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You are here: Home / 7 ingredients or less / How to Make Stabilized Whipped Cream

How to Make Stabilized Whipped Cream

January 14, 2019 By Alyssa 14 Comments

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Stabilized whipped cream is so easy to make at home and makes a big difference in pies, trifles, and many more desserts. A quick extra step helps ensure leftover portions of recipes with whipped cream stay fluffy for days.

Stabilized whipped cream is so easy to make at home and makes a big difference in pies, trifles, and many more desserts. A quick extra step helps ensure leftover portions of recipes with whipped cream stay fluffy for days.

So stabilized whipped cream barely counts as a recipe, but it’s a real game-changer as far as homemade whipped cream goes. Deserving of its own blog post, in my opinion!

Homemade whipped cream is a special treat on sweets like pie and in trifles, but tends to lose its ‘fluff’ the longer it’s been since it was made. Because desserts like trifles can be large-yield recipes, who wants leftover servings to be bogged down by weepy, deflated whipped cream?

Definitely not me. All that time and effort layering ingredients in a pretty way should be enjoyed and appreciated to its fullest. And no one’s wasting dessert on my watch. 🙂

how to make stabilized whipped cream

How to make stabilized whipped cream

One easy, inexpensive ingredient is the star when it comes to making stabilized whipped cream: unflavored gelatin.

One packet of unflavored gelatin dissolved in water and slowly incorporated into heavy cream does the trick for maintaining perfect whipped cream structure for days.

The gelatin mixture will look thick and grainy once you sprinkle it over top of the water in a small saucepan (above left picture), but that’s okay. The next step is to put the pan on the stovetop over low heat for just a few minutes, which will liquify everything into a smooth, thin mixture. That’s the above right picture.

Since coldness is important for making whipped cream, let this liquified gelatin mixture sit for a few minutes to cool down some before continuing.

how to make stabilized whipped cream

Technically whipped cream can be made from just one ingredient, cream, but usually some element of sweetness is much appreciated in whipped cream that will be used on or in desserts. My go-to is using powdered sugar, which integrates into the light and fluffy whipped cream easily.

Before adding it to the cream, I like to sift it through a mesh sieve to make sure any lumps are removed.

Now let’s talk cream.

What type of cream should I use for whipped cream?

The cream’s fat content is what causes it to thicken and become fluffed up into dollops, so generally speaking the higher the fat content, the better.

You’ll typically see a few varieties at the supermarket. Heavy whipping cream, with a minimum fat content of 36% here in the U.S., is what I use for all my whipped cream purposes. All that to say it can be confusing to see another variety next to it called “whipping cream” without the “heavy” in front of it. That kind features less fat (between 30-36%) and while it will whip for you, less fat = less structured, stiff peaks. In a pinch it will do, especially with stabilized whipped cream as the gelatin gives it a structure boost, but I prefer heavy whipping cream.

While it can be tempting to see about subbing in or using milk for a portion of the dairy, it won’t have enough fat to hold its shape. Even whole milk, which seems indulgent for this 2% family, only contains 3.25% fat. Not nearly enough.

how to make stabilized whipped cream

Since the gelatin doesn’t get added right away, I like to begin the whipped cream as the dissolved gelatin is cooling off. Pour the heavy whipping cream and confectioners’ sugar into the bowl of a stand mixer (or a mixing bowl with a hand mixer), and start beating on high speed until the cream begins to thicken a little bit. Aim for around the thickness in the above picture where the cream coats the beaters, but it’s not an exact science.

Then it’s time to reduce the speed and slowly pour in the gelatin mixture. Raise the speed back to high once it’s all incorporated and continue beating until stiff peaks form. That’s it! The gelatin seamlessly and flavorless-ly works into the fluffy whipped cream to extend its life for literally days.

how to make stabilized whipped cream

Now that you have a big batch of whipped cream, why don’t you try it out in a few dessert recipes? Stabilized whipped cream really shines in trifles, as it holds its own when layered between cookies, cakes, and puddings. The last scoop left will be as good as the very first one!

Whether you’re a chocolate or vanilla lover or prefer brownies over cake (or vice versa!), one of these four trifle recipes is sure to hit the spot. When made with stabilized whipped cream, I can vouch that leftovers will stay in the fridge for days.

Stabilized whipped cream trifles:

  • chocolate toffee fudge trifle
  • salted caramel brownie trifle with pretzels
  • mint chocolate brownie pudding trifle
  • salted honey and white chocolate pound cake trifle

Stabilized whipped cream is so easy to make at home and makes a big difference in pies, trifles, and many more desserts. A quick extra step helps ensure leftover portions of recipes with whipped cream stay fluffy for days.

