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Stabilized Whipped Cream comes in handy when making desserts. I like to use this easy-to-make Homemade Cool Whip as a replacement for store-bought whipped topping. Read on to learn how I prepare stabilized whipped cream!
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“This was so fluffy and delicious! Held up very well and was so easy to make.” -Lindsay
Easy Stabilized Whipped Cream
Homemade whipped cream tends to deflate and get watery pretty quickly. But this recipe solves that problem! It will stay fluffy and beautiful and delicious, so I can make it in advance and have it ready for my desserts.
Tips for Beginners
- Make sure both the mixing bowl and the beaters are extremely cold. If you live in a hot/humid climate, place a bowl of ice water under the bowl of whipping cream to help keep it cold.
- If your whipped cream is not coming to stiff peaks, chill it in the refrigerator for 10 minutes, then try again.
- Adding more gelatin will not stabilize the whipped cream more, and it will not taste good!
- Ensure the gelatin is fully dissolved and mixed with the cream before whipping. This will help ensure the stabilizer is evenly distributed throughout the whipped cream, resulting in a smooth and consistent texture.
Stabilized Whipped Cream Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer
Ingredients
- 1½ tsp water 7 grams
- ½ tsp unflavored powdered gelatin
- 1½ cups heavy cream 341 grams, cold
- 2 tsp powdered sugar 5 grams
- ½ tsp pure vanilla extract 2 grams, optional
Instructions
- Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.1½ tsp water, ½ tsp unflavored powdered gelatin
- In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until small bubbles appear. Make sure not to overwhip. Overwhipping the cream will lead to separation of the cream into buttermilk and butter.1½ cups heavy cream, 2 tsp powdered sugar, ½ tsp pure vanilla extract
- Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
- Increase the speed to high and beat until medium peaks form.
- Keep the whipped cream refrigerated and in an airtight container until ready to use.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Stabilized Whipped Cream Step by Step
Dissolve the gelatin: Add 1½ tsp water to a microwave-safe bowl and sprinkle ½ tsp gelatin on top. Give it a few stirs and let it stand for 3 minutes. After 3 minutes, stir gently and microwave on high for 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.
Whip the cream: In the bowl of a stand mixer fitted with the whisk attachment, whip 1½ cups heavy cream, 2 tsp sugar, and ½ tsp vanilla on low speed until small bubbles appear.
Add gelatin mixture: Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
Beat: Increase the speed to high and beat until medium peaks form.
Store and enjoy: Keep the whipped cream refrigerated in an airtight container until ready to use.
Others Ways to Stabilize Whipped Cream
This is only one of several methods for stabilizing whipped cream. You can also use starches like cornstarch, powdered sugar, milk powder, or instant pudding mix.
- Cornstarch: Mix 2 tbsp cornstarch and 4 tbsp powdered sugar with the heavy cream and whip to firm peaks.
- Powdered Sugar: Mix 6 tbsp powdered sugar with the heavy cream and whip to firm peaks.
- Milk Powder: Mix 6 tbsp of cornstarch and 4 tbsp of powdered sugar with the whipped cream and whip to firm peaks.
- Instant Pudding Mix: Mix 1 tbsp of dry instant pudding mix and ⅓ cup powdered sugar with the whipping cream and whip to firm peaks.
How to Store
The stabilized whipped cream should be stored in an airtight container, in the refrigerator. It will keep (stay stable) for up to 24 hours.
I do not recommend freezing stabilized whipped cream on its own, as it can become difficult to spread/pipe once frozen. However, it can be frozen after it has been piped/spread onto a dessert, and it will keep well for up to 3 months.
Serving Suggestions
I’ll be the first to admit that eating whipped topping with a spoon is a pretty tasty treat, but if you’re making this recipe, you’re probably hoping to use it as a topping for other delicious desserts. Whether you’re craving something tart and citrusy like a refreshing key lime pie with a buttery graham cracker crust, or something bright and berry-filled like lemon raspberry bars, or even something rich and indulgent like French silk pie—there’s a dessert to satisfy every kind of sweet tooth.
You gave great instructions and options, but for how much cream?
Hi, this recipe makes 4 cups of stabilized whipped cream.
But how much cream did you use?
As per the recipe card, we used 1½ cups.
I don’t yet know how it will turn out, but I thought you’d want to know that there seems to be a few important missing words. It took me getting to this page to find out 1-1/2 t of what. And how much the recipe suggests for heavy whipping cream. There may be more missing words, so look at the beginning here, a few pages back. Sorry, I really don’t want to be critical!
Thank you for letting us know!
This is probably a stupid question – but I came to this link for “homemade cool whip”. But what your recipe is – is problematic. Many use Cool-Whip because we are lactose intolerant and use it because it’s dairy free. Your recipe isn’t dairy free. Have you encountered another version anywhere that gives a dairy free version? (I would much prefer to use yours but even those lactose pills aren’t enough to allow me to consume dairy.)
I have not made a dairy-free version yet!
Can you make a flavored stabilized whipcream, like strawberry?
I haven’t tried this yet, but you can give it a shot with some extract flavoring!
I would suggest using the freeze dried strawberries (it’s a powder) found on Amazon. It will add flavor AND beautiful color! I have not used strawberry as my addiction is raspberry! Since I have not made this recipe, I can’t tell you an amount, but I would start with a teaspoon and taste test then add more if needed.
If you add a small strawberry yogurt along with the whipping cream when whip it will give you a yummy strawberry flavored cream:)
On this recipe will it stay in a watermelon jello pie?
You can definitely give it a try!
QUESTION: I want to use this recipe for my ice cream cake – will it stay in the freezer a few days?
Thank you
Yes, absolutely!!
Can this be used when making a layered pie? Would it hold up if made ahead?
Thank you
Trish
Yes!! To both :)
This was so fluffy and delicious! Held up very well and was so easy to make.
Thanks, Lindsay!
I don’t have a microwave. So how would I do the gelatin. It’s only 1-1/2 teaspoons. Can I do it on the stove top?
This has saved me so many times! I have seen people make whipped cream and they over mixed, and that’s never good. This makes it just right!