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Home » Recipes » desserts

Stabilized Whipped Cream

Published: July 22, 2014 | Updated: November 16, 2017 | By Ashlee

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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!

Stabilized whipped cream won't melt, it is good for piping and it will hold it's form

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!

Make whipped cream with whatever sugar and vanilla flavoring you want then add some melted gelatin to stabilize the whipped cream

Stabilized whipped cream will hold it's form, and is great for piping, it's great when you need to leave a cake out

Stabilized Whipped Cream

I use this stabilized whipped cream to sub out any recipe that calls for cool whip
4.57 from 16 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 8 servings
Calories: 268kcal
Author: Ashlee Marie
Prevent your screen from going dark

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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!

Nutrition

Calories: 268kcal | Carbohydrates: 17g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 82mg | Sodium: 24mg | Potassium: 45mg | Sugar: 15g | Vitamin A: 875IU | Vitamin C: 1mg | Calcium: 39mg
Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Stabilized whipped cream will hold it's form, and is great for piping, it's great when you need to leave a cake out

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.
When you need your whipped cream to stay whipped you want to stabilize it, now you can pipe it onto desserts and it will hold its shape

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About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

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    Recipe Rating




  1. Jessa

    July 22, 2014 at 4:07 pm

    It’s so simple! I always make whipped cream at from scratch. I think it makes all the difference in the world!

    Reply
    • Ashlee

      July 26, 2014 at 2:28 am

      it sure does! It just tastes SO much better!!! I’m all about taking that extra step for better flavor

    • Vikki

      February 4, 2017 at 8:33 pm

      After microwaving do you let it cool first

    • Ashlee Marie

      February 3, 2020 at 4:58 am

      totally it needs to cool to room temp so that it doesn’t melt the cream you’ve whipped up

  2. Kate M.

    April 7, 2015 at 6:42 pm

    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!

    Reply
    • Ashlee

      April 7, 2015 at 11:55 pm

      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)

  3. Suzanne

    June 28, 2015 at 10:09 pm

    5 stars
    The best idea I’ve seen in a long time.

    Reply
    • Ashlee

      July 15, 2015 at 11:48 pm

      thank you so much

  4. Ashley Kennedy

    September 11, 2015 at 10:05 pm

    5 stars
    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!

    Reply
    • Ashlee

      November 15, 2015 at 3:41 am

      let me know if it even works with coconut cream!

  5. Yvonne [Tried and Tasty]

    October 12, 2015 at 12:56 am

    I’m going to add this on to my cheesecake!

    Reply
    • Ashlee

      November 15, 2015 at 5:48 pm

      it’s great for any dessert that needs to sit out at all!

  6. Sue

    February 12, 2016 at 10:13 am

    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,

    Reply
    • Ashlee

      March 1, 2016 at 7:42 pm

      you are so welcome! just be careful not to overwhip and you’ll be super happy with it!

  7. John

    March 24, 2016 at 10:25 am

    HI Ashlee,
    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

    Reply
    • Ashlee

      May 23, 2016 at 2:23 pm

      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

  8. Robin

    April 2, 2016 at 10:34 am

    What kind of mixer is that you have there?

    Reply
    • Ashlee

      May 23, 2016 at 11:00 pm

      it’s a bosch universal mixer – I adore it http://amzn.to/245rPFs

  9. Terra

    May 24, 2016 at 11:32 pm

    I am making strawberry shortcake cupcakes, would this whipped cream hold its shape if i put a strawberry drizzle/ glaze on it?

    Reply
    • Ashlee

      September 19, 2016 at 9:54 pm

      yes, as long as it isn’t too hot

  10. Jo

    June 14, 2016 at 11:56 am

    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?

    Reply
    • Tori

      July 5, 2016 at 2:13 pm

      I am wondering the same thing. I just made it- and it seems really liquidy?

    • Ashlee

      September 19, 2016 at 11:20 pm

      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.

    • Ashlee

      September 19, 2016 at 10:44 pm

      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.

  11. Evelyn

    July 27, 2016 at 7:55 pm

    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.

    Reply
    • Ashlee

      October 15, 2016 at 12:29 am

      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

  12. Graciela

    September 4, 2016 at 9:50 am

    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.
    Thanks

    Reply
  13. Leah

    September 12, 2016 at 3:44 pm

    Ashlee 9.12.16
    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.

    Reply
  14. Nhu

    October 4, 2016 at 12:15 pm

    This worked perfectly! Thanks for the recipe 🙂

    Reply
    • Ashlee

      January 29, 2017 at 2:22 am

      yay! I seriously make a batch or two a week!

  15. Andrea

    January 2, 2017 at 4:56 am

    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?

    Reply
    • Ashlee

      January 25, 2017 at 4:55 pm

      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

  16. Jan

    October 12, 2017 at 10:22 am

    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?

    Reply
    • Ashlee

      October 28, 2017 at 11:03 pm

      yup! just keep them refrigerated and they’ll hold whatever shape you have pipped them into

  17. Maria

    June 7, 2018 at 9:21 pm

    5 stars
    Used this as a frosting and it worked perfectly for me! Thank you 🙂

    Reply
  18. Jo Ann Andersen

    November 6, 2018 at 10:10 pm

    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.

    Reply
  19. Mary

    November 20, 2018 at 8:21 pm

    5 stars
    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.

    Reply
  20. Jen

    July 7, 2019 at 11:48 am

    5 stars
    Just made this for Mom. She is allergic to corn syrup. It turned out great! Love it!

    Reply

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