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

Stabilized Whipped Cream

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.
Course Dessert
Cuisine American
Keyword Stabilized Whipped Cream
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 cups
Calories 980kcal


  • 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


  • 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.


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. 


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