Stabilized Whipped Cream

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Stabilized whipped cream 5 different ways!

Stabilized whipped cream can be piped or frosted onto cakes and it won’t lose its shape or melt. Stabilized whipped cream is so easy to make and there are a lot of different ways to make it! Check out my list of 5 different ways to make stabilized whipped cream.

stabilized whipped 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. 

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1 tsp powdered gelatin
  4. 2 Tbsp cold water
  5. 1 tsp vanilla extract

how to make stabilized whipped cream using gelatin

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. 

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 overheat!

**note** some people have mentioned they have problems with gelatin strings in the cream. After dissolving your gelatin, add in 1 tsp of cream and mix. Then add the gelatin mixture to the whipped cream. 

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 but not crumbly. 

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

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. 

Watch my video below on how to stabilize whipped cream with gelatin!

 

How to stabilize whipped cream with instant pudding mix

This is the other way I generally stabilize whipped cream if I don’t want to use gelatin. The only thing I don’t like is that it’s not quite as smooth as using gelatin. 

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1 tsp vanilla extract
  4. 1 Tbsp instant vanilla pudding mix

how to stabilized whipped cream with instant pudding mix

Begin whipping your cream until you reach soft peaks. Then add in your vanilla pudding, sugar and vanilla extract. Continue whipping your cream until you have firm peaks but they are not crumbly.

I love the taste of this stabilized whipped cream. The vanilla pudding mix adds a nice flavor! Fold 1 cup of this stabilized whipped cream into the pastry cream and you have an excellent diplomat filling that’s perfect for my cream tart recipe

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.

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1 tsp cornstarch
  4. 1 tsp vanilla extract

The cornstarch can leave a slightly gritty texture to the whipped cream though.

how to stabilize whipped cream

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. 

  1. 1 cup heavy whipping cream
  2. 1 Tbsp powdered sugar
  3. 1/4 tsp cream of tartar
  4. 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 make stabilized whipped cream

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 adds just enough body to the cream to keep it from losing its shape. 

  1. 1 cup heavy whipping cream
  2. 2 tsp powdered milk
  3. 1 Tbsp powdered sugar
  4. 1 tsp vanilla extract

how to stabilize whipped cream

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 the 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 2 cups
Calories 104 kcal
Author Elizabeth Marek

Ingredients

Stabilized Whipped Cream

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

Instructions

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

  2. Melt gelatin for 5 seconds in the microwave. If not fully melted do another 3 seconds. You can tell gelatin is melted when there are no granules of unmelted gelatin visible.

    **note** some people have mentioned they have problems with gelatin strings in the cream. After dissolving your gelatin, add in 1 tsp of heavy cream and mix. If your gelatin is too cold, heat again until it's melted (5 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

Recipe Video

Nutrition Facts
Stabilized whipped cream
Amount Per Serving (1 oz)
Calories 104 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 6g30%
Cholesterol 38mg13%
Sodium 12mg1%
Potassium 21mg1%
Carbohydrates 1g0%
Sugar 1g1%
Protein 1g2%
Vitamin A 415IU8%
Vitamin C 0.2mg0%
Calcium 18mg2%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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