Stabilized Whipped Cream Recipe

Whipped cream being piped into a glass bowl.

5 from 1 vote

This simple and easy stabilized whipped cream recipe is perfect for topping pies, cheesecakes, cupcakes, and more. It's a sturdier whipped cream that has stiff peaks that hold their shape better than regular whipped cream. This allows for advanced planning because you can make it ahead of time.

Prep Time5

Cook Time0

Total Time5

Course: Dessert

Cuisine: American

Servings:

Calories: 95kcal

Author: Kelly Stilwell

Equipment

Hand held mixer

Ingredients

1 ½ teaspoons unflavored gelatin powder
2 tablespoons cold water
1 ½ cups heavy whipping cream
1 cup powdered sugar
1 ½ teaspoons pure vanilla extract

Instructions

Mix the unflavored gelatin powder with cold water in a small microwaveable bowl or ramekin. Set it aside.
In a large mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
Whip until it reaches soft peaks. You'll be able to see a slightly raised trail of small waves as the mixer moves around.
Heat the gelatin and water mixture in the microwave for 5-7 seconds. Do not overheat it; you want to heat it just until it melts and becomes liquid again. Mix it together to ensure there are no gelatin chunks. Allow it to cool slightly.
With the mixer on low-medium speed, slowly and a little at a time, drizzle the liquified gelatin mixture into the cream mixture. Mix it for 15 seconds.
Increase the mixer speed to medium-high and beat until you have stiffer and fluffier peaks. Now, the trail of waves the mixer leaves should be deeper and bigger. Make sure not to overbeat it, or else it will become too dense and begin to clump.
Pipe on your sweet treats.

Notes

Be careful not to overbeat the whipped cream as it will become too dense and begin to clump.

Use a cold bowl. Do not wash a mixing bowl in hot water and then try to use it immediately. The heat can keep the cream from forming peaks.

Make sure to use cold cream. Leave the heavy whipping cream in the refrigerator just until ready to use.

Make sure that the gelatin mixture is not added to the cream after it's cooled. Hot liquid can make it difficult for the cream to form peaks.

Always make sure that the gelatin mixture is mixed well when added to the cream; you want it to incorporate into the cream and not create any gelatin lumps.

Nutrition