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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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.