Stabilized Whipped Cream
Get the recipe for stabilized whipped cream that won’t melt away. Create a sturdy topping or filling for your favorite desserts.
Fluffy whipped cream is a dream topping, but it can quickly deflate—especially when made ahead. This stabilized version holds up for days in the fridge and keeps its thick, creamy texture without weeping. It’s perfect for piping onto pies, layering in trifles, or frosting a cake.
Unflavored gelatin gives the whipped cream structure without changing the flavor, while a bit of confectioners’ sugar adds sweetness and stability. For a vegetarian option, you can use instant clear jel instead.
What You’ll Like About This Dish
Holds up beautifully. This stabilized version won’t weep, collapse, or melt like traditional whipped cream.
Easy to make. A quick gelatin mix-in or a spoonful of Instant Clear Jel is all it takes.
Great for decorating. Pipe or dollop it onto cakes, pies, or trifles—no last-minute stress.
Freezer-friendly. Leftovers can be frozen in single portions for later desserts.
Ingredient Notes
- Gelatin: Use unflavored powdered gelatin for the classic stabilized version.
- Clear Jel: Instant Clear Jel makes a great vegetarian alternative—no heating required.
- Cream: Choose heavy cream or whipping cream with at least 36% fat for best results.
- Confectioners’ Sugar: Sweetens and helps with stability. Adjust to taste.
- Vanilla Extract: Adds flavor—feel free to swap with almond, lemon, or other extracts.
Steps to Make Stabilized Whipped Cream
- Chill the mixing bowl and beaters before starting.
- Soften the gelatin in cold water and let stand until set.
- Microwave the gelatin briefly until it becomes a liquid.
- Beat the cream until thickened, then add the sugar and vanilla.
- Continue beating to soft peaks.
- Add the liquid gelatin and beat just until stiff peaks form.
- Use immediately or refrigerate until needed.
Tips
Use cold equipment. Cold cream, bowl, and beaters help the cream whip up faster and hold its shape better.
Don’t overbeat. Stop as soon as stiff peaks form—overbeating can make the cream grainy or even turn it into butter.
Flavor options. Add lemon zest, cocoa powder, or flavored extracts for fun variations.
Recipe Variations
- Instant Clear Jel Version. Whisk 2 teaspoons of clear jel with the powdered sugar and mix it into the whipped cream.
- Chocolate Whipped Cream. Add 2 tablespoons of unsweetened cocoa powder along with the sugar.
- Almond or Citrus Flavored. Swap the vanilla for almond, lemon, or orange extract.
- Extra Rich. Fold in a spoonful of mascarpone or softened cream cheese for added body.
How to Store (and Freeze)
Refrigerate: Store stabilized whipped cream in an airtight container for up to 3 days. It holds its shape and stays fluffy.
Freeze: Pipe or spoon portions onto a wax-paper-lined baking sheet. Freeze, then transfer to a bag or container.
To Use: Thaw frozen whipped cream portions in the refrigerator for a few hours before serving.
Stabilized Whipped Cream
Ingredients
- 2 teaspoons unflavored gelatin
- 2 tablespoons very cold water
- 2 cups heavy cream
- 1/3 cup confectioners’ sugar, more or less, to taste
- 2 teaspoons vanilla extract , or other flavoring
Instructions
- Start with chilled mixing bowl and beaters.
- Put the unflavored gelatin in a microwave safe bowl or 1-cup measure. Add the 2 tablespoons of cold water and let stand for 5 minutes. Put the solidified gelatin in the microwave and microwave for about 4 to 5 seconds at a time until it becomes liquid.
- Beat the cream until slightly thickened. Beat in the confectioners’ sugar then the vanilla and continue beating until thick and almost to soft peaks.
- Add the liquid gelatin mixture and continue beating to stiff or near-stiff peaks.
- Refrigerate until serving time.
Notes
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
