Whipped cream that doesn’t weep or melt after it has set for a while is mostly likely stabilized whipped cream. It sounds a little fancy, but it is super easy to make!
Have you ever bit into a cupcake from a bakery with perfectly piped frosting expecting buttercream only to find that it’s whipped cream? How does it hold that perfect shape? Let’s learn How to Make Stabilized Whipped Cream!
I use this stabilized cream to top pies, cupcakes, cakes and cheesecakes. I love it because it’s not overly sweet and is light and airy, and it will hold it’s shape for 2-3 days in the refrigerator.
The secret to making it stabilized is gelatin. It doesn’t taste like anything so it doesn’t affect the flavor at all but will add structure and make the whipped cream more stable so it won’t deflate.
We will walk through the steps of how to do it and then you’ll be ready for all the holiday baking!
What Ingredients Do I Need for Stabilized Whipped Cream?
You only need 5 ingredients for this recipe! Jump down to the recipe card for the exact measurements.
- Water (should I count that as an ingredient??)
- Gelatin (unflavored) – usually found on the top shelf by the Jello
- Heavy Whipping Cream
- Powdered Sugar – also called confectioner’s sugar
- Vanilla Extract
How to Make Stabilized Whipped Cream
I promised earlier that this was super easy, so here is how to do it…
- Add water to a microwave-safe bowl and sprinkle the unflavored gelatin powder evenly over the top. Allow to sit for a few minutes to let it bloom. It will look like the first picture below.
- Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved (this can also be done on the stove top in a sauce pan). This will be super quick, like 5-7 seconds. Stir the mixture, then set aside to cool.
- In the bowl of a stand mixer fitted with the whisk attachment (an electric mixer will also work), combine the heavy whipping cream, powdered sugar, and vanilla extract and whip on medium high speed until the mixture starts to thicken and soft peaks form. A soft peak is when you pull the beaters out and the cream holds its shape for a couple of seconds but then falls.
- Turn the mixer to low speed and slowly pour in the gelatin mixture until well combined, increasing the mixer to medium speed and continue mixing until stiff peaks form. Stiff peaks are when you pull the beaters out and the cream holds its shape indefinitely.
- Place the whipped cream into a piping bag with your favorite tip. Pipe onto your dessert and refrigerate until ready to serve.
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