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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!
Print Recipe


  • teaspoons water
  • ½ teaspoon unflavored powdered gelatin
  • cups heavy cream cold
  • 2 teaspoons confectioner’s powdered sugar
  • ½ teaspoon vanilla extract 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.
  • In a large mixing bowl, add heavy cream, sugar and extract. With an electric mixer fitted with the whisk attachment, whip the cream mixture on low speed until small bubbles appear.
  • 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.
  • The whipped cream should stay stable up to 24 hours.
  • Enjoy!



makes 4 cups


Serving: 0.25cup | Calories: 78kcal | Fat: 8g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 8mg | Potassium: 16mg | Vitamin A: 330IU | Vitamin C: 0.2mg | Calcium: 15mg