Stabilized Whipped Cream

Stabilized Whipped Cream

This stabilized whipped cream recipe is super easy, light, airy, and fluffy. It can be made days ahead of time won’t become runny or watery. Now you can serve whipped cream on all your desserts with confidence.

In This Article

• How to Make Stabilized Whipped Cream
• Make Stabilized Whipped Cream in Advance
• Can You Freeze Stabilized Whipped Cream?
• Tips to Thickening Whipped Cream
• Stabilized Whipped Cream That Holds its Shape
• Stabilized Whipped Cream Commonly Asked Questions
• More to Bake and Eat
• 4-Ingredient Salted Caramel Sauce
• Stabilized Whipped Cream Recipe
• Did you make this?

How to Make Stabilized Whipped Cream

Whipped cream is arguably the best dessert accompaniment ever. Stabilized whipped cream is awesome stuff, and it couldn’t be easier to make or more adaptable to use.

If you make your own whipped cream, you know there is absolutely no equal in store-bought tubs or cans. No packaged whipped cream holds a candle to the real deal.

Since it only takes a few ingredients and a few minutes to whip together, there’s no reason not to whip out that whisk. I always “stabilize” my whipped cream, which creates whipped cream that is more resilient and won’t get runny as it sits.

Stabilized whipped cream holds together beautifully and keeps its shape for days. I love using stabilized whipped cream in lieu of heavy frostings whenever possible. It’s incredible on top of decadent flourless chocolate cake and a must-have over white chocolate raspberry cheesecake.

Make Stabilized Whipped Cream in Advance

When you’re in the mood for a light, fluffy frosting, use stabilized whipped cream to frost cakes or pipe long-lasting swirls onto almost any dessert.

You’ll love the fact that you can make stabilized whipped cream ahead of time, keep it in the fridge without worries of it getting runny, and use it when you’re ready to go. I often make a batch of this whipped cream recipe and keep it in an airtight container in fridge until I’m ready to use it.

Even better, you can go ahead and frost or pipe this super easy whipped cream recipe onto your cakes, cupcakes, cheesecakes, etc. and safely keep it in the fridge until ready to serve. When I make my white chocolate raspberry cheesecake, I always fully decorate it with this whipped cream and keep it in the fridge for 1-2 days before serving.

Can You Freeze Stabilized Whipped Cream?

You’ll love the answer: yes! As long as you make the whipped cream recipe as written with heavy cream, it will freeze nicely.

You can either make a batch and store in airtight container to use later, or you can freeze the entire dessert with stabilized whipped cream already piped on.

Tips to Thickening Whipped Cream

• Use electric hand mixer to whip together the heavy cream, powdered sugar, and vanilla (or other flavored extract) until those pretty soft peaks show up. You can tell soft peaks (image above) have formed by gently lifting the whisk up – gentle peaks should form on the surface of the whipped cream as the whisk is lifted.
• An electric hand mixer is recommended, as it allows you to have total control while you work.
• A warm mixture of plain gelatin (I use Knox) and water is key to thickening and stabilizing your whipped cream.
• Steadily pour in a warm mixture gelatin and water straight into the whisking action, continuing to whip all the way to stiff peaks. When your whipped cream is at stiff peaks, it will seem “firmer” and more sturdy (image below.)

Stabilized Whipped Cream That Holds its Shape

Viola! The whipped cream takes on a sturdier texture, while remaining light and airy when you taste it.

I’ve done various flavors, with Kahlua whipped cream being a fan favorite. I used Kahlua whipped cream for this unbelievable Double Chocolate Cake, which was seriously over-the-top-of-the-entire-moon. Deeelicious.

Stabilized Whipped Cream
Commonly Asked Questions

Stabilized whipped cream can last 2-3 days when made in advance. Cover and chill until ready to use. Stabilized whipped cream that has been piped onto desserts can also be chilled for up to 3 days, and frozen for up to a month.

Yes, stabilized whipped cream can be kept at moderate room temperature for several hours. If your room temperature is very warm, you’ll want to keep your dessert in the fridge until ready to serve.

It’s important that your water/gelatin mixture is warm (but not hot) while it’s being slowly drizzled and whipped. If gelatin mixture has coagulated, simply give it 10 seconds or so in the microwave to liquify it again.

More to Bake and Eat

• White Chocolate Raspberry Cheesecake Bites – these little morsels of New York style cheesecake are both pretty and mouthwatering.
• Baileys Irish Cream Chocolate Cake with Whipped Cream Frosting – this luscious chocolate cake is amazing all year round.
• Flourless Chocolate Cake (Gluten Free) – this chocolate torte is rich, smooth, and a chocolate-lover’s dream come true.
• Easy Key Lime Pie (Make Ahead) – we’ve tried dozens of key lime pies, including key lime pies made at bakeries throughout Key West; this homemade version is the unanimous winner.

4-Ingredient Salted Caramel Sauce

Stabilized Whipped Cream

Ingredients

• 2 cups heavy whipping cream, very cold
• 4 TB powdered sugar
• 2 TB vanilla extract, or Kahlua or other flavored extract
• 2 tsp unflavored gelatin powder, Knox
• 2 TB water

Instructions

• Pour cold heavy whipping cream, powdered sugar, and vanilla extract in a large metal bowl. Place bowl and whisks of electric hand mixer in fridge for 5-10 minutes to make everything cold.
• Meanwhile, combine gelatin powder and 2 TB water in a small glass bowl. Once water has been fully soaked up by the gelatin, microwave the mixture for 15-20 seconds. It should become a thick, hot liquid. Stir well and let sit at room temp.
• Remove the bowl from fridge. Beat on medium-high until soft peaks just start to form. Set aside and check the gelatin mixture; it should be a warm liquid.If it has coagulated, microwave a few seconds at a time until it turns liquid again. If it’s too hot, stir until it cools down to a warm liquid.Resume beating whipped cream, while slowly drizzling liquid gelatin right where the whisks are beating, to ensure it is being fully incorporated.
• Beat whipped cream to stiff peaks. Try to stop beating right at stiff peaks, but if you accidentally over-beat it a little bit, don’t worry. It will still frost and pipe fine.

Notes

Nutrition

Did you make this?

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