Stabilized Whipped Cream Recipe

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

Ingredients

  • 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

Instructions

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.

Pictures

2 Replies to "Stabilized Whipped Cream Recipe"

  • comment-avatar
    blair October 6, 2013 (4:40 pm)

    I tried this recipe. The gelatine clumped up into tiny bits in the whipped cream. What did i do wrong?

    • comment-avatar
      Dish Ditty October 7, 2013 (7:35 am)

      Hi Blair,
      I will add some notes to the recipe, this can happen if the gelatin sits in the water too long before you put it in the whipped cream. It should be in liquid form when adding it to the whipped cream. You can add a Tbl of warm water to it if it is jellied to turn it back into liquid form before adding it. Or, you can get your whipped cream to the point where you are going to add the gelatin, turn off the machine, mix the gelatin and then continue. If you are to do this, I would have the water and bowl with gelatin in it ready to go so you don’t have to waste too much time. Thanks for the feedback. I tend to work very quickly in the kitchen but I have had this happen to me the first couple times I used this technique. I’ll add some more notes and pointers in the recipe.

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