Learn how to make stabilized whipped cream in this easy step by step tutorial! With a secret ingredient your whipped cream will stand up and not go all weepy on you. You can make it ahead of time, and save yourself from going all weepy as well!
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In my early days of baking, I was convinced I could do it all. And I was convinced I could get it all done the day of a big event.
Apparently I thought I had some secret Avengers like powers. Some can leap tall buildings. Some can throw special hammers. Me? My super power is covered in sugar and sprinkles.
Secretly I was always stressing out while everyone else was enjoying themselves. No longer friends. Enter stabilized whipped cream. Where have you been all my holidays stabilized whipped cream?
What Is Stabilized Whipped Cream?
You know that “frosting” you seem some times on layer cakes in bakeries, and when you take a bite you realize it is actually whipped cream? That is stabilized whipped cream.
Stabilized whipped cream, unlike regular whipped cream that is stable and beautiful to pipe onto cakes. It’s whipped cream with attitude.
And… You can make this whipped cream a day in advance. Did the heavens just open up on you too?
And according to the Spruce, you can even freeze it. Yes, freeze it. Seriously birds chirping over here.
What Ingredients Are In Stabilized Whipped Cream?
- Unflavored Gelatin
- Cold Water
- Heavy Whipping Cream
- Vanilla Extract
- Powdered Sugar (confectioners sugar)
How To Make Stabilized Whipped Cream Recipe- Step By Step
Step one: Gather your ingredients. To make stabilized whipped cream you need your basic whipped cream ingredients: powdered sugar, vanilla extract, heavy cream and the secret weapon- gelatin.
Step two: First you need to dissolve the gelatin. Sprinkle the gelatin over the cold water and let it sit for 5 minutes until the gelatin dissolves. Then go ahead and microwave the gelatin mixture for about 10 seconds to dissolve it.
Step three: In your stand mixer bowl, add your heavy whipping cream, powdered sugar, and vanilla extract.
Pro Tip: Chill your bowl and beaters to make the heavy whipping cream whip up faster.
Step four: Using your whisk attachment, whip the cream, vanilla, extract and confectioners sugar. You want soft peaks to form, which means when you lift the beater out of the bowl the peaks should flop over slightly.
Once soft peaks form, then slowly drizzle the cooled gelatin mixture in.
So refrain from picking up that blue tub of you know what stuff in the freezer section or a can of whipped cream spray. Walk away. This stabilized whipped cream will keep its shape for a day as long as the dessert stays chilled as well!
You have now seen the light of whipped cream you can make it advance that will actually hold up on you and not disappoint you.
Recipes To Use this Stabilized Whipped Cream On:
To Make This Stabilized Whipped Cream Frosting You Will Need:
More Baking Recipes and Tutorials:
Stabilized Whipped Cream
- 1 teaspoon unflavored gelatin
- 4 teaspoons cold water
- 1 cup (230 grams) heavy cream cold
- 1/2 cup (57 grams) powdered sugar
- 1/2 teaspoon pure vanilla extract
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes.
- While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment or in a mixing bowl if using an electric beater. Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.
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