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Stabilized Whipped Cream

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.

stabilized whipped cream recipe
Stabilized Whipped Cream can be made ahead of time and keeps shape extremely well.

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.

What You’ll Love

  • It takes only a few simple ingredients.
  • You only need a few minutes to make homemade whipped cream.
  • Stabilized whipped cream is “resilient” and doesn’t get runny at moderate room temperatures.
  • You can even freeze stabilized whipped cream for future use.
  • It’s absolutely delicious – so much better than store-bought!
  • It’s incredible on top of all the desserts: decadent flourless chocolate cake and a must-have over white chocolate raspberry cheesecake.
stabilized whipped cream recipe
Stabilized whipped cream is great for piping, frosting, and decorating however you’d like.

Make it 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, or pies. 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.

stabilized whipped cream recipe
You can even freeze stabilized whipped cream to use later on.

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.

stabilized whipped cream ingredients
A mixture of warm water and plain gelatin is the key to thickening/stabilizing ordinary whipped cream.

Tips to Thickening Whipped Cream

  • 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 recipe
Stabilized whipped cream doesn’t get runny nor soggy. It holds shape exceptionally well.

Whipped Cream That 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.

stabilized whipped cream on chocolate cake
You can fully decorate cakes, cheesecakes, pies, etc. and keep in fridge for days

Stabilized Whipped Cream
Commonly Asked Questions

How long can you keep stabilized whipped cream?

Stabilized whipped cream can last 2-3 days when made in advance. Cover and chill until ready to use. Stabilized whipped cream that has been piped onto desserts can also be chilled for up to 3 days, and frozen for up to a month.

Can you keep stabilized whipped cream out?

Yes, stabilized whipped cream can be kept at moderate room temperature for several hours. If your room temperature is very warm, you’ll want to keep your dessert in the fridge until ready to serve.

Why is my stabilized whipped cream a bit lumpy?

It’s important that your water/gelatin mixture is warm (but not hot) while it’s being slowly drizzled and whipped. If gelatin mixture has coagulated, simply give it 10 seconds or so in the microwave to liquify it again.

More to Bake and Eat

4-Ingredient Salted Caramel Sauce

Stabilized Whipped Cream

4.63 from 70 ratings
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!
Prep Time: 10 minutes
Servings: 4 cups
Author: Amy Dong


  • 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


  • Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric hand 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 aside and check the gelatin mixture; it should be a warm liquid.
    If it has coagulated, microwave a few seconds at a time until it turns liquid again. If it's too hot, stir until it cools down to a warm liquid.
    Resume beating whipped cream, while slowly drizzling 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.


  • Stabilized whipped cream can be made ahead of time, covered, and chilled in fridge for several days until ready to use. 
  • You can frost, pipe, and decorate your dessert up to 2 days in advance. Keep dessert chilled until ready to use. 
  • You can use stabilized whipped cream on desserts such as cheesecake, and freeze leftovers for up to 2 months. 
  • If you enjoyed this recipe, please come back and give it a rating ♡


Calories: 92kcal | Carbohydrates: 16.2g | Protein: 0.6g | Fat: 2.9g | Saturated Fat: 1.8g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 3.5mg | Sugar: 15.9g
Course: Dessert
Cuisine: American
Diet: Gluten Free, Vegetarian
Method: Whisk

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Recipe Rating


    • Tory

    Would this work on an ice cream cake

      • Amy Dong


    • Kristin

    How would you suggest I add in peanut butter if I wanted to make a peanut butter whipped cream frosting. I don’t want to screw up the proportions. Thanks!

      • Amy Dong

      I’m thinking you might have better luck with peanut butter powder and extra powdered sugar, rather than jarred peanut butter. Regular PB might be too thick to whip in.

        • sam

        do you think adding maple extract or coffee extract would change the texture or just the flavor

          • Amy Dong

          A bit of extract is just fine – will mostly just change the flavor.

    • Elizabeth
    • 5 stars

    This was a great frosting recipe. I prefer whipped cream frosting for my desserts. Will definitely make this again.

      • Amy Dong

      Yes, it’s my favorite way to frost EVERYTHING!

    • Ann
    • 5 stars

    What a useful, great post. I love whipped cream frosting, but never want to make it too early.

    • Luke Ratford
    • 5 stars

    Thanks so much for this recipe. I made it this afternoon and served it with dessert over butterscotch tart. So easy, and it worked superb.

      • Amy Dong

      Yay, that’s awesome!

    • Janis
    • 5 stars

    I made your homemade caramel sauce (which is delicious by the way) and I was wondering if I could add some to this stabilized whipping cream for a caramel flavour whipped cream to frost a cake. If so, how much should I add and at what stage?

      • Amy Dong

      Janis, I’m not sure if adding caramel sauce would be too “heavy” for the whipped cream to hold up. All ingredients must be very cold for whipped cream, and the caramel sauce won’t be pourable if it’s not warmed up. I would suggest drizzling the cake with caramel sauce first, and then piping whipped cream on top 🙂

    • Amy Casey
    • 5 stars

    Thanks so much for this recipe. I made a batch in the afternoon and served it in the evening over peppermint martinis. So easy and it worked perfectly.

    • Cathleen
    • 5 stars

    This is one of my favourite recipes for whipped cream, thank you so much for sharing!! 🙂

    • Min
    • 5 stars

    Nothing quite like homemade whipped cream! Can’t wait to try this. YUM!

    • Journa Liz Ramirez
    • 5 stars

    The most fluffy whipped cream I’ve tried! We tried this on our favorite chocolate cupcake and was a perfect match. We’ll surely have this on repeat, thanks Amy for this wonderful recipe!

    • veenaazmanov
    • 5 stars

    Very informative and helpful. Thanks for making things easy going. A recipe to surely save.

    • Leslie Sawmiller
    • 5 stars

    I’m so glad this whipped cream recipe can be made ahead and can be frozen! Such a time saver!!

      • Amy Dong

      Yes, it’s super helpful! 🙂

    • Linda Warren
    • 5 stars

    What a great idea! It sure beats decorating a dessert while everyone is waiting for it. I’ll be making some to freeze so I have it on hand for all the holiday goodies.

    • Amanda Dixon
    • 5 stars

    This is a great way to make whipped cream! It really did keep its shape and was perfectly soft and fluffy.

    • Sharon
    • 5 stars

    Once you make your own stabilized whipping cream using this recipe, you won’t go back to the can or tub of whipped cream. Perfect for any dessert.

    • Jessica
    • 5 stars

    Thank you!!! I hate having to pull out the whipped cream at the last minute and whipping it again so it looks nice and thick at serving time. This is my new solution!!!

    • Amanda Mason
    • 5 stars

    I am so glad I found this recipe because I cant stand store-bought whipped cream. This one was so much better than what I buy at the grocery store. And easy to make, too. This is going to come in so perfect and handy for the holiday season. Great recipe!

    • Michelle
    • 5 stars

    This is a great and simple recipe however I would not suggest using 2 TBSPs of vanilla extract. I would suggest 2 TSPs. At most. Taste was too strong and had an alcohol like aftertaste. Otherwise perfect!

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