• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipe Index
    • Breakfasts
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Lunches
    • Air Fryer Recipes
    • Salads
    • Sandwiches
    • Breads
    • Cookies-Bars
    • Desserts
    • Holidays
  • Top 10 Recipes
  • Kid’s Recipes
  • Freebies
  • FDA
  • Meet Carole

My Kitchen Escapades

menu icon
go to homepage
  • Recipe Index
    • Breakfasts
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Lunches
    • Air Fryer Recipes
    • Salads
    • Sandwiches
    • Breads
    • Cookies-Bars
    • Desserts
    • Holidays
  • Top 10 Recipes
  • Kid’s Recipes
  • Freebies
  • FDA
  • Meet Carole
search icon
Homepage link
  • Recipe Index
    • Breakfasts
    • Appetizers
    • Soups
    • Main Dishes
    • Side Dishes
    • Lunches
    • Air Fryer Recipes
    • Salads
    • Sandwiches
    • Breads
    • Cookies-Bars
    • Desserts
    • Holidays
  • Top 10 Recipes
  • Kid’s Recipes
  • Freebies
  • FDA
  • Meet Carole
×

Home » Desserts

Published: Oct 18, 2016 · Updated: Oct 3, 2022 by Carole Jones · 18 Comments

Stabilized Whipped Cream

Jump to Recipe·Print Recipe

Stabilized Whipped Cream is one of the happiest ways to top any great dessert – pie, cake, ice cream, crumbles or just eat it with a spoon!  The only downfall of any whip cream recipe is that the shelf life is very short unless you prepare it in a way that makes it stable for days.  My stabilized whipped cream tops all our Thanksgiving pies and Christmas desserts and I make it days ahead of time!  The hard part is keeping my kids out of the bowl of fluffy perfection before it is time for dessert. Read on to learn how to stabilize whipped cream…Stabilized Whipped Cream recipe

 

The big meal is just a few weeks away and I am always on the hunt for ways to make the holiday meal run as smoothly as possible.  Mainly, that means doing as much meal preparation in the days leading up to Thanksgiving or Christmas dinner.  I make our favorite Amish Potato Rolls a week before and freeze them.   My famous Garlic Mashed Potatoes are prepped and ready to go the day before.  And it wouldn’t be a holiday meal in the Jones household without a big pan of Praline Sweet Potatoes, which I prepare two days ahead of time and keep in the fridge.

When it comes to desserts, or the best part of any holiday meal, I always make sweetened whip cream that lasts for days in the refrigerator.  Before I had this stabilized whipped cream recipe, I would make a big batch of whipped cream for the pies right before dinner and by the time dessert time rolled around, the cream had already started to separate and get watery!  Grossness.

The peaks of this stuff truly lasts for days and doesn’t change the flavor of the whipped cream.  I’ve seen other recipes online that use pudding mixes to help keep it stable but I don’t want anything messing with the perfection of flavor that is whipped cream!  This method will teach you how to stabilize whip cream without messing with the flavor.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stabilized whipped cream

Stabilized Whipped Cream

4 from 1 reviews

Print Recipe
Pin Recipe

This whip cream recipe lasts for days without getting watery!

  • Total Time: 15 minutes
  • Yield: 2 cups 1x

Ingredients

Scale
  • 1 C heavy whipping cream
  • 1/4 C powdered sugar
  • 1/2 tsp vanilla extract
  • dash of salt
  • 1 ounce envelope unflavored gelatin
  • 4 tsp cold water

Instructions

  1. In a small saucepan, combine gelatin and cold water. Let stand until thick. Place over low heat, stirring constantly, just until the gelatin dissolves. Remove from heat and allow to cool completely, but do not let it set!
  2. In your stand mixer with the whisk attachment, whip the cream with the powdered sugar until slightly thickened. Add the vanilla and salt. Turn on low and add the cooled gelatin to the cream. Whip at high speed until stiff. Do not over-beat. Store the finished whipped cream in an airtight container in the fridge until ready to use.
  • Author: Carole Jones
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes

Nutrition

  • Serving Size: 1/8th
  • Calories: 131
  • Sugar: 4g
  • Sodium: 29mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 4g
  • Fiber: 0g
  • Protein: 4g
  • Cholesterol: 30mg

Did you make this recipe?

Tag @thecarolejones on Instagram and hashtag it #mykitchenescapades

Categories: Desserts Tags: Pie

Filed Under: Desserts
18 Comments

About Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Reader Interactions

Comments

  1. Lena says

    October 18, 2016 at 12:03 pm

    Can this be frozen for later use?

    Reply
    • Carole says

      October 19, 2016 at 3:34 pm

      Hi Lena! I’ve never tried that before so I can’t be certain. That being said, if you did, I would portion out dollops of it on wax paper and freeze it as individual servings before storing it in an airtight container.

      Reply
  2. Susan Harper. says

    October 18, 2016 at 3:16 pm

    What a great recipe! It’s sure going to make the holidays much easier!! Thank you so much.
    I have a question. I make libby’s pumpkin pie for the holidays. I follow the recipe to the letter. I use 2 an oven thermometers to make sure the oven temp is right. When the pies cool they have liquid all over the top. Do you by chance have a remedy for this? Thank you. With respect, Susan.

