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…
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.
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Stabilized Whipped Cream
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
Description
This whip cream recipe lasts for days without getting watery!
Ingredients
- 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
- 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!
- 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.
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
Lena says
Can this be frozen for later use?
Carole says
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.
Susan Harper. says
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.
Carole says
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 🙂
Britta says
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.
Carole says
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.
Vimala Gopal says
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?
★★★★
Carole says
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.
Michelle Brown says
do you have to use the gelatin
Carole says
hi Michelle! Only if you want it to be stable 🙂 That is the ingredient that keeps it from weeping and separating.
Grace says
Can it stay outside the fridge for 24 hours?
Carole says
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
Grace says
Thanks for your response.
Terry says
Intrigued by this. How did you get 28 grams of gelatin to dissolve in 4 teaspoons of water? I ended up with a paste.
Carole says
Hi Terry! Yes, it will be a paste like texture….but then you heat it up and it melts and thins out.
Daisy says
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
Natalie says
What is the shelf life in the refrigerator for this whipped cream ?
Carole says
At least a couple of days!