Stabilized Whipped Cream

This Stabilized Whipped Cream recipe makes light and fluffy whipped cream that won't melt or get watery at room temperature!

Prep Time: 10

Servings:

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*
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.

If gelatin mixture has coagulated prior to whipping into the cream, 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.
This recipe yields approximately 4 cups of stabilized whipped cream.
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 mini cheesecake bites and favorite pie recipes.
Freeze leftover stabilized whipped cream for up to 2 months.
For fun flavor variations, see original article.
If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you.

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegetarian

Method: Whisk