- You only need five common ingredients for a stable, pipeable whipped topping.
- This whipped cream holds its shape for days thanks to a touch of unflavored gelatin.
- The topping pipes beautifully onto cakes and cupcakes without weeping or deflating in the fridge.
There's no need to use packaged frozen whipped topping. You can create fluffy, decadent whipped cream that lasts longer than just a few minutes with a bit of stabilizer. It tastes just like regular whipped cream but is thicker and more enduring, making it great for planning ahead or piping onto desserts.
The Spruce Eats / Abby Mercer
You can prepare this whipped cream a day in advance. It won't lose its height or body, nor will it release any liquid when stored in the fridge like standard whipped cream does.
The secret ingredient for stabilization in this recipe is gelatin. All you need is a small amount of unflavored powdered gelatin and a few extra seconds. Once stabilized, you can easily pipe this delicious topping onto cupcakes, frost a cake, or maintain the whipped cream's stiffness during transport. This recipe can also be multiplied for tall pie toppings or larger desserts.
Why Is My Whipping Cream Not Thickening?
Heavy cream must be very cold to whip properly, so ensure that both your cream and mixing bowl are cold. Add sugar and other ingredients after the cream has begun to thicken, and avoid adding too much, as this can inhibit the whipping process. For best results, use an electric mixer.
Tips for Making Stabilized Whipped Cream Recipe
- Freeze it - You can freeze this whipped cream in serving-sized portions. Line a baking sheet with wax paper and pipe or spoon portions onto the paper. Freeze them, then transfer them to a container for storage in the freezer.
- Overwhipped - If you realize you've overwhipped, stop immediately. It might still be salvageable. If it looks grainy, gently mix in a few tablespoons of fresh cream by hand using a wire whisk. If it's separated, you've moved beyond repair. Continue whipping, as you've started the process of making butter.
Never Lose a Recipe Again!
"So happy to have the option to make whipped cream ahead of time! It's even freezer friendly!" —Renae Wilson
Ingredients
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1 teaspoon unflavored gelatin
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1 tablespoon water, cold
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1 cup heavy whipping cream, cold
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4 tablespoons confectioners' sugar, sifted
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1 teaspoon vanilla extract (or another flavoring)
Steps to Make It
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Gather the ingredients.
![Ingredients for stabilized whipped cream recipe gathered]()
The Spruce Eats / Diana Chistruga
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Place the bowl and beaters in the refrigerator or freezer for about 10 to 15 minutes before you begin.
![Frosted glass bowl with handheld mixer beaters]()
The Spruce Eats / Diana Chistruga
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Place 1 teaspoon of unflavored gelatin in a microwave-safe bowl or a 1-cup measuring cup. Add 1 tablespoon of cold water and let it stand for 5 minutes until it becomes very thick. Microwave the thickened gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then every few seconds until it is fully liquefied but not hot. Alternatively, you can use a double boiler to liquefy the gelatin mixture.
![Gelatin granules sprinkled over water in a small glass bowl]()
The Spruce Eats / Diana Chistruga
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Pour 1 cup of heavy whipping cream into the cold mixing bowl. Use an electric mixer at high speed to beat until it begins to thicken. Gradually add 4 tablespoons of confectioners' sugar. Then, add 1 teaspoon of vanilla or other flavoring and continue beating until the cream is thick but not quite to the soft peak stage.
![Liquid whipped cream being beaten with an electric handheld mixer]()
The Spruce Eats / Diana Chistruga
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While beating continuously, pour the liquid gelatin into the cream in a thin stream. (If the gelatin has thickened again, reheat it for a few seconds until it liquifies.) Continue beating until soft or stiff peaks form, according to your preference. Serve the stabilized whipped cream immediately or store it in an airtight container in the fridge for up to two to three days.
![Whipped cream with stiff peaks, small bowl with dissolved gelatin and a spoon on the side]()
The Spruce Eats / Diana Chistruga
Feeling Adventurous? Try This:
For a vegetarian version, replace the gelatin with 1 tablespoon of skimmed milk powder, also known as nonfat powdered milk or nonfat instant dry milk.
| Nutrition Facts (per serving) | |
|---|---|
| 118 | Calories |
| 11g | Fat |
| 5g | Carbs |
| 1g | Protein |
| Nutrition Facts | |
|---|---|
| Servings: 8 | |
| Amount per serving | |
| Calories | 118 |
| % Daily Value* | |
| Total Fat 11g | 14% |
| Saturated Fat 7g | 34% |
| Cholesterol 34mg | 11% |
| Sodium 9mg | 0% |
| Total Carbohydrate 5g | 2% |
| Dietary Fiber 0g | 0% |
| Total Sugars 5g | |
| Protein 1g | |
| Vitamin C 0mg | 1% |
| Calcium 20mg | 2% |
| Iron 0mg | 0% |
| Potassium 29mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
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