How To Make Stabilized Whipped Cream
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.
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!
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.
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.
- 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.
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:
- Banana Cream Pie
- Tres Leches Cake
- Key Lime Pie
- Chocolate Cream Pie
- Strawberry Shortcakes
- Cream Puffs
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.
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!
- Cream Cheese Frosting
- Lemon Cream Cheese Frosting
- Peanut Butter Frosting
- Chocolate Buttercream
- Strawberry Frosting
Stabilized Whipped Cream
Ingredients
- 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
Instructions
- 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.
I made this ahead of time hoping to use it kind of like cool whip the next day. But once it sat in a container in the fridge it was basically unspreadable on anything not rigid and even then the texture did not make an attractive finish. Have you ever waited to use this the next day? Any thoughts on how to make this more like a Cool Whip substititue?
The gelatin in this recipe causes it to firm up if you refrigerate it, that’s why I note in the recipe to pipe or use on your dessert right after making it. If you’re wanting something like Cool Whip, I’d recommend looking for a recipe that uses cream cheese to stabilize it.
This was my first time stabilizing whipped cream, and I definitely ended up with pieces of gelatin throughout. I followed the directions at every step. Please advise on how to avoid that.
Hi, Nicola. Did you read through the post, specifically the baking tips? It’s important that the gelatin is fully dissolved when you heat it in the microwave and it should still be in a liquid state when you pour it into the whipped cream.
Hi, Danielle,
Yes, I did. I thought I followed it all correctly. I even felt the gelatin liquid between my fingers, and it felt smooth. It looked clear and shiny as well. I wonder if I didn’t let it cool enough? It wasn’t super hot because I only warmed it for about 8 seconds, but with the cream being cold I wonder if that could have caused it to clump. I will just have to try it again and see what happens! I used it anyway to top a lemon ricotta cheesecake. The flavor was wonderful and you honestly couldn’t tell because of the texture of the cheesecake.
I’m glad to hear it still turned out okay on top of your cheesecake! If you make it again, just try to pour it in very slowly while you’re running the mixer. The whipped cream does thicken pretty quickly after you add it, so just be sure not to over mix it too.
I’ve been using this method for years now, however before adding the gelatin to the mixing bowl I take some of the cream (just a couple tablespoons) out and add it to the gelatin first to “temper” the gelatin, then add the cream/gelatin mixture to the mixing bowl as directed. I find that this helps avoid clumps. 🙂
I have an ICO whipped cream dispenser I use for topping espresso drinks. I don’t use all of the cream at once so the dispenser sits in the frig for a few days while is gets used-up. Do you think this recipe will work well in a dispenser?
Thanks!
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Hi, Dennis! I wouldn’t recommend it for this recipe. The gelatin in the recipe causes the whipped cream to firm up a bit in the fridge. It might be harder to dispense compared to regular whipped cream, and it could clog the nozzle or not come out as easily.
You say heat gelatin for just a few seconds. People say they get lumps if not careful…. How many seconds ? Thank you !
It should only take about 5 to 7 seconds.
Hi Danielle !
Thank you ! For sharing this recipe for stabilized whipped cream. I needed something easy and quick. Celebrating a birthday next week . I would like to pipe yellow roses on cupcakes. I think you said gel coloring would be best. Correct? Could I use this recipe for piping roses ? Also someone mentioned folding in some cream cheese. Sounds good . However not sure if this would ruin it ?
Hi, Sheila! Yes, gel food coloring would be best. I haven’t tried piping roses like the video you linked to in another comment, but this whipped cream does pipe well, so I think it would work. I haven’t tested this recipe with cream cheese either, but I imagine that you could add a little to it. You may need to add more powdered sugar if you do though.
Could you double it? Or do you recommend making one batch at a time? I plan on filling two layers of coconut cake with it
It would be okay to double it.
Hello My daughter wants an icecream cake with ‘piped rosettes’ on top for her birthday. Just wondering if you could recommend an icing / frosting or that would be suitable for freezing?
I’ve hears stabilised cream works well, however my family has allergies to cream so we can’t use whipped cream.
Thanks
Hi, Debra! Whipped cream/stabilized whipped cream does work best for ice cream cake. When you say your family has allergies to cream, do you mean to dairy? If so, I would recommend searching for a dairy free whipped cream recipe to use instead.
Hi, when I dissolved my gelatine in water and then heated it up in the microwave, it gave off a very unpleasant odour. However, note that the initial gelatine powder did not smell at all, only once i heated it up in water. I’ve never worked with gelatine before so i’m uneducated on this topic.
It can have a little bit of a smell to it once it’s heated, but it may be more noticeable if you microwaved it too long. I’ve never been able to smell or taste it in the whipped cream though.
First time using whipping cream.I would usually pay 80.00 for a tub at whipped topping at Sam’s never again. Delicious whipped topping for cupcakes etc.
Yesterday I made a different recipe for stabilized whipped cream using gelatin. Almost the same. Although it had. Me stir in a bit of cream to gelatin. It ended up with tiny balls if gelatin in it. Very unpleasant. Today I tried your recipe and it turned out perfect with all of your details! Thank you so much. I made 1 1/2 times the recipe to top a couple of Baileys Irish cream mousse pies. I’m so glad I tried your method! 5 stars!
