Stabilized Whipped Cream

For so many years, I have admired the cakes at my local bakery and wondered how the whipped cream holds its shape so well, until I learnt how to make stabilized whipped cream. That was a game-changer. Now I use it on so many desserts, and the best part is that it takes just 10 minutes to make.

If I have to choose between buttercream and whipped cream, I will always choose the latter. I love homemade whipped cream with fruits, or I add it to my coffee or hot chocolate. Chocolate whipped cream is another sinful creation that I like serving with juicy strawberries.

Making stabilized whipped cream at home is so easy, and all it takes is adding a secret ingredient: gelatin. Gelatin does not add any flavor, but it helps stabilize the cream, making it stiffer so you can easily pipe it onto cakes, cupcakes, and pies without worrying it will lose its shape.

Why you will love this recipe 

• I can do it in minutes: In just 10 minutes, I can make thick, stable whipped cream that is perfect for frosting a cake or topping a pie.  
• It only needs a few ingredients: All I need are four ingredients to make this whipped cream, and I usually already have them in my kitchen. 
• So many uses: Whether I want to use it for pie topping, frosting, filling, or some other delicious recipe, this stabilized whipped cream can make pretty rosettes or a sensational dip for any occasion. 
• It is so easy: Mix, whip, and use. That is all there is to it. 

What you will need

• Stabilizer: I use powdered gelatin. Make sure it is unflavored. 
• Cream: Very cold heavy whipping cream. I keep mine in the fridge until I’m ready to use it. 
• Flavorings: I like to use powdered sugar because it dissolves quickly and contains cornstarch to help stabilize it. I also add pure vanilla extract to my whipped cream for a deeper, more comforting flavor and a balanced sweetness. 

How to make 

Prep the gelatin: First, I put the bowl and beaters in the freezer for 20 to 30 minutes. Then I sprinkle the gelatin into a small bowl of cold water, a little at a time, so that it can bloom. This takes about five minutes. Afterward, I heat it in the microwave for 10 seconds, then whisk until it dissolves. 

Beat the cream: Now, I pour the cold cream into the chilled bowl with the vanilla and beat it on medium-low. I continue to whip it, pouring in the gelatin slowly for another minute. Then I keep whipping while slowly adding the powdered sugar, gradually increasing the speed until stiff peaks form. 

Use or store: It is ready to use right away, or I can save it in a sealed container in the fridge.

Expert tip

Using the best ingredients

Since there are only a few ingredients, it is essential to use the best there are. For example, I use the highest-quality heavy cream, such as Carnation or Nestle. Generic brands may save a few cents, but they will not produce results as creamy or fresh. Also, be sure to use pure vanilla extract, as imitation flavoring can have a bitter aftertaste. The gelatin should be a trusted brand as well. I like KNOX, but there are others on the market that some people swear by. 

More tips to consider:

• Be sure to add the sugar at the right time. Powdered sugar should go in after soft peaks form, while granulated sugar should go in at the beginning. 
• Chill the bowl, beaters, and heavy cream before whipping to keep the cream cold. 
• Do not overmix it. Once there are stiff peaks, stop mixing, or it will turn into butter. 
• Start whipping slowly, then gradually increase the speed to high. 
• Use full-fat heavy cream with at least 36% fat. 

Recipe variations and add-ins:

• Skim milk powder: Instant skim milk powder can also be used in place of gelatin, but it may result in a more custardy texture.
• Zesty whipped cream: To make this whipped cream tangy, I like to add a bit of finely zested orange or lemon peel.
• Other flavors: Another way to flavor the cream is to use a different extract, such as lemon, Bavarian cream, almond, or cinnamon.
• Boozy flavor: To make it taste boozy without the booze, I sometimes use amaretto, brandy, or butter rum extract. 
• Instant pudding: Get two in one with instant pudding, which adds flavor and stabilizes the whipped cream at the same time.

Serving suggestions:

Since this whipped cream is stabilized, it can be used on any dessert to look just as fancy as something from an expensive bakery. Why spend the extra money to buy a perfect pie or cake when you can make one at home? And the ones made at home don’t have all those mystery additives. My creamy sweet potato pie cupcakes are topped with cinnamon whipped cream for a dessert that is not too sweet but rich and luscious. 

These sweet potato cheesecake bars are also topped with my fluffy whipped cream and filled with cozy fall spices, making them a holiday treat everyone loves. They taste delicious with my pumpkin spice latte copycat, which tastes better than Starbucks when I top it with my homemade whipped cream. Those who don’t drink coffee enjoy this pumpkin pie smoothie, which I also top with whipped cream. Made with pumpkin puree, pumpkin pie spice, and yogurt, it tastes like pumpkin pie in a glass.

How to store leftovers:

• Refrigerate: Stabilized whipped cream can be kept in a sealed container in the fridge for five to seven days.   
• Freezing: One way to freeze whipped cream is in dollops. First, I put them on a sheet pan lined with parchment paper and flash-froze them for 2 hours. Then I put them in a freezer bag for 3 months of storage. Or I can store it in a freezer bag or freezer-safe container like Cool Whip, and it can be kept in the freezer for the same amount of time.
• Defrost: I thaw it overnight in the fridge before whipping it up. 

Frequently asked questions

Try it with whipped cream: