
You’ll mix everything together until it thickens and forms soft peaks, in other words, when you lift the beaters out of the bowl the whipped cream folds over. Once you’ve reached the soft peak stage, you’ll slowly pour the cooled gelatin mixture in as your mixing the whipped cream.
Trust me here, I’ve tried just dumping the mixture in and then mixing it all up and I don’t advise it. Just turn your mixer to low speed and slowly pour in the gelatin to avoid any lumps.
Then, continue mixing the whipped cream until you have stiff peaks (when you lift the beaters out of the bowl the whipped cream stands straight up and doesn’t fold over).
And that’s it!
Different Ways to Use Stabilized Whipped Cream
You can use this whipped cream to pipe on just about anything that you like too. Here are a few recipes that you can use with this recipe:
P.S. I’ll be posting the recipe for the mini lemon blueberry cheesecakes (pictured above) on Thursday!
Tips For Stabilized Whipped Cream
- 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!
- Make sure to let your gelatin cool slightly before mixing it in, you don’t want it to be too hot when you add it to the bowl.
- Whipped cream will double in volume, so if you use 1 cup of heavy whipping cream (like this recipe) then you will end up with about 2 cups of whipped cream. You can easily half, double, or even triple this recipe to make more or less whipped cream.
- Once you make the whipped cream, you can pipe it on your dessert, then refrigerate the dessert 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.
Stabilized Whipped Cream
Ingredients
- 4 teaspoons water
- 1 teaspoon unflavored gelatin
- 1 cup (240 ml) cold heavy whipping cream
- 1/4 cup (30 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
Instructions
- Add the water to a microwave safe bowl and sprinkle the unflavored gelatin on top. Allow to sit for a few 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.
- 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.
I’m looking to make a whipped cream cheese frosting could I add cream cheese without ruining it?
I haven’t tried it, so I’m not quite sure. I think you could beat 2-4 ounces of cream cheese separately, then fold this whipped cream into it.
Monica, you can use cream cheese in this recipe. Replace the water and gelatin with 8oz of cream cheese. Beat the cream cheese until smooth before adding the remaining ingredients.
I tried a bunch of other recipes before trying this one…. and this one is AMAZING🙌🏽 I didn’t have the unflavored Gelatin so I just mixed 1 teaspoon of jello with one teaspoon of cornstarch and it worked! I will definitely be using this recipe from now on! Love it!
I was wondering if this would work with 1/2 and 1/2 instead of whipping cream???? Anyone try this???
Hi, Katherine! Half and half doesn’t have enough fat in it and won’t thicken enough to make whipped cream. You’ll need heavy whipping cream with at least 36% fat in it.
Can you add food coloring to the mixture?
Yes, that’s fine! You can add a few drops of liquid food coloring. If you’re looking for a darker color, I recommend using gel food coloring so it doesn’t thin out the whipped cream.
I was wondering if there was a vegan option for the gelatin.
I haven’t tried it, but something like agar agar may work.
How does this recipe hold up if you add food coloring?
As long as you only add a few drops of liquid food coloring, it will be fine. I would recommend gel food coloring if you’re needing a darker color.
I was curious if anyone has tried to eat this while its frozen? Ive been looking for a good whipped cream to put in a frozen chocolate cream pie.
I haven’t, sorry!
I tried it on an ice cream cake today. Works great
Brilliant recipe – and so delicious!! Thank you.
I followed your instructions but still ended up with gel chunks. I used 6 tsp water to 1 tsp gel. Heated it for 6 seconds, stirred, slowly put it in and they did not smooth in. Is the gel suppose to be liquid when stirring in? Thank you! -Joy
Hi, Joy! This gelatin mixture should be liquid when you pour it in. If you make it again, you can increase the speed of your mixer as you’re pouring it in and see if that helps it blend better. I recommend sticking with the 4 teaspoons of water per the recipe too.
You can add a tablespoon of cream to the liquid gelatin mix before adding to that whipped cream. This will help eliminate the gel strings! Good luck!
I did all the instructions but the icing did not come out smooth when we piped on to a cake even after using a spatula to smooth it, is it normal?
Also, would you use this icing for cake decorating?
Hi, Jennifer! If the whipped cream wasn’t smooth, it’s likely that the gelatin was added too quickly and not mixed fast enough. I recommend pouring the gelatin in very slowly and mixing well as you’re pouring it.
How many cupcakes will this whipped creamrecipe frost, like in your picture?
It will frost about one dozen cupcakes.
Whipping cream is called that for a reason. Half and half would not whip up because it is, well, half cream (Which does whip up) and half milk (Which doesn’t). Hope I helped!
is it possible to do this with an immersion blender or electric whisk?
I haven’t tried it, but I think an electric whisk would work.
I don’t own a microwave, what should I do?
You can melt the gelatin into the water in a small saucepan on the stove.
