Stabilized Whipped Cream


  • 1 cup heavy whipping cream, chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp unflavored gelatin
  • 2 tbsp cold water


  1. Prepare the Gelatin:
    • In a small microwave-safe bowl, combine the unflavored gelatin with cold water. Let it sit for about 5 minutes to bloom.
    • After blooming, microwave the gelatin mixture for about 5-10 seconds until it turns into a clear liquid. Let it cool slightly but ensure it stays liquid.
  2. Whip the Cream:
    • In a large mixing bowl, add the chilled heavy whipping cream, powdered sugar, and vanilla extract.
    • Using an electric mixer or a stand mixer with the whisk attachment, beat the cream mixture on medium speed until it starts to thicken.
  3. Incorporate the Gelatin:
    • With the mixer running on low speed, slowly pour the cooled gelatin mixture into the whipped cream.
    • Increase the mixer speed to high and continue to whip the cream until it forms stiff peaks. Be careful not to overwhip, as this can cause the cream to become grainy.
  4. Use and Store:
    • Use the stabilized whipped cream immediately to top your favorite desserts, cakes, or pastries.
    • If not using immediately, store the whipped cream in an airtight container in the refrigerator for up to 3 days. The gelatin will help maintain the whipped cream’s structure and prevent it from becoming runny.


  • Ensure all your ingredients and mixing bowl are well-chilled before you start. This helps the cream whip up more quickly and hold its shape better.
  • If you prefer a different flavor, you can substitute the vanilla extract with other extracts such as almond, coconut, or lemon.

This stabilized whipped cream is perfect for piping and holds its shape beautifully, making it ideal for decorating desserts. Enjoy!