I love fresh whipped cream, I’m not a big fan of store made dessert whipped toppings. BUT some recipes call for that stabilized whipped topping, so why not make my own? It tastes better AND it’s really easy!
You really are just adding gelatin to the whipped cream your making. There are a few tips and trips, like when to add it, but pretty much that’s it! This way it’s stronger, you can use it in recipes, or pipe it even, like onto a pie or cake without it getting all melty!
So you need whipping cream, vanilla and sugar, just like normal, and some gelatin and some water to dissolve it into! Easy peasy, I always have these around!
Stabilized Whipped Cream
- 1 tsp unflavored gelatin powder
- 1/8 C cold water
- 2 C heavy whipping cream regular or heavy--I always use heavy cream
- 1 C powdered sugar
- 2 tsp vanilla
- Sprinkle the gelatin over the cold water and let it bloom for 5 mins.
- While that's resting add the sugar and vanilla to the whipping cream (feel free to do more or less to your tastes).
- Once the gelatin has bloomed microwave it until it's dissolved. Then, while whipping the cream, slowly add the gelatin to the cream.
- Beat in a mixer with a whisk until soft or stiff peaks form (your preference) and keep refrigerated!
Do you love fresh whipped cream like me? or are you a whipped topping fan? No judgement, some people LOVE it, I grew up on it.
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It’s so simple! I always make whipped cream at from scratch. I think it makes all the difference in the world!
it sure does! It just tastes SO much better!!! I’m all about taking that extra step for better flavor
After microwaving do you let it cool first
totally it needs to cool to room temp so that it doesn’t melt the cream you’ve whipped up
This is a great idea! Thank you! Do you think it would be okay to add food coloring to it and use it as a cake frosting? Thanks!
you can totally color it, but I am a frosting fan, I don’t use whipping cream in place of frosting usually, but it should totally work (I’d still refrigerate it though)
The best idea I’ve seen in a long time.
thank you so much
Great idea! I’m going to make this paleoish and use coconut cream and coconut sugar syrup..I’m not sure if gelatin is Paleo but I’m strict enough about it to avoid gelatin. Looking forward to using this for the approaching holiday and party season!
let me know if it even works with coconut cream!
Yvonne [Tried and Tasty]
I’m going to add this on to my cheesecake!
it’s great for any dessert that needs to sit out at all!
I have been looking for a technique to keep my whipped cream nice and well formed when I pipe it on a cake or pie for a long time. I think that this will do the trick. Many thanks,
you are so welcome! just be careful not to overwhip and you’ll be super happy with it!
How long do you think the whipped cream frosting for a cake would last in the fridge when the gelatin is added? I made the flourless chocolate cake and wanted to pipe some whipped cream like your photo shows. Thank you
I don’t make it too far in advanced just far enough in advanced that I don’t have to work on the cake with company around. that said it will last longer, I just get nervous, I’ve never made it too far in advanced that it has ever fallen – I’d say a day would be okay, but I wouldn’t push it, it does get a “crust” on it though, the fresher it is it’s ALWAYS better
What kind of mixer is that you have there?
it’s a bosch universal mixer – I adore it http://amzn.to/245rPFs
I am making strawberry shortcake cupcakes, would this whipped cream hold its shape if i put a strawberry drizzle/ glaze on it?
yes, as long as it isn’t too hot
I am wondering if the warmed up water with the gelatin would create a problem for whipping the cream. About how long do you microwave it?
I am wondering the same thing. I just made it- and it seems really liquidy?
it’s never been an issue for me, as long as the whipped cream is already whipped to soft peaks and your just pour it in a thin stream it isn’t a problem. but you only microwave for like 45 seconds and then you can let it cool for a min if you want, but I usually just turn on the mixer and stream it in and it cools as it whips pretty quickly.
about 30 -45 seconds is all it took. and since your pouring it in a thin stream while whipping it it doesn’t really effect it. and it whips up so quickly you really want to watch so it doesn’t over whip.
I’m having a wedding in October and I’m making my own mini pies for the dessert bar every pie goes great with whipped cream. How long till the whipped cream melts? How long would they be able to stay out ? Please and thank you and ps. Huge fan. cakes and love.
in the fridge it lasts for 2-3 days, at room temp a few hours, but over 80 degrees you’ll have problems. Stabilizing it doesn’t keep it from melting in heat, just keeps it from separating
Hi Ashlee, I wonder if this recipe works in a hot weather or in a humid weather, do you revoked to used a little more of gelatin.
I have used your recipe 3 times now and all times were a tasteful success,3 different recipes same recipe. Thank you for posting this. I live in Houston Tx and I had to find one that held up to the humidity and heat and yours was the best.Thank you so very much. ?Leah Ps : I loved watching you on FoodNetwork.
This worked perfectly! Thanks for the recipe 🙂
yay! I seriously make a batch or two a week!
Hi and happy New year I’m from Trinidad and Tobago and wanted to find out if this recipe would frost a two layer cake?
I personally don’t use whipped cream for frosting cakes – to light for my tastes – jut for topping desserts – this recipe is just a guide – you can half it, double it, triple it whatever you need – it depends on how thick you want your frosting but personally 2 C’s doesn’t make enough for an 8 inch cake IMO
I am making mini pumpkin pies in 4 ounce jars for a baby shower. Could I whip this cream ahead and decorate the cooled pies the day before the shower without fearing I’d wake up just hours before the luncheon to find the whipped cream in puddles?
yup! just keep them refrigerated and they’ll hold whatever shape you have pipped them into
Used this as a frosting and it worked perfectly for me! Thank you 🙂
Jo Ann Andersen
I’ve been stabilizing whip cream for a while but I have just added the helmet in straight. Just sprinkled it in. But I’ve never known how much to add. I don’t think I have used a full tsp. Before because I was afraid it might be too grainy.
I guess doing it in water would help that.
Learn something new everyday.
For years, to stabilize my whipped cream, I beat cream to soft peaks and then add powdered sugar AND about a teaspoon of instant vanilla pudding (dry), them whip to the stiffness you prefer. You can use any flavor pudding. Using this method the cream will keep whipped for days in the fridge. I then put the remainder of the dry pudding in a covered dish in the pantry for future use.
Just made this for Mom. She is allergic to corn syrup. It turned out great! Love it!