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Stabilized Whipped Cream

This whipped cream has been "stabilized" through the incorporation of unflavored gelatin, which gives it a firmer, mousse-like texture. It will remain firm for a few days when stored in the refrigerator. Use this whipped cream to frost, fill, or simply top your desserts. It pipes beautifully.

Prep Time: 15 minutes Yield: 2 cups


3 tbsp room temperature water

2 tsp unflavored granulated gelatin

2 cups heavy cream

2 tsp vanilla extract

1/2 cup powdered sugar

In small microwave-safe bowl (I.e. ramekin), add water. Sprinkle gelatin onto water and let sit for a minute. Place in microwave for approximately 15 seconds, until fully dissolved. Remove and stir vigorously with a fork or mini whisk. Ensure mixture is smooth with no lumps.

In a stand mixer fitted with the whisk attachment, or hand held mixer, add heavy cream, powdered sugar, and vanilla extract. Beat on medium high until soft peaks form. Reduce mixing speed to low, and add gelatin slowly in a thin stream until combined. Increase mixer speed and beat until stiff peaks.

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