What dessert isn’t made better with a dollop of whipped cream? One of the easiest ways to make cream even more versatile is learning how to make stabilized whipped cream. This is the technique the pros use to make picture perfect whipped cream frosting that stays gorgeous, even when made in advance!
Stabilized whipped cream can hold it’s shape for longer and in warmer conditions than typical whipped cream. It pipes better on cupcakes, maintains it’s light, airy texture better in whipped desserts, and can just plain outlast the ordinary whipped cream made from just sugar and cream.
It takes less than five minutes to put together and is well-worth the effort, especially when you’re making frostings for cakes or cupcakes. I generally stabilize whipped cream in no-bake desserts like chocolate mint brownie cheesecake or when I make Nutella cream puffs.
There are different ways to stabilize whipped cream, but I use gelatin. It’s easy and affordable and the little packets can last for ages in my pantry.
Here’s my stabilized whipped cream recipe that’s light and lush without affecting flavor.
- 1 cup heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon powdered unflavored gelatin
- 4 teaspoons water
- Combine water and gelatin in a small pan or heatproof ramekin. Set aside for 3 minutes to "bloom" or gel.
- Place on the stove over low heat and stir until liquified and dissolved. Set aside to cool to room temperature. Gelatin should be the consistency of egg whites, not solid!
- Whip cream and sugar to form soft peaks and slowly pour in gelatin. Whip to firm peaks. Presto!
Next time you’re making pound cake cupcakes or tender vanilla cupcakes consider piping this as refreshingly light whipped cream frosting right on top! Guarantee the perfect rosettes and swirly-beautiful frosting cascades with my go-to 1M piping tip. This thing is literally great for almost any decorating task.
Sob story…Sadly, I lost my 1M tip a month ago and the two local baking supply shops were both out of stock. I suppose that proves how highly in-demand this piece is in a baker’s kitchen. Here’s hoping next visit I can get my hands on one!
Tell me: Where’s your favorite place to buy baking equipment? Please share in the comments below. Who knows, I might give your preferred online shop some business if my local stores still don’t have the goods in stock.
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Yes, a dollop of whipped cream is the icing on the cake for any dessert! It covers up burnt edges, cracked tops, bad frosting jobs 😉 – I’ve always wondered how people get theirs to stay so nice! Thanks for this recipe, I love how easy it is. Pinning for this summer – all those grill outs with strawberry shortcakes will be needing this recipe!
Yep, Mary Frances, this would be perfect on strawberry shortcakes. I’ll have to give it a try soon and update these photos. I was in a big rush, so they’re not as tempting-looking as I’d like. Thanks for the great idea! Have a super weekend.
Homemade whipped cream is the absolute best and espeically in frosting! Nutella Cream Puffs???OMG I must check those out – sounds great!
I love cream frosting and always wondered how to make it more stable. Thanks for sharing your tips.
I would be thrilled if you could share this post at my weekly Say G’day Saturday linky party. It has just started and this would be a brilliant addition.
Best wishes for a great weekend,
Natasha in Oz
Thanks, Natasha! I did head over your way and link up. Hope you give the whipped cream a try. Your cuppies should come out looking picture perfect!
Stopping by from Making the World Cuter Party and I printed this to try SOON! Thanks for the great tip. Carrie, A Mother’s Shadow
How long does it hold up? I really want to make a black forest cake but its traditionally iced in whipped cream and I am afraid it will turn into a soggy puddle in the fridge!
Andrea, this should hold up for a couple of days in the fridge, no problem. Just be sure to whip the cream to stiff peaks once the gelatin has been added and it should work like a charm! Enjoy your cake!