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Stabilized Whipped Cream Recipe

Stabilized Whipped Cream

Have you ever made whipped cream, put it on your pie or cake and had it just melt off? Want to decorate with the whipped cream but it just won’t hold it’s shape? Just making the whipped cream without stabilizing it, the whipped cream will slowly loose it’s shape.

If you plan on making any pies or cakes that use home made whipped cream, or you want to make your whipped cream in advance, it is crucial that you “stabilize” the whipped cream. This is the process for stabilizing your whipped cream for pies or toppings.

Stabilized Whipped Cream Recipe


  • 2 cups heavy whipping cream, very cold
  • 1/4 cup super fine bakers sugar
  • 2 Tbl vanilla extract
  • 2 tsp unflavored gelatin powder (Knox) (one package)
  • 2 Tbl warm water
  • FROZEN whisk and bowl


The first thing to do is put your whisk and your bowl into the FREEZER!  Freeze it for at least 30 minutes.

In small bowl, mix together the gelatin and water.  Set aside and start immediately on the next step.

Pour the cold heavy whipping cream into the cold bowl.  Start to whisk on medium power with the cold whisk and slowly pour in the sugar.  Increase the speed to high beat until soft peaks form.

If the gelatin mixture has coagulated, add a little bit of warm water (1 tsp) and mix together. Slowly pour the gelatin mixture into the whipped cream and continue to beat for another minute or two.  Do not over beat the whipping cream or it will start to turn to butter.