Stabilized Whipped Cream Recipe

This Stabilized Whipped Cream recipe uses gelatin to create a whipped cream that stays light and fluffy for several days, instead of just a few hours.

A bowl of stabilized whipped cream

What Does it Mean To Stabilize Whipped Cream?

Whipped cream is stabilized by adding an ingredient to help it last longer. In this recipe we’ll be using plain gelatin to provide stability and prevent the whipped cream from going flat, becoming runny, or “weeping.”

Because stabilized whipped cream is so much sturdier, you can use it in a variety of ways, including:

Cornstarch is another way to stabilize whipped cream, but it can leave a filmy or gritty feel to the whipped cream. For that reason, I recommend the gelatin method. It may be a bit more work, but it’s definitely worth it!

How To Make Stabilized Whipped Cream

  • Place the 1 1/2 Tbsp. of cold water in a heat-proof bowl or small pan.
  • Sprinkle the gelatin of the top of the water and let it bloom. It should be thick once it’s set.
  • Heat the set gelatin to liquify it. You can either do this over a gas burner, or in  3-5 second increments in the microwave.
  • Set aside the gelatin to cool.
  • In the bowl of a stand mixer, combine 1 cup of cold whipped cream, 2-4 Tbsp. of powdered sugar, and 1 tsp. of vanilla extract.
  • Beat the cream on medium speed until it reaches the soft peak stage. This means it’s thick enough that your beater leaves a trail and possibly a small mound in the whipped cream when you lift it out.
  • With the mixer still running, slowly pour the gelatin into the bowl.
  • Continue beating until the whipped cream is stiff and holds its shape.

Recipe Notes and Tips:

The colder the cream, the better it will whip up. You can even chill your beaters and bowls for a few minutes in the freezer to make your tools extra cold. It’s not necessary, but it’s a nice little bit of insurance for perfect whipped cream!

When heating the gelatin, heat it just until it’s liquid again. Overheating it destroys it’s gelling properties. If using the microwave, make sure to only heat it for a few seconds at a time just until it’s liquid.

If you over whip the cream and it’s beginning to look chunky, you can beat in a bit more liquid cream on low speed to thin it out. However, if you whip it too far, you’ll end up with butter, so keep a careful eye on the whipped cream once it gets close to a stiff peak stage.

A bowl of stabilized whipped cream

Stabilized Cream Questions and Notes

How Long Does Stabilized Whipped Cream Last?

Stabilized whipped cream can be stored in an airtight container in the refrigerator for up to 4 days, a much longer shelf life than plain whipped cream. While it won’t get runny with time, heat will make stabilized whipped cream melt.

Does Stabilized Whipped Cream Taste Different?

Because the gelatin is flavorless, it won’t affect the flavor of your whipped cream. The texture should also be the same, light and fluffy without a gelatin consistency.

A spoonful of stabilized whipped cream
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Stabilized Whipped Cream Recipe


  • Author: Rebecca Neidhart

Description

This Stabilized Whipped Cream recipe uses gelatin to create a whipped cream that stays light and fluffy for several days, instead of just a few hours.


Ingredients

Scale
  • 1 cup whipping cream
  • 24 Tbsp. powdered sugar, to taste
  • 1 tsp. vanilla extract
  • 1 tsp. plain gelatin
  • 1 1/2 Tbsp. cold water

Instructions

Place the 1 1/2 Tbsp. of cold water in a heat-proof bowl or small pan.

Sprinkle the gelatin of the top of the water and let it bloom. It should be thick once it’s set.

Heat the set gelatin to liquify it. You can either do this over a gas burner, or in 3-5 second increments in the microwave. Set the gelatin aside to cool.

In the bowl of a stand mixer, combine 1 cup of cold whipped cream, 2-4 Tbsp. of powdered sugar, and 1 tsp. of vanilla extract.

Beat the cream on medium speed until it reaches the soft peak stage. This means it’s thick enough that your beater leaves a trail and possibly a small mound in the whipped cream when you lift it out.

With the mixer still running, slowly pour the gelatin into the bowl.

Continue beating until the whipped cream is stiff and holds its shape.

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