Baking & Pastry > Fillings & Assembly > Cake Fillings > Whipped Cream (Stabilized)

Classic Stabilized Whipped Cream

Learn how to make perfect stabilized whipped cream that holds its shape for days! Ideal for frosting cakes, filling pastries, and topping desserts.

Prep Time
10 minutes
Cook Time
0 minutes
Servings
About 4 cups
Ingredients
  • 2 cups Heavy Cream (at least 36% fat)
  • 1/4 cup Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Gelatin Powder (Unflavored)
  • 2 tablespoons Cold Water

Bloom the Gelatin

In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for 5-10 minutes to bloom. This softens the gelatin and prepares it for dissolving. It will become a thick, jelly-like consistency.

Dissolve the Gelatin

Microwave the bloomed gelatin for 10-15 seconds, or until it is completely dissolved. Be careful not to overheat it. Stir until smooth. Let it cool slightly before adding it to the cream. This prevents the hot gelatin from melting the cream too quickly.

Whip the Cream

In a chilled bowl (or the bowl of a stand mixer), combine the heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium speed until soft peaks form. Soft peaks will hold their shape briefly but will curl at the tips.

Add the Gelatin

With the mixer running on low speed, slowly drizzle the slightly cooled, dissolved gelatin into the whipped cream. Continue to beat until stiff peaks form. Stiff peaks will stand straight up when the beaters are lifted.

Finishing Touches

Once stiff peaks have formed, stop mixing. Be careful not to overwhip, as this can turn the cream grainy. Use the stabilized whipped cream immediately for frosting cakes, filling pastries, or topping desserts. It will hold its shape beautifully for several days in the refrigerator.

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FAQ

  • Can I use flavored extracts other than vanilla?

    Yes, you can substitute vanilla extract with other flavored extracts such as almond, lemon, or peppermint extract to complement your dessert. Use the same quantity as the vanilla extract.
  • How long will this stabilized whipped cream last?

    Stabilized whipped cream made with gelatin can last for up to 3-4 days in the refrigerator, maintaining its shape and texture.
  • Can I use this stabilized whipped cream for piping?

    Yes, this stabilized whipped cream is perfect for piping decorative borders and designs on cakes and cupcakes. It holds its shape very well.
  • What if I don't have powdered sugar?

    You can use granulated sugar, but the texture might be slightly different. Powdered sugar dissolves more easily and contributes to a smoother whipped cream.