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 its shape for days! Check out the blog post for more ways to make stabilized whipped cream.
↓ Recipe ↓ Video Never Miss A Cake
Total Time: 6 mins
Serves: 4 cups
whipped cream piped between two round pieces of chocolate cake on a white plate

Stabilized whipped cream can be piped or frosted onto cakes and it won’t lose its shape or melt. Best part? It only takes 5 minutes to make! Yep! You can make your own amazing whipped cream, right at home and it tastes wayyyyy better than that stuff that comes in a tub. Trust me. 

whipped cream piped between two round pieces of chocolate cake on a white plate

Ingredients For Stabilized Whipped Cream Using Gelatin

This is my favorite way to make stabilized whipped cream. The gelatin sets the whipped cream so that it holds its shape, even in hot weather (as long as you keep it in the shade and for not more than 2 hours). Follow my easy step-by-step instructions below.

Step-By-Step Instructions

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. 

powdered gelatin and water in a small clear bowl

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! You can tell the gelatin is melted when it’s clear and you don’t see any grains of gelatin anymore. 

melted gelatin in a clear bowl

Add the 1 teaspoon of heavy cream to the melted gelatin and stir. This cools down the gelatin and helps it mix into the whipped cream better. If your gelatin starts to get solid then just reheat it for 5 seconds to make it liquid again. 

melted gelatin with cream

 Begin whipping your cream with the whisk attachment on medium, after it starts to get foamy,  you can add in the powdered sugar and vanilla extract. Whip until you start to see lines developing in the whipped cream but the peaks are still very soft. 

whipping cream in stand mixer

While mixing on low, start drizzling in your melted gelatin mixture. Keep mixing until your peaks are firm enough to hold their shape but do not over-mix or your whipped cream will start to curdle and turn into butter instead of whipped cream. This can happen VERY quickly after you add the gelatin so just watch the whipped cream and don’t go checking your emails 😉 

close up of stabilized whipped cream

This stabilized whipped cream will hold up at room temperature (up to 90F) although I don’t recommend leaving it out for more than two hours 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. 

stabilized whipped creams

Here are some other ways to stabilize whipped cream!

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

close up of stabilized whipped cream in a clear bowl

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. I frosted my pink velvet cake in whipped cream and it was amazing!

pink velvet cake frosted in stabilized whipped cream with fresh raspberries on top

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. 

Looking for more recipes? Check these out!

Pink velvet cake with whipped cream frosting
Copycat Whole Foods berry Chantilly cake
Mirror glaze cake
Chocolate mousse recipe

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whipped cream piped between two round pieces of chocolate cake on a white plate

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 its shape for days! Check out the blog post for more ways to make stabilized whipped cream.
4.93 from 116 votes
Print Rate Never Miss A Cake
Prep Time: 5 mins
Cook Time: 1 min
Total Time: 6 mins
Serves: 4 cups
Calories: 104kcal


Stabilized Whipped Cream

  • 12 oz (340 g) heavy whipping cream cold
  • 2 ounces (57 g) powdered sugar
  • 1 tsp gelatin I use KNOX brand
  • 1 1/2 Tbsp cold water
  • 1 tsp vanilla
  • 1 teaspoon heavy whipping cream


  • Stand mixer with whisk attachment


  • Sprinkle your gelatin over the water and let bloom for 5 minutes. 
  • 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.
    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).
  • In a cold mixing bowl, whip your heavy for 15 seconds on medium speed until its foamy
  • Add in your powdered sugar and vanilla and continue mixing on medium speed until you reach very soft peaks, barely holding their shape.
  • Turn your mixer down to low and drizzle in your gelatin. Continue mixing on medium speed until your peaks are firm and holding their shape but don't over-mix to the point when your whipped cream starts to look chunky or begins turning into butter.


Whipped cream whips better if your bowl is cold and the whipping cream is straight from the fridge. 
Don't over-mix your whipped cream. I like to finish whipping mine by hand so it stays nice and creamy
You cannot re-use leftover whipped cream or make it ahead of time. It needs to be used right away before the gelatin sets. 
You can make stabilized whipped cream by hand using a whisk and some elbow grease! Just follow the same steps, it will just take a bit longer. 


Serving: 1oz | Calories: 104kcal (5%) | Carbohydrates: 1g | Protein: 1g (2%) | Fat: 10g (15%) | Saturated Fat: 6g (30%) | Cholesterol: 38mg (13%) | Sodium: 12mg (1%) | Potassium: 21mg (1%) | Sugar: 1g (1%) | Vitamin A: 415IU (8%) | Vitamin C: 0.2mg | Calcium: 18mg (2%)
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83 comments on “Stabilized Whipped Cream

  1. Hi Liz, thanks so much for all your generous tutorials and recipes, you’re an inspiration!

    May I check, do all your recipes use US teaspoons and tablespoons i.e. ~4.9mL for a US tsp and ~14.8mL for a US tbsp? I want to get it right, as here in Australia our standard measures are metric i.e. 5mL for a tsp and 20mL for a tbsp!

