Stabilized Whipped Cream

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.

Comments (3)


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.

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