Bold Baking Basics

How To Make Stabilized Whipped Cream

4.95 from 17 votes
My Stabilized Whipped Cream recipe will give you a sweet, vanilla whipped cream that can be used as a topping — and stand the test of time much longer!
A would of stabilized whipped cream frosting next to a mixer.

Hi Bold Bakers!

I love a healthy serving of whipped cream alongside most desserts. The fluffiness of a delicious homemade whipped cream is really unbeatable! But if you’re are serving a dessert that may sit out for a while before serving, like a cake frosted in whipped cream or a dessert filled with cream, you may notice that your homemade whipped cream has started to lose its volume and becomes liquidy.

Thankfully, there’s a solution! Stabilized whipped cream is delicious, lightly sweetened, and flavored with vanilla — plus, it is stable enough to hold its shape and not water out for two days! 

There’s the addition of one key ingredient that helps whipped cream keep its shape for longer: gelatin! And, it’s just as easy to make as your typical homemade whipped cream! 

What Is Stabilized Whipped Cream?

Stabilized whipped cream is whipped cream that includes unflavored, powdered gelatin. It tastes just like regular homemade whipped cream, but it will hold its shape for at least two days instead of deflating and watering out. 

If you want a dollop of whipped cream on the side of a slice of pie, feel free to use my homemade whipped cream recipe. But if you are planning to decorate a cake, cupcake, or fill a dessert with whipped cream, I recommend you make stabilized whipped cream! 

What You Need To Make Stabilized Whipped Cream

A bowl of stabilized whipped cream.

How To Make Stabilized Whipped Cream

Making stabilized whipped cream is just as easy to whip up as regular whipped cream, with just a couple of more steps, including the preparation of the gelatin. Here is how you make it (get all of the full measurements, down below):

  1. Combine boiling water with the gelatin in a small, heat-proof measuring cup. Stir to dissolve and let it sit for 5 minutes to sponge and set like jelly. 
  2. Once the gelatin mixture is set, you need to make it liquid again. To do this, place the cup in a pan of simmering water and stir until dissolved. You can also microwave the mixture for around 20 seconds. Set the gelatin mixture aside and cool to room temperature but be sure it stays a liquid. This will take maybe 5 minutes. 
  3. Next, combine the cream with the sugar and vanilla in a medium bowl. Whip the mixture with an electric mixer until soft peaks form. 
  4. Slowly drizzle in the cooled gelatin mixture and whip again until stiff peaks form.
  5. Cover the whipped cream and chill to let it firm up, roughly 2 hours. 

Gemma’s Pro Chef Tips For Making Stabilized Whipped Cream

  • Be sure your gelatin mixture is in the liquid form when you stir it into the cream; otherwise, it will seize.
  • If you prefer an unsweetened whipped cream, leave it out of the sugar.
  • You can make different flavors by replacing the vanilla extract with any other extract of your choice. Some extracts are more potent in flavor than others, so start with a 1/2 teaspoon and taste before adding more.
  • Although this whipped cream is stabilized, it will need to stay refrigerated until ready to consume.
  • Make a double recipe and use this in place of frosting for my vanilla birthday cake recipe: layer the cake with this stabilized whipped cream and fresh sliced strawberries!

How Do I Store This Recipe?

You must store it in the refrigerator, where it will last for up to 3 days. 

Make More Toppings!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Stabilized Whipped Cream Recipe

4.95 from 17 votes
My Stabilized Whipped Cream recipe will give you a sweet, vanilla whipped cream that can be used as a topping — and stand the test of time much longer!
Author: Gemma Stafford
Servings: 2 cups
Prep Time 10 mins
Chill to set for 2 hrs
My Stabilized Whipped Cream recipe will give you a sweet, vanilla whipped cream that can be used as a topping — and stand the test of time much longer!
Author: Gemma Stafford
Servings: 2 cups

Ingredients

  • 1 tablespoon boiling water
  • 1 teaspoon powdered gelatin
  • 1 cup (8floz/240ml) heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Combine the boiling water with the gelatin in a small, heat-proof measuring cup. stir to dissolve and let sit for 5 minutes to sponge and set like jelly.
  • Once set, you need to make the mixture liquid again so place the cup in a pan of simmering water and stir until dissolved. You can also microwave it for a roughly 20 seconds. Set aside and let cool to room temperature but still liquid (about 5 minutes).
  • Next combine the cream with the sugar and vanilla in a medium bowl and with an electric mixer, whip until soft peaks.
  • Slowly drizzle in the cooled, gelatin mixture and whip until stiff peaks form.
  • Cover and refrigerate to chill and firm up for roughly 2 hours. It is now ready to use or can be kept in the fridge for up to 3 days. Use to decorate and fill cakes with.

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Terri
9 days ago

Can you substitute gelatin from a box of flavored jello to make the same stabilized whipped cream?

Sushma
9 days ago

Hi
Can we use Agar Agar instead of gelatin? Actually we are vegetarian.

Judith Anstey
Judith Anstey
2 days ago

That’s a great tip…I add 1 dessertspoon of milk powder to my cream when whipping to stabilise the cream but now I will try your tip for sure… thank you

Julianna
Julianna
4 days ago

Hi, could you explain why you need to mix the gelatin with boiling water instead of room temperature one?

Anushree
Anushree
9 days ago

Is this good for using as a frosting to cover cakes completely or even to pipe using different tips ?
Also can couverture chocolate be added to it?

Jessica Smith
Jessica Smith
9 days ago

Can this be used on an ice cream cake then put in the freezer?

Adylayde
Adylayde
10 days ago

Would this be good in between cake layers? x

Anne
Anne
10 days ago

Hi Gemma can this be piped?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!