Stabilized Whipped Cream

super easy

Whipped cream is a finicky thing. it’s gorgeously whipped freshly made, but it has a very short time before it starts to lose its air. Stabilizing whipped cream allows it to last a lot longer because the gelatin helps keep all that air trapped inside the cream You can even frost a a cake with it. I love using it to pipe on the top of pies and other desserts.

To ensure that your whipped cream is the right consistency, your prepared gelatin needs to be completely cool. If it’s at all warm, it’ll melt the fat in the heavy cream, giving you a weird consistency and deflate some of the air. Also, make sure you refrigerate your bowl so that’s cold too.

Here’s a really easy recipe that works up incredibly quick. All you need is a stand mixer or hand mixer and a bit of patience!

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2 1/2tablespoon water
2teaspoons unflavored gelatine
1pint heavy cream
1/2cup powdered sugar, sifted
2teaspoons vanilla extract



Prepare the Gelatin

Add the water and gelatin to a small microwave bowl. Allow to sit for 3 minutes. Then microwave the gelatin mixture until fully dissolved, just a few seconds. Set aside to cool.
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Prep the Cream

Pour the heavy cream, powdered sugar, and vanilla into the refrigerated bowl of an electric mixer fitted with the whisk attachment. Whip on medium until soft peaks begin to form, then turn the mixer to low.
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Mix in the Gelatin

Drizzle in the gelatin mixture until it mixes fully. Turn the mixer back to medium and whip until stiff peaks form. Either pipe or spread onto your dessert. Refrigerate until ready to serve.
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