Stabilised whipped cream looks and tastes just like classic whipped cream—soft, creamy, and lightly sweet—but it holds its shape much longer. It’s perfect for hot days, parties, or make-ahead desserts. You can pipe it, spread it, or dollop it, and it won’t melt or slide off your treats. It also requires just a few ingredients and comes together in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
heavy whipping cream (cold) powdered sugar vanilla extract (optional) unflavored gelatin cold water
Directions
In a small bowl, combine unflavored gelatin and cold water. Let it sit for 5 minutes to bloom.
Microwave the gelatin mixture for about 5–10 seconds, just until dissolved. Let it cool slightly but not set.
In a chilled mixing bowl, beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
While mixing on low speed, slowly drizzle in the dissolved gelatin.
Increase speed and whip until stiff peaks form. Be careful not to overwhip.
Use immediately for decorating or cover and refrigerate until needed.
Servings and timing
Makes about 2 cups of stabilised whipped cream. Prep time: 10 minutes Chill time (optional for gelatin): 5 minutes Total time: 15 minutes
Variations
Chocolate Whipped Cream: Add cocoa powder and a bit more sugar for a chocolatey version.
Flavored Cream: Swap vanilla for almond, peppermint, or citrus extracts.
Cream Cheese Whipped Cream: Blend in a bit of softened cream cheese before whipping for tang and stability.
No-Gelatin Option: Use powdered milk or instant pudding mix as an alternative stabiliser.
Vegan Version: Use full-fat coconut cream and agar powder in place of dairy cream and gelatin.
Storage/Reheating
Store stabilised whipped cream in the refrigerator in a covered container for up to 3 days. Do not freeze, as freezing can cause separation and texture changes. If it deflates slightly after refrigeration, gently whisk it by hand to restore volume.
FAQs
What does stabilised whipped cream mean?
It means whipped cream that has been strengthened with an ingredient like gelatin so it holds its shape longer without melting or separating.
Is stabilised whipped cream sweet?
It’s lightly sweetened, but you can adjust the amount of powdered sugar to your taste.
Can I pipe stabilised whipped cream?
Yes, it holds up well in piping bags and keeps its shape on cakes and cupcakes.
What can I use instead of gelatin?
You can use instant pudding mix, cornstarch, or powdered milk as alternatives.
Why use powdered sugar instead of granulated?
Powdered sugar dissolves easily and helps stabilize the cream better than granulated sugar.
How long can stabilised whipped cream sit out?
It’s best to keep it refrigerated, but it can sit out for up to 1–2 hours in cool conditions.
Can I color stabilised whipped cream?
Yes, add food coloring after soft peaks form for colorful decorations.
Why did my whipped cream turn grainy?
It may have been overwhipped. Stop whipping as soon as stiff peaks form.
Can I make stabilised whipped cream ahead of time?
Yes, it can be made a day in advance and stored in the fridge without deflating.
Does it taste different from regular whipped cream?
No, the taste is nearly identical—soft, creamy, and sweet, with a little extra staying power.
Conclusion
Stabilised whipped cream is your go-to solution for long-lasting, picture-perfect desserts. With a simple gelatin mixture and a few easy steps, you can upgrade your whipped cream to be more versatile and dependable. Whether you’re topping cakes, cupcakes, or pies, this version guarantees your whipped cream stays just as stunning as when you first whipped it.
Stabilised whipped cream is a light, fluffy topping enhanced with gelatin to help it hold its shape for hours. It’s perfect for decorating cakes, topping pies, or filling pastries without deflating or weeping.
Author:Catherine
Prep Time:10 minutes
Cook Time:0 minutes
Total Time:15 minutes
Yield:Makes about 2 cups
Category:Topping
Method:Whipping
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup cold heavy whipping cream
2–3 tbsp powdered sugar (adjust to taste)
1/2 tsp vanilla extract (optional)
1 tsp unflavored gelatin
4 tsp cold water
Instructions
In a small bowl, mix unflavored gelatin with cold water. Let it sit for 5 minutes to bloom.
Microwave the gelatin mixture for 5–10 seconds until dissolved. Let it cool slightly (do not let it set).
In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
With the mixer on low speed, slowly drizzle in the cooled gelatin mixture.
Increase speed and whip until stiff peaks form. Do not overwhip.
Use immediately or store in the refrigerator until needed.
Notes
Chill your mixing bowl and beaters for best results.Add food coloring or other extracts for variety.For chocolate whipped cream, add 1–2 tbsp cocoa powder before whipping.If it deflates after storage, re-whip gently by hand to restore volume.Don’t freeze stabilised whipped cream as it may separate.
