Stabilized Whipped Cream Recipe

4.69 from 51 votes

If you're into desserts, having Stabilized Whipped Cream on hand can be a real game-changer, and the best part is, it's a breeze to whip up! By using this Homemade Cool Whip recipe instead of pre-made whipped topping, you'll be able to enjoy a stable and delicious topping every time.

Step-by-step photos can be seen below the recipe card.

Prep Time10

Total Time10

Course: Dessert

Cuisine: American

Servings:

Author: Becky Hardin

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.

Video

Notes

Yield: This recipe makes 4 cups of stabilized whipped cream.

Nutrition