Stabilized Whipped Cream


  1. Heavy whipping cream (1 cup)
  2. Powdered sugar (2-3 tablespoons, depending on your sweetness preference)
  3. Unflavored gelatin (1 teaspoon)
  4. Cold water (4 teaspoons)


  1. Preparation of Gelatin:
  • In a small bowl, sprinkle the gelatin over cold water. Let it sit for about 5 minutes. This process is known as ‘blooming’ the gelatin.
  • After the gelatin has bloomed, melt it gently. This can be done in a microwave for about 10 seconds or over a double boiler. Ensure it turns to liquid but is not hot.
  1. Chilling Equipment:
  • For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes. This helps the cream whip up better.
  1. Whipping the Cream:
  • Pour the heavy whipping cream into the chilled bowl. Start whipping at medium speed and gradually increase to high speed.
  • As the cream starts to thicken, gradually add powdered sugar. Continue whipping until the cream forms soft peaks.
  1. Adding Gelatin:
  • With the mixer running, slowly drizzle the melted gelatin into the whipped cream. The gelatin should be liquid but cool to the touch.
  • Continue to whip until the cream forms stiff peaks. Be careful not to overbeat, as the cream can become grainy and butter-like.
  1. Usage and Storage:
  • The stabilized whipped cream can now be used immediately for frosting cakes, piping decorations, or as a topping for desserts.
  • It can be refrigerated for a few hours before use, and it will hold its shape for several days, unlike regular whipped cream.

Flavor Variations:

  • You can add vanilla extract, cocoa powder, or other flavorings along with the powdered sugar to customize the taste of your stabilized whipped cream.

This recipe creates a whipped cream that is perfect for decorating cakes or topping desserts for occasions where the whipped cream needs to hold its shape for a longer time. Enjoy the enhanced texture and stability that this recipe brings to your culinary creations!


Leave a Comment