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whisk full of cream

Stabilized Whipped Cream - Homemade Cool Whip Recipe

Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 16
Calories: 78kcal
Stabilized Whipped Cream comes in handy when making desserts, and it's actually really easy to make! Use this Homemade Cool Whip as replacement for the store-bought whipped topping. Read on to learn how to stabilize whipped cream!
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  • teaspoons water 7 grams
  • ½ teaspoon unflavored powdered gelatin
  • cups heavy cream 341 grams, cold
  • 2 teaspoons powdered sugar 5 grams
  • ½ teaspoon pure vanilla extract 2 grams, optional


  • 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 teaspoons water, ½ teaspoon 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.
    1½ cups heavy cream, 2 teaspoons powdered sugar, ½ teaspoon 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.



  • This recipe makes 4 cups of stabilized whipped cream.
Storage: Store stabilized whipped cream in an airtight container in the refrigerator for up to 24 hours.


Serving: 0.25cup | Calories: 78kcal | Carbohydrates: 1g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 25mg | Sodium: 6mg | Potassium: 21mg | Sugar: 1g | Vitamin A: 328IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg