Stabilized Whipped Cream

It is very light and you can adjust the sweetness to your taste.

Stabilized Whipped Cream


  • 2 tablespoons cold water.
  • 1 teaspoon unflavored gelatin

  • 2 cups chilled whipping cream
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons conf sugar


1. In a very small saucepan, sprinkle gelatin over water and let stand for about 5 minutes to soften. 2.Heat gelatin mixture over low heat until gelatin is dissolved, then remove from heat. Let it cool. 3. Beat cream in a well-chilled bowl. 4.Slowly add the sugar and vanilla to the whipped cream and whip until slightly stiff. 5.Add melted and cooled gelatin to the whipping cream Continue whipping until cream holds its shape.

Comments (1)


Do you have any pictures of this on a cake? I want to try it out for my son's Birthday cake (I'm hoping it's "stable" enough for July :)