Homemade stabilized whipped cream with gelatin is a fluffy and sweet treat that can easily take any dessert to the next level! It is so much better than any store-bought whipped cream you can find! Add your favorite extract flavorings and make it the perfect component to any recipe or the perfect topping!
Best Homemade Whipped Cream Recipe
After making whipped cream at home, I've become completely hooked, and the thought of buying it at the store makes me cringe. It takes just a few minutes to make and tastes so much better than anything you can buy already made!
Did I mention how easy it is to prepare? You'll be a master at adding whipped cream to all of your favorite treats in no time!
Jump to:
- Best Homemade Whipped Cream Recipe
- 🤔 What Is Stabilized Whipped Cream
- 🥘 Stabilized Whipped Cream Ingredients
- 🔪 How To Make Stabilized Whipped Cream
- 🍴 What To Serve With Whipped Cream
- 💭 Angela's Pro Tips & Recipe Notes
- 🥡 Storing
- ❓ Recipe FAQs
- 🍨 Best Desserts To Top With Whipped Cream
- 📖 Recipe Card
- 💬 Comments & Reviews
🤔 What Is Stabilized Whipped Cream
Stabilized whipped cream is the same as regular whipped cream but with an added ingredient (gelatin or sometimes spelled gelatine) that helps it hold its shape for longer periods. If whipped cream is not stabilized, it can easily lose its structure and turn back into a liquid, mainly when it is too warm.
🥘 Stabilized Whipped Cream Ingredients
With just 4 ingredients (plus water), this whipped cream really can't get any easier. All of these items can be grabbed at your local supermarket.
- Gelatin - 1 teaspoon of unflavored gelatin (or gelatine). It is available in the baking aisle here on Amazon or at the grocery store near the instant gelatin (gelatine) desserts. Knox is the brand that I typically use.
- Water - 4 teaspoons of cold water to bloom the gelatin.
- Heavy Whipping Cream - 1 cup of cold heavy whipping cream.
- Almond Extract - ½ teaspoon of almond extract. You can swap this out for vanilla or whatever your preferred flavor is.
- Confectioners Sugar - ½ cup of confectioners sugar.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Stabilized Whipped Cream
Making stabilized whipped cream is so simple and quick that you'll never want to buy it from the store again. All you need is a small bowl, a stand mixer, and your measuring spoons.
This recipe will make about 2 cups of stabilized whipped cream to use on desserts, breakfasts, coffee, and more!
- Bloom the gelatin. In a small container, add 4 teaspoons (20 milliliters) of cold water and sprinkle 1 teaspoon (2.8 grams) of gelatin over the water. Allow the gelatin to 'bloom' for 5 minutes until firm and semi-solid.
- Heat. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside while you start your whipped cream.
- Add. In the bowl of your stand mixer, combine 1 cup (237 milliliters) of heavy whipping cream, ½ teaspoon (2.5 milliliters) of almond (or vanilla) extract, and ½ cup (60 grams) of confectioners sugar.
- Mix. Mix at medium-low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.
- Beat. Increase the speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed.
- Serve. Serve immediately or store in the refrigerator for later.
There are, of course, other ways to stabilize your whipped cream. However, this has always been the best method for me because it;
- It keeps my whipped cream a beautiful bright white.
- Doesn't change the flavor.
- Has the best 'whipped cream' consistency.
🍴 What To Serve With Whipped Cream
What doesn't taste amazing with a creamy dollop of whipped cream on top? From breakfast items like homemade waffles and chocolate pancakes to desserts like strawberry shortcake and key lime pie, you really can't go wrong! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- While you do want to whip your cream until stiff peaks are formed, you don't want to overmix it. Overmixed whipped cream can easily turn into butter if you let it mix long enough!
- If you think your whipped cream has been overbeaten, then go ahead and stop your mixer. Add a couple of tablespoons of fresh heavy whipping cream and then use a wire whisk to gently whisk it in by hand to fix it. However, if it has already begun to separate, then it cannot be fixed. Just keep beating it, and then enjoy some butter!
- Use cold ingredients for making whipped cream! You'll want your heavy whipping cream to be straight out of the fridge, and you may even want to chill your mixing bowl as well.
