![A would of stabilized whipped cream frosting next to a mixer.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "How to make stabilized whipped cream frosting.")
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):
- 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.
- 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.
- Next, combine the cream with the sugar and vanilla in a medium bowl. Whip the mixture with an electric mixer until soft peaks form.
- Slowly drizzle in the cooled gelatin mixture and whip again until stiff peaks form.
- 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!