Description
This Stabilized Whipped Cream is the ultimate upgrade to your classic whipped topping. The secret? A little gelatin, cornstarch, or cream cheese, which helps the whipped cream stay fluffy, hold its shape, and last for days.
Ingredients
Scale
For Classic Stabilized Whipped Cream (Using Gelatin)
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 teaspoon unflavored gelatin
- 1 tablespoon cold water
Alternative Methods for Stabilization
Want different ways to stabilize your whipped cream? Try these options instead of gelatin!
- Cornstarch Method – Add 1 teaspoon cornstarch to the powdered sugar before whipping.
- Cream Cheese Method – Add 2 tablespoons softened cream cheese while whipping.
- Pudding Mix Method – Add 1 tablespoon instant vanilla pudding mix for an extra thick texture.
Instructions
Step 1: Bloom the Gelatin
- In a small bowl, sprinkle gelatin over cold water and let sit for 1-2 minutes until thickened.
- Microwave for 5-7 seconds until melted. Set aside to cool slightly.
Step 2: Whip the Cream
- In a chilled mixing bowl, beat cold heavy cream, powdered sugar, and vanilla extract on medium speed until it starts to thicken.
Step 3: Add Gelatin & Finish Whipping
- With the mixer on low speed, slowly pour in the melted (cooled) gelatin while whipping.
- Increase speed to high and whip until stiff peaks form—this should take 1-2 minutes.
Step 4: Use or Store
- Use immediately or store in the fridge for up to 3 days.