Can I add coco to make it chocolate? I was thinking of adding it with the sugar.
That would be fine! I would probably start with 1 tablespoon and add more if needed. I would recommend sifting the cocoa powder to avoid any lumps too.
Would it be possible to make this and pipe your cupcakes a day before your event ? Would it hold well overnight (in the fridge)?
Yes, that would be fine! Just be sure to store the cupcakes in an airtight container in the refrigerator after you frost them.
I did all of the above and my cream split.. whey separate and milk separate.. right after adding the gelatin.. what should I do 😭
Sorry you had trouble with the recipe. If the mixture was separating, I’m wondering if it may have been over mixed after you added the gelatin?
Hello, can I use less powdered sugar for this recipe? I like my heavy cream almost unsweetened because I use it just to give texture to a dessert
Thank you
Yes, feel free to reduce it to 1 to 2 tablespoons.
If using sheets of gelatin, how many sheets to use instead of one teaspoon?
I would probably use 1 to 1.5 gelatin sheets.
Hi danielle thanks for the recipe but can i use another ingredient in place of the heavy whipping cream and also give me a tutorial on how to make a heavy whipping cream
Hi, Rebecca! You’ll need heavy cream or heavy whipping cream for this recipe. There’s quite a few recipes online for how to make your own, I’d recommend doing a quick search and you should be able to find one.
How much gelatin shall I use for 1 cup 200 ml
Hi, Namita! 1 cup should equal 240 ml, so I would recommend following the recipe in this post.
H there.
I made this recipe and it turned out amazing and tasted even better!! The only issue that happened to me was that when I spooned the Fresh cream mixture into a piping bag after piping one cupcake, my fresh cream mixture started to slit and become watery as I was piping cupcakes. My cupcakes started looking grainy and the cream just was no piping smoothly☹️☹️☹️Is this because I had my hand on the piping bag too long and made it warm?? Or maybe I whisked for too long ?? Please help.
It’s really hard to say. If the whipped cream was too warm it can cause that to happen. Did you make sure it was whipped to stiff peaks too? If it’s too soft, that could be another reason.
I have not tried the recipe yet, but I was just wondering if the gelatin affects the taste of the whipped cream at all? Thanks!
As long as you used unflavored gelatin, you can’t taste it.
Hi! I am in the process of making a smash cake using stabilized whipped cream frosting for my daughter’s first birthday. I noticed a pretty unpleasant odor when heating the gelatin, so I was nervous about adding it to the cream. It is unflavored Knox brand. Is it normal to have an odor, and will it affect the taste of the frosting? Thank you!
Hi, Shelby! Have you double checked the gelatin to make sure it’s not expired? I’ve noticed a little bit of a smell to the gelatin when I heat it up too, but once it’s added to the whipped cream I can’t taste it or smell anything.
How about gelatin replacements, like pectin? Doable? Thanks!
I’ve only tried it with gelatin, I’m not quite sure how it would work with pectin or another gelatin replacement.
can I use granulated sugar instead of powdered sugar? We have a corn allergy in our family
That should be fine. Granulated sugar is denser than powdered sugar, so if you use it you will only want to use about 2 tablespoons instead of 1/4 cup.
Hello! Do you know if this would survive a chocolate drip on a cake? Thank you!
I think it would be okay. It may be best to let the whipped cream chill in the refrigerator on the cake for a little while first. I would make sure the drip has fully cooled too before you add it.
I just realized as I was frosting my cake there was gel chunks of the gelatin?? I didn’t see them when I was whipping it up with my hand mixer. I don’t know if the clumps form over time while I was waiting for my cake to cool or where I went wrong.
They more than likely formed when you added the gelatin to the whipped cream. You want to make sure to add it very slowly and mix it quickly, otherwise, that can happen.
Is this stable enough to use for layering for strawberry shortcakes?
Yes, you can use it to layer strawberry shortcakes.
I am using this for Wisconsin State Fair Cream Puffs! No WI State Fair this year. Could I whip this up the evening before and leave it in a container to spoon on the following day. Oh, Unflavored Gelatin is hard to find up in the Midwest at the moment. Guess distributor not shipping it. Could only find the big container and needed it bad so paid I did! 😉
Hi, Debbie! If you mix it up, then refrigerate it, it will firm up in the refrigerator and won’t be as easy to spoon or pipe into your cream puffs. I would make the filling, fill the cream puffs, then refrigerate them. I hope that helps!
I’m making mini cheesecakes for an upcoming wedding. I’d like to use this whipped cream to garnish them, but am doing them ahead and freezing. Will this freeze well, then be smooth when I thaw the cheesecakes? I read through comments and did not see that anyone had asked this. Thank you!!
I haven’t tried freezing it, but I’m not sure that it would work well. I would recommend making the whipped cream and topping the mini cheesecakes the same day you plan to serve them.