I often make a double batch of this to frost and fill cakes. Sometimes I fold in sweetened cream cheese at the end if I need an even firmer frosting that isn’t cloyingly sweet.
The bloom ratio in this recipe also works if you’re using fish gelatin, but I recommend stirring longer after heating and testing some of the mixture between your fingers for granularity as the texture of the powder tends to be coarser than Knox.
Hello! and thank you. what is the best ratio for water:gelatine powder. Because a few drops help to dissolve the gelatine when in the microwave, but then waiting for it to cool down slightly it wont have that pouring consistency to be added into the cream while whipping in the mixed. I dont want to add too much water to eliminate the gelatine effect but also needs to be enough to cool down and be poured into the mixer. Thanks for your help.
Hi, Loris! You need 4 teaspoons of cold water and 1 teaspoon of unflavored gelatin. The exact measurements are in the recipe card towards the bottom of the post. If you’re having trouble finding it, there’s a jump to recipe button at the top of the post that will take you straight to it.
I would like to make the stabilized whipped cream but I don’t need two cups can I half the recipe..?
Yes, that would be okay!
Would this work in place of cool whip? I am making a chocolate trifle that calls for cool whip but I don’t think the fake taste cool whip has. Half of the whipped cream would be mixed with chocolate pudding and the other half will be a layer on its own. The trifle needs to be refrigerated for at least 8 hours before serving.
Yes, you can use it in place of cool whip.
How can I make stabilized strawberry whipped cream
I haven’t tried it, but you could probably blend some freeze-dried strawberries and gently fold a little bit of the strawberry powder into it.
Best stabilized whipped cream recipe hands down. Just make sure you don’t wait more than 4 minutes for the gelatin or you get little gelatin beads throughout your whipping cream. Still yummy but not as good as when it blends in perfectly.
Thank you for this! I wish I had found it two days earlier when my recipe called for whipped cream. I’d found the recipe on another page but with far less detail as to the process. I had so many unanswered questions, and this article answered them all.
This is a great recipe! I always and a little pumpkin pie spice too it when I do pumpkin or apple pies. Lasted several days I’m the fridge and the gelatin did not change the taste a bit. My new go too whip cream recipe!
Perfectly sweetened and stabilized whipped cream. My go to!
I used this and filled cinnamon oysters then froze them and they came out perfect
Cinnamon oysters sound yummy, please tell us more.
Perfect for Black Forest cake.
AMAZING! I’m so grateful for the recipe. The only tiny thing I would add is that I think I will try to strain the melted gelatin. I still found clumps of gelatin. Otherwise, it tasted great and held its form beautifully
Can you add food coloring to this?
Yes, but I do recommend using gel food coloring. You can use liquid food coloring, but I would only use a few drops.
I came across your recipe and am excited to try it. I making mini cheesecakes for a party and am freezing the cheesecakes because it’s a 2-1/2 hour drive. My question is, would the whipped topping hold up apply it to the cheesecakes then freeze them or should I wait to add it before the party? Just trying to fut on time. The cheesecakes would be in a cooler during the trip then refrigerated once arrived.
I would probably wait to add it to the cheesecakes until right before the party, just to be safe.
I added it to my cheesecake, then placed in the freezer and all worked out great! The whipped cream held its own and still looked and tasted great
I could only find dairy free whipping cream would that still work fine ?
I haven’t tried it, but I think it may work.
I’ve followed this recipe exactly twice and both times I’ve ended up with lumps of gelatin throughout. What am I doing wrong?
It could be from either letting the gelatin cool too long (it should still be in a liquid state when you add it) or from not mixing the gelatin in quickly enough.
Hi, great recipe. Can I freeze this whipped cream with gelatin? I make ice cream using whipped cream with condensed milk. Just wondering about the texture of the frozen ice cream.
You can freeze this stabilized whipped cream. I’m not sure what you mean about the texture of the frozen ice cream though?
I gave a positive comment yesterday 6/18/24 but I don’t see it. Also then & today I picked the ’email the recipe’ to my email address but it has not come through in my inbox nor my junk mail.
Hi, Judie! I see both of your comments, I just had not approved them yet. I also see where you signed up with the “email this recipe” option. I tested it out myself and it worked just fine. I do use a program called Grow, so the email will come from Grow and the subject line will say “You saved How To Make Stabilized Whipped Cream”. Is it possible you deleted it by accident?
I did get them. Thank you. The 1st I accidentally deleted not realizing it was from you. I ate the cream for 3 days with stevia sweetened shortcakes & strawberries that I picked. OH MY GOD, it was delicious & stayed firm. I am dying for some more (we’ve had 90+ degree heat wave) but it’s all gone!!
I followed directions exactly (except I used a stevia sweetener) & the cream was perfect & firm but deliciously creamy. It was made yesterday for individual strawberry shortcakes, & is still beautiful today.
I haven’t made this but I’m trying to find a good stabilized whipped cream recipe and this one has high reviews but I’m curious if you know if this could be made with a gelatin substitute like agar agar to make it vegetarian?
I haven’t tried it, but agar agar is a good substitute for gelatin so I think it would work. You could probably just add 1 teaspoon of agar agar powder to the mixing bowl and skip the water.
i would love to know how it turned out! i feel more comfortable using a vegetarian option 🙂