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!
- 1 tsp unflavored gelatin powder
- 1/8 C cold water
- 2 C heavy whipping cream regular or heavy--I always use heavy cream
- 1/4 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.
Jessa
July 22, 2014 at 4:07 pmIt’s so simple! I always make whipped cream at from scratch. I think it makes all the difference in the world!
Ashlee
July 26, 2014 at 2:28 amit sure does! It just tastes SO much better!!! I’m all about taking that extra step for better flavor
Kate M.
April 7, 2015 at 6:42 pmThis 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!
Ashlee
April 7, 2015 at 11:55 pmyou 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)
Suzanne
June 28, 2015 at 10:09 pmThe best idea I’ve seen in a long time.
Ashlee
July 15, 2015 at 11:48 pmthank you so much
Ashley Kennedy
September 11, 2015 at 10:05 pmGreat 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!
Ashlee
November 15, 2015 at 3:41 amlet me know if it even works with coconut cream!
Yvonne [Tried and Tasty]
October 12, 2015 at 12:56 amI’m going to add this on to my cheesecake!
Ashlee
November 15, 2015 at 5:48 pmit’s great for any dessert that needs to sit out at all!
Sue
February 12, 2016 at 10:13 amI 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,
Ashlee
March 1, 2016 at 7:42 pmyou are so welcome! just be careful not to overwhip and you’ll be super happy with it!
John
March 24, 2016 at 10:25 amHI 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
Ashlee
May 23, 2016 at 2:23 pmI 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
Robin
April 2, 2016 at 10:34 amWhat kind of mixer is that you have there?
Ashlee
May 23, 2016 at 11:00 pmit’s a bosch universal mixer – I adore it http://amzn.to/245rPFs
Terra
May 24, 2016 at 11:32 pmI am making strawberry shortcake cupcakes, would this whipped cream hold its shape if i put a strawberry drizzle/ glaze on it?
Ashlee
September 19, 2016 at 9:54 pmyes, as long as it isn’t too hot
Jo
June 14, 2016 at 11:56 amI 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?
Tori
July 5, 2016 at 2:13 pmI am wondering the same thing. I just made it- and it seems really liquidy?
Ashlee
September 19, 2016 at 11:20 pmit’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 pmabout 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.
Evelyn
July 27, 2016 at 7:55 pmI’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.
Ashlee
October 15, 2016 at 12:29 amin 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
Graciela
September 4, 2016 at 9:50 amHi 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
Leah
September 12, 2016 at 3:44 pmAshlee 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.
Nhu
October 4, 2016 at 12:15 pmThis worked perfectly! Thanks for the recipe 🙂
Ashlee
January 29, 2017 at 2:22 amyay! I seriously make a batch or two a week!
Andrea
January 2, 2017 at 4:56 amHi and happy New year I’m from Trinidad and Tobago and wanted to find out if this recipe would frost a two layer cake?
Ashlee
January 25, 2017 at 4:55 pmI 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
Jan
October 12, 2017 at 10:22 amI 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?
Ashlee
October 28, 2017 at 11:03 pmyup! just keep them refrigerated and they’ll hold whatever shape you have pipped them into