This stabilized whipped cream recipe is super easy, light, airy, and fluffy. It can be made days ahead of time won’t become runny or watery. Now you can serve whipped cream on all your desserts with confidence.
How to make Stabilized Whipped Cream
Whipped cream is arguably the best dessert accompaniment ever. Stabilized whipped cream is awesome stuff, and it couldn’t be easier to make or more adaptable to use.
If you make your own whipped cream, you know there is absolutely no equal in store-bought tubs or cans. No packaged whipped cream holds a candle to the real deal.
Since it only takes a few ingredients and a few minutes to whip together, there’s no reason not to whip out that whisk. I always “stabilize” my whipped cream, which creates whipped cream that is more resilient and won’t get runny as it sits.
Stabilized whipped cream holds together beautifully and keeps its shape for days. I love using stabilized whipped cream in lieu of heavy frostings whenever possible. It’s incredible on top of decadent flourless chocolate cake and a must-have over white chocolate raspberry cheesecake.
Stabilized whipped cream can be made days ahead of time
When you’re in the mood for a light, fluffy frosting, use stabilized whipped cream to frost cakes or pipe long-lasting swirls onto almost any dessert.
You’ll love the fact that you can make stabilized whipped cream ahead of time, keep it in the fridge without worries of it getting runny, and use it when you’re ready to go. I often make a batch of this whipped cream recipe and keep it in an airtight container in fridge until I’m ready to use it.
Even better, you can go ahead and frost or pipe this super easy whipped cream recipe onto your cakes, cupcakes, cheesecakes, etc. and safely keep it in the fridge until ready to serve. When I make my white chocolate raspberry cheesecake, I always fully decorate it with this whipped cream and keep it in the fridge for 1-2 days before serving.
Can you freeze stabilized whipped cream?
You’ll love the answer: yes! As long as you make the whipped cream recipe as written with heavy cream, it will freeze nicely.
You can either make a batch and store in airtight container to use later, or you can freeze the entire dessert with stabilized whipped cream already piped on.
Tips to thickening whipped cream (stabilizing)
- Use electric hand mixer to whip together the heavy cream, powdered sugar, and vanilla (or other flavored extract) until those pretty soft peaks show up. You can tell soft peaks (image above) have formed by gently lifting the whisk up – gentle peaks should form on the surface of the whipped cream as the whisk is lifted.
- An electric hand mixer is recommended, as it allows you to have total control while you work.
- A warm mixture of plain gelatin (I use Knox) and water is key to thickening and stabilizing your whipped cream.
- Steadily pour in a warm mixture gelatin and water straight into the whisking action, continuing to whip all the way to stiff peaks. When your whipped cream is at stiff peaks, it will seem “firmer” and more sturdy (image below.)
Stabilized Whipped Cream is light, airy, and yet holds its shape
Viola! The whipped cream takes on a sturdier texture, while remaining light and airy when you taste it.
I’ve done various flavors, with Kahlua whipped cream being a fan favorite. I used Kahlua whipped cream for this unbelievable Double Chocolate Cake, which was seriously over-the-top-of-the-entire-moon. Deeelicious.
Make out-of-this-world caramel sauce to use on all your desserts:
Stabilized Whipped Cream
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: 4 cups 1x
Description
This whipped cream is sturdier than normal, and will not get runny or melt with time. Stabilized whipped cream keeps well in fridge for days!
Ingredients
- 2 cups heavy whipping cream, very cold
- 4 TB powdered sugar
- 2 TB vanilla extract (or Kahlua or other flavored extract)
- 2 tsp unflavored gelatin powder (Knox)
- 2 TB water
Instructions
- Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric mixer in fridge for 5-10 minutes to make everything cold.
- Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.
- Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set whipped cream aside and check the gelatin mixture. (If it has re-coagulated, microwave a few seconds at a time until it turns liquid again.) If it’s hot, stir until it cools down to lukewarm. It should be a slightly warm liquid, but not hot. Resume beating whipped cream, while steadily pouring liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.
- Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.
- Category: Dessert
- Method: Whisk
- Cuisine: American
Keywords: Stabilized Whipped Cream
How long can this stabilized whipped cream sit at room temperature or in a setting that may be a little warmer than room temperature?
I would recommend no more than moderate room temp, in which case it does well for at least several hours without having to worry about chilling it. I’m not sure how many hours it could sit at a warmer room temp, but you can check it periodically to see if it needs a refresher in the fridge for a bit. Hope that helps 🙂
How many servings does this recipe make? I’m going to make some for my mini cheesecakes that are cupcake sized. How many cupcakes could I do with this recipe?
You should be fine without doubling the recipe or adding to it. The amount here should be more than enough for mini cheesecakes. Enjoy!
I use cornstarch to stabilize whip cream.
I have used whipped cream for cakes, but the whipped cream always melted.
I used your recipe and it turned out perfect!
It piped nicely and held up sitting on the counter for several hours.
Thank you so much!
Awesome, Paul! So happy to hear it it worked out well! Thanks for coming over and happy spring!
Is it okay to add food coloring to this frosting recipe? Thanks!
Yes, you can add the coloring right into the cream before you start whipping. Hope you love it and have fun!
Hello. This works beautifully! Would adding the gelatin to buttercream icing help to stabilize it as well, in warmer temperatures??
Great question. I’m curious about the buttercream, as it’s much thicker than whipped cream. The gelatin might help a little, but it’s really meant for lighter whipped cream. So happy the whipped cream worked well for you!!
This is the best whipped cream recipe and yes, you really can freeze it. I had to make it 5 hours before I served it and left it on the table for 1 hour with the fruit. It was as if I just whipped it up fresh after 6 hours. I had a few ask for the recipe! Thank you so much!
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So happy you liked this, Patricia! YAY 🙂 🙂
I love this! This is one more recipe I can make ahead for Thanksgiving with no worries!
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Yes, absolutely. Thank you, Leslie 🙂
This is great. I’ve never tried stabilizing my whipped cream, but the fact that it can stay fluffy for days is seriously appealing!
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This is the best tip ever! I recently started making my whipped cream and often wonder why it falls flat quickly; well, I am grateful to learn a few tricks today!
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I was looking for a recipe for whipped cream to go with my pumpkin pie and this worked out perfect. Making again for Thanksgiving. SO tasty.
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So happy you enjoyed this, Julie! 🙂
This whipped cream looks so perfectly fluffy and delicious! this would be perfect as it is homemade and quick and easy to make. I pinned this recipe for later use! thank you for sharing.
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Stabilized whip cream sure is pretty! Never even heard of this, but it makes sense with the gelatin. Going to have to give this a try!
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I never thought of stabilizing whipped cream before, this is brilliant. This will save so much waste next time I make whipped cream.
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I use so much whipped cream as it’s such a perfect topping for so many desserts! Glad I could make it last longer without falling flat with this recipe.
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It’s SUCH a game changer in the world of whipped cream 🙂
whip cream is easy to make and thanks to your stabilizing recipe it will last in the fridge for days!
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Is this stabile enough for a wedding cake in 70 to 80 degrees?
I would say it’s safe at 70F; if it gets much warmer, I would find a shady/cool spot for it, if possible.