stand mixer whisk attachment with whipped cream on it
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Stabilized Whipped Cream

Whipped Cream That Will Hold Up And Pipe Beautifully! You can make this in advance too!
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: stabilized, whipped cream
Author: Heather Perine


  • 1 teaspoon unflavored gelatin
  • 4 teaspoons cold water
  • 1 cup (230 grams, 8.2 ounces) heavy cream
  • 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.


You can make this a day in advance. Just keep covered and keep in the refrigerator. You can also freeze this. Just line a baking sheet with parchment paper and pipe or spoon serving size portions onto the sheet and freeze. Then transfer to a container and store in the freezer. Recipe adapted from Our Best Bites