Stabilized Whipped Cream

Stabilized Whipped Cream comes in handy when making desserts, and it’s actually really easy to make! Use this Homemade Cool Whip as a replacement for the store-bought whipped topping. Read on to learn how to stabilize whipped cream!

What’s in Homemade Cool Whip?

Homemade whipped cream tends to deflate and get watery pretty quickly. But this recipe solves that problem! It will stay fluffy and beautiful and delicious, so you can make it in advance and have it ready for your desserts.

• Water: Hydrates the powdered gelatin and activates its thickening properties.
• Unflavored Powdered Gelatin: Acts as a stabilizer in whipped cream by helping it hold its shape for longer periods of time. When hydrated with water, gelatin forms a gel-like substance that helps to thicken and stabilize the whipped cream.
• Heavy Cream: The base ingredient of whipped cream and provides the rich, creamy texture. It also contains a high percentage of fat, which is important for achieving the desired whipped consistency.
• Powdered Sugar: Sweetens the whipped cream and helps stabilize it by absorbing any excess moisture.
• Vanilla Extract: Enhances the flavor of the whipped cream.

Pro Tip: Make sure that the gelatin is fully dissolved and mixed with the cream before whipping. This will help ensure that the stabilizer is evenly distributed throughout the whipped cream, resulting in a smooth and consistent texture.

How to Stabilize Whipped Cream

This is only one of several methods for stabilizing whipped cream. You can also use starches like cornstarch, powdered sugar, milk powder, or instant pudding mix.

• Cornstarch: Mix 2 tablespoons cornstarch and 4 tablespoons powdered sugar with the heavy cream and whip to firm peaks.
• Powdered Sugar: Mix 6 tablespoons powdered sugar with the heavy cream and whip to firm peaks.
• Milk Powder: Mix 6 tablespoons of cornstarch and 4 tablespoons of powdered sugar with the whipped cream and whip to firm peaks.
• Instant Pudding Mix: Mix 1 tablespoon of dry instant pudding mix and ⅓ cup powdered sugar with the whipping cream and whip to firm peaks.

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How to Store

The stabilized whipped cream should be stored in an airtight container, in the refrigerator. It will keep (stay stable) for up to 24 hours.

How to Freeze

I do not recommend freezing stabilized whipped cream on its own, as it can become difficult to spread/pipe once frozen. However, it can be frozen after it has been piped/spread onto a dessert, and it will keep well for up to 3 months.

Serving Suggestions

I’ll be the first to admit that eating whipped topping with a spoon is a pretty tasty treat, but if you’re making this recipe, you’re probably hoping to use it as a topping for other delicious desserts. I love it piled high on top of Easy Key Lime Pie, Lemon Raspberry Bars, Homemade Pumpkin Pie, Peach Cobbler, Strawberry Pretzel Salad, French Silk Pie, or an Easy Raspberry Tart.

You can also use it in just about any recipe that calls for Cool Whip, like Jello Salad, Pumpkin Pie Dessert Lasagna, Strawberry Lemonade Pie, or Funfetti Cake Batter Dip.

Recipe Card

Stabilized Whipped Cream Recipe

4.69 from 51 votes

Prep: 10 minutes mins

Total: 10 minutes mins

Servings: 16

Author: Becky Hardin

Print Rate Pin

If you're into desserts, having Stabilized Whipped Cream on hand can be a real game-changer, and the best part is that it's a breeze to whip up yourself! By using this Homemade Cool Whip recipe instead of the pre-made whipped topping sold in stores, you'll be able to enjoy a stable and delicious topping every time.

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Equipment

• Kitchen Scale (optional)
• Stand Mixer

Ingredients 

1x2x3x

• ▢ 1½ teaspoons water 7 grams
• ▢ ½ teaspoon unflavored powdered gelatin
• ▢ 1½ cups heavy cream 341 grams, cold
• ▢ 2 teaspoons powdered sugar 5 grams
• ▢ ½ teaspoon pure vanilla extract 2 grams, optional

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Instructions 

• Add the water to a microwave-safe bowl and sprinkle the gelatin on top. Give it a few stirs and let it stand 3 minutes. After 3 minutes, stir gently and microwave on high 5 seconds. Stir and microwave another 5 seconds. The gelatin should be dissolved and liquefied – if not, microwave an additional 3-5 seconds. Set aside to cool.
  1½ teaspoons water, ½ teaspoon unflavored powdered gelatin
• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream, sugar, and vanilla on low speed until small bubbles appear.
  1½ cups heavy cream, 2 teaspoons powdered sugar, ½ teaspoon pure vanilla extract
• Increase the speed to medium, and when the mixture visibly thickens and begins leaving a trail in the cream, slowly add the gelatin water.
• Increase the speed to high and beat until medium peaks form.
• Keep the whipped cream refrigerated and in an airtight container until ready to use.

Video

Becky’s Tips

Yield: This recipe makes 4 cups of stabilized whipped cream.

• Make sure both the mixing bowl and the beaters are extremely cold!
• If you live in a hot/humid climate, you may wish to place a bowl of ice water under the bowl of whipping cream to help keep it cold.
• If your whipped cream is not coming to stiff peaks, chill it in the refrigerator for 10 minutes, then try again.
• Adding more gelatin will not stabilize the whipped cream more, and it will not taste good!
• Overwhipping the cream will lead to separation of the cream into buttermilk and butter. 
• Do not leave stabilized whipped cream out at room temperature for more than 2 hours.

Storage: Store stabilized whipped cream in an airtight container in the refrigerator for up to 24 hours.

Serving: 0.25cupCalories: 78kcalCarbohydrates: 1gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 6mgPotassium: 21mgSugar: 1gVitamin A: 328IUVitamin C: 1mgCalcium: 15mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

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