EASY Stabilized Whipped Cream – Follow Us

Making stabilized whipped cream with gelatin is an simple way to obtain that lovely sturdy whipped cream that holds its shape. Perfect for piping desserts, filling cakes, and licking the spoon!

Don’t obtain me wrong…I exactly love making my homemade whipped cream, but it’s one of those recipes that is definitely top to use right after you make it. So if you’re looking for something to hold it’s shape a small longer, this stabilized version is a great option.

piping stabilized whipped cream

Have you ever wondered why your whipped cream becomes a runny mess and doesn’t hold its shape a small while after you’ve used it in a dessert, even when it’s in the fridge? It’s because you’re not using stabilized whipped cream which makes all the difference in the world!

With the addition of simple gelatin and added sugar, you obtain a sturdy, perfectly sweet cream alert to use for all of your baking needs!

There are slight variations in ways of making a stabilized whipped cream and this recipe is the top and easiest version. If you’ve got a bowl, a microwave, and a hand mixer, you’re ahead of the game!

chilled glass bowl and beaters


  • Gelatin: Make sure to obtain unflavored gelatin. Knox is an simple-to-find brand.
  • Water: The gelatin dissolves into the water until it’s thick and gelatinous.
  • Heavy cream: It needs to be cold in order to make this recipe.
  • Sugar: I like to use powdered sugar, but granulated sugar will also work.
  • Vanilla: This is my flavor of choice. You could always sub other extracts in it’s place.

box of gelatine

How to make stabilized whipped cream

  1. Prep. One of the major components of any good whipped cream is temperature. It needs to be cold! Beforehand, put a medium-large mixing bowl and the beaters into the freezer for about 15 minutes.
  2. Dissolve. In a separate microwavable bowl with the water, dissolve the gelatin. Let it sit until it has thickened.
  3. Microwave. Place the bowl with the dissolved gelatin in the microwave for about 10 seconds to allow it to turn back to liquid.
  4. Pour. Take the chilled bowl out of the freezer and, to it add the cream, sugar, and vanilla. Beat on low until ingredients are blended then beat on high until soft peaks form. Slowly mix in the liquid gelatin while continuing to beat. Do this until a peak forms.
  5. Enjoy. Use this for cake fillings, cheesecakes, cupcake frostings, and more!

mixing cream in bowl

Tips for success

  • Chill out. Heat is not what you want when using whipped cream. Chilling your bowl and beaters ahead of time is a great way to keep it kind and cold.
  • The gelatin. Use unflavored. If you don’t, then you’re essentially using jello and then things commence to obtain weird. Also, make sure you let it cool a bit before adding it to the whipped cream. Adding hot gelatin to it would be counterproductive.
  • Other flavors. If one day, you’d like to try using a different flavor, such as lemon, orange, or almond to name a few then it’s just a matter of swapping out the vanilla for almond extract, or a few drops of citrus or zest. Flavor alternatives might be kind depending on what you’re using it for.
  • Make ahead. It is great for making a couple of days ahead of time. Just keep it in the fridge until alert to use.

How to store

Once you have made it, store it in the fridge. It can be made 1-2 days ahead of time. It will keep its shape at room temperature for a couple of hours, but you’ll want to put it in the fridge sooner rather than later.

piping whipped cream on cheesecake

Use as a topping on:

Stabilized Whipped Cream

Course: Dessert

Cuisine: American

Keyword: stabilized whipped cream

Prep Time: 5 minutes

Chill: 15 minutes

Total Time: 20 minutes

Servings: 16

Calories: 55

Making stabilized whipped cream with gelatin is an simple way to obtain that lovely sturdy whipped cream that holds its shape. Perfect for piping desserts, filling cakes, and licking the spoon!

  • 1 teaspoon gelatin (unflavored)
  • 1 Tablespoon water
  • 1 cup cold heavy cream
  • 2-4 Tablespoons powdered or granulated sugar
  • 1/2 teaspoon vanilla
  • Place a medium-large sized mixing bowl and the beaters into a freezer for about 15 minutes.

  • Dissolve the gelatin in a small bowl with the water. Allow to sit a few minutes until thickened. Then microwave about 10 seconds until it turns back to liquid.

  • Pour the cream, sugar and vanilla into the chilled bowl. Beat on low until the ingredients are mixed together, then beat on high until a soft peak forms (about 1-2 minutes). Then slowly mix in the liquid gelatin while the beaters are on. Beat until a peak forms.

  • Enjoy on your favorite desserts!

This recipe can be made a day or two in advance and stored in the fridge. 

Calories: 55kcal | Carbohydrates: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 20mg | Sodium: 5mg | Potassium: 11mg | Sugar: 1g | Vitamin A: 220IU | Vitamin C: 0.1mg | Calcium: 10mg


jamielyn nye
Jamielyn Nye

Jamielyn Nye is the creative director and founder of Follow Us. She is also the author of the Follow Us Cookbook. When she’s not creating in the kitchen, Jamielyn loves to chase her four small monkeys and snuggle up on the couch with her man.

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