February 7, 2022Review Recipe
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 from now on.
STABILIZED WHIPPED CREAM INGREDIENTS
- 1½ tablespoon cold water
- 1 teaspoon of unflavored gelatin
- 1 cup + 1 teaspoon of heavy whipping cream
- ¼ cup of powdered sugar
- 1 teaspoon of vanilla extract
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
You should pop your bowl and beaters in the 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 (like a bain-marie) until the gelatin is fully dissolved. It only takes 5 to 7 seconds. Stir the mixture and set it aside to cool
STEP THREE: Remove your mixing bowl and whisk attachment from the refrigerator. Combine the 1 cup of heavy cream, powdered (confectioner’s 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 1 teaspoon of heavy cream into the gelatin mixture.
STEP FIVE: Now 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 cream mixture until stiff peaks form.
Use a cookie sheet instead of a pan so you can adjust the thickness of your 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 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
DIPPING: This makes a delicious, simple dip to serve with a fresh bowl of cut fruits.
IN THE FRIDGE: This stabilized whipped cream is best used within an hour or two hours of making it or 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 this whipped cream tastes divine.
FREQUENTLY ASKED QUESTIONS
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.
This recipe will freeze well stored in the freezer for up to two months.
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
Stabilized Whipped Cream
- 1 ½ 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
- Chill a large mixing bowl and whisk attachment in the fridge.
- In a medium pot, heat up the water on the stovetop.
- Pour the gelatin in the pot then heat over the hot water, just until it starts to melt. 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 high speed until it thickens and soft peaks form.
- Stir about 1 teaspoon of heavy cream into the gelatin mixture.
- Now 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.