September 15, 2023
Review RecipeStabilized Whipped Cream
Quick, delicious, and easy, this homemade stabilized whipped cream is made in minutes to create a fluffy, sweet topping.
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Table of Contents
This homemade stabilized whipped cream recipe creates the perfect Cool Whip replacement topping for any dessert! Made from scratch with simple ingredients in only minutes, you’ll want to whip up a batch for all your sweet treats.
Stabilized Whipped Cream Ingredients
You’ll need:
- 1½ tablespoons of cold water
- 1 teaspoon of unflavored gelatin
- 1 cup plus 1 teaspoon of heavy whipping cream
- ¼ cup of powdered sugar
- 1 teaspoon of vanilla extract
PRO TIP:
You’ll end up with about 1½ to 2 cups of stabilized whipped cream with this recipe. You can easily double or triple the ingredients to make more!
Substitutions And Additions
COLOR: You could also make colored whipped cream by using a few drops of gel food coloring at the beginning of the whipping process.
CHOCOLATE: Add two tablespoons of cocoa powder for every one cup of heavy whipping cream to make a chocolate whipped cream.
How To Make This Stabilized Whipped Cream Recipe
PRO TIP:
You should pop your bowl and beaters in the fridge or freezer about 10 minutes before you’re ready to make this recipe. Using a cold bowl and attachments will make your whipped cream thicken faster and produce a better end result.
STEP ONE: Add the water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Let it sit for a few minutes.
STEP TWO: Place this bowl over a simmering pan of water until the gelatin is fully dissolved. It only takes five to seven seconds.
Stir the mixture and set it aside to cool.
STEP THREE: Remove the mixing bowl and whisk attachment from the fridge or freezer.
Combine one cup of heavy cream, powdered (confectioners’ sugar) sugar, and vanilla in the bowl.
Whip the mixture with either a stand mixer or hand mixer, building up to a high speed until it thickens and soft peaks form.
STEP FOUR: Stir about one teaspoon of heavy cream into the gelatin mixture.
STEP FIVE: Turn the mixer to low speed. Slowly pour the cooled gelatin mixture into the whipped cream and mix until well combined.
Increase the electric mixer to medium speed and mix the cream mixture until stiff peaks form.
PRO TIP:
If you have accidentally over-whipped, add in a few tablespoons of fresh cream and mix by hand with a wire whisk. If it’s greasy or lumpy, it is not salvageable, and you’ll need to start over.
How To Serve
Scoop the whipped cream with a spoon or get fancy with a piping bag, there are so many different ways to enjoy this easy fluffy recipe.
FROSTING: You could spread over the entire top of a dessert, like our candy cane pie.
TOPPING: Use it to top a finished dessert like our pineapple upside-down cupcakes or strawberry shortcake. It’s also the perfect topping for a mug of hot chocolate.
DOLLOP: Add a dollop to each slice before serving, like our key lime pie. Of course, our vanilla ice cream is a great treat to top with whipped cream.
PIPING: You can use this recipe for piping onto chocolate or vanilla cupcakes or pie — I’m thinking pumpkin pie this Thanksgiving!
Our cream puffs would be a great recipe to use it for.
DIPPING: This makes a delicious, simple dip to serve with a fresh bowl of cut fruit.
Use it to top our banana pudding, chocolate peanut butter lasagna, or any other favorite dessert that calls for whipped cream or Cool Whip.
MORE DESSERT RECIPES
Storage
IN THE FRIDGE: This stabilized whipped cream is best used within an hour or two of making it; otherwise, it should be kept in the fridge after that.
It will keep in the fridge for two to three days in an airtight container.
For any desserts you’re not immediately serving but have already topped, you should keep them in the fridge until you’re ready to serve.
IN THE FREEZER: It can also be wrapped tightly and stored in the freezer for up to two months.
Fresh, simple, and delicious, this easy homemade recipe for stabilized whipped cream will become a must-make addition to top your favorite desserts. It only takes a few minutes to whip up, and it tastes divine.
FREQUENTLY ASKED QUESTIONS
What is stabilized whipped cream?
Stabilized whipped cream is really whipped cream but with a stiffening agent like gelatin, pudding, powdered milk, cornstarch, cream cheese, cream of tartar, or meringue powder added to give it extra staying power.
This means that instead of deflating, it will hold its shape after the whipping process and is the easiest way to decorate desserts, cakes, or cupcakes.
Can I freeze stabilized whipped cream?
This recipe will freeze well stored in the freezer for up to two months.
How long will stabilized whipped cream last at room temperature?
This whipped cream will last for a few hours at room temperature. If it is going to be longer before you are ready to eat it, we’d suggest keeping it in the fridge.
More Recipes You’ll Love
- Chocolate Lasagna
- Peanut Butter Pie
- Caramel Apple Dip
- Funfetti Dip
- Cookie Dough Dip
- No-Bake Eclair Cake
- Vanilla Cool Whip Pie
- Cool Whip Frosting
- Dole Whip
- Vanilla Trifle
- Mini Cinnamon Roll Recipes
- Cream Puffs
- Meringue Cookies
Stabilized Whipped Cream
Quick, delicious, and easy, this homemade stabilized whipped cream is made in minutes to create a fluffy, sweet topping.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Ingredients
- 1½ tablespoons cold water
- 1 teaspoon unflavored gelatin
- 1 cup heavy whipping cream
- 1 teaspoon heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Chill a large mixing bowl and whisk attachment in the fridge or freezer.
- Add the water to a heat-safe bowl and sprinkle the unflavored gelatin on top. Let it sit for a few minutes.
- Place this bowl over a simmering pan of water until the gelatin is fully dissolved. It only takes 5-7 seconds. Stir the mixture and set it aside to cool.
- Remove your bowl and whisk attachment from the refrigerator. Combine the heavy whipping cream, powdered sugar, and vanilla in the bowl. Whip the mixture building up to a high speed until it thickens and soft peaks form.
- Stir about 1 teaspoon of heavy cream into the gelatin mixture.
- Turn the mixer to low. Slowly pour the gelatin mixture into the whipped cream and mix until well combined. Increase the mixer to medium speed and mix until stiff peaks form.
Notes
- You’ll end up with about 1½ to 2 cups of stabilized whipped cream with this recipe. You can easily double or triple the ingredients to make more!
- You should pop your bowl and beaters in the fridge or freezer about 10 minutes before you’re ready to make this recipe. Using a cold bowl and attachments will make your whipped cream thicken faster and produce a better end result.
- If you have accidentally over-whipped, add in a few tablespoons of fresh cream and mix by hand with a wire whisk. If it’s greasy or lumpy, it is not salvageable, and you’ll need to start over.
Nutrition
Calories: 980kcal | Carbohydrates: 37g | Protein: 8g | Fat: 90g | Saturated Fat: 56g | Cholesterol: 333mg | Sodium: 101mg | Potassium: 179mg | Sugar: 30g | Vitamin A: 3572IU | Vitamin C: 1mg | Calcium: 155mg
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Comments
Layne Kangas says
I love this, it’s perfect for just about any dessert and so easy to make! PLUS, it’s delicious enough I could eat with a spoon by itself, haha!
Gloria says
My family loves this!
Norman says
Fabulous, cheesecake is my favourite dessert, my mother kicked everyone out on Sundays when she baked bread, cooked pies cakes and cookies, enough to last the week. My memories of growing up on a dairy farm in the fifties as a very young child are priceless