What Is Stabilized Whipped Cream?

Homemade whipped cream has the benefit of being completely fresh, but because the fluffiness of freshly whipped cream is transient, it’s usually a task best left until the very last minute. And while whipping cream right before serving isn’t a huge hassle, there are occasions when it’s really convenient to make as many things as you can, including whipped cream, ahead of time. This includes for significant holidays like Thanksgiving.

The good news is that there are several methods for extending the shelf life of whipped cream, and each of them only requires common ingredients that you most likely already have in your pantry or refrigerator. If you want to prepare a batch in advance, you can use one of these techniques to store it in the refrigerator for at least 12 hours and as long as 48 hours.

Click Play to See This Stabilized Whipped Cream Come Together

You can make this whipped cream a day in advance. When kept in the fridge, it won’t lose its height, body, or liquid content like regular whipped cream does.

The stabilizing secret ingredient in this recipe is gelatin. All you need is a tiny bit of unflavored gelatin powder and a few extra seconds. Once it has stabilized, you can pipe this delicious topping onto cupcakes, use it to frost a cake, or simply keep the whipped cream stiff as you move it around. This recipe can also be easily multiplied to make larger desserts or taller pie toppings.

Renae Wilson exclaimed, “So glad to have the option to make whipped cream ahead of time! It’s even freezer friendly!”

What Is Stabilized Whipped Cream?

  • 1 teaspoon unflavored gelatin
  • 1 tablespoon water, cold
  • 1 cup heavy whipping cream, cold
  • 4 tablespoons confectioners sugar, sifted
  • 1 teaspoon vanilla extract (or another flavoring)
  • Gather the ingredients. The Spruce Eats / Diana Chistruga
  • Put the bowl and beaters in the refrigerator or freezer about 10 to 15 minutes before beginning. The Spruce Eats / Diana Chistruga
  • Put the unflavored gelatin in a microwave-safe bowl or 1-cup measuring cup. Add the cold water and let stand for 5 minutes, until very thick. Put the thickened gelatin in the microwave. Microwave the gelatin until it dissolves and becomes liquid, about 7 to 10 seconds. Check after 5 seconds, then check it every few seconds until it is completely liquified but not hot. You can also use a double boiler to liquefy the gelatin mixture. The Spruce Eats / Diana Chistruga
  • Pour the cream into the cold mixing bowl. Beat with an electric mixer on high speed until it begins to thicken, then beat in the confectioners sugar. Add the vanilla or other flavoring and continue beating until thick but not quite to the soft peak stage. The Spruce Eats / Diana Chistruga
  • While still beating constantly, pour the liquid gelatin into the cream in a thin stream (if the gelatin has thickened again, heat again for a few seconds, just until liquid). Continue beating until soft or stiff peaks form, as desired. Serve the stabilized whipped cream or store for up to two to three days in an airtight container in the fridge. The Spruce Eats / Diana Chistruga
  • Freeze it: You can freeze this whipped cream (or any whipped cream) in serving-size portions. Just line a baking sheet with wax paper and pipe or spoon the portions onto the paper. Freeze, then transfer to a container and store in the freezer.
  • Over whipped: As soon as you realize you have over whipped, stop. It may still be salvageable. If it looks grainy, add a few tablespoons of fresh cream and mix it in by hand gently a few times using a wire whisk. If its separated, then you have been beaten. The only thing you can do with separated cream is to continue whipping since you are now on your way to making butter.
  • To make a vegetarian version, instead of the gelatin, use 1 tablespoon of skimmed milk powder, which is also called nonfat powdered milk or nonfat instant dry milk.
  • How to Make Stabilized Whipped Cream

    Whipped cream is arguably the best dessert accompaniment ever. The best thing about stabilized whipped cream is how simple and versatile it is to use.

    If you make your own whipped cream, you are aware that store-bought tubs or cans cannot compare to it in any way. Real whipped cream is incomparable to any that is sold in a container.

    There is no reason not to whip out that whisk since it only requires a few ingredients and a short amount of time to whip together. I always “stabilize” my whipped cream, which makes it more robust and prevents it from becoming runny as it sits.

    Whippet that has been stabilized holds together beautifully and maintains its shape for days. When possible, I love to substitute stabilized whipped cream for heavy frostings. It tastes fantastic on top of rich flourless chocolate cake and is a must-have with white chocolate raspberry cheesecake.

    What Is Stabilized Whipped Cream?

    For whipped cream that needs to last for a few hours:

    Simply sweetening whipped cream with confectioners’ sugar (also known as powdered sugar) rather than granulated sugar will result in fluffy, sweetened whipped cream that will keep for about 12 hours in the refrigerator. This is due to the fact that confectioners’ sugar typically contains a small amount of cornstarch, which gives the whipped cream more stability. Simply whip 1 cup of cream with 1 tablespoon confectioners’ sugar added. Make it in the morning and serve it after dinner.

    Before adding the powdered sugar to the cream, combine 1 tablespoon of cornstarch with it for even more stability. Cornstarch will give the dollops of whipped cream a little bit more stiffness and help them keep their shape, but it won’t add any additional flavor and won’t make the whipped cream last any longer than confectioners’ sugar alone.

    Whip 3/4 cups of cream to soft peaks, then add 1/4 cups of Greek yogurt (any fat percentage) and confectioners’ sugar for a tart twist on stabilized whipped cream. Whipped cream has a silkier texture thanks to the yogurt, which stays perfectly dolloped on shortcakes and other baked goods. However, it does taste like yogurt, so be careful what you serve with it. It’s wonderful with apple pie. Yogurt made with coconut, vanilla, or honey can also be used to add more flavor.

    What Is Stabilized Whipped Cream?


    How do you stabilize whipped cream?

    Simply whip 1 cup of cream with 1 tablespoon confectioners’ sugar added. Make it in the morning and serve it after dinner. Before adding the powdered sugar to the cream, combine 1 tablespoon of cornstarch with it for even more stability.

    Is stabilized whipped cream the same as Cool Whip?

    This stabilized whipped cream can replace Cool Whip or whipped topping in any dessert recipe. Use it whenever you need a healthy alternative to Cool Whip in any recipe for dessert, including pies, chocolate cakes, and crisps.

    Which stabilizer is best for whipped cream?

    Pastry chefs frequently use a gelatin mixture to create whipped cream that doesn’t weep, has no off flavors, and keeps its fluff for up to 24 hours before serving (according to Cook’s Illustrated, gelatin is the best stabilizer of the bunch).

    Does stabilized whipped cream melt?

    You can make stabilized whipped cream like a pro with a few tips and tricks and one extra ingredient to regular whipped cream. Gelatin is used to stabilize this whipped topping, making it last longer and prevent it from melting in an instant on top of your baked goods.

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