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stabilized whipped cream

Stabilized Whipped Cream

This whip cream recipe lasts for days without getting watery!

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


  • 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


  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


  • 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