    Reply
    • Carole says

      October 19, 2016 at 3:35 pm

      Howdy Susan! Unfortunately, you are talking to the wrong person when it comes to pumpkin pie because I honestly hate it. I make 10 different pies for Thanksgiving, none of which are pumpkin 🙂

      Reply
  3. Britta says

    November 19, 2016 at 1:47 pm

    Hi Carole! I tried your recipe using gelatin, unfortunately it had little gelatin strands and pieces throughout my whipping cream. Any suggestions on what could have happened? Thank you, Britta.

    Reply
    • Carole says

      November 20, 2016 at 4:16 pm

      Howdy Britta! That is a bummer for sure. I have two suggestions: first, be sure your gelatin mixture isn’t warm at all and second, maybe let your cream sit for a bit so it isn’t quite as cold. What is causing that to happen is the difference in temperature between your gelatin and your cream.

      Reply
  4. Vimala Gopal says

    June 05, 2020 at 4:36 am

    hai
    tried your recipe with whpping cream.it was stable and could pipe with it.but after a day the left over cake forsted with whipped cream had a thin film like sturcture on top ,similar to glaze texture.how to avoid it?






    Reply
    • Carole says

      June 05, 2020 at 1:41 pm

      Hi! Yes, if you don’t cover the whip cream, it will dry out on the outside layer and create a “film” like you describe. Next time just over it with some plastic wrap or put it in a cake container.

      Reply
  5. Michelle Brown says

    September 27, 2020 at 11:40 am

    do you have to use the gelatin

    Reply
    • Carole says

      September 28, 2020 at 4:46 pm

      hi Michelle! Only if you want it to be stable 🙂 That is the ingredient that keeps it from weeping and separating.

      Reply
    • Grace says

      September 30, 2020 at 7:51 am

      Can it stay outside the fridge for 24 hours?

      Reply
      • Carole says

        September 30, 2020 at 11:13 am

        Hi Grace! If that is what you are looking to do, I’m afraid you won’t ever find a recipe for that. Because it is dairy, it has to be refrigerated. The stabilization only keeps the peaks stiff and the whipped cream from getting watery

        Reply
        • Grace says

          September 30, 2020 at 3:15 pm

          Thanks for your response.

          Reply
  6. Terry says

    November 10, 2020 at 3:12 pm

    Intrigued by this. How did you get 28 grams of gelatin to dissolve in 4 teaspoons of water? I ended up with a paste.

    Reply
    • Carole says

      November 10, 2020 at 3:36 pm

      Hi Terry! Yes, it will be a paste like texture….but then you heat it up and it melts and thins out.

      Reply
      • Daisy says

        May 09, 2021 at 6:34 pm

        not sure if the gelatin quantity was a typo or not…if i had to guess it’s supposed to only be a single envelope from a 1 oz box that comes with 4 envelopes (meaning you’re only actually using 0.25 oz or 7g)
        i ended up using 4tsp water to 0.25 oz gelatin- i would NOT use 4tsp water to 1oz gelatin unless i wanted to make glue

        Reply
  7. Natalie says

    July 06, 2021 at 1:47 pm

    What is the shelf life in the refrigerator for this whipped cream ?

    Reply
    • Carole says

      July 06, 2021 at 5:22 pm

      At least a couple of days!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hey there my friend! I’m Carole Jones, a momma to 6 crazy kiddos and honestly, I’m just trying to get my kids to eat something that isn’t chicken nuggets and french fries.

More about me →

FOLLOW CAROLE ON YOUR FAVORITE SOCIAL MEDIA

  • Facebook
  • Twitter
  • Pinterest
  • YouTube
  • Instagram
  • TikTok

Recent recipes

  • coconut jasmine rice
    Coconut Jasmine Rice
  • air fryer zucchini
    Air Fryer Zucchini
  • Shrimp Quesadilla
    Shrimp Quesadilla
  • Air Fryer Potato Wedges
    Air Fryer Potato Wedges

Popular recipes

  • Roasted Baby Potatoes
    Roasted Baby Potatoes
  • Thai Chicken Salad
    Chopped Thai Chicken Salad with Peanut Dressing
  • vegetable pasta bake
    Cheesy Vegetable Pasta Bake
  • parmesan chicken bake
    Parmesan Chicken Bake

Footer

FREE MEMBERSHIP for you weekly recipe fix




Top 5 Most Read Recipes

Pork Carnitas

Old Fashioned Donut Muffins

Parmesan Chicken Bake

Chicken Cordon Bleu Casserole

Sushi Rice Recipe


Follow Carole on Your Favorite Social Media

  • Facebook
  • Twitter
  • Pinterest
  • YouTube
  • Instagram
  • TikTok

Recipes

Breakfast

Appetizer

Soup

Main Dish

Side Dish

Lunch

Air Fryer

Salad

Sandwich

Bread

Dessert

Grab my newest cookbook here!

30 Minute Cooking from Frozen Cookbook

My blog contains affiliate links, which means I receive a small compensation if you make a purchase using my link, at no additional cost to you. And no worries, I only link to products that I both use and love! ~ Carole


Top 10 Recipes | Privacy Policy | About

Copyright © 2023 My Kitchen Escapades