🥡 Storing
This amazing whipped cream can be used as soon as you are done whipping it! However, if you want to store it for later or have some leftovers, place it into a sealed container in the refrigerator for up to 3 days.
Freezing Whipped Cream
Stabilized whipped cream freezes really well. You can place it all into a sealed container (or several smaller containers) and then pop it into the freezer for up to 3 months. When ready, simply transfer the container to the fridge to thaw out overnight.
After the whipped cream has thawed, you can still use it to spread, scoop, or pipe (unlike unstabilized whipped cream, which becomes runny).
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❓ Recipe FAQs
Sure! Gelatin is used as the stabilizing agent in this whipped cream, but there are other options you could use as well. Instead, you could use 2 teaspoons of agar agar powder (mixed in with the powdered sugar, omit the water). Cornstarch could also be used, just add 2 tablespoons during the mixing process (again, you won't need the water).
No, these are not the same, but they are incredibly similar and can usually be used to substitute for one another. Whipped cream is made from heavy cream that has been whipped, while whipped topping (or Cool Whip), contains much more ingredients that make it sweeter, thicker, and have a longer shelf life.
There are a few different factors that could cause some runny whipped cream. First of all, this could happen if it was under-whipped or over-whipped. Secondly, you'll need to make sure that your heavy cream is COLD. Finally, you'll want your gelatin to be completely dissolved before adding it to the cream.
🍨 Best Desserts To Top With Whipped Cream
- Blueberry Dump Cake - A 3-ingredient treat that is chock full of blueberry pie filling.
- Vanilla Mug Cake - Single-serving cake that comes together in mere minutes.
- No-Bake Pumpkin Cheesecake - Creamy cheesecake packed with warm spices and pumpkin.
- Peach Galette - Flaky pastry crust is topped with layers of peach slices.
- Sugar Cookie Cherry Cobbler - The easiest recipe for cherry cobbler that only uses 2 ingredients.
- Pear Crisp - Fresh pears are tossed with cinnamon and nutmeg before being topped with oatmeal streusel.
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📖 Recipe Card
Stabilized Whipped Cream With Gelatin
Ingredients
- 1 teaspoon gelatin (unflavored)
- 4 teaspoon water (cold)
- 1 cup heavy whipping cream
- ½ teaspoon almond extract
- ½ cup confectioners sugar
(Note: 2x or 3x only changes the ingredient list)
Instructions
- In a small container, add the cold water and sprinkle the gelatin over the water. Allow the gelatin to 'bloom' for 5 minutes, until firm and semi-solid. Heat in the microwave for 5-10 seconds and stir or whisk to make a runny jelly. Set aside and start your whipped cream.
- In the bowl of your stand mixer, combine the heavy whipping cream. almond (or vanilla) extract and confectioners sugar. Mix at medium/low speed for about 1 minute, then drizzle the gelatine into the whipped cream mixture in a slow, steady stream.
- Increase speed of your stand mixer to medium and continue mixing the whipped cream until stiff peaks are formed. Store refrigerated in an airtight container for up to three days.
Notes
- While you do want to whip your cream until stiff peaks are formed, you don't want to overmix it. Overmixed whipped cream can easily turn into butter if you let it mix long enough!
- If you think your whipped cream has been overbeaten, then go ahead and stop your mixer. Add a couple of tablespoons of fresh heavy whipping cream and then use a wire whisk to gently whisk it in by hand to fix it. However, if it has already begun to separate then it cannot be fixed. Just keep beating it, and then enjoy some butter!
- Use cold ingredients for making whipped cream! You'll want your heavy whipping cream to be straight out of the fridge, and you may even want to chill your mixing bowl as well.
Anonymous says
Je veut faire mon gateau foret noir avant je prenait du nutriwipp sa n existe plus alors je vais essayée votre recette car la crème à 35 % seul ne reste pas fouettée espère obtenir un bon résultat merci
I want to make my black forest cake before I took nutriwipp its no longer exists so I will try your recipe because the 35% cream alone does not remain whipped hope to obtain a good result thank you
Angela @ BakeItWithLove.com says
Les 35% (crème épaisse) doivent monter à merveille avec le sucre glace (sucre glace). Faites-nous savoir comment cela se passe, bonne chance!
The 35% (heavy cream) should whip beautifully with confectioners sugar (sucre glace). Let us know how it turns out, good luck!