Stabilizing whipped cream with gelatin will prevent it from separating once whipped, and it will hold up better as a topping or even in a cake filling. To make stabilized whipped cream, you will need 1/2 a teaspoon of unflavored granulated gelatin for each cup of heavy whipping cream.

Sprinkle 1/2 teaspoon of unflavored granulated gelatin over 1 tablespoon of cool water in a microwavable bowl.
Allow the gelatin to absorb the water, then microwave for 10 seconds, or until gelatin is dissolved.
Whip 1 cup of heavy cream with 2 tablespoons of powdered sugar, 1/2 teaspoon of vanilla extract, and melted gelatin until firm peaks form.
You can store stabilized whipped cream covered in the refrigerator for up to 24 hours.


Bakingfiction Says... 14 Jan 2014 , 6:13am

Will definitely try this!!!! Thanks!

kristenmbatt Says... 21 Jan 2014 , 3:41pm

So you don't let the gelatin cool first before adding to the whipping cream? I tried another recipe where it said to allow gelatin to cool slightly but it turned all goopy once mixed with the whipping cream.

Zwillis1978 Says... 31 Jan 2014 , 7:16am

I do the same thing with boiled icing (egg whites n sugar syrup) n it works :)

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