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Homemade Whipped Cream

A close up of a piece of cake on a plate, with Laser and Mixer
Quick, delicious, and easy this homemade stabilized whipped cream that is perfect for any dessert recipe. A handful of ingredients are whipped up in minutes for this fluffy, sweet topping.
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Table of Contents
  1. What is Stabilized Whipped Cream?
  2. INGREDIENTS FOR HOMEMADE Whipped Cream
  3. How to Stabilize Whipped Cream
  4. How Long Does Stabilized Whipped Cream Last?
  5. Using Stabilized Whipped Cream
  6. More Recipes You'll Love
  7. JUMP TO RECIPE

This homemade stabilized whipped cream recipe that creates the perfect Cool Whip replacement topping for any dessert! Made from scratch in only minutes with gelatin, heavy whipping cream, heavy cream, vanilla, and powdered sugar, you’ll want to whip up a batch for all your sweet treats from now on.

Use it to top our banana pudding, classic cheesecake, chocolate peanut butter lasagna or any other favorite dessert that calls for whipped cream or Cool Whip.

A close up of a slice of cake on a plate, with Whipped cream

NO BAKE DESSERTS:
Oreo Pie | Icebox Cake | Cool Whip Pie


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 and can be used to decorate desserts, cakes, or cupcakes.

INGREDIENTS FOR HOMEMADE Whipped Cream

You will need:

  • 1 ½ 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

PRO TIP: You’ll end up with about 1.5 to 2 cups of stabilized whipped cream with this recipe. You can easily double or triple the ingredients to make more!

Ingredient ADDITIONS

COLOR: You could also make colored whipped cream by using a gel food coloring at the beginning of the whipped process.

CHOCOLATE: Add two tablespoons of cocoa powder for every one cup of heavy whipping cream to make a chocolate whipped cream.

How to Stabilize Whipped Cream

PRO TIP: 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: In a medium pot heat up the water on the stovetop.

STEP TWO: 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.

STEP THREE: 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.

STEP FOUR: Stir about 1 teaspoon of heavy cream into the gelatin mixture.

STEP FIVE: 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.

Beam and Laser

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 Long Does Stabilized Whipped Cream Last?

It will keep in the fridge for two to three days in an airtight container.

It can also be wrapped tightly and stored in the freezer for up to two months.

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.

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.

Using Stabilized Whipped Cream

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.

DOLLOP: Add a dollop to each slice before serving, like our key lime pie.

PIPING: You can use this recipe for piping onto chocolate or vanilla cupcakes or pie — I’m thinking pumpkin pie this Thanksgiving!

DIPPING: This makes a delicious, simple dip to serve with fresh berries or other fruit.

A close up of a piece of cake on a plate, with Whipped cream

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 with gelatin, heavy whipping cream, heavy cream, vanilla, and powdered sugar.

More Recipes You’ll Love

EASY: Chocolate Lasagna | Peanut Butter Pie
DIPS: Caramel Apple Dip | Cookie Dough Dip
UNIQUE: Funfetti Dip | No-Bake Eclair Cake

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A close up of a piece of cake on a plate, with Laser and Mixer

Stabilized Whipped Cream

5 from 1 vote
Quick, delicious, and easy this homemade stabilized whipped cream that is perfect for any dessert recipe. A handful of ingredients are whipped up in minutes for this fluffy, sweet topping.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 cups

Ingredients
  

  • 1 1/2 tbsp cold water
  • 1 tsp unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tsp heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Instructions
 

  • 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.

Notes

PRO TIP: 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. 

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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Proudly Prepared by the Spaceships Kitchen

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