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Stabilized whip cream
5 from 2 votes

How to make Stabilized Whipped Cream

Stabilized whipped cream will last for days in the Fridge. Use it for whipped cream frosting or any time you want your whipped cream to not deflate into a runny mess.
Prep Time10 mins
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: easy, stabilized whipped cream
Yield: 2 cups
Cost: $3


  • stand mixer or electric hand mixer


  • 1 tbsp water
  • 1 tsp unflavored geletin
  • 1 cup heavy whipping cream
  • 1 tsp vanilla extract
  • ¼ cup powdered sugar


  • Add the unflavored gelatin to the water in a small bowl. Let the gelatin soak up the water. (bloom). Heat in the microwave 2-3 seconds or until the gelatin completely dissolved. Set aside to cool while you whip the cream.
  • In a chilled bowl add the heavy cream and whip with an electric hand mixer or in a stand mixer until soft peaks form.
  • Decrease the mixer speed to low and add the powdered sugar and vanilla beat on medium to mix in. With the mixer on medium slowly add the gelatin and beat until stiff peaks form.
  • Pipe the whipped cream onto your desserts or use it for whipped cream frosting. The stabilized whipped cream will last for several days in the refrigerator.



The whipped cream will last in the fridge for several days.  At room temperature, the whipped cream will last several hours. 
If you don't need the whipped cream to last more than a few hours.  Then eliminate gelatin and whip the cream,  add the vanilla and powdered sugar, beat in until peaks form.  Serve immediately.