This is the type used on bakery-style cakes.

Stabilized Whipped Cream Icing


  • 2 teaspoons Knox Gelatine
  • 4 teaspoons cold water
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/2 teaspoon vanilla extract


    Mix Knox Gelatine and cold water and set aside.

  1. Whip the cream, and add confectioner’s sugar. Add gelatine mixture and vanilla extract.
  2. This does not alter the taste of the whipped cream in any way. It may be used in place of Cool Whip in desserts.


albanydia Says... 18 Feb 2010 , 11:41pm

one question, is it stable enough to make it into a wedding cake? and can i also put it as filling? and do you have a mousse filling recipe. Sorry if im drilling you with all these questions.


funtasticcakes Says... 17 May 2010 , 6:53pm

Okay, I dont get it....I followed the instructions and the gelatine got hard and clumpy. I added it anyway to the whipped and it stayed clumpy. Did I do something wrong? I mean the gelatine got clumpy quick. Any suggestions???

killercakes Says... 21 May 2010 , 5:30pm

how much will this yield?

amberlee416 Says... 8 Jun 2010 , 7:31pm

i tried this and got lumpy gelatin as well, but i was watching good eats and alton made it, when he did he put the gelatin in the microwave to melt it so it wouldnt stay lumpy in the icing.

elastigirl Says... 21 Nov 2010 , 5:31pm

Any idea if this would be good for decorating? I have used a basic icing with shortening and whipped it up and it holds well.....My hubby hates buttercream icing.

marianchita Says... 10 Mar 2011 , 9:16am

I think you need to put the gelatin in the microwave for 20 seconds tops, so that it turns liquid, and then you add it to the whipped cream, but make sure you beat it really well at HIGH speed while adding the liquid gelatin, because it will get lumpy if you beat it slowly, the gelatin will become solid as soon as it touches the cream.

LaDulceVida Says... 30 Jun 2011 , 4:21pm

Adding boiling water to the gelatin will also liquify it...although try it a teaspoon at a time so that the consistency isn't too soup-y.

azsassi Says... 18 Apr 2015 , 4:48am

I've been making stabilized whipped cream icing for years. Stabilized means that it doesn't separate like regular whipped cream will over time. No, you can't use it for a wedding cake because it MUST be refrigerated and isn't sturdy enough to support layers.

You must also heat the gelatin to melt it before SLOWLY adding it to the whipping cream while whipping it.  I mix the cold water with the gelatin in a small saucepan. After it gets thick,  I heat it over a low heat until it completely melts. Remove it from the heat, and let it cool slightly. Beat the VERY COLD whipping cream, powdered sugar and vanilla until it starts to thicken. Slowly pour the melted gelatin into the whipping cream mixture while beating it. Turn the mixer up to high and continue beating until whipped.    

azsassi Says... 18 Apr 2015 , 4:52am

Oh, and yes it's delicious for using on cupcakes, layer cakes, sheet-cakes and pies. I add a bit more powdered sugar and vanilla when I use it on cakes, more like half a cup and a teaspoon of vanilla.  You can't make flowers with it, but I've used it for writing and flat decorations like rainbows and snowflakes.

kathleen47 Says... 20 Apr 2015 , 11:36pm

I have used this and never had a problem ,kept my cream perfect for a Black Forest cake for a sat delivery and I made it fri night 

anna vellacott Says... 22 Apr 2015 , 1:17pm

I'm just wondering if other brand of gelatine could be used? Thank you

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