This stabilized whipped cream with gelatin is great for putting on desserts that you want to hold their shape. Like piping onto cupcakes or putting on cream pies.
What is better than fluffy clouds of whipped cream? How about fluffy clouds of whipped cream that don’t melt, lose it’s shape and go watery. Stabilizing your whipped cream with a bit of gelatin will fix all that, and make it hold up longer.
Whipped cream is a great alternative to ice cream for topping desserts like apple crisp, and fruit crumbles. You can also use it as a light and fluffy frosting instead of cream cheese or buttercream frosting for cakes. It would go especially well with this fluffy sponge cake.
What's Cool About This Recipe
- Super easy to make: This stabilized whipped cream recipe can be made in just a few minutes with only four ingredients.
- Versatile: You can use this in a variety of ways
Ingredients and Substitutions
- Heavy whipping cream: Heavy whipping cream whips better than whipping cream because it has a higher fat content.
- Unflavored gelatin powder: This is just to give it strength, we don’t want to add flavor.
- Organic cane sugar: You can use granulated or powdered sugar.
- Vanilla extract: This is used to flavor the whipped cream, you can change it to a different flavor if you wish. Just know the amounts you will need for other flavors will vary.
See recipe card for quantities.
- Use vanilla bean paste in place of vanilla extract
Dissolve the gelatin in cold water, let sit for 5 minutes to bloom (absorb the water).
While the gelatin blooms, beat the heavy cream, sugar, and vanilla in a large mixing bowl just until it starts to thicken.
Melt the gelatin in the microwave for 5-10 seconds or until it becomes a clear liquid.
Pour the gelatin mixture slowly into the whipped cream while beating on medium/low speed. Increase the speed and beat just until stiff peaks form (be careful to not over-beat). Use immediately or store in an airtight container in the refrigerator for 2-3 days.
If you’re going to pipe this you might need to refrigerate it for an hour or two before piping.
There are so many ways to use stabilized whipped cream. It can be used pretty much anywhere you would use regular whipped cream
This whipped cream needs to be refrigerated, so whatever dessert you put it on will have to be refrigerated.
Store covered in the refrigerator for up to 3 days.
Tips From Our Kitchen
Be very careful not to overbeat the whipped cream. You want it to be stiff but still silky smooth.
Adjust the sweetness of the whipped cream to suit your taste.
If the cream is just slightly overbeat try folding in a couple tablespoons of heavy cream. If it’s to the point of buttery and separated then it’s gone too far, and probably isn’t salvageable.
Stabilized whipped cream will last about 2-3 days in the refrigerator.
Make sure you are using cold heavy cream. Additionally you can try beating it in a cold bowl (put your bowl into the freezer for 10-15 minutes before using it to make your whipped cream.
It could also be that your bowl is too small. Make sure you are using a large bowl that gives the cream plenty of room.
It could be because you poured your gelatin in too fast. You need to pour it in a steady stream while beating so it gets mixed in as soon as it hits the cold cream. Otherwise it will set up in little chunks and make you cream lumpy.
Stabilized Whipped Cream with Gelatin
- 1 tablespoon (15 grams) Cold water
- ½ teaspoon Unflavored gelatin powder
- 1 cup (240 grams) Heavy whipping cream
- 2 tablespoons (26 grams) Organic cane sugar granulated
- ½ teaspoon Vanilla extract
- In a small microwave safe dish dissolve the gelatin in the cold water. Allow to set for 5 minutes to absorb the water.
- Place the heavy cream sugar and vanilla in a large mixing bowl, beat with an electric hand mixer on medium/high speed just until it starts to thicken.
- Microwave the gelatin for about 10 seconds or until it turns into a clear liquid.
- Slowly pour the melted gelatin into the whipped cream while beating on low speed. Increase the speed to medium/high and continue beating just until stiff peaks form. Be careful not to over beat or your cream will leave a buttery film in your mouth when you eat it.
We calculate these nutritional facts using an estimate and they can vary drastically between ingredients used and measuring technique. So, they are not intended for medical use.