Stabilized whipped cream recipe tips:

  • We want things to be COLD to help whipped cream whip up nice and good. Keep your cream in the fridge right up until you’ll be using it, and it doesn’t hurt to stick your mixing bowl in the fridge or freezer for a bit to ensure it’s extra chilly, as well.
  • Since gelatin is animal-derived/made from collagen, you may wish to keep your crowd in mind if you’ll be serving dessert to vegetarians. Obviously everyone is different and has their own preferences, but whipped cream isn’t necessarily an ingredient that vegetarians might think to ask about. I know they make vegan gelatin alternatives, but I haven’t used them and don’t know how they’d do in whipped cream.
Stabilized whipped cream is so easy to make at home and makes a big difference in pies, trifles, and many more desserts. A quick extra steps helps ensure leftover portions of recipes with whipped cream stay fluffy for days.
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5 from 3 votes

How to Make Stabilized Whipped Cream

Stabilized whipped cream is so easy to make at home and makes a big difference in pies, trifles, and many more desserts. A quick extra step helps ensure leftover portions of recipes with whipped cream stay fluffy for days.
Course Condiment
Cuisine American
Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Author Alyssa

Ingredients

  • 3 tbsp cold water
  • 1 0.25-oz packet of unflavored gelatin (about 2 1/4 tsp)
  • 2 cups heavy whipping cream
  • 1/2 cup confectioners' sugar, sifted

Instructions

  • Add water and dry gelatin to a small saucepan and stir to combine. Wait a few minutes before continuing to allow the mixture to thicken up.
  • Set the saucepan on the stove over low heat for just a minute or two, or until the gelatin dissolves. Once dissolved, remove the saucepan from the heat to let the mixture cool slightly for a few minutes (as it'll be going into cold cream).
  • Pour the cream and confectioners' sugar into the bowl of a stand mixer and beat at high speed until the cream begins to thicken.
  • With the mixer on low speed, slowly pour in the slightly-cooled gelatin mixture. Increase mixer speed back to high and whip until whipped cream is fluffy.

Notes

Stabilized whipped cream can be used immediately or stored in the refrigerator for several days before use.
 
If the dissolved gelatin mixture thickens up too much as it's cooling off, simply place the saucepan back over the stove to briefly heat it, then let it cool for less time than before.

Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.

Tagged With: gelatin, whipped cream

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Comments

  1. Mary says

    November 26, 2019 at 8:28 am

    If I double the recipe I need to double the gelatin correct?

    Reply
    • Alyssa says

      November 27, 2019 at 11:42 am

      Hi Mary, I haven’t doubled this recipe before so I can’t say for sure, but I would. If you’re using loose gelatin (and not in packets) you can probably get away with using 4 teaspoons.

      Reply
  2. Christina says

    October 25, 2019 at 5:59 pm

    I use it when I make cheesecakes and it makes a wonderful topping that doesn’t melt.

    Reply
    • Alyssa says

      October 26, 2019 at 11:01 am

      That sounds like a great use, Christina! Love cheesecake.

      Reply
  3. Marjory says

    June 17, 2019 at 5:43 pm

    Worked like a charm! I use this to combine with cream cheese for a no-bake stuffing for strawberries. So good!

    Reply
  4. Noelle says

    June 17, 2019 at 4:24 pm

    This recipe was so easy and it turned out perfect!! Keeping this one for a long time

    Reply
  5. Liss says

    May 28, 2019 at 2:10 pm

    Turned out wonderfully

    Reply
    • Alyssa says

      May 28, 2019 at 5:27 pm

      Glad you liked it! 🙂

      Reply
  6. Beverly S says

    May 23, 2019 at 10:08 pm

    Can I use this adding amaretto, for a chocolate amaretto cake or would that be too much amaretto.

    Reply
    • Alyssa says

      May 25, 2019 at 11:17 am

      Hi Beverly, hmmm I’m really not sure. You could start with adding just a little and take a taste? It’s always easier to add more than to have to bump up the other ingredients to dilute. That cake sounds delicious, though!

      Reply
  7. Allynne says

    April 3, 2019 at 3:40 pm

    Perfect whipped cream!

    Reply
    • Alyssa says

      April 3, 2019 at 4:26 pm

      So glad you liked it!

      Reply
  8. Diane says

    January 28, 2019 at 8:52 pm

    Would this work without sugar? Appreciate the recipe!

    Reply
    • Alyssa says

      January 28, 2019 at 9:53 pm

      Hi Diane, it will work just fine without it! 🙂

      Reply

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My Sequined Life - easy, customizable recipes from my shiny and bright kitchen to yours
Hi! I’m Alyssa and welcome to my food blog. Here you can find a variety of food and drink recipes, running the gamut from better-for-you main dishes to holiday fare, and from lighter bites to serious desserts. With the occasional cocktail recipe thrown in for good measure, too. ♥

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