  2. Hi are you using non dairy cream for this recipe?

  3. Hey Liz! I hope you and the family are well! I was wondering… In the blog you said the whipped cream recipe lasts for 3 days and in the tutorial video you said a week. A week would be fantastic! Just wanted to make sure I heard it right. Thanks so much in advance!

    1. It definitely can last a week, it just depends more on what the whipped cream is piped onto because not all baked goods will last a week 🙂

  4. At what point can you add gel or a powder color to tint your stabilized whipping cream? Would you recommend gel color or powdered color so the consistency is not too soft or stiff? Thank you Liz! You’re the BEST!!

  5. Thanks for responding so quickly Liz! I may have missed this, but do you need to keep this in the fridge for any period of time if you’re filling cupcakes! I really want to make the orange creamsicle cake and fill them with this stabilized whipped cream and top it with your easy buttercream flavored with orange dream 🙂

  6. 5 stars
    Hi , Liz would you do anything different if you wanted to use whipped frosting on a cake? For the layers can you still use buttercream and the outside part do the whipped frosting?

  7. Hi, I was just wondering whether it was necessary to add the sugar or whether it can be left out of these recipes?

  8. 5 stars
    This worked very well for my cake which had to travel in the heat. The whipped cream did not sag or split due to the heat like it has before plus I did it ahead of time without freezing my cake! I also used this method for a pot de creme that had to travel 1.5 hrs in 102 degree heat. No problem. I used the gelatin for both. Thank you for sharing your recipes.

  9. Hi! I’d like to make a chocolate version of this. Do you have an option for chocolate stabilized whipped cream. Thank you for these great recipes and video!

  10. If I iced a cake with this could I freeze it? Or would it all melt as it was defrosting?

  11. OMG! I just made this for the first time because I’m doing a strawberry layered cake so I flavored the cream strawberry. It is out of this world and so easy! Thank you so much for this recipe!

  12. I am making my white cake recipe 3 times and baking in 3 10” pans. I’m splitting each cake to have 6 layers with filling. Because I will probably need to make your recipe 6 x’s, do I need to times 6 will all of the ingredients?

  13. Hey!
    I wish to use pudding powder. Is it stable enough to use for decorations?
    And should this also be piped immediately? Thanks 😊

  14. Hi, thanks for sharing. For the gelatin part, can i use warm water instead of microwave it?

    1. The water needs to be cold to absorb the gelatin and then it needs to be melted either by microwave for gentle stovetop heating

  15. Hi Liz! Im new here! Youre video is fantastic! May I just ask if this recipe could cover a 3 layer 10 inch wide cake? And 14 cupcakes. Im making a unicorn cake for my daughters birtday next month. If not, can you pls help me about the measurement. Pls and Thank you!

    1. You can use the cake batter and frosting calculator right above the recipe card to calculate how much frosting you will need.

  16. Hi Liz! I tried this recipe twice and both times there were strikes of gelatin in the cream when I was frosting my cakes. (The gelatin was fully melted when I used it.) What could be the cause of that?

  17. 5 stars
    Best Recipe! I used this to assemble my Schwartzwald Torte (black forest cake). Delicious & stable – thanks for the great idea to use gelatin to stabilize the cream.The cake came out awesome!

  18. can we still salvage a butter-turned overwhipped cream??

  19. 5 stars
    Hi Liz! I’ve tried this recipe twice now and it tasted amazing both times… BUT I keep finding bits of gelatine in the cream. I used the same gelatine as you did and I put the spoon of cream in before I mixed it into the whipped cream. The gelatine looked dissolved when I warmed it up and it looked dissolved when I mixed in the cream, but still bits of chunks resulted. Whyyyyyyyyy???? Any thoughts?

    1. The cream could be causing it to firm up too soon. You can make sure its all liquid again by microwaving the gelatin and the cream together for 5 seconds.

  20. Hi Liz, I’d like to add 1 TB maple syrup and some cinnamon for flavoring. Is this possible and at which point would you add it? Thanks!

    1. Yum! I’d add it once it’s at soft peaks, then mix a bit and add the gelatin

  21. 4 stars
    Hi Liz last week I’ve been doing this recipe a lot …. but every time I started piping it I realized that the tip of my piping bag kept obstructing with something…. and I figured it was the gelatine. I’ve been doing exactly what you do and I really don’t know what its happening …. today was the fifth time making it and I was crossing my fingers to don’t happen again but no, it happened 😥
    Help me pleaseeeee

    1. Make sure your gelatin is still melted when you add it in. Sometimes when you add the cream it can seize the gelatin.

  22. 5 stars
    Awesome! Thank you so much for the recipe! What kind of heavy cream do you use? I’ve heard it must have a high percentage of fat but I don’t know if the one I’m using works.

  23. I put the stabilized whipped cream in fridge before frosting the cake . After one hour it was all hard and lumpy , will it melt and get soft if I leave out ?

    1. The stabilized whipped cream needs to be used right away as it sets from the gelatin. It will not be smooth again unfortunately. I do say in the recipe that it should be used right away.

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