Stabilized Whipped Cream

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Stabilized whipped cream is easy to make, just add a little gelatin and your whipped cream won’t melt 

Do you have to make stabilized whipped cream? No not really but I get asked a lot if you can frost a cake with whipped cream. Typically I say no because if you’ve ever used whipped cream before, you’ll notice that it tends to start melting pretty quickly. Kind of like frosting your cake in ice cream. 

By stabilizing your whipped cream, it can be piped or frosted onto cakes and it won’t lose it’s shape. The trick is adding just enough melted gelatin to help the whipped cream to keep it’s shape. Using gelatin to me is the best way to stabilize whipped cream because the whipped cream stays really smooth.

stabilized whipped cream

There are a few other ways to stabilize whipped cream though if you don’t want to use gelatin. 

How to stabilize whipped cream using corn starch

You can use cornstarch to help thicken and stabilize your whipped cream. This is a very common and easy way of thickening and stabilizing your whipped cream to keep it from turning into a melty mess.

how to stabilize whipped cream

  • 1 cup heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp cornstarch
  • 1 tsp vanilla extract

The cornstarch can leave a slight gritty texture to the whipped cream though. Let’s explore more options. 

Stabilized whipped cream using cream of tartar

Cream of tartar can be used to stabilize whipped cream according to fine cooking  all though I’ve never tried it. I’m definitely interested to see if this works. 

stabilized whipped cream

  • 1 cup heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1/4 tsp cream of tartar
  • 1 tsp vanilla extract

Combine the sugar and cream of tarter. Whip your cream to soft peaks and add in your sugar/cream of tartar and vanilla. Continue whisking to firm peaks. 

How to stabilize whipped cream with powdered milk

This is another cool way to stabilize whipped cream in a super duper easy way. If you have powdered milk around, you can use it as a stabilizer. The powdered milk add just enough body to the cream to keep it from losing it’s shape. 

  • 1 cup heavy whipping cream
  • 2 tsp powdered milk
  • 1 Tbsp powdered sugar
  • 1 tsp vanilla extract
how to stabilize whipped cream
White texture of cream

How to make stabilized whipped cream with gelatin

Stabilizing whipped cream with gelatin is my favorite way to make stabilized whipped cream. It’s VERY stable for up to three days and has a nice creamy texture. 

stabilized whipped cream

  • 1 cup heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp powdered gelatin
  • 2 Tbsp cold water
  • 1 tsp vanilla extract

Begin by sprinkling your gelatin over the water and let it sit for 5 minutes to bloom. This is important so that the gelatin has a chance to fully absorb the water. If you don’t wait you can get grainy lumps in your whipped cream. 

how to make stabilized whipped cream with gelatin

Once the gelatin is bloomed, heat in the microwave for 5 seconds. It melts very quickly! If it’s not fully melted, go another three seconds until it’s melted. Don’t over heat!

Whip up your cream to soft peaks and then add in your powdered sugar. Slow your mixer to low and slowly drizzle in your gelatin. Continue whipping on medium until your peaks are stiff. 

stabilized whipped cream

This stabilized whipped cream will hold up at room temperature for house although I don’t recommend leaving it out for more than two because of the dairy. 

stabilized whipped creams

It will be ok in the fridge for up to three days! Cool huh? We used to use this recipe in pastry school on top of all our tarts so we could make them ahead of time and they would still be fresh the next day for service in the restaurant. 

Can you frost a cake with whipped cream?

The short answer is yes! You can frost a cake with stabilized whipped cream but you cannot cover it in fondant. Whipped cream has too much liquid in it and is not thick enough to support the weight of fondant.

But you CAN cover a cake frosted with whipped cream with mirror glaze if you freeze it first in fact, this is exactly what I did for my geode mirror glaze heart! 

I hope this answers all your questions about how to stabilize whipped cream! If you have any other issues you can always leave me a comment below. 

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Stabilized whipped cream

How to make the best stabilized whipped cream using a little bit of gelatin! So easy and your whipped cream will hold it's shape for days!

Course Dessert
Cuisine American
Keyword whipped cream
Prep Time 5 minutes
Cook Time 1 minute
Total Time 6 minutes
Servings 8 oz
Calories 104 kcal
Author Elizabeth Marek

Ingredients

Stabilized Whipped Cream

  • 8 oz heavy whipping cream
  • 1 Tbsp powdered sugar
  • 1 tsp gelatin
  • 2 Tbsp cold water
  • 1 tsp vanilla

Instructions

  1. Sprinkle your gelatin over the cold water and let bloom for 5 minutes. 

  2. Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds

  3. In a cold mixing bowl, whip your heavy cream to soft peaks

  4. Add in your powdered sugar and vanilla

  5. Turn your mixer down to low and drizzle in your gelatin and mix until whipped cream forms stiff peaks

Nutrition Facts
Stabilized whipped cream
Amount Per Serving (1 oz)
Calories 104 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 6g 30%
Cholesterol 38mg 13%
Sodium 12mg 1%
Potassium 21mg 1%
Total Carbohydrates 1g 0%
Sugars 1g
Protein 1g 2%
Vitamin A 8.3%
Vitamin C 0.2%
Calcium 